VARIETIES: 90% Tempranillo, 10% CABERNET SAUVIGNON,
COLOR: Ripe red cherry color.
NOSE: Intense and fresh, with red fruits and floral violet notes.
PALATE: Juicy and refreshing, with vibrant red berry and cherry flavors accented by cracked pepper and spice.
WINEMAKING: Hand harvested grapes. Cold maceration for 3-4 days, followed by a 5 day temperature controlled fermentation. Un-oaked, and aged in stainless steel. Rested in bottle for a minimum of 3 months.
VARIETIES: 100% XAREL-LO
COLOR: Pale yellow color.
NOSE: Clean, fruit driven nose with white apples and pears, light bay leaf, wild herbs, nectarine, ginger and jasmine on the nose.
PALATE: Extremely fresh, with orchard fruit, melon, and floral flavors. Finishes long and lively, with vivid citrus zest and honeysuckle notes lingering.
WINEMAKING: The grapes enter the winery by gravity. A special maceration to obtain the desired color intensity and increasing our aromatic complexity. At each stage atmosphere controlled with dry ice. Slow pressing at low pressure, blending the qualities of the musts. Static sedimentation at low temperatures. Alcoholic fermentation separated by soil, in stainless steel tanks at a controlled temperature and aged on the lees. Wine without stabilizing or filtering. It may be cloudy.
VARIETIES: 45% MACABEU, 40% XAREL-LO, 15% PARELLADA
COLOR: Brilliant light gold color.
NOSE: Expressive and very fresh aromas of fennel, aniseed, bread dough, citrus zest, pear, and floral notes in a very balanced, elegant nose.
PALATE: Dry and silky in texture, clean and nervy, with citrus and floral notes. Extremely fresh palate, with wonderful balance between the fruit and the lees/yeast notes on the elegant and lengthy finish.
WINEMAKING: The grapes enter the winery by gravity. At each stage, the atmosphere is controlled by dry ice. Slow pressing at low pressures. Static sedimentation at low temperatures. First fermentation in stainless steel tanks at a controlled temperature, separating varieties and soil types. Assemblage and second fermentation in the bottle with a minimum aging period of 18th months in a horizontal position. Disgorging date stated on the back label.
VARIETIES: 70% PINOT NOIR, 20% GARNATXA, 10% XAREL-LO
COLOR: Light peach skin color.
NOSE: Intense strawberry aromas, with orange pith, white floral notes, and a hint of white pepper.
PALATE: Dry and racy on the palate, with refreshing bitter red berry skin notes, citrus fruits flavors, and a touch of wild herb. Dry, refreshing acidity on the persistent finish.
WINEMAKING: Gravity-fed grapes, skin contact maceration to get the desired color intensity and increase the aromatic complexity. Controlled atmosphere at each stage with dry ice. Slow pressing at low pressure, blending the qualities of the must. Static sedimentation at low temperatures. Controlled atmosphere at each stage to fully conserve the aromatic potential. Alcoholic fermentation in stainless steel tanks at a controlled temperature.
VARIETIES: 100% XAREL-LO
COLOR: Pale straw color.
NOSE: Very fresh with notes of aniseed and fennel, bay leaf, and plenty of white fruit and floral aromas.
PALATE: Persistent, fresh, and dry, with almond, nuts, and wonderful salinity combining with fresh white fruits on the lengthy, focused finish.
WINEMAKING: The grapes enter the winery by gravity. At each stage atmosphere controlled with dry ice. Slow pressing at low pressure, blending the qualities of the musts. Static sedimentation at low temperatures. Alcoholic fermentation separated by soil, in stainless steel tanks at a controlled temperature and aged on the lees. A cloudy wine, which has not been stabilized, clarified or filtered, through which we seek the maximum expression of Xarel-lo. The lees (turbidity) give us long life, more volume in the mouth and protect our wine from oxidation; thus enabling us to work with a reduced use of added sulphur.
VARIETIES: 42% MACABEU, 37% XAREL-LO, 14% PARELLADA, 7% MONASTRELL
COLOR: Extremely pale pink color
NOSE: Fresh red berries, jasmine, exotic spice, and mint on the nose.
PALATE: Mixture of nuts, citrus notes, strawberry, blood orange, and wild herbs in a generous, smooth texture. Lively bubbles combine with the acidity to create a very refreshing finish.
WINEMAKING: The grapes enter the winery by gravity. At each stage, the atmosphere is controlled by dry ice. Slow pressing at low pressures. Static sedimentation at low temperatures. First fermentation in stainless steel tanks at a controlled temperature, separating varieties and soil types. Assemblage and second fermentation in the bottle with a minimum aging period of 18th months in a horizontal position. Disgorging date stated on the back label.
VARIETIES: 45% XAREL-LO, 42% MACABEU, 13% PARELLADA
COLOR: Golden yellow
NOSE: Nuts, smoke and bread dough, quite elegant, developing brioche and honey with time in the glass.
PALATE: Great acidity, with a sharp and focused finish. Small, refreshing, persistent bubbles on the elegant finish.
WINEMAKING: The grapes enter the winery by gravity. At each stage, the atmosphere is controlled by dry ice. Slow pressing at low pressures. Static sedimentation at low temperatures. First fermentation in stainless steel tanks at a controlled temperature, separating varieties and soil types. Assemblage and second fermentation in the bottle with a minimum aging period of three years in a horizontal position. No shipping liqueur added. Disgorging date stated on the back label.
VARIETIES: 100% TINTA FINA (TEMPRANILLO)
COLOR: Brilliant Ruby color.
NOSE: Oak-spiced cherry and dark berries on the nose.
PALATE: Fleshy and sweet, with good focus and back-end warmth. Pliant tannins build slowly and add shape to the finish, which leaves vanilla and cherry pit behind.
WINEMAKING: 23 day maceration and temperature controlled fermentation. Aged for 6 months in French & American oak barrels.