Soil :

The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.

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Climate :

The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.

The days with a high count of sun rays are hot, but the thermoregulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.

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Vinification :

Made from hand-picked grapes grown on old vines. Traditional fermentation without the addition of selected yeasts. Aged for 12 months in barrels of French oak.

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Tasting Notes :

Colour: garnet red.

Aroma: forest fruits with hints of aromatic herbs.

Taste: the wine is complex, concentrated and shows its barrel ageing. It expresses the minerality of this unique terroir, is refreshing and has a long finish.

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Food Pairing :

Chargrilled and roasted meat, cheese, cured meats and sausages, goes fantastically well with desserts made with dried fruit and nuts and chocolate.

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Name : Heraclius Alfaro

Years : 2017

Variety : Grenache, Tempranillo, Graciano and Mazuela

Denomination of origin : Rioja

Alcohol of Volume: 14% vol.

Capacity: 750 ml

Serve temperature: 16~18℃

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Winemaking/Features :

The manual harvest is carried out in boxes of 18Kg capacity. And in the winery the clusters are chosen on the selection table. They are destemmed and the whole grape, without crushing, is taken to the fermentation tanks by gravity, respecting its integrity to the maximum.

For 20 days they ferment at 25ºC, carrying out light pumping over in order to make a selective extraction and preserve all its fruit. Now is the time to properly fine-tune the aging in oak barrels and achieve complexity, a soft contribution of tannin and a moderate presence of wood in this rest.

Aged for 12 months in oak barrels.

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Testing Notes :

Intense color, elegant nose. Very ripe black fruit, red fruit jam and spices, integrated wood. Balanced on the palate, dense, soft, fresh and with a long finish.

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Food Pairing :

Traditional stews or casseroles such as white beans with quail, Rioja-style potatoes, even spicy ones. From the garden the stew. Meat: lamb chops with vine shoots, game, cured meats... Fish: cod Rioja style, baked fish... Sautéed or stewed mushrooms, omelettes...

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Name : Sardón

Years : 2018

Variety : Tempranillo (tinto fino) 96%, Garnacha 3%, 1 % Albillo, Syrah, Malbec and Cabernet Sauvignon.

Denomination of origin : Rias Baixas - Galicia.

Color : Dark cherry red color

Alcohol of Volume: 15% vol.

Capacity: 750 ml

Serve temperature: 16~18℃

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Winemaking/Features :

Selection of vineyards from different locations throughout the Duero Valley in the provinces of Burgos and Valladolid.

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Testing Notes :

The deep, concentrated colour of this vintage is typical of the Douro Valley, but the freshness of the vintage is already noticeable on the nose with aromas of raspberries and blackberries and a slightly spicy backdrop that brings out the fresh red fruit character. There is an explosion of red fruit, redcurrants and raspberries, on entry to the palate which shows lovely volume from the outset. Notes of blackberries and liquorice come through at first then give way to a powerful minerality and firm yet well managed, soft tannins. The finish is fresh and the vintage's remarkable acidity and minerality combine to make Sardón a refreshing and extremely tasty wine.

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Name : Val de La Osa Mencia

Years  : 2017

Variety : Menda 100%

Denomination of origin : Bierzo - León

Alcohol of Volume : 14.5%

Capacity : 750ml

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Vineyard Location:

Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.

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Winemaking/Feature:

The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.

We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.

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Testing Notes:

Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, flesh and long finish.

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Food Pairing:

Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.

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Name : Magnum Val de La Loba

Years : 2016

Variety : Menda 100%

Denomination of origin : Bierzo - León

Alcohol of Volume: 14.5%

Capacity: 750ml

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Vineyard Location:

Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.

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Winemaking/Feature:

The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.

We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.

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Testing Notes:

Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, fresh and long finish.

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Food Pairing:

Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.

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Aging | French large and small oak barrels each for 12 months

Vineyard Name | Bassa and Valleta (Vine age 25-40)

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Soil :

Clay and limestone soil

Winemaking/features :

‍Fermentation in 4,000 liter French oak cask. Use of native yeasts.Aging in French oak cask for 14 months.

Tasting notes :

‍It burst out of aroma with cream and toffee, then it came out with floral aftertaste.Overall , she is calm and smooth, but she still has the heart of a little girl.

Conclusion:

‍Layers and fruity aromas, strength, and terroir are all perfectly presented in this wine, all from the persistence and belief of the small winery in their homeland.

Name : Terrer Singular Amphore Red  Origin

GRAPE VARIETY: Samsó 100%

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 550 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 13%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense ruby colour

AROMATIC PROFILE: In the nose it emphasizes power and intensity of the red and balsamic fruits combined with aromas of spices and roasted.

TASTING: In the mouth presents freshness, easy entry and sufficient density with soft and pleasant acidity. An elegant, sensitive wine that conveys its terroir and varietal character.

PAIRING: Game Meat, Grill, well-structured dishes.

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PRODUCTION

Samsó vineyard has more than 80 years old. That means that we have less production but higher quality in our grapes. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast. Cold pre-fermentative maceration around one moth to extract aromas and more structure in 14oC. Fermentation and aging in ceramic amphoras 18 months. Service temperature 14- 16oC.

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Name : Terrer Singular Amphore White Origin

GRAPE VARIETY: MALVASIA DE SITGES 100%

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 740 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 12%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Straw yellow straw colour with greenish reflections

AROMATIC PROFILE: In the nose it stands out due to its complexity and intensity of the fruit and aromatic herbs on a saline background that is native to amphora

TASTING: In the mouth it is very fresh, soft and sweet with a balanced acidity and greasiness that envelops the mouth during its course.

PAIRING: Ceviche’s, sushi, shellfish.

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PRODUCTION

Malvasia vineyard has more than 10 years old. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast. Cold pre-fermentative maceration around 24h to extract aromas and more structure in 5oC. Fermentation and aging in ceramic amphoras 4 months. Service temperature 4-6oC.

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Name : Endogen Red Origin

GRAPE VARIETY: SAMSO 100%

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2433 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 13%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: It has an intense cherry red colour

AROMATIC PROFILE: Nose highlights the intensity and concentration of aromas of red fruits with leather, tobacco, specimens and toasted.

TASTING: In the mouth is fresh, powerful, Smart, permanent and able to reach all the senses.

PAIRING: Pure elegance, so versatile good to accompany with meat and well- structure dishes.

