Selection of Red | Cuvée 3000

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Jambon La Tranche de Chenas | Philippe jambon | Chasselas, Saône-et-Loire

Jambon La Tranche de Chenas

100% Gamay. manual harvest, 21-day carbonic maceration, alcoholic fermentation with native yeasts

Rossignol Changarnier Beaune 1er Cru Les Theurons | Domaine régis rossignol | Volnay, Burgundy

Rossignol Changarnier Beaune 1er Cru Les Theurons

100% Pinot Noir. traditional vinification, 12-day maceration, whole vintage

Puiggròs Exedra tinto | Bodegas puiggros | Sierra de Rubió, Pla de Bages

Puiggròs Exedra tinto

100% Garnacha. manual harvest, alcoholic fermentation partially in amphoras and in stainless steel tanks, very light maceration, FML in amphora

Escoda + Mendall + Puzelat Vamos Vamos Vamos Magnum | Escoda sanahuja | Prenafeta - Montblanc, Conca de Barberà

Escoda + Mendall + Puzelat Vamos Vamos Vamos Magnum

Sauvignon blanc from Clos du Tue-Boeuf, Macabeu and white Grenache from Mendall, white Sumoll from Escoda-Sanahuja. direct pressing, alcoholic fermentation with autochthonous yeasts of each wine by its side in stainless steel tanks, subsequent assembly

Escoda + Mendall Vamos Vamos Magnum | Escoda sanahuja | Prenafeta - Montblanc, Conca de Barberà

Escoda + Mendall Vamos Vamos Magnum

Macabeu and Cabernet by Laureano Serres (50%) and Nas of the Pink Gegan by Joan-Ramon Escoda (50%). Total de-stemming, short maceration of about 5 days, alcoholic fermentation with autochthonous yeasts, assembly in amphora

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

Vins Nus Siuralta Rouge | Vins nus montsant | Siurana, Montsant

Vins Nus Siuralta Rouge

Garnacha (90%) and Trepat (10%). without destemming, maceration of the grape intervenes for 8 days, destemming, maceration of 10 days more in stainless steel tanks and pressing, final fermenting in stoneware amphoras

Vins Nus Siuralta Morat | Vins nus montsant | Siurana, Montsant

Vins Nus Siuralta Morat

Syrah (90%) and Viognier (10%). joint vintage of the two varieties, alcoholic co-fermentation with native yeasts in stainless steel tanks

Vins Nus Siuralta Antic | Vins nus montsant | Siurana, Montsant

Vins Nus Siuralta Antic

Samsó (90%) and Sumoll (10%). vintage manual, without destemming, maceration of 20 days, alcoholic fermentation with native yeasts in stainless steel tanks

La Salada Maçaners | La salada | Pla de Penedés, Penedés

La Salada Maçaners

100% Sumoll of vineyards planted in 1920. vintage manual, half despalillado and encubado in an open boot, another half without despalillar in an open amphora, trodden with the feet, maceration of 2 weeks, alcoholic fermentation with autochthonous yeasts

Ampeleia Ampeleia | Ampeleia | Roccatederighi, Grossetto, Grossetto

Ampeleia Ampeleia

Cabernet franc (60%), Sangiovese (15%), plus 4 forgotten local varieties. maceration and alcoholic fermentation in DAI with autochthonous yeasts

Bruno Duchêne L´Anodine | Bruno duchêne | Banyuls-sur-Mer, Roussillon

Bruno Duchêne L´Anodine

Garnacha tinta (40%), Cariñena (30%), Garnacha gris (30%). whole vintage, lightly steeped, maceration for 7 days, alcoholic fermentation in DAI with indigenous yeasts

Gauby La Roque Rouge | Gauby | Calce, Roussillon

Gauby La Roque Rouge

100% Grenache of 90 years. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

Gauby La Foun | Gauby | Calce, Roussillon

100% Cariñena of free standing vineyards from 1870. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

Gauby Coume Gineste Rouge | Gauby | Calce, Roussillon

Gauby Coume Gineste Rouge

100% Grenache of 90 years. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

Gauby Coume des Lloups | Gauby | Calce, Roussillon

Gauby Coume des Lloups

100% Gray Grenache of 80 years. whole vintage, very soft direct pressing, alcoholic fermentation with yeast-sausage

Fonterenza Lupo | Fonterenza | Sant'Angelo In Colle, Montalcino

Fonterenza Lupo

100% Cabernet-Sauvignon. 30-day maceration, alcoholic fermentation in oak barrels, soft pressing, malolactic

Combier Crozes-Hermitage Clos des Grives | Combier | Pont-de-l'Isère, Crozes-Hermitage

Combier Crozes-Hermitage Clos des Grives

100% Syrah from 50 year old vines. manual harvesting, total despalillado, by gravity, maceration of 30 days in DAI with temperature control, alcoholic fermentation with autochthonous yeasts, remounts

Clau de Nell Anjou Grolleau | Clau de nell | Ambillou-Château, Anjou

Clau de Nell Anjou Grolleau

100% Grolleau of vineyards of 60-90 years. total de-stemming, soft pressing of 12-14 h., alcoholic fermentation of 20 to 30 days with native yeasts and little extraction, vertical pressing, very limited use of sulfur

Santa Cruz de Artazu | Artazu | Artazu, Tierra Estella

Santa Cruz de Artazu

100% Garnacha. cold maceration for 24-48 hours, alcoholic fermentation during 10-12 days with two daily steps and a small overhaul, enlong FML

Marañones Labros | Bodega marañones | San Martín de Valdeiglesias, Sierra de Gredos

Marañones Labros

100% Garnacha. 100% whole grape, pre-fermentative cold maceration, alcoholic fermentation 500 liters without lid, pigeage making, yeast sauced

Gutiérrez de la Vega Fondillón 1987 | Bodegas gutierrez de la vega | Parcent - Alicante, Alicante

Gutiérrez de la Vega Fondillón 1987

100% Monastrell of more than 40 years, driving in a glass without irrigation. no destemming, maceration of skins, very slow alcoholic fermentation (1 year) with native yeasts

Tianna Negre | Tianna negre | Binissalem, Binissalem

Manto Negro (55.3%), Cabernet-Sauvignon (18.4%), Syrah (16.3%), Callet (5.7%) and Merlot (4.3%). controlled alcoholic fermentation, maceration of 38 days, with pumping over, bazuqueosy délestages, bottling without filtering

Celler Comunica Vinya Goretti Samsó | Celler comunica | Falset, Montsant

Celler Comunica Vinya Goretti Samsó

100% Samsó from 80 year old vines. maceration and fermentation in 1000 L tanks with 12 days