Fermentation in stainless steel tanks to preserve fruitiness and freshness. After the first racking of the yeast, our Blanc de Blancs was allowed to mature for three months on the lees, which allowed him to develop a full-bodied taste. Discreetly mineral, banana, pear, pineapple, citrus fruits and Mediterranean herbs. Harmonizes well with tapas, fish, grilled white meat and Asian cuisine.
This wine didn´t see any grape press from the inside. The free flow of juice, which is created by the grapes' own weight, made it possible to obtain such a pale wine from red grapes. In the nose there are tropical fruits like pineapple and mango. On the palate it is nutty, slightly herbaceous with smooth minerality. Great companion to fresh dishes, Asian cuisine, tapas and fish.
A quick and gentle whole grape pressing, in order to remove as few colourings as possible from the skin of the berries, gives this rosé its delicate salmon colour. Citrus fruits, wild berries, rhubarb and a hint of native herbs dominate its aroma spectrum. On the palate, it is delicate with a nice integrated acidity. A wonderful companion to paella, seafood and grilled meat.
Cuvée from Cabernet Sauvignon and Syrah with portions of the indigenous Manto Negro grape variety. Classical fermentation on skins followed by 15 months maturing in used 225 litre barrels of French oak. Dark cherry red, red fruits, cedar wood, vanilla, ripe tannin, complex body, high ripening potential. The perfect food companion.
100% Merlot. Classical fermentation on skins followed by 15 months of maturation in new 500-litre French oak barrels and used 225-litre French oak barrels. Brilliant garnet red, red fruits, vanilla and chocolate. Excellent maturity potential. The wine for the rocking chair. Or as a companion to stewed meat, lamb and rump steak.