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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. 

The first historic red wine from La Mata Natural Park, made naturally with Parrell and other red varieties. Fermented with wild yeasts captured in a vat foot in the vineyard and aged on the wood of its own dead vines. 

This red wine, made entirely from Bobal, from 90-year-old vineyards, seeks the maximum expression of this variety. It is produced at the Sopla Levante winery in Valencia and is part of one of Rodríguez de Vera's projects. It has a medium-bodied cherry color and aromas of black and red fruits with hints of scrubland. On...

Cariñena grapes from the Valencian Community, bush-grown and from a single vineyard. They are aged for 14 months in French oak barrels, which is very good for a grape with as much character and strength as Cariñena. Furthermore, if worked properly, it can have delicious acidity. This is the case! A long red, with energy...

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

Winemaker Pepe Rodriguez de Vera selects the best barrels from all the projects. It reflects his personal interpretation of the vintage with the highest level of quality. 

"Ingrato" comes from a plot where the pebbly soil makes it difficult to work and "unprofitable" for farmers due to its low yields. Unless the harvest is intended for a high-end wine, it is not profitable. 

Tokaji Disznoko 1413 Édes Szamorodni is a sweet single-varietal furmint white wine made by the Disznóko winery, in the Tokaj-Hegyalja region, Hungary. 

Bastardo grapes come from 20-year-old vines grown in clay and sandy soils. The whole harvest fermented with native yeasts in open oak barrels and matured in 400-liter oak casks for 12 months before being bottled in August 2018.  ...