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Cold pre-fermentation maceration for 48 hours and alcoholic fermentation with native yeasts for 12 days. No pumps are used during fermentation; the process is manually punched down. Malolactic fermentation takes place in tanks and then aged in 225-liter French oak barrels for a minimum of 12 months.  ...

Golden yellow, clean, bright at the base. Nose: Very lively, intense, complex. Clear notes of white and stone fruit, with hints of nuts and baked apple. Palate: Full-bodied, savory, and very long.  With an acidity that gives...

The Dominio de Casalta Chardonnay white wine is aged in a traditional manner, with fermentation in French oak barrels and subsequent aging on lees for 12 months. 

This red wine is a blend of Merlot, Cabernet Sauvignon, Syrah, and Garnacha Tintorera and is aged for 16 months in used French oak barrels. It is produced at the Dominio de Casalta winery, one of Rodríguez de Vera's projects in Almansa. The result is a garnet-colored wine of high intensity, with aromas of very ripe black...

This elegant and fragrant red wine from Méntrida, made from Garnacha, comes from vineyards over 70 years old, which impart a rich character to the wine. It is aged for 12 months in French oak barrels. 

Natural wine from the Rodríguez Vera project in Alicante, from a plot located in the La Mata Natural Park. It is made with a wide variety of grape varieties, but primarily Merseguera. It is aged in Cantueso liqueur barrels, which enhance the Mediterranean nuances and its pronounced salinity. 

A natural orange wine from the La Mata Natural Park. A textbook brisado, made with ancient techniques, aged for eight months and three weeks in clay amphorae, macerating with the skins. 

BOLD CREW ORIGINAL BLENDED 70CL: the blended whisky that arrives and brings a smile. Inspired by the tradition of great Scottish blends and crafted for versatility, it delivers uncomplicated character with a personality that shines through from the first sip... 

Also known as chicharrillo or chincho, this oily fish is traditionally considered "poor man's food" but is very rich in protein, vitamins, and Omega-3 fatty acids.    <span style="font-family:...

Sliced ​​Iberian Free-Range Ham (50% Iberian Breed)  Berman Iberian sliced ​​ham is made from free-range hams of 50% Iberian breed pigs. The curing process ranges from 24 to 40 months.  <span...

The ventresca is the pectoral part of the tuna (Thunnus alalunga) from the northern ports, primarily Burela and Avilés. It is characterized by its fat content, which makes it juicier and more exquisite.    <p...

The most decadent combination. This cream liqueur is made with a base of Galician dairy cream, sugar, vanilla, cocoa, caramel, and our finest pomace brandy, which gives it its unique character.&nbsp; &nbsp; <P...