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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...

Castillo Ygay Gran Reserva Especial is a great Rioja classic that reaches exceptional levels of elegance.    A century-old label...

Wine with great aromatic potential and personality.    Great revealer of the character of Loureiro from the O Rosal area. In the...

We present the third vintage of what was the first red wine from Finca Las Ginebras in Labastida, aged 100% in American oak barrels.&nbsp; &nbsp; <span style="font-family: Verdana; font-size:...

Red wine Aged in wood. 4 months in used French oak barrels and 4 months in used French oak barrels.&nbsp;

Bodegas Amaren was born with this wine in the 1995 harvest, becoming one of the winery's most emblematic wines ever since.&nbsp; &nbsp; Made...

Tresmano is the project of Fernando Remírez de Ganuza and Pedro Aibar in Ribera del Duero. It is the result of the fusion of three regions (the Golden Mile, the Montes de Pesquera, and Olmedillo) with a strict selection of grapes that leaves no doubt about the origins of the project: the vineyard. The winemaking process...

This Riesling offers vibrant aromas that undoubtedly reflect the terroir on which the vines are planted. A harmonious and mineral wine that can also accompany an entire menu.&nbsp;

Torralvo is a red wine made with Tinta Fina grapes from vines over 60 years old, a true reflection of the typical Ribera del Duero region. The winemaking process involves malolactic fermentation in barrels and subsequent 18-month aging in new French oak barrels.&nbsp; <span...

Red wine aged in wood. 15 months in French and American oak barrels.&nbsp; &nbsp; Vizcarra 15 Meses Tinto Fino presents an attractive...

Cold pre-fermentation maceration for 48 hours and alcoholic fermentation with native yeasts for 12 days. No pumps are used during fermentation; the process is manually punched down. Malolactic fermentation takes place in tanks and then aged in 225-liter French oak barrels for a minimum of 12 months.&nbsp; ...

Red wine. Aged 18 months in French oak barrels.&nbsp; &nbsp; Milsetentayseis Tinto is a vibrant and mineral red wine that combines freshness...