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Medium-bodied, clean, and bright garnet.    Intense, highlighting red fruits such as cherries and raspberries in perfect harmony...

Jumenta is made with Syrah, Merlot, and Garnacha Tintorera grapes from the Dominio de Casalta estate in Almansa. Jumenta is a well-rounded and structured red wine aged for six months in French oak barrels, enhancing its nuances. 

This young red wine is produced at the Atalaque winery in the Méntrida D.O. and is part of one of Rodríguez de Vera's projects. It is made entirely from Garnacha and presents fresh aromas of red and black fruit, with a light and silky entry on the palate. A refreshing wine to enjoy at any time. 

Fino is a dry white wine, made from Palomino grapes. Like Manzanilla, Fino is aged under the layer of yeast that makes up the veil of flor. 

Casal de Armán Blanco is an unctuous, fresh and very frank white wine. Good vintage that shows all its fruitier side, white citrus fruit on the nose, with very elegant floral notes. In the mouth it is agile and very long. 

Ribeiro White Wine, from the flower must from the soft pressing of the grapes produced only on the A Vilerma estate itself, with a winegrowing tradition since 1977. 

Mara was born in the heart of Monterrei, the essence of interior Galicia runs through her veins: freshness and serenity. Mara takes you by the hand to a bright autumn. 

Finca Míllara Cuesta de los Olivos is a young white wine made with the Godello, Albariño and Treixadura varieties by Bodegas Finca Míllara in the Ribeiras de Miño subzone of the D.O. Ribeira Sacra. The harvest is done manually.&nbsp; <span style="font-family: Verdana; font-size:...

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Low-alcohol sparkling wine (5.5%) made from grapes of the Moscatel small grain variety.&nbsp; &nbsp; It has a fine bubble that accompanies...

Algueira is a 100% Mencia wine from the Ribeira Sacra.&nbsp; &nbsp; Algueira is fresh, but as it runs through the mouth we find an...

Signature wine, made with selected 100% Mencia grapes, from vines whose production does not exceed 3,000 kg/ha. Made with the most modern techniques, the paste is cooled to 5ºC with dry ice for maximum extraction of anthocyanins, and thus ensure a greater phenolic structure.&nbsp; <P...