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Field selection, hand harvest in 18 kg boxes. Selection table. Maceration and alcoholic fermentation at controlled temperature in truncated cone-shaped wooden and stainless steel tanks. With frequent pump-overs and/or punch downs. Malolactic fermentation in barrel. Aging for 20 months in new French oak barrels of 500...

100% Bellota ham sleeve of 120g 

Nordic Nutcracker  Milk chocolate filled with hazelnut cream 

A Verdejo from a 100-year-old ungrafted vineyard, fermented with wild yeasts and aged on lees in French oak and acacia barrels. 

"Ingrato" comes from a plot where the pebbly soil makes it difficult to work and "unprofitable" for farmers due to its low yields. Unless the harvest is intended for a high-end wine, it is not profitable. 

White wine made using the solera system, aged under a veil of flor in sherry barrels for three years. From unique plots in Merseguera, La Mata Natural Park. 

A very rare and old Amontillado from our own 5-barrel sacristy. Made with unfortified Pedro Ximénez from the San Roque estate in the Sierra de Montilla. Aged for over 30 years in a static tank. 

Single Cask of a unique oloroso, "Bota Punta," aged for 20 years through oxidative aging. With a delicate, fragrant style that sets it apart.