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PRODUCTION

All of our vineyards are more than 60 years old. That means that we have less production but higher quality in our grapes. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast, this is why we called “endogen”. Cold pre- fermentative maceration around one moth to extract aromas and more structure in 14oC. Fermentation in stainless Steel vats at 22oC. Maceration with lees. Aged in oak barrels for 14 months only the 70% of wine the another 25% are aging in ceramic amphoras,5% in demijohn before bottling. Service temperature 14- 16oC.

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Name : Endogen Red Sumoll Origin

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 1060 bottles

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense ruby colour with purple shades which present a low layer of colour

AROMATIC PROFILE: On the nose the intensity and the high concentration of red fruits aroma stands out such as raspberry, blueberry and unripe strawberries. In taste it turns up as fresh, sweet-toothed, soft out with a notably acid notes though all mouth round.

TASTING: An easy wine to taste, elegant which remains in the taste and also its capable of touch the senses

PAIRING: Pure elegance, so versatile good to accompany with tataki, tartar, ceviche as long as spicy and well-structured dishes

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PRODUCTION

This is a special young vineyard has 8 years old. It’s a vertically driven vineyard which means greater exposure to the sun. That means that we have higher quality in our grapes and balanced maturation Free run must, the juice that escapes naturally from the grapes before pressing. Cold pre- fermentative maceration to extract aromas and more structure in 18oC.Fermentation in stainless Steel vats at 22oC. Maceration with lees. Aged in oak barrels for 4months only the 70% of wine the another 25% are aging in ceramic amphoras, 5% in demijohn before bottling. Service temperature 14-16oC.

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Name : Endogen White Origin

GRAPE VARIETY : XAREL.LO 100%

HARVEST PRODUCTION : 2500KG/HA – MANUAL HARVEST

LOCATION : Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2002 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 12%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR : Brilliant gold yellow

AROMATIC PROFILE : Has a high aromatic intensity, mixture of quince, honey and thyme. In a quiet glass, we can appreciate aromas more sweetie like vanilla, toast almonds and sweets.

TASTING : Has a fresh bouquet, with a good entrance in mouth, marked acidity. In the end, the freshest aromas predominate.

PAIRING : Blue fish stews or raw, at the same time that we can accompany with White meats like birds or rabbit. All kind of rice. We can also combine it with blue, semi-cured cheeses.

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PRODUCTION

Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast, this is why we called “endogen”. Cold pre- fermentative maceration around 24h to extract aromas and more structure in 5oC. fermentation in stainless steel vat at 14oC. macerations with lees. Aged in oak barrels for 4 months only the 70% of wine the another 25% are ageing in ceramic amphoras, 5% in demijohn, before bottling. Service temperature 5-7oC.

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Name : Mà de Mas Perdut Origin

GRAPE VARIETY : Red Xarel.lo (50%); White Grenache (25%); Macabeu (25%)

HARVEST PRODUCTION: 2.500kg /ha; Manual Harvest

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2660 bottles

VINTAGE : 2021

ALCOHOL CONTENT : 11,5% vol

NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR : Straw yellow with green trim

AROMATIC PROFILE : We find notes of white flowers and forest herbs with an integrated acidity. The nose stands out for the intensity and concentration of this wine.

TASTING : Has freshness, it lives with a light and pleasant entry that marks its entire course where the freshest aromas end up predominating. Unpretentious wine designed to be enjoyed without thinking and to accompany a meal or snack.

PAIRING : Very good companion to snacks, grilled fish, vegetables and semi cured cheeses.

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PRODUCTION

We make a pre-fermentative maceration of three varieties for 24 hours at a controlled temperature in a stainless tank. A part aged in demijohn and the rest in stainless the tank where we work on the lees to enhance the volume in the mouth. It’s a low intervention wine, where it is not filtered or clarified.

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Name : R-evolution Calcari

Years : 2021

Variety : Xarel.lo

Color : Pale greenish gold

PH : 3.29

Residual Sugar : 1.7 g/l

Sulfur dioxide content : 62 mg/l

Alcohol by Volume : 12%

Capacity : 750ml

Location : Penedes Central Valley

Soil : Continental sediments from the age

Climate : Mediterranean climate

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Winemaking/Features :

After a light skin maceration for four hours, thegrapes were gently pressed and then fermentedin stainless-steel tanks for 18 days at an averagetemperature of 16 °C. Once the fermentation wasfinished, the wine was kept in contact with the finelees for 3 months with daily bâtonnage

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Tasting Notes :

The aroma, Lovely aroma of ripe pears and creamy stone fruit, really creamy, somehow like puréed fruit with a touch of vanilla.

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Food Pairing :

Oysters and shellfish, poultry and grilled fish

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Name : Amphora Brisat

Years : 2019

Variety : Xarel.lo

Denomination of origin : DO Penedès

Color : Straw yellow

Alcohol of Volume: 12.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~12°C

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Brewing method/features :

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Spontaneous alcoholic fermentation is carried out, together with the skins, in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.

Wine made with biodynamic grapes and minimum intervention.

Natural wine. No added sulphites.

Wine suitable for vegan.

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Testing Notes :

The nose is fruity and elegant, with a background of baked apple ending with a subtle banana aroma.

In the mouth it is tasty, with a lot of texture thanks to the skins that have given it tannins.

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Food Pairing :

It goes perfectly with seafood and fish stews, and also with blue cheeses.

Name : Satel.lit

Years : 2018

Variety : 100% Carignan blanc

Denomination of origin :  DO Penedès

Color : Newgolden yellow colour

Alcohol of Volume:  12.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~15°C

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Brewing method/features :

Harvested by hand and in small crates to avoid oxidation of the grapes. Gentle pressing and fermentation at 16ºC in stainless steel tanks for 19 days, after which the wine is divided into 3 equal parts for different ageing periods. One part is aged for 6 months in 500 litre oak barrels, another part for 8 months in demijohns and a small part in stainless steel tanks for 5 months.

Wine made with biodynamic grapes and minimal intervention grapes.

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Testing Notes :

Unique aromas of pineapple fruit, austere presence and unctuous sensations

Elegant, with very good acidity, expands in the mouth leaving citrus aromas and leaving a delicious palate

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Food Pairing :

Pair this wine with stewed white meat, all kinds of rice dishes and baked or grilled fish.

