Active filters

Cava elaborado con vinos de reserva procedentes de cepas viejas de las variedades Macabeo, Xarel·lo y Parellada de más de 50 años. Crianza con lías 6 meses en barrica del vino base. Toda la segunda fermentación en botella es con tapón de corcho y de más de 50 meses. "&nbsp; <span...

Bright and expressive, the LBV 2018 is characterized by its immense freshness and succulent fruit.&nbsp; &nbsp; Our LBVs are matured in...

Amontillado is a very unique wine, since it combines the aging under a veil of flor, typical of Fino and Manzanilla, with a later period in which the veil of flor disappears and the wine is exposed to oxidation.&nbsp; ...

Pedro Ximénez wine is made from the grape of the same name, which is raisined in the sun to obtain a must with an extraordinary concentration of sugars.&nbsp; &nbsp; <span style="font-family:...

The Regente Palo Cortado Reserva Especial wine is a Palo Cortado wine, made by Bodegas Sánchez Romate, with the Palomino grape variety.&nbsp; &nbsp; <span style="font-family: Verdana;...

Inspired by its role in Greek mythology and its connection with the goddess Cybele (goddess of nature), ATTIS guides the steps of our winery.&nbsp; &nbsp; <span style="font-family: Verdana;...

The Pazo Baión Albariño shows the highest quality of the Albariño grape grown in a unique vineyard under the concept of estate or estate wine. Wine extracts all the potential of a unique ecosystem&nbsp;

Mar de Frades 2022 is a white wine that on the nose offers delicious aromas reminiscent of tropical fruits (mango, passion fruit) accompanied by floral and balsamic notes.&nbsp; &nbsp; <span...

Santiago Ruiz 2022 is a wine supported by the great varieties that grow in O Rosal.&nbsp; &nbsp; It is 74% Albariño and the rest consists...

Viña de Martín Os Pasás is a white wine made with Treixadura, as well as a small percentage of Lado, Albariño and Torrontés.&nbsp; &nbsp; ...

Château Dereszla Tokaji Dry&nbsp; &nbsp; A fresh white wine from Hungary.&nbsp; <span...

Mature, serious, balanced, classic&nbsp; &nbsp; After a gentle cold maceration for three days, the must will begin to slowly ferment with...