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Quinta de Couselo Rosal es de entrada intensa, con volumen, fresca y equilibrada, sensaciones frutales y florales, ligeros cítricos, el paso de boca es cremoso, intenso y fresco, mineralidad que da paso a sensaciones salinas, de largo recorrido con una muy buena retronasal final, elegante. 

The song of Cuco Ribeiro Blanco, a Galician wine certified with the D.O. Ribeiro composed of the Albariño, Treixadura and Godello grape varieties.&nbsp; &nbsp; <span style="font-family:...

Coto de Gomariz honors the history of our winery located in the oldest Viticultural Reserve on the Iberian Peninsula since the 10th century (dende or Século X).&nbsp; &nbsp; <span...

White, noble wine, with approximately 13 degrees of alcohol, single varietal that evolves well in the bottle and improves with the passage of time.&nbsp; &nbsp; <span style="font-family:...

Finca Cuarta by Rubén Moure, is a Galician winery located in Ribeira Sacra, Amandi subzone, territory of quality wines, tradition and patience. As in the majority of the Ribeira Sacra, the predominant varieties are Mencía and Godello, with a character marked by the climatic conditions, the soil, the conditions of heroic...

Sauternes Château Violet Lamothe wine is a sweet wine made in the Sauternes region of Bordeaux.&nbsp; &nbsp; It is a wine produced from...

Mara Moura Rosado Mara Moura Rosado is made with bastardo grape (merenzao), one of the oldest and minority native varietals of Galicia, which is practically extinct.&nbsp; &nbsp; <span...

The Duriguttis, creators of legendary Argentine reds, have traveled to Galicia to choose their red blend and make a ribeiro in which freshness is its hallmark.&nbsp; &nbsp; <span...

Quinta da Muradella Garnacha tintorera is a red wine that belongs to the D.O Monterrei.&nbsp; &nbsp; In its preparation, alcoholic and...

The winery's great wine, the one that most faithfully represents the terroir that characterizes the Ribeira Sacra, achieves excellence, appearing more perfumed and floral than ever.&nbsp; &nbsp; <P...

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