100% Chardonnay.
Traditional Method.
6% of the base wine is aged beforehand in 225-liter French oak barrels. Second fermentation takes place in the bottle, followed by aging on the lees for a minimum of 40 months.
60% Tempranillo, 20% Syrah, and 20% Pinot Noir.
Second fermentation in the bottle, followed by aging on the lees for at least 36 months. Exceptional freshness.
90% Chardonnay, 10% Pinot Noir.
5% of the base wine is aged beforehand in 225-liter French oak barrels. Secondary fermentation takes place in the bottle, followed by aging on the lees for a minimum of 60 months.
3% of the base wine is aged beforehand in 225-liter French oak barrels. Secondary fermentation takes place in the bottle, followed by aging on the lees for a minimum of 30 months.
22% Cabernet Sauvignon, 25% Tempranillo, 26% Syrah, 27% Merlot.
A red wine aged for 12 months in French and American oak barrels and vats.
100% Tempranillo.
A white wine made from red grapes through gentle pressing, designed to bring out the maximum purity, freshness, and delicacy of high-altitude Tempranillo.
100% Cabernet Sauvignon.
Red wine aged for 6 months in barrels: 80% in French oak barrels and 20% in French oak foudres.
A white wine made from grapes harvested at night, aged briefly on the lees for 2 months to preserve its freshness and add texture.
Showing 1–9 of 12 results