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Name : Amphora Gris

Years : 2021

Variety : Xarel.lo

Denomination of origin :  DO Penedès

Color : Pale pearly yellow

Alcohol of Volume: 13.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~12°C

Soil : Loam argillaceous

Brewing method/features :

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery and gentle pressing. Spontaneous alcoholic fermentation takes place in common clay amphorae, the porosity of which causes hyper-oxidation that precipitates all oxidisable substances, leaving a clean, crystalline wine.

Wine made from biodynamically grown grapes and with minimal intervention. Natural wine. No added sulphites.

Vegan friendly wine.

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Testing Notes :

Smooth, with notes of toasted almonds and a hint of milk.

In the mouth it is dual faceted, rustic and full-bodied. We find almonds in the final step in the mouth and with a long aftertaste.

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Food Pairing :

You can pair this wine with seafood, rice dishes, grilled or baked fish.

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Name : Microcuvee Marta de Balta

Years : 2017

Variety : Syrah

Denomination of Origen : El Triangle(Finca Cal Miret)

Color : Very intense violet

Aging : New French Allier oak barrels 13 months

PH : 3.26

Residual Sugar : 0.5 g/l

Sulfur dioxide content : 64 mg/l

Alcohol by Volume : 14%

Capacity : 750ml

Serve temperature : 16~18℃

Location : Prelitoral Mountains foothills

Soil : Loam argillaceous, Continental sediments origins from the Quaternary period.

Climate : Mediterranean climate

Limited : Only1.976bottles elaborated in harvest 20147.

Winemaking/Features :

Hand-harvested with small boxes

Maceration and fermentation in 400L new Frenchoak barrels at a controlled temperature of 24-29ºC.We made manualpigeage3 times per day duringthe maceration process. Prolonged during 25 days.

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Tasting Notes :

Impressive nose showing both intensity andcomplexity. Expressive animal notes covering a coreof ripe dark fruits of plums and black mulberries

Spicy notes of dark bitter chocolate and sweettobacco combined with the toasty notes and thevanilla from the oak. The palate is silky and velvety,with great concentration and body, but also veryclean and almost stringent fruit to balance theconcentration The finish is long and refreshing.

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Food Pairing :

Cheddar cheese, game and spicy stews, brownies.

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Name : Falcata Rose

Years : 2020

Variety : Monastrell、Syrah

Denomination of Origen : DO Valencia

Color : Sakura pink

Alcohol by Volume : 12.5%

Capacity : 750ml

Serve temperature : 12℃

Soil : Clay and Sand

Winemaking/Features :

Direct press fermentation in stainless steel tanks.

Each variety has been processed by its own, fermented with native yeast.

Work with lees for two months.

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Tasting Notes :

On the nose, fruity, with predomination of red fruits and red orange aromas.

On the palate, the attack is smooth, fresh, balanced and long finish.

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Food Pairing :

Perfect to pair with pasta, rice, fish, white meat, cured meat, roasted vegetables or soft cheese.

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Name : Syrah (No added sulphites)

Years : 2020

Variety : Syrah

Denomination of Origen : DOP Valencia

Color : Ruby

Alcohol by Volume : 13.5%

Capacity : 750ml

Soil : Sandy Soil、white clay Soil

Winemaking/feature

Without crushing, the grapes go to different deposits, depending on their variety, to be fermented with native yeasts. Sulphite Free.

‍

Tasting Notes :

Light and easy. A typical cherry strawberry and a bit of chocolate palate.

With some pepper and leather.

Low acidity, medium tannins.

‍

Food Pairing :

Pairs well with lamb、beef、game、poultry.

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Name : Pittacum

Years : 2018

Variety : Mencia 100%

Denomination of Origen : Arganza de Bierzo

Aging : French oak 、 America oak barrels 8 monthes

Alcohol by Volume : 14.5%

Capacity : 750ml

Climate :

The cold winter with an abundance of precipitations in the form of snow kept the vine at a vegetative standstill. The spring was cold and very wet. The vineyards responded to ali this with a delay to bud burst, which did not take place until the start of May. In June, precipitations in the form of storms and hail complicated the fruit set, causing a drop in the harvest production size. July and August were hot, dry months and the first grapes started to change colour. Ripening commenced and, after several difficult months, we finally had a spell of stable weather.

We started harvesting the Menda on 21 September in perfect weather. It was dry and sunny, with night time temperatures that were sometimes as low as 2ºC. The Mencia was finally harvested with good fruit, soft tannins and prefect acidity

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Winemaking/Features :

The grapes arrive at the winery in small 12 kilo boxes. Bunch by bunch they are selected at the sorting table. Winemaking takes place in stainless steel tanks with light cap plunging and must siphoning during fermentation, that usually lasts about 15 days at 25 ºC degrees.

The wine was bled and kept in the tank for a month befare taking it to French and American oak barrels with 220 liters holding capacity. For the eight months the wine stays in the barrel and it remains undisturbed by racking. After bottling another long two year period of repose begins.

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Tasting Notes :

Intense color with elegant nose. Fresh red fruits, spices, chinese ink and minerals. Fluid and juicy with a long finish.

‍

Food Pairing :

Pittacum's profile allows for a rich and varied matching to dishes and foods: grilled or stewed meats, legume pottages, certain ways of prepare fish, but also cold meats, cheeses, pasta, empanadas (Galician savory pie), salads when properly dressed.

‍

Name : La Mar

Years : 2018

Variety : Caíño blanco 98% , Albariño 2% and Loureiro.

Denomination of Origen : Rías Baixas

Color : Golden

Alcohol by Volume : 12.5 % vol

Capacity : 750ml

Serve temperature : 10~12ºC.

Soil : Schist soil

‍

Climate :

Spring 2018 was rainy, with low minimum temperatures that continued into the first third of the summer. In August, there was a notable increase in temperatures coming in the farm of two heatwaves at the start and middle of the month, the first one recording the highest maximum temperature seen in the last twenty years.

These conditions resulted in sorne dehydration of the grapes in the most exposed areas, reducing the final weight of the harvest. However, the impact was attenuated thanks to the altitude of our plot of Caiño destined far La Mar and to sorne propitious, but not very heavy, rainfall a few days befare the harvest.

