Selection of 0 - 10€ | Cuvée 3000

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Esencia Rural Pampaneo Tempranillo Natural | Esencia rural | Quero, Toledo

Esencia Rural Pampaneo Tempranillo Natural

100% Cencibel (Tempranillo). Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing

Esencia Rural De Sol a Sol Tinaja Airén | Esencia rural | Quero, Toledo

Esencia Rural De Sol a Sol Tinaja Airén

100% Airén of prefiloxericas vines. semi-de-stemmed by hand, maceration of 152 days in three earthen jars in the same vineyard, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation

Esencia Rural De Sol a Sol Rancio Airén | Esencia rural | Quero, Toledo

Esencia Rural De Sol a Sol Rancio Airén

100% Airén of prefiloxericas vines. Total de-stemming, maceration of 13-14 months in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, appearance of veil blossom

Petit Grealo | L'hereu | Seró - Lleida, Costers del Segre

Syrah (40%), Merlot (30%), Cabernet Sauvignon (30%). 4 days of cold pre-fermentation maceration, maceration 30 days with pigeages and remounts

Colosia Manzanilla | Colosia | El Puerto de Santa María, Jerez

Colosia Manzanilla

100% Palomino. biological aging, wine headed

La Fuente de Nekeas Crianza Tempranillo / Cabernet-Sauvignon | Nekeas | Añorbe, Pamplona

La Fuente de Nekeas Crianza Tempranillo / Cabernet-Sauvignon

Cabernet Sauvignon (40%), Tempranillo (30%), Merlot (30%). each variety separately, at least 5 days maceration in cold and 15 days more at alcoholic fermentation temperature, MLF in stainless steel tanks and barrels (50/50)

Monastrell by El Sequé | El sequé | Pinoso, Alicante

Monastrell by El Sequé

Monastrell (85%), Syrah (15%). cold maceration for 24-48 hours, alcoholic fermentation during 10-12 days with two daily steps and a

Colosia Fino | Colosia | El Puerto de Santa María, Jerez

100% Palomino. biological aging, wine headed

Esencia Rural De Sol a Sol Rancio Cencibel | Esencia rural | Quero, Toledo

Esencia Rural De Sol a Sol Rancio Cencibel

100% Cencibel (Tempranillo). Total de-stemming, maceration of 4-5 months in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, appearance of veil blossom

Esencia Rural De Sol a Sol Tempranillo | Esencia rural | Quero, Toledo

Esencia Rural De Sol a Sol Tempranillo

100% Cencibel (Tempranillo) from a vineyard planted in 1992. Total de-stemming, maceration of 191 days in concrete tanks, alcoholic fermentation with native yeasts, spontaneous malolactic fermentation, pressing

Artadi Joven Tinto | Artadi | Laguardia, Rioja Alavesa

Artadi Joven Tinto

Tempranillo (85%), Viura (15%). alcoholic fermentation and carbonic maceration of 15-20 days at 28-30 ° C in stainless steel tanks with frequent overpumping

Cyclic Beer Farm Grisette | Cyclic beer farm | La Sagrera, Barcelona

Cyclic Beer Farm Grisette

Malta: Belgian Pilsen Bio (85%), Belgian wheat malt (15%). Hops: Perle, Hallertauer Tradition.. Classic style. Yeast Mix-Farmhouse.

Luberri Seis de Luberri | Luberri | El Ciego, Rioja Alavesa

Luberri Seis de Luberri

100% Tempranillo. carbonic maceration

Bordelet Sidre Brut | Éric bordelet | Château de Hauteville, Charchigné

Bordelet Sidre Brut

30 varieties of apple trees from 40 to 100 years old. assembly of the varieties, crushed, soft pressed, ancestral method with native yeasts

Els Vinyerons Lluerna blanc | Els vinyerons | La Bleda, Penedés

Els Vinyerons Lluerna blanc

100% Xarel·lo. manual harvest, slow in stainless steel tanks with native yeasts

Nekeas Rosado | Nekeas | Añorbe, Pamplona

Cabernet Sauvignon (50%), Garnacha (50%). separate elaboration of each variety, cold film maceration from 8 to 12 hours, extraction of the must by bleeding with a yield of 40% of broth, long alcoholic fermentation from 20 to 25 days at less than 18º, without FML

Martue | Bodegas martúe la guardia | La Guardia - Toledo, Campo de la Guardia

Tempranillo (38%), Cabernet Sauvignon (29%), Merlot (28%), Syrah (5%), from the farms of Campo Martuela and Casar de la Guardia. fermented each variety separately and later assembly

Canopy Ganadero | Canopy consul | Méntrida, Toledo

Canopy Ganadero

Gutiérrez de la Vega Casta Diva Cosecha Dorada | Bodegas gutierrez de la vega | Parcent - Alicante, Alicante

Gutiérrez de la Vega Casta Diva Cosecha Dorada

100% Muscat of Alexandria of more than 60 years, driving in glass without irrigation. native yeasts, de-stemming and pressing, fermentation at controlled temperature, 12-day alcoholic fermentation

Nekeas Blanco | Nekeas | Añorbe, Pamplona

Viura (70%), Chardonnay (30%). separate elaboration of each variety, pre-fermentative cold film maceration of 12h of the Chardonnay and 36h of theViura, must obtained by bleeding, alcoholic fermentation in stainless steel tanks, without FML

Luberri Maceración Carbónica | Luberri | El Ciego, Rioja Alavesa

Luberri Maceración Carbónica

Tempranillo (95%), Viura (5%). carbonic maceration

Bertha Brut 1989 Ivette | Bertha | Sant Sadurní d’Anoia, Cava

Bertha Brut 1989 Ivette

Macabeu (40%), Xarel·lo (35%), Parellada (25%). elaboration of the base wine by variety, traditional method

Blanco Nieva Sauvignon | Viñedos de nieva | Nieva, Rueda

Blanco Nieva Sauvignon

100% Sauvignon blanc. Alcoholic fermentation in stainless steel tanks

Raúl Peréz La Clave | Raúl pérez | Valtuille, Bierzo

Raúl Peréz La Clave

Mencía (95%), Syrah (5%) and Tempranillo (5%). partial despalillado, maceration of 30 days with bazuqueos, alcholic fermentation with autochthonous yeasts in stainless steel tanks and oak vats of 5,000 l