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Parcelario de Garnacha in the Sierra de Gredos with organic certification, comes from a three-hectare vineyard in El Barraco that I recovered, planted in 1943 with an aging of 12 months in 500 l French oak barrels and concrete vats. 

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. 

80-year-old vineyards, fermented in new 500-year-old barrels and aged in barrels for 10 months using the Batonnage technique. 

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...

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