The balance shown by the grapes at the time of their picking resulted in a wine with a strong personality and delicate aromas of ripe fruit set off by the wine's typical mineral character. The well-ripened and perfectly-balanced grapes are also reflected in a strength of tas te and flavour that is unusual far a white wine.

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Winemaking/Features :

Because of its high skin percentage, the Caíño grape undergoes a longer cold maceration process to extract the aromas to full advantage.

After the alcoholic fermentation, wine stays in its fine lees up to two months. It is then allowed to rest at low temperature far at least another six months until it goes into bottle where it rests and rounds out far a further period of time.

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Tasting Notes :

Even though we know that the Caiño is the varietal best able to extract the finest qualities from our terroir, we are still surprised by how much these qualities show through in the wine. The schist soil, the nearby sea and the mild climate of the O Rosal valley can ali be detected, revealing themselves through perceptible aromas of earth and broken rock with surprising saline and iodine nuances. It also, of course, shows fruit, here in the farm of ripe aromas of peach and pineapple with hints of cantaloupe melon. The aromatic trajectory comes to a subtle close with enveloping creamy notes created by the wine's contact with the lees.

Although it is already surprising and unique in terms of aromas, it is outstanding on the palate. There is no hint of shyness even on the first contact with the palate. From the outset it is juicy, sweet and voluptuous, giving the wine a lovely enveloping character. It fills the mouth with its unctuousness, yet remains soft and fresh thanks to its excellent acidity, which also contributes to its impressive capacity far ageing. This is a big wine with a never-ending finish.

‍

Food Pairing :

Its high acidity makes it a perfect pairing for fish and seafood, but its powerful body and volume enlarges its pairing range to stews or roasted meats, and spiced or slightly spicy hot dishes.

‍

Name : Abadía de San Campio

Years : 2021

Variety : 100% Albariño

Denomination of origin : Rias Baixas - Galicia.

Color : Golden

‍

Alcohol of Volume: 12% vol.

‍

Capacity: 750 ml

‍

Serve temperature: 10~12℃

‍

Climate : Marine Climate

‍

Winemaking/Features :
After a cold pre-fermentation maceration, the alcoholic fermentation is carried out with our native yeast, isolated from our own vineyard. After this, the wine rests for the necessary time, stabilizes and is finally bottled.

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Testing Notes :
The aromas of this 2021 vintage stand out for their clear and fresh nuances of very ripe tropical fruits, with a predominance of pineapple, accompanied by delicate nuances of white fruits such as pear and Golden apple. These aromas are enhanced thanks to the cold pre-fermentation maceration.

This vintage stands out for its excellent taste balance, resulting in a friendly, very fresh and velvety wine, with a vibrant and powerful mouthfeel. Its fair acidity and appreciable creaminess offers us a sweet and very appetizing wine. The aftertaste shows us again the memories of tropical fruits, with a very persistent and fresh finish.

Food Pairing :
Wonderful combination with seafood: oysters, clams and crab.
Also enjoy it with Asian cuisine.

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Name : Terras Gauda

Years : 2020

Variety : Albariño 70%, Caiño 22%, Loureiro 8%

Denomination of Origen : Ria Baixas

Alcohol by Volume : 12.5%

Capacity : 750ml

Serve temperature : 1~12℃

‍

Winemaking/Features :

After pre-fermentation cold maceration differing in duration according to the variety, alcoholic fermentation was carried out with our own yeast from our own vineyards. After the necessary resting period, the wine was stabilised and bottled.

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Tasting Notes :

With its perfect blend of varietals, Terras Gauda is a highly complex wine, in which the predominant aromas of mandarin, orange peel and ripe melon intermingle with the pleasant and subtle mineral, earthy and orange blossom notes.

This vintage shows an impressively powerful structure, character and meatiness, filling the palate with its voluminous and velvety mouthfeel. It is also fresh, cheerful and very lively. Its intense flavour is accompanied by mineral and creamy sensations that give it even more character.

The aromas on the palate and the long, intense finish reflect the excellent ripeness of the 2020 vintage.

This wine gives us two seemingly contradictory characteristics: it is a complex yet easy-to-drink.

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Food Pairing :

The wine is rich on the palate and deserves seafood, specially oysters and crab, perfect with Asian cuisine with rich and spicy sauces.

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Name : ALBARIÑO PAZO SEÑORANS

Years : 2019

Variety : Albariño

Denomination of Origen : D. O. Rías Baixas

Color : Palid straw yellow with greenish glints

Acidity : 6.4 g/l

PH : 3.2

Residual Sugar : < 2 g/l

Alcohol by Volume : 13.5%

Capacity : 500ml

Winemaking/Features : 

Elaboration in stainless steel vats min. 5 months on lees.

Alcoholic fermentation controlled at 16º.

Tasting Notes : 

Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.

Name : ALBARIÑO PAZO SEÑORANS

Years : 2019

Variety : Albariño

Denomination of Origen : D. O. Rías Baixas

Color : Palid straw yellow with greenish glints

Acidity : 6.4 g/l

PH : 3.2

Residual Sugar : < 2 g/l

Alcohol by Volume : 13.5%

Capacity : 750ml

Location : Vineyards Pontevedra

Soil : poor, acidic and loose sandy soils

Winemaking/Features : 

Elaboration in stainless steel vats min. 5 months on lees.

Alcoholic fermentation controlled at 16º.

Tasting Notes : 

Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.

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Name: Sweet Solera Dolc  

Years : 2010 

Variety : Merlot, Tempranillo, Monastrell andGrenache. 

Denominationof Origen : DO Cava / DO Penedès 

Color : Dark red 

Aging : Since 2010 in solera in bocois deCastanyer. 

PH : 3.15

Tartaric acid : 6.5g/ l

Residual Sugar : 70g/ l

Sulfur dioxide content : 54mg/ l

Alcohol by Volume : 14%

Capacity : 500ml

Serve temperature : 8-10ºC. 

Soil : Clay-limestone with deep calcium rocks.

Winemaking/Features :  

Raisin harvest, spontaneous fermentation and macerationfor 12 days. Pressing and wild malolactic fermentation in Chestnutbarrels.

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Tasting Notes :

Naturally sweet wine aged in Chestnut barrels. Verymarked and pleasant oxidation aroma. The mouthfeel is sweet butnonempalagosa

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Food Pairing :

We recommend pairing it with blue cheese or pâté.

