María Ardoña in its purest form, ancestral variety recovered by the family. Valteiro is a unique piece, witness to the great Galician heritage of red varieties, the ancient wine culture of Valdeorras and the great international potential of Galician reds. A wine for lovers of purity. 

Exquisite cookies made with only three ingredients: flour, sugar and the best cream in Galicia.    With this traditional recipe...

This single-varietal wine seeks the typicality and differentiation of the Mencía variety from the easternmost Ribeira Sacra and the great character that the terroir of a historic vineyard gives it.&nbsp; &nbsp; <P...

One of the few 100% Brancellao wines from the Ribeira Sacra, reminiscent of a Burgundy wine, aged for 6 months in new French oak barrels and with a freshness and expressiveness typical of an unknown variety with enormous potential and great differentiation.&nbsp; <span...

The Treixadura, Godello, Albariño and Loureira varieties come together in this wine to give the best of each of them and surprise with a blend of estate grapes that challenges the senses with an elegance and subtlety typical of great white wines.&nbsp; <span style="font-family:...

Created from Perpetua Reserve and wood-aged reserve wines, completed with the best wines from the 2018 vintage, Collection 243 is rooted in the Champagne region and the foundations of our House of Reims. Thus, freedom always guides the assembly, depending on what Nature provides.&nbsp; <P...

The Xarel·lo ferments in stainless steel vats and, after carrying out malolactic fermentation, it is assembled looking for those base wines that best express the freshness and liveliness that we always pursue in this sparkling wine. Balance and elegance, as always, are the key.&nbsp; <P...

THE SILENCE OF THE HEIGHTS&nbsp; &nbsp; The first in Rioja to receive the warm rays of the sun, it is enveloped in the freshness that...

Godello of the Asadoira monopoly, located in Córgomo. Planted in 1971 on shale rock. It offers the maximum expression of lees aging and the muscular minerality of the shale rock.&nbsp;

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The octopus (Octopus vulgaris) from our estuaries is fished by hand using pots as a traditional and selective fishing art.&nbsp; Once washed and after cooking, the cut is made, exclusively with scissors, and the head is discarded...

Those who think that Iberian ham is just their ham are as wrong as those who say that Extremaduran cuisine does not have a taste of the sea. The chest of acorn-fed Iberian sausages is such an explosion of flavor like the Atlantic beating against the Portuguese coast. Discover its influence on Extremadura cuisine through...