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

Niepoort LBV 2014 is a concentrated wine, with aromas of forest fruits, spices and dark chocolate, with a subtle floral nuance.    ...

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. 

Under its appearance of shiny old gold, it has a deep, reminiscent fragrance. Its old solera gives it a great body and a dry palate with an aftertaste of oak and walnuts. 

Sometimes it is very difficult to identify the line that separates a Fino from an Amontillado.    This is the case of Sánchez...

The Desconcerto Tinto was made with 60 Caíño Tinto, 30 Espadeiro and 10 Mencía grapes that were crushed in oak vats, where the wine fermented, and then aged in used oak barrels, where it matured for a year.    ...

"Mineral, deep, subtle"    The plot from which it is born always impressed us with its freshness, intense aroma and minerality....

Guímaro Camiño Real displays a palette of flavors that evoke the freshness of youth. On the nose, clear notes of red fruits (raspberries, cherries) are perceived with a subtle touch of spices.&nbsp; &nbsp; <P...

Finca Millara El Prohibido is presented with the most delicious expression of Mencía, silky tannins resulting in a round and complex mouthfeel also fruit of Sousón aged in French barrels.&nbsp; &nbsp; <P...

Consentida is a wine that comes from Ribeira Sacra, from Mencia vines between 60 and 70 years old arranged in glasses.&nbsp; &nbsp; It is...

Finca Cuarta is the name of the vineyard, located in the heart of La Ribeira Sacra. The paste is cooled to 5ºC with dry ice to maximize anthocyanin extraction, to ensure a greater phenolic structure. Subsequently, alcoholic fermentation takes place, lasting approximately 15 days. The wine then undergoes malolactic...

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...