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Name :Mataro

Years: 2016 

Variety: Monastrell(also called mataró) 

Denominationof Origen : DO Cava / DO Penedès 

Color: Dark Ruby 

Aging: 6 months inChestnut barrels (500 liters). 

PH: 3.3

Tartaric acid: 5.6 g/l

ResidualSugar : 1.2 g/l

Sulfurdioxide content : 3mg/l

Alcohol byVolume : 12.87%

Capacity: 750ml 

Servetemperature : 12~14℃

Soil:  Franco-silty,shallow and well drained.

Winemaking/Features:

Spontaneous fermentationand maceration for 10 days. Pressing and wild malolactic fermentation in500 liter Chestnut barrels.

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Tasting Notes:

Untamed youth with lots ofblack sobrteot fruit and a powerful mouthfeel and long aftertaste.

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Name: Sang de Drac

Years : 2015

Variety : Tempranillo

Denomination of Origen :   DO Cava / DO Penedès

Color : Dark red

Aging : 10 months in cups and 10 months inChestnut barrels.

PH : 3.25

Tartaric acid : 5.8 g/l

Residual Sugar : 0.6m/l

Sulfur dioxide content : 35 mg/l

Alcohol by Volume : 13.35%

Capacity : 750ml

Serve temperature : 14-16ºC

Soil : Frank, shallow with nodules of calciumcarbonate.

Winemaking/Features :  

Spontaneous fermentation and maceration for 8days. Pressing and wild malolactic fermentation in underground cups.

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Tasting Notes :

Classic, evolved wine with an intense and penetrating aromaaccompanied by a silky mouthfeel and a powerful finish. Ask for heartymeals.

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Name: Can Peritxo

Years : 2019

Variety : Parellada

Denomination of Origen : DOCava / DO Penedès

Color : Pale yellow with orange

Aging : 6 month in chestnut barral

Alcohol by Volume : 11%

Capacity : 750ml

Serve temperature : 8~10℃

Winemaking/Features :  

Usingnative yeast, grape juice and grape skins for up to 9 days, after alcoholfermentation is completed, pour it into a 1000-liter large chestnut tank forlactic acid fermentation.

Thename of orange wine comes from increasing the soaking time of grape skins andgrape juice. White wine uses a winemaking method similar to red wine, giving ita more orange color.

Tasting Notes :

Thefull and unrestrained dried fruit style and the elegant Mediterranean spices,carambola, lime, light orange peel bitterness, soft and attractive, with acontinuous end rhyme.

Thiswine is suitable for drinking now, it is recommended that it can be stored for5 years, and the taste is better.

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Name: Amfora Can Ron

Years : 2019

Variety : Malvasia de Sitges

Denomination of Origen : DO Cava / DO Penedès

Color : Light yellow

Aging : 4 month in amphora

Alcohol by Volume : 12.2%

Capacity : 750ml

Serve temperature : 6~8℃

Location : Can Ron

Soil : Loamy Soil with deep calcareous rocks at 300 m ofaltitude.

Limited : 590 bottles per year

Winemaking/Features :

Wild fermentation andmacerated for 5 days with the skins. Several months of aging in chestnut vats,underground concrete tanks and amphorae* made with Suriol’s own clay. Bottledwithout adding sulfites. The flavor enhanced by the maceration and aging.

Its certified organic.

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Tasting Notes :

It taste like Pineapple、Durian、Parami, thebody feels tender and sweet, the after taste with fresh and juicy.

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Name: Els Bancals white wine Suriol

Years : 2017 

Variety : Xarel·lo (also called white raisin orCarthusian). 

Denomination of Origen :   DO Cava / DO Penedès 

Color : Light yellow 

Aging : 8 months in Chestnut barrels (500liters). 

PH : 3.2

Tartaric acid :5.9g/ l

Residual Sugar :0.5g/ l

Sulfur dioxide content : 50mg/ l

Alcohol by Volume : 12.36%

Capacity : 750ml

Serve temperature : 8~10℃ 

Soil : Clay-limestone, shallow and well drained.

Winemaking/Features :

Immediately pressed and decanted into undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.

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Tasting Notes :

Strength of the Xarel·lo and the bocoi de Castanyer that giveit a lot of personality and structure. Persistent and intense, ideal forhearty meals.

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Name :Donzella 

Years: 2019 

Variety : Xarel·Lo 

Denominationof Origen : DO Cava / DO Penedès 

Color: Light yellow with a little green 

Aging: 5 months with the mothersof the wine (lies) in underground cups. 

PH: 3.15

Tartaric acid : 4.5g/ l

ResidualSugar : 0.9g/ l

Sulfurdioxide content : 38mg/l

Alcohol by Volume : 12.45%

Capacity : 750ml 

Servetemperature : 6-8ºC

Soil : Franco-silty, very deep and with calciumcarbonate.

Winemaking/Features:  

Immediately pressed anddecanted into underground cups. Alcoholic and malolactic fermentation withindigenous yeasts and bacteria.

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Tasting Notes :

Juvenile wine with a lot of aromaticintensity and tasty. In the mouth it is silky and fills all our taste budswithout smudging and with the right persistence.

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Name: Ancestral can ron

Years : 2019

Variety : Malvasia de Sitges 

Denomination of Origen : DO Cava/ DO Penedes 

Color : Light yellow

Alcohol by Volume : 12.2%

Capacity : 750ml 

Serve temperature : 6~8℃

Winemaking/Features :

Ancestralancestor fermentation method in a bottle, bottle aging for 9 months, nofiltration, no added sulfur dioxide

Theancestral fermentation bubble method also has Petnat in the market (PetillantNature is the micro bubble from natural fermentation). The grape juice ispressed and fermented in an underground cement tank. When the alcohol contentis 10% and the residual sugar content is 30mg/L, let the yeast fall asleeptemporarily by freezing it at a low temperature, and then pour thehalf-fermented wine into a glass bottle to start The second fermentation in thebottle, no additional sugar, no additional yeast, and the use of grape sugar tocontinue fermentation.

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Tasting Notes :

Young and sweet, sweet sparkling winewith unrestrained fruity flavor, brewed with the original aroma varietyMalvasia de Sitges. Residual sugar enhances the delicious taste and strength ofsparkling wine. It is very suitable for direct drinking, texture gathering anddessert matching.

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Name : El Bosc Cava

Years: 2015

Variety: Xarel·lo (also called whiteraisin or Carthusian).

