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Coming from the Galician Rías (Ensis siliqua), it is purchased during the months of May and June. Once 24 hours have passed, at the purification station, they are cooked and shelled by hand. 

Our Antonio Montero Author wine represents the creative torrent of an Artist. Temperamental, passionate and lover of good taste. It is a wine created for the simple delight of the senses. 

It represents freshness, the wildest side of the Verdeja variety.    The grapes come from different plots with clay-calcareous...

Red color. Aroma of fruit compote. Soft and balanced palate with tannins to wrap the structure very well, very well integrated. Balanced and persistent finish 

Solera Fina María del Valle is a Fino that comes from the acquisition of the goodwill of the defunct Baena Panadero wineries in 1964. This made the Gracia Hermanos winery acquire one of its most prestigious labels that would be relaunched in 1975. Its solage began with a selection of old wines chosen from growers and...

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. 

MEMORIES OF THE DAYS OF PISADAS ON THE ROCK AND IN TIME    Las Pisadas is a fruity wine from the municipality, made with...

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

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...

100% Tempranillo, bush-trained vines, the age of these vineyards is around 60 years old on gravel soil.&nbsp; Spontaneous fermentation with its own yeasts and aging in used French oak barrels for 10 months and 5 months in concrete...