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Emilio Moro seduces us with its aromatic palette that evokes soft toasts and a mixture of fruits such as ripe cherries, a touch of licorice and a whisper of vanilla. On the palate, this red wine reveals its juiciness and freshness, characteristic of Ribera del Duero, offering a harmonious combination of intensity and...

Discover Mencía Valderroa Wine, a wine gem that captures the essence of Galicia in every bottle. Produced with Mencía grapes from the select vineyards of Valderroa, this wine offers an exceptional sensory experience. 

Pleasant on the palate, tasty, round, with a long aftertaste, standing out for its freshness and its marked citrus character. 

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

Amontillado is a very unique wine, since it combines the aging under a veil of flor, typical of Fino and Manzanilla, with a later period in which the veil of flor disappears and the wine is exposed to oxidation.  ...

The Regente Palo Cortado Reserva Especial wine is a Palo Cortado wine, made by Bodegas Sánchez Romate, with the Palomino grape variety.&nbsp; &nbsp; <span style="font-family: Verdana;...

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.&nbsp;

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:...

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...

Ó Prómine Singular 2019 is a wine made with the Mencía grape variety (100%) in the DO Ribeira Sacra by Adega Petrón.&nbsp; &nbsp; The winery...

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...