Denominationof Origen :   DOCava / DO Penedès

Color: Golden

Aging:

More than 15 months withthe mothers in the bottle.

4 months with the mothersof the wine in bocois de Castanyer.

PH: 3.25

Tartaric acid: 6.1 g/l

ResidualSugar : 0.2 g/l

Sulfurdioxide content : 49 mg/l

Alcohol byVolume : 11.8%

Capacity: 750ml

Servetemperature : 6-8ºC

Soil: Franco-silty, very deepwith calcium carbonate

Winemaking/Features:

Harvested on September 9,2015, pressed and spontaneously decanted in underground cups. Alcoholicand malolactic fermentation with indigenous yeasts and bacteria.

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Tasting Notes:

Varietal monkey of great power andartisanal elaboration in Castanyer bocois that make it creamy andintense. Ideal for meals, snacks and cheese dishes.

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Name : Cava Brut Nature Gran Reserva Collita

Years : 2014

Variety : Macabeo,Xarel·lo and Parellada.

Denominationof Origen : DO Cava / DO Penedès 

Color : Golden

Aging : 4 monthswith the mothers of the wine (lies) in underground cups.

PH: 3.15

Tartaric acid : 5.5 g/l

Residual Sugar : 0.2 g/l

Sulfurdioxide content : 46 mg/l

Alcohol by Volume : 11.7%

Capacity: 750%

Servetemperature : 8-10ºC

Soil : Clay-limestonewith deep calcium rocks.

Winemaking/Features:

Morning harvest byvarieties, pressing and spontaneous decantation in undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.

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Tasting Notes :

Penetrating aroma with notes of oven,honey or nuts. The bubbles are very fine and the aftertaste is so longthat it behaves like a red wine on the table.

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Name : CavaBrut Rosat Reserva 

Years: 2018 

Variety: Monastrell and Grenache. 

Denominationof Origen : DO Cava / DO Penedès 

Color: Salmon pink 

Aging: 4 months with the mothersof the wine (lies) in underground cups.

PH: 3.1

Tartaric acid: 5.8 g/l

ResidualSugar : 0.1 g/l

Sulfurdioxide content : 29 mg/l

Alcohol byVolume : 11.7%

Capacity: 750ml

Servetemperature : 6-8ºC

Soil: Franco-silty, shallow andwell drained.

Winemaking/Features:

Morning harvest byvarieties, pressing and spontaneous decantation in undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.

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Tasting Notes:

Perfect combination of the profile of a youngcava (liveliness and fruit), the sweetness of a rosé maceration wine and agingnotes (bakery and fine bubble). Clean and fresh cava

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Food Pairing:

suitable for snacks, drinks and even eating.

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Name: Cava Brut Reserva 

Years : 2018

Variety : Macabeo, Xarel·lo and Parellada.

Denomination of Origen : DO Cava / DO Penedès

Color : Pale yellow

Aging : 4 months with the mothers of the wine(lies) in underground cups.

PH : 3.05

Tartaric acid : 5.5g/l

Residual Sugar : 6.3g/l

Sulfur dioxide content : 55 mg/l

Alcohol by Volume : 12.1%

Capacity : 750ml

Soil : Clay-limestone with deep calcium rocks.

Winemaking/Features :

Grapes harvested in the morning and pressed immediately,static decanting for 24 hours, fermentation at a controlled temperature of 18ºwith native yeasts from the same skin of the grapes for 20days. Malolactic fermentation with natural and spontaneousbacteria. Cold stabilization and pre-run filtration.

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Tasting Notes :

pale yellow and fine bubbles that form a slow but steadyrosary. Intense aroma with notes of ripe fruit and toast. In themouth it is sweet, very unctuous and easy to drink, it will leave our mouthsilky.

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Food Pairing :

cava in glasses, as an aperitif and with desserts that arenot excessively sugary. Highly recommended for pasta and rice.

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Name : AnaNoa

Years : 2016

Variety : Syrah

Denomination of origin : Campode Calatrava, Almagro IGP

Color : Cherry redcolor.

Aging :French oak 3 months

Alcohol of Volume: 13.5%

Capacity: 750ml

Soil : Volcanic clay

Winemaking/features:
The winery still uses concrete tanksfor lactic acid fermentation.

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Tasting notes :
The appearance is cherry red, withtoffee, fudge, spices, violet, coffee aroma

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Food Pairing :
Ideal pairing with soups, salads,stews and Manchego cheese.

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Awarsd :
Mundus Vini 20Th Grand InternationalWine Awards
ANAOA Syrah, Meninger 2017 SilverMedal

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Concours Mondial Bruxelles :    

ANANOA Syrah, Medaille d'Or 2016 Gold Medal

Name : 4W4 Blancos

Years : 2019

Variety : Gewürztraminer, Verdejo, Sauvignon Blanc, Airén

Denomination of origin : Campo de Calatrava, Almagro IGP

Color : Steelyyellow color with golden reflections, clean and bright.

Alcohol of Volume: 12.5%

Capacity: 750ml

Soil : Volcanic soil, ochre, chalk, stony soil

Winemaking/features:
Lactic acid fermentation intraditional cement tank

Tasting notes :
Colour : Steelyyellow color with golden reflections, clean and bright.

Aroma : Very clean on the nose, it is above all tender andperfumed. Initially, it comes out stone fruit, citrus and many florals (orangeblossom). In the background white fruit and some pastries.

Palate : The mouth is friendly and energetic at the same time.Unctuous and fresh, well armed. The "weight of fruit" leaves a strongand pleasant memory with tropical notes that appear more in the aftertaste thanin the nose.

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Food Pairing :
Perfect with sushi, rice, vegetablesand all kinds of fish.

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Name : Horten

Years : 2017

Variety : Tempranillo

Denomination of origin : Campo de Calatrava, Almagro IGP

Color : Deep andintense red.

Aging : In French oak for 3 months

Alcohol of Volume: 14%

Capacity: 750ml

Soil : Volcanic clay, black soil, gravel at an altitude of750-850 meters

Winemaking/features:
The winery still uses concrete tanksfor lactic acid fermentation.

Tasting notes :
Colour : Deep and intensered. 

Aroma : Red and spicy fruits with toasted vanilla flavors fromthe barrel.

