Selection of 0 - 10€ | Cuvée 3000

This is your selection of 0 - 10€.

Clean Filters

click here to show the filters

show

hide

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

Esencia Rural Pampaneo Airén Natural

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

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

Randemar Blanc | Tianna negre | Binissalem, Binissalem

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

Nekeas Los Olivos Reserva | Nekeas | Añorbe, Pamplona

Nekeas Los Olivos Reserva

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)

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

Randemar Negre | Tianna negre | Binissalem, Binissalem

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

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

Bertha Brut 1989

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

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

Nekeas El Rincon Chardonnay | Nekeas | Añorbe, Pamplona

Nekeas El Rincon Chardonnay

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

Casa Castillo Monastrell | Casa castillo | Jumilla, Jumilla

Casa Castillo Monastrell

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

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

Martue Chardonnay

100% Chardonnay from the El Casar de la Guardia farm. Fermented by 78% in stainless steel tank lower temperature, while 22%, remain

Celler Credo Miranius | Celler credo | Sant Sadurní d’Anoia, Penedés

Celler Credo Miranius

Xarel·lo (97%) and Macabeu (3%). manual vintage, alcoholic fermentation 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