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This wine was born with the firm intention of highlighting the great quality of the Godello variety. A preparation that starts from cold maceration, low-temperature fermentation and subsequent aging on lees for 4 months that lead to a Galician white wine of excellent expression.&nbsp; <P...

White wine Aged in wood Respectful agriculture. 9 months in fudres&nbsp; &nbsp; Tamerán Malvasía Volcánica is a white wine with a marked...

Mar de Frades Godello Atlántico 2020, arrives with a pale and bright lemon color, with greenish flashes.&nbsp; &nbsp; The nose expresses its...

The warm autumn meant that the leaves at Finca Valiñas were slow to fall and pruning began on December 7.&nbsp; &nbsp; The winter arrived...

It takes its name from the vineyard from which the Treixadura with which it is made comes.&nbsp; &nbsp; This property is located in an area...

Pale yellow. Attractive color. With a delicate, subtle profile and very varietal nuances. Very balanced structure in the mouth with a firm step and no edges. Elegant retronasal.&nbsp;

Clear and bright, lemon yellow in color with greenish flashes.&nbsp; Very intense and deep, notes of ripe fruits (apricot, nectarine, grapefruit, kumkuat, lychee) and fresh herbal notes (fennel, elderberry, anise, coriander). With...

One of the reference Albariños in Spain and a favorite white among favorites in our community for its great personality, despite being the youngest wine from Pazo de Señorans. Highly recommended for its impeccable elegance, freshness, intensity and volume in the mouth.&nbsp;

This wine from the prestigious Bodegas Latour shows us the maximum expression of the Chardonnay grape cultivated in this area of ​​the Burgundy of Frías Primaveras and limestone slopes of the Kimmeridgian period (upper jurássic).&nbsp; <span style="font-family: Verdana; font-size:...

A special Treixadura wine, limited edition in tribute to the founder of the Casal de Armán Winery, José González Bernárdez.&nbsp; &nbsp; A...

It is a plot of Albillo Mayor planted in 1940, partially fermented with the skins in stainless steel and finished fermentation in a 500l barrel where it remains for 10 months with lees work.&nbsp;

80-year-old vineyards, fermented in new 500-year-old barrels and aged in barrels for 10 months using the Batonnage technique.&nbsp;