Palate : Round with great body and easy to drink, long andpleasant aftertaste.

Everything perfectly harmonized, in balance, like anexplosion of sensations and flavors.

Food Pairing :
In gastronomy it is ideal to eat withtraditional cuisine, meats, stews and game.

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Name : Horten

Years : 2018

Variety : Tempranillo、Garnatxa

Denomination of origin : Campo de Calatrava, Almagro IGP

Color : Ruby red

Aging : French oak 3months

Alcohol of Volume: 14%

Capacity: 750ml

Soil : The volcanic crater at an altitude of 850 meters ismainly cultivated land of volcanic black soil, clay and gravel

Winemaking/features:
The winery still uses concrete tanksfor fermentation.

Tasting notes :
Strong fruit flavor with multi-layeredaroma.

Open, elegant and long-lasting with velvety taste, rich indelicate violets, fruit fudge and blueberries.

Food Pairing :
In gastronomy it is ideal to eat withtraditional cuisine, meats, stews and game.

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Name : 1758 SELECCIÓN Petit Verdot Gran Reserva Familiar

Years : 2010

Variety : Petit Verdot 100%

Denomination of origin : Campo de Calatrava, Almagro IGP

Color : Intensered-garnet color

Aging : In newFrench and American oak barrels for 15 months

Alcohol of Volume: 14.5%

Capacity: 750ml

Soil : Volcanicblack soil, clay and gravel

Winemaking/features:
The winery still uses concrete tanks for lactic acid fermentation.

Tasting notes :

Colour : The Petit Verdot grape, in the climate and soilconditions of Encomienda De Cervera, gives a closed and very intense red-garnetcolor. Alive and precious.

Aroma : Powerful nose with a mixture of aromas of ripe fruits andvegetable and scrub touch

es that give it complexity and elegance.

Palate : On the palate it is powerful and powerful. With body andflavor. Long with pronounced soft touch notes that give it length and power.

FoodPairing :
Idealpairing with soups, salads, stews and Manchego cheese.

Name : Dulcinea del Marr

Years : 2014

Variety : Syrah

Denomination of origin : Campo de Calatrava, Almagro IGP

Color : Red withviolet reflections.

Aging : French oak12 month

Alcohol of Volume: 13.5%

Capacity: 750ml

Soil : Volcanic clay, black soil, gravel at an altitude of750-850 meters

Winemaking/features:
The winery still uses concrete tanksfor lactic acid fermentation.

Tasting notes :
The aroma has the unique toastingspices and chocolate flavors of French barrels, and has the aroma of blacklicorice and ripe fruits.
Due to the influence of its terroir, it has a slight mineral flavor, strong andfragrant.
The palate is wide and well structured, with strong and round tannins.

Food Pairing :
Ideal pairing with soups, salads,stews and Manchego cheese.

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Name : Syrah de la Muntanya

Years : 2015

Variety : Syrah

Denomination of origin : DOEmpordà

Color : Cherry red with a dark red border; cleanand intense. 

Alcohol of Volume: 14％

Capacity: 750ml

Vineyard Location: La Muntanya.

Soil :Clay, sand and slate.

Winemaking/Feature:

These are selected grapes from the Mountain vineyard that is in themiddle of a forest in the Gavarres Mountains, on soils of clay and slate,influenced by the Tramontana.

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Testing Notes:

Colour : Cherry red with a dark red border;clean and intense.

Aroma : Balsamic and fresh with a lot ofcharacter. Elegant notes of black and red fruit marmalades, with hints ofsweet, dark chocolate and graphite that lead to a spicy and slightly smokyfinish on the nose.

Palate :Meaty, strong and tasty withsweetened fruits and spices. Balanced with mature tannins and a long andelegant finish.

Food Pairing:

Redmeat, poultry and game; cured and mature cheese; pulses, casseroles and curedmeats. Serve in a Syrah glass and open 15 minutes before serving.

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Aging | Frech oak 3 months

Vineyard Location | Mas Oller

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Soil :Clay, sand and slate.

Winemaking/Feature: 

The grapes are from the Mas Oller vineyards, with low production per hectare. Cold maceration prior to a long, temperature controlled fermentation in stainless steel. After the fermentation has finished, the tanks are drained using the effects of gravity. Bottle aged before being put on sale.

A Carlos Esteva concept of wine.

Testing Notes:

Colour : Cherry red, good covering with a dark red rim.

Aroma : Very intense and complex with ripe, dark fruits; spicy on a balsamic back note.

Palate : Tasty, very fruity with clearly marked hints of spices and smoky flavours. Structured with rounded tannins and a fresh, balanced finish with hints of wild herbs

Food Pairing: 

Red meat, cured meats, poultry and game; casseroles, pulses and cheese.

Aging | French oak 12 months‍

Vineyard Location | Mas Oller

Soil :

Clay, sand and slate.

Winemaking/Feature: 

The grapes are from the Mas Oller vineyards, with low production per hectare. Cold maceration prior to a long, temperature controlled fermentation. The tanks are drained after fermentation using the effect of gravity. Barrel-aged in French oak - the Plus is a selection of the best Syrah and Grenache barrels.

A Carlos Esteva concept of wine.

Testing Notes:

Colour : Cherry red, with a dark red border, clean and intense.

Aroma : Spicy, hints of creamy oak, toasted and earthy flavours. Has character.

Palate : Strong and tasty with mature tannins.

Food Pairing: 

Red meat, poultry and game; semi-cured cheeses; pulses; cured meats and stews. Ideal for a formal dinner.

Serve in a Bordeaux glass and open 15 minutes before serving.

Name : Mar

Years : 2019

Variety : Picapoll, Malvasía.

Denomination of origin : DO Empordà

Color : Pale yellow, intense.

Alcohol of Volume: 12%

Capacity: 750ml

Vineyard Location: El Pla andStation.

Soil : Clay,sand and slate.

Winemaking/Feature:

Made with hand-picked grapes from the Pla andStation vineyards, with low production per hectare. Cold fermentation to obtainthe maximum aromatic expression. 3 months ageing with "bâtonnage" ofthe fine lees.

Testing Notes:

Colour :Pale yellow, intense. 

Aroma : Expressiveand clean, with fresh fruit, hints of tropical and citrus fruits on a floralback note.

Palate :Big in the mouth, tasty, balanced with a light mineral character.Complex with a refreshing, citrus finish.

