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This Verdejo is inspired by Greek retsina wines. It is made with grapes from a nearly century-old vineyard and flavored with just the right amount of resin from a pine forest adjacent to the El Clavillo plot. It is produced at the Viñadores de Castilla winery in Segovia and is part of the Rodríguez de Vera...

The freshest wine from Rodríguez Vera's project in Alicante, specifically in La Mata. It's a 100% Muscat of Alexandria aged for six months in stainless steel. It has a very clean nose, with citrus and iodine aromas. On the palate, it's light, with hints of grapefruit, lemon, and herbaceous nuances.  ...

Natural wine from the Rodríguez Vera project in Alicante, from a plot located in the La Mata Natural Park. It is made with a wide variety of grape varieties, but primarily Merseguera. It is aged in Cantueso liqueur barrels, which enhance the Mediterranean nuances and its pronounced salinity. 

A natural orange wine from the La Mata Natural Park. A textbook brisado, made with ancient techniques, aged for eight months and three weeks in clay amphorae, macerating with the skins. 

An orange wine with a month of skin-on maceration, made with Pedro Ximénez and Montepila from Montilla. It boasts an intensely limestone minerality. 

A clear white wine with pronounced tears. Medium intensity, lemon-yellow in color.  Clean, high-intensity nose with notes of white fruit, bitter almonds, fennel, saline notes, and nuts. Yeast notes from the organic aging...

Very rare and limited Fino en Rama, aged for over 30 years in static biological aging, made with unfortified Pedro Ximenez from Montilla Moriles. 

Medium amber color. Unfiltered; intense nose with oxidative notes and dried fruits such as dried figs, dried orange, toasted almonds, walnuts, and cocoa, among others; sweet palate balanced by high alcohol and fresh acidity. Medium body and long finish. 

This wine is produced at the Sopla Poniente winery in the Montilla-Moriles D.O. and is part of the Rodríguez de Vera project. It is a wine of great aromatic and savory complexity made with 100% Pedro Ximénez. It comes from a selection and blend of four very old butts of sweet PX with an average oxidative aging of 70...

On the palate, it's dry, with a high alcohol level, medium acidity, and intense flavors with a strong sense of salinity, fennel-like herbaceous notes, bitter almonds, and flor-like yeasts. The finish is long with a great sense of balance and complexity. 

It is bottled in the fourth year, giving it a smoother and more developed character than the Vintage, which is bottled in the second year. It is a versatile wine that pairs well with a wide variety of dishes. It is ideal with red meats, aged cheeses, and chocolate desserts.