100% Airén of prefiloxericas vines. Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing

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

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

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

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

100% Palomino. biological aging, wine headed

100% Verdejo from old vines in glass (20%) and vines in trellis over 15 years (80%). cold maceration of 30% of the grapes, fermentation at 15º in stainless steel tanks for 23 days

Prensal Blanc (82.3%), Chardonnay (13.5%) and Muscat de Frontignan (4.2%). destemmed, crushed, macerated 24 hours at low temperature. 18-day alcoholic fermentation at 16ºC in stainless steel tanks

100% Tempranillo. carbonic maceration

Cabernet Sauvignon (50%), Merlot (30%), Tempranillo (20%) ". separately, maceration of 25 days, 8/10 days in cold, FML new wine and 1 wine (50/50)

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

60% Grenache of 70 years, 40% Tempranillo of 20 years. separate elaboration of each variety, cold maceration

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

Callet (44.1%), Black Mantle (38%), Monastrell (7.6%), Cabernet Sauvignon (4.9%), Syrah (2.7%), Merlot (2.7%). manual harvest, traditional alcoholic fermentation at controlled temperature 24 ° C for seven days

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

Merseguera (65%), Viognier (24%) and Malvasía (11%). cold maceration, alcoholic fermentation in stainless steel tanks

100% Palomino. biological aging, wine headed

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

100% Airén of prefiloxericas vines. 3 harvests (the last in December), total de-stemming, maceration of 403 days in stainless steel tanks, alcoholic fermentation with native yeasts, spontaneous malolactic fermentation, pressing

100% Monastrell. Short alcoholic fermentation in stainless steel tanks with temperature control by means of refrigerant plates, smooth maceration of the skins

100% Verdejo. manual vintage, 12 hours cold maceration, alcoholic fermentation in stainless steel tanks with native yeasts and temperature control

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

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