D.O.C. Rioja

Vineyards with an average age of 65 years old located in Tudelilla, located 700 meters above sea level to the east of Rioja Baja on stony ground.

Traditional vinification with the elimination of the stalks and stems of two varieties: tempranillo and garnacha. The wine is aged 6 months in French and American oak Bordeaux barrels.

D.O. Calatayud

The vineyards are located in the Ribota Valley, at an altitude of 650 meters. Located on the limites of Cervera de la Cañada, in the province of Zaragoza. The wine comes from a selected harvest of the oldest strains of the region’s garnacha. The vineyards have one of the lowest productions in the world and are cultivated in the famous "glacis", flinty soils that are typical of the area. A very expressive and powerful wine that, for centuries, has been appreciated by the pilgrims from Spain’s Eastern coast who are traveling Saint James’ Way.

Each estate is worked separately using different techniques. One part is aged for 8 months in French oak barrels. The combination of the wines obtained represents the maximum expression of Grenache, an Icon of the potential of this grape variety for making expressive, aromatic, balanced wines.

D.O. Conca de Barberà

Flood soils at 400 meters above the sea level. Sandy and clay-limestone with slate and round edged on the surface. Located on the sunny slopes of the mountains of Prades. Continental climate - Mediterranean. Average age of vines: 19 years. Organic viticulture in process of certification by the CCPAE (Catalan Council of the Organic Production).

Harvesting at the optimal phenolic moment. Four-day, cold, pre-fermentive maceration and later fermentation at 22ºC with a 21-day maceration with pumping over and rack and return. This is a wine that stands out for its minerality, fruit, elegance and crispness, lending it a strong Mediterranen character.

D.O. La Mancha

Red soil thanks to Miocene limestone sediments. Extreme continental climate (- 9 / + 40 degrees C) with little rainfall (300 to 400 mm per year) and an average of 3,000 hours of sunshine a year.

Flash vinification. With this process, the de-stemmed vintage is treated in a heating chamber that raises its temperatura to 90°C for no longer than 8 minutes. From here it goes to the vacuum tower for the explosion of the berries, which extracts coloring matter, aromas and polyphenols. Processed in this way (as a white grape), our red wines have the possibility of fermenting at low temperatures (17-20 °C), producing a fruitier wine which is cleaner in the nose.