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Balvenie DoubleWood is, to not much surprise, aged in two kinds of oak casks! It was firstly matured in refill American oak casks before it was treated to a finish in first fill European oak Oloroso sherry butts for an additional nine months. The expression was launched in 1993, and has become a somewhat iconic whisky...

Lagnusa is the name of the CRU where the grapes come from. The name originates in a vineyard whose land has always been called by local farmers "Lagnusa", in Sicilian, "lazy", which produces little, therefore qualitatively taken to excellence. A vineyard of more than thirty years that gives a ruby ​​red wine, with a...

Sanamaro Sobre Lías is a single-vineyard wine from the historic Pazo de San Mauro that is made from a selection of the best Albariño and Loureiro grapes.  Complex and elegant wine that stands out for its minerality and...

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. 

The new vintage of The Family Malt Collection honors the tradition of aging whisky in sherry casks, a practice preserved for six generations. At a time when many whiskies are abandoning the age and sherry oak aging designation, the 2015 Vintage stands out for being 100% aged in sherry casks for 10 years.  ...

Bastardo grapes come from 20-year-old vines grown in clay and sandy soils. The whole harvest fermented with native yeasts in open oak barrels and matured in 400-liter oak casks for 12 months before being bottled in August 2018.  ...