Active filters

New recipe and new packaging.    The product is a combo enclosed in a box, with 250g of Carnaroli rice and 60g of  ...

Our Lúa Nova coffee is a specialty blend made by and for coffee lovers. It is a 100% Arabica variety blend that has a great floral aroma, chocolatey sweetness with notes of caramel, rosé wine and nuts.    ...

This red wine is made entirely with Grenache from old vines on slate and ferrous clay soils. A sum of characteristics that give rise to a varietal wine with structure, complexity and very elegant. 

A special Treixadura wine, limited edition in tribute to the founder of the Casal de Armán Winery, José González Bernárdez.    A...

The most iconic wine from this winery, the one that bears its name. Surely one of the best-known Albariños from the Rías Baixas appellation. Produced from selected plots in the Salnés Valley. It is an Albariño that is successful within and outside our borders and that has a very important market and recognition in the...

Enjoy the melody of this beautiful tin can, while you watch the Christmas Eve narrative at the Ratónez's house. Reuse this beautiful tin can and you will always be able to see its interior through the small windows on the front. 

Iberian acorn-fed chorizo ​​1/4 piece with canister (Range 250 - 350gr)    Iberian Bellota Chorizo: This chorizo ​​offers a robust...

Iberian acorn-fed cular salchichón 1/4 piece with canister (Range 250 - 350gr) 

Iberian Acorn-fed Sobrasada with Truffle: A true delicacy, this sobrasada combines the softness and deep flavour of acorn-fed meat with the elegant and aromatic touch of truffle. Each bite is an explosion of flavour that fuses tradition with sophistication. 

High intensity aroma, very varietal and of marked complexity, with a clear predominance of citric and fruity notes (grapefruit, pear, green apple, peach) which stand out over subtle hints of floral aromas (white flower, jasmine). 

Elaboration: Early harvest, short skin maceration, racking prior to fermentation at controlled temperature in ceramic CLAYVERS where it remains for more than 6 months in storage, during which time frequent bantonages are made seeking the complexity of the yeast lees.&nbsp; <span...