Food Pairing:

Sea food, especially oysters and freshprawns; rice dishes such as risottos and Paella; pasta, cheese, and dessertsfeaturing white-fleshed fruit and crème anglaise.

Name : Mavasía de Sitges

Years :2016

Variety :Malvasiade Sitges

Denominationof origin : DOEmpordà

Color : Bright golden yellow.

Alcohol ofVolume: 15%

Capacity: 375ml

ServeTemperature: 6-8 ºC

VineyardLocation: Mas Oller

Soil : Clay, sand and slate.

Winemaking/Feature:

The grapes were harvested by hand inSeptember 2016. A second grapes collection occurred using a selection table atthe entrance of the winery.

Then, grapes were destemmed and softlypressed so as to obtain the flower must.

Fresh grape must fermentation wasarrested by the addition of alcohol to obtain the finest aromatic expression ofthe Malvasia.

 Aged for 2 years in Chestnutbarrels before the bottling. 

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TestingNotes:

Colour : Bright golden yellow.

Aroma : Intense and elegant on the nose,highlighting the presence of white fruit, orange blossom background and citruspeel.

Palate :Sweetmouthfeel, unctuous in its path and with a good balance between acidity andalcohol, offering a long finish

Food Pairing:

Starters: foie mi-cuit. Main dishes:Pasta, cheeses, all kinds of desserts, chocolate, desserts or pastries.

Name : Blau Nit

Years : 2019

Variety : Syrah、Garnatxa

Denomination of origin : DOEmpordà

Color : Eggplant, Intense

Alcoholof Volume: 13.5%

Capacity: 750ml

Vineyard Location: Mas Oller

Soil : Clay,sand and slate.

Winemaking/Feature:

The grapes are from Mas Oller vineyards, low production per hectare.Cold maceration prior to a short, temperature controlled fermentation instainless steel. After the fermentation, the tanks are drained using theeffects of gravity - we do not use the press. After 2 months, it is bottled.

This is a Carlos Esteva concept of wine.

Testing Notes:

Colour :Intense eggplant purple with a violet rim.

Aroma :Very intense, with red berries and black ink. The floral, spicyand aromatic, herby notes complete a very pleasing and appealing nose.

Palate :Ripe, red fruits, spicy and tasty with a fresh and persistingfinish.

FoodPairing:

Red meat, cured meats, poultry and game; semi-mature cheeses,pulses and casseroles.

Name : Aquarel.lo

Years : 2019

Variety : Grenache and Syrah

Denomination of origin : DO Empordà

Color : Ruby, pink

Alcohol of Volume: 14%

Capacity: 750ml

Vineyard Location: Mas Oller

Soil : Clay,sand and slate.

Winemaking/Feature:

Made from grapes from the Mas Oller vineyards. Made from the juices ofthe best hand-selected Grenache and Syrah grapes. Cold maceration for 6 hoursand traditional, cold fermentation. 

‍

Testing Notes:

Colour : Palecherry, clean and intense with a violet rim.

Aroma :Strong on the nose, with clear aromas of wild strawberries and redberries; slightly creamy.

Palate :Good fruity taste, strong and structured, complex, vibrant with along, refreshing finish.

Food Pairing:

Sea food, fish and rice dishes such asPaella or Fideuà; creamy sauces, soft cheeses and high quality Italian food.

Name:Marko late harvest

Years : 2015

Variety : Izkiriota Txikia(Petit Manseng)

Denomination of Origen : DO BizkaikoTxakolina

Color : Golden with orange

Alcohol by Volume : 14%

Capacity : 500ml

Location : Kortezubi

Soil : Clay-calcareous soil

Average product : 500 /year

‍

Winemaking/Features :

Manuallate harvest in boxes around November 20. Once the grape is pressed, itferments.

spontaneouslyin used French oak barrels. When equilibrium is reached

perfectbetween alcohol and residual sugar, fermentation stops. The wine ages 10

monthswith its lees.

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Tasting Notes :

Marko Late Harvest express aromasof quince, orange peel, pear, honey and sweet spices (cinnamon, ginger).Full-bodied, well balanced wine with good acidity and a long and persistentfinish.

Name : Marko

Years: 2019 

Variety: 60%Hondarribi Zuri Zerratia、40%Hondarribi Zuri

Denomination of Origen: DOBizkaiko Txakolina 

Color:Lightyellow with a little cyan blue

Alcohol by Volume : 13%

Capacity:750ml 

Location: Kortezubi 

Soil : Calcareous clay

Average product : 23000/year

Winemaking/Features :

Spontaneousfermentation in stainless steel tanks with its own yeasts. The wine remains

4months in contact with its lees with periodic bâtonnages that provide greatercharacter.

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Tasting Notes :

Fresh and fruity nose in greenapple, pear, grapefruit and orange blossom predominate. On the palate theunctuousness of the lees work is noted with a mineral finish of good length.

Aging | 740L large pottery urn for 6 months

Average produce | 3,000 bottles

‍

Winemaking/features :

‍Fermentation in stainless steel tanks with spontaneous yeasts.

Testing Notes :

‍It pure like a child、Full of energy like every thing awake in the sping, it has aroma from dry flower and fruit with freshness body.

Its color just like the wine from Burgundy, Elegant light purple with slightly red, the major aroma including pastry、cherry jam、cookies、dry flower, as the times goes by, it show up the flavor of wine soaked with cheery、cinnamon、bay leaf and vanilla.

Performed

– Guia de vins de Catalunya 2015: 9,72 sobre 10 (millor vi negre sense criança de la Guia)
– 91 punts Parker (2015)
– Guia de vins de Catalunya 2017: 9,72 sobre 10
– Guia de vins de Catalunya 2018: 9,52 sobre 10
– Guia de vins de Catalunya 2019: 9,59 sobre 10

Aging | 50% in pottery vat 5 months, 50% in large French oak barrel 6 months

Vineyard Name | Lo Mas (100 years old)

‍

Soil :

‍Clay, limestone, no pesticides or herbicides

‍

Average produce :

‍1200 bottles

Winemaking/features :

‍Fermentation in stainless steel tanks with spontaneous yeasts.

50% aging in French oak barrels and the other half aging in 750 liter amphorae for about 18 months.

Testing Notes :

‍It has the nose of dark fruit, jam, plum, herb and Taiwan orchid.