Grape variety: 50% Monastrell, 50% Syrah
Current vintage: 2015
Vineyard: 750-850 metres altitude, 30-35-year-old dry-farmed bush and trellised vines, organic farming methods, nutrient-poor and limestone-rich soil, scarce rainfall.
Ageing: 4-6 meses.
Type of barrel: American & French Allier fine grain medium-toasted oak barrels (300 L).
Vinification: harvest starting 15 September, spontaneous wild fermentation with gradual increase in temperature up to 29º C. to obtain good colour and then a gradual decrease to 23 ºC. to preserve the primary aroma of the fruit, racking by gravity, 4-6 months in oak.
Tasting notes: Ripe red cherries, raspberries, crushed boysenberries, red plums and a touch of vanilla spice on the nose. Medium-bodied and deep in colour with well integrated fine juicy tannins, persistent and soft on the palate with a silky fruit-forward finish.
Food pairing: Enjoy this smooth red by itself or with grilled, roasted or fried dishes, barbecued red meats, rice and pasta dishes, cured salted meats (jamón, chorizo) and semi-cured cheeses.
Serving temperature: Best served at 16-18 º C.
Grape variety: 60% Verdejo, 40% Sauvignon Blanc
Current vintage: 2017
Vineyard: 110 hectares, single estate 700-800 metres altitude organic farming methods, nutrient-poor and limestone-rich soil, scarce rainfall.
Ageing: 4-6 months on fine lees with regular bâtonnage.
Vinification: Verdejo and Sauvignon Blanc grapes sourced from our coolest high-altitude vines are carefully selected and harvested at night during the last two weeks of August and then fermented at low temperature for over 30 days. 4-6 months on fine lees with regular bâtonnage.
Tasting notes: A fresh and crisp medium-bodied white wine with intense citrus, lime and tropical notes and a persistent finish.
Food pairing: Food friendly wine to enjoy with dishes such as grilled salmon, seared scallops, chicken, rice dishes, a fresh summer salad or by itself.
Serving temperature: Best served at 6-8 ºC.
Grape variety: 70% Monastrell, 20% Garnacha Tintorera, 10% Syrah
Current vintage: 2016
Vineyard: 850-900 meters of altitude, they are cultivated in vines of dry bushes in fresh and sandy plots to obtain a wine with sweeter tannins and at the same time the fruit is conserved in the palate, soil poor in nutrients and limestone, little rain, methods of certified organic farming and sustainable winery practices.
Ageing: 9 months.
Vinification: Pre-maceration in cold for 3 days to extract more color, freshness and aromas of primary fruits. Alcoholic fermentation with temperature control at 27ºC. Malolactic fermentation with a soft and regular bath to move fine lees for 2 months. Once completed, the wine is transferred by gravity and aged for another 9 months in French fine-roasted Allier barrels of 500 liters of second and third fill.
Tasting notes: Red wine of medium to full red cherry-crimson with subtle and elegant notes of vanilla, spicy notes and wild herbs of the desert that surrounds the vineyards.
Food pairing: This soft and fruity red wine combines either alone or with tapas, with grilled, roasted or fried dishes, grilled red meats, rice and pasta dishes, salty sausages (ham, chorizo, etc.) and semi-Cured Cheese.
Serving temperature: It is recommended to serve at 16-18º C.
Grape variety: 100 % Garnacha Tintorera
Current vintage: 2015
Vineyard: 750-900 metres altitude, 45-60-year-old dry-farmed bush vines planted in cool and sandy plots to obtain a wine with sweeter tannins whilst preserving the fruit on the palate, nutrient-poor and limestone-rich soil, average yield of 1.2-1.5 kg of grapes per bush vine, scarce rainfall, organic farming methods & sustainable winery practices.
Ageing: 6-8 months.
Harvest: hand harvesting during the first week of October selecting the best small bunches of grapes with optimal maturity.
Type of cask: American fine grain medium-toasted oak casks (300 L)
Vinification: continuous maceration at 25º C during 2 weeks to preserve the primary aroma of the fruit and not extract to much tannin on the palate.
Tasting notes: Rich and full-bodied red wine deep in colour with an extensive range of ripe dark fruit and wild fresh herbs. Smooth juicy tannins and good levels of natural acidity combine to offer a wine full of flavour.
Food pairing: Enjoy this incredible value-for-money Mediterranean-style wine on its own or with roasted or grilled red meat or game bird dishes.
Serving temperature: Best served at 16-18 °C.
Grape variety: 100 % Verdejo
Current vintage: 2017
Vineyards: 110 hectares, single estate 700-800 metres altitude organic farming methods, nutrient-poor and limestone-rich soil, scarce rainfall.
Ageing: 6 months.
Harvest: Verdejo grapes sourced from our coolest high-altitude vines are carefully selected and harvested at night in mid-September selecting the best small bunches of grapes with optimal maturity.
Vinification: Verdejo grapes harvested at optimum ripeness are fermented with the wild native yeasts of the grapes in select French Allier 300 litre fine grain lightly toasted oak barrels for 2 months. The wine is then aged for a further 6 months in small stainless steel tanks in constant contact with the fine lees and regular bâtonnage prior to being racked, softly filtered and bottled.
Type of cask: French fine grain Allier untoasted oak casks (300 L)
Tasting of cask: Bright and golden yellow to the eye, this wine has an intense complex nose of ripe exotic fruit, minerals and a touch of wood. Unctuous and elegant on the palate with great natural acidity, balance and a persistent finish.
Food pairing: Enjoy this incredible value-for-money white wine with appetizers, richly-flavoured fish and seafood dishes, white meats and rice dishes.
Serving temperature: Best served at 6-8 °C
Grape variety: 45% Monastrell, 40% Garnacha Tintorera y 15% Syrah
Current vintage: 2011
Vineyard: dry-farmed pre-Phylloxera bush vines of Monastrell and Garnacha Tintorera planted in 1912, 25-30-year-old Syrah trellised vines 850-950 metres altitude organic farming practices extremely poor and calcareous soil very scarce rainfall
Ageing: 15 months.
Vinification: hand harvesting, hand selection at winery, each variety is vinified separately in small tanks, then blended, then aged for 15 months in new French oak barrels, followed by a soft filtration and bottling and bottle-aged for at least 36 months in our cellar.
Type of barrel: 500 litre French Allier fine grain medium-toasted oak barrels.
Tasting notes: Dark ruby-coloured with an intense and complex nose of spicy wild plums, prunes and roasted peppers. Vibrant and elegant on the palate with good structure, balanced acidity and firm polished tannins. Full-bodied with a lingering silky sensation.