100% Parellada Natural white wine of 100% Parellada variety. Vineyards planted in 2004 in the municipality of Villarodona, grown organically. Vererma manual. Fermentation with the skins (brisate) and a part with rapa during the whole fermentation with wild yeasts at …
Brujidera & Grenache Selected as our red wine, round and simple. Fermented in cement and stainless steel tanks. Aged for 4 months in cement and stainless steel on lees. From historic vineyards in Guzquía (Toledo) about 60 years old, recovering …
Verdejo Serrana & White Grenache Selected as our white wine, fresh and simple. Fermented in cement and stainless steel tanks. Aged for 4 months in cement and stainless steel on lees. From the Sierra de Gata (Extremadura) next to Portugal, …
Macabeu Organic & Natural Orange Wine. The vibria is a female dragon that is part of medieval fantasy mythology. Floral aromas, good acidity and freshness on the palate, fresh vegetables and dried fruit in the aftertaste, medium suebe finish. Average …
Sirah Red, Natural, Still, Fruity and juicySoil: calcareous sandyVinification: total destemming, maceration and alcoholic fermentation with native yeasts in a stainless steel tankAgeing: 8 months in a stainless steel tankAlcohol: 11% Clos Lentiscus
Parellada White, Natural, Still, Fresh and crispySoil: sandy-calcareousVinification: direct pressing, alcoholic fermentation with native yeasts in amphoraAgeing: 9 months in amphora Clos Lentiscus
White Grenache. Natural and Organic Orange Wine. Regenerative Ecological Viticulture, taking maximum care of the environment and the soil, spontaneous plant covers. Vinification: Manual harvest with selection of the fruit, maceration with whole grapes at 7º for 72-100 hours, indigenous …
Azpillaga Urarte – Viña El Pago, Blanco 2018 {M.C.} – Àlava Read more »
Carignan (Carinyena) Red, Natural, Still, Fruity and juicySoil: clay-calcareousVinification: manual harvest, total destemming, maceration for 15 days in 1,000-l oak foudres and 500-l amphorae, just wetting the cap, alcoholic fermentation with native yeastsAgeing: 18-24 months in 1,000-litre foudres and 500-litre …
Clos Lentiscus – Perill Noir – Garraf, DO Penedés Read more »
Ull de Llebre (Tempranillo) (60%) & Carignan (Cariñena) (40%) Red, Natural, Still, Fruity and juicySoil: calcareous sandyVinification: total destemming, maceration and alcoholic fermentation with native yeasts in a stainless steel tankAgeing: 8 months in a stainless steel tankAlcohol: 11% …
Muscat d’Alexandria White, Natural, Sparkling, Fresh and crunchyDirect pressing, start of alcoholic fermentation with native yeasts in 55 l damajuanas, end of fermentation in the bottle. Calcareous sandy soil.Aged for 24 months in the bottle with its fine lees, manual …