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A very fresh and natural Albariño Sin Palabras is a white wine from the D.O. Rías Baixas made by Adegas Castrobrey.    It is a...

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...

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.&nbsp; &nbsp; ...

Muga Crianza is a red wine that on the nose offers aromas reminiscent of berries accompanied by spicy notes.&nbsp; &nbsp; In the mouth it...

Fruity, fresh and friendly red wine, the flagship wine of our winery&nbsp; &nbsp; 100% destemmed Tempranillo grapes&nbsp; ...

Casa do Outeiro Godello is a wine made in the Ribeira Sacra.&nbsp;

Manual harvest. Aged for 22 months in Bordeaux French, Hungarian and American oak barrels.&nbsp; &nbsp; Vinification in red, with...

Pazo Das Bruxas is a wine that pays homage to the folklore and nature of Galicia. Legend has it that in the country houses surrounded by forests and vineyards, Galician witches would conjure up spirits with dances and spells. In this way, the sap rose through the vines, feeding them with its energy, like the Albariño...

It has a cherry red colour, medium layer with fine blue edges. On the nose, it is intense with aromas of red fruit and berries. On the palate, it is fresh at first, very easy to drink, with soft tannins and a great fruity character. With a light and elegant structure, it is an ideal wine for chatting and drinking with...

100% fine red wine, from bush-shaped vineyards over 90 years old, in the Zamora area (Benegiles, Moreruela and El Maderal), aged in 500 L French oak barrels for 12 months.&nbsp;

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;