Beer toast with orange reflections, Master Mahou born to be the perfect beer with which to enjoy those times when you want something more. Characterized by the intense flavor that gives the combination of bitter hops, which provide a soft and slightly bitter with aromatic hops, capable of adding citrus and floral notes. A beer with a strong personality thanks to their 7,5% alcohol. Mahou Maestra reflects more than 125 years of experience, emerged from the inspiration of our Master Brewers seeking elegance and conviviality to provide special moments.

Vermutet “Iaia Manola” is a white vermouth with which we want to pay tribute to our maternal grandmother, Manola.

Using our white “Shhh…” as a wine base, we have created this very special and unique vermouth which we then macerate for 60 days with herbs and spices from the Aitana, Serrella and Xortà mountain ranges.

Golden yellow in colour, with herbal and floral notes followed by a very subtle mineral and honey base. With a long aftertaste and a bitter touch. We sweeten it with Stevia to reduce the use of sugar/caramel and make it less cloying and healthier.

Golden colour. Fruity aroma with citrus touches. Flavor with smoky and citrus notes.

Lagavulin: Legends take time

The definitive Islay malt. Intensely flavoured, smoky and rich. The windswept Isle of Islay instils a strength of character into everything it produces and it's here, nestled in a small bay that the beloved Lagavulin whisky has been made for over 200 years.

This is a legendary smoky Islay malt, and the benchmark dram of this iconic distillery. Aged in oak casks for at least 16 years, it has intense peat smoke and a rich sweetness on the nose, then sherry, fruit and smoke on the palate, leaving a long, spicy finish with appetising sweetness.?

A treat for the palate. Brandy Prestigio is the result of a long tradition in making this renowned drink. It comes from a special vintage, a 1946 reserve, from which a very limited and controlled series is produced. This brandy is aged using the traditional solera method.

Aperol, Prosseco & Soda

Biri Biri, cava, orange juice & angostura

Wines that faithfully express the identity and personality of a specific vineyard within it. Soil, climate and variety are the protagonists.

Variety: 100% Pinot Noir from our vineyards located on the slope of Cabezo de la Virgen de Villena. This wine has been produced in environmentally sustainable vineyards. (No herbicides, No insecticides, No systemic)

Harvest: September.

Preparation: To obtain the full potential of fresh fruit, the grapes are harvested by hand in boxes so that the whole grain enters small tanks, destemming only the part of the clusters. Due to its natural treatment, it may have slight sediments with age. Contains sulfites. Alcoholic Degree: 14% Vol.

Certificate: Wine with European V-Level certificate by the Spanish Vegetarian Union as a VEGAN wine. In the process of this wine, no materials of animal origin or derivatives have been used.

Red wine with a bright and deep color, which stands out for its aromas of red forest fruits and floral touches of violet and lavender. Its flavor is balanced and fresh, with a pleasant acidity that makes it perfect to pair with roasted meats or mature cheeses. 4 months in French oak foudre.

With a medium-high layer, this wine presents bright garnet tones. Its bouquet is complex, offering aromas of forest fruits and floral touches such as violet and lavender, with a subtle peach background that provides depth. In the mouth it has a firm structure, medium body and pleasant acidity. Expressive fruit flavors and a lush flavor show its adaptation to warm climates, with Bobal providing richness. Bonicaire provides delicate floral notes and Monastrell provides a bold trutal character.

Sensory Characteristics:

• Color: Intense red with violet hues.
• Aroma: Aromas of red and black fruits, with spiced notes and hints of wood
• Taste: On the palate, it presents a full body, well-integrated tannins, balanced acidity, and a persistent finish.
• Food Pairing: Ideal to accompany red meats, game, cured sausages, and aged cheeses.

Production:

• Fermentation: Controlled in stainless steel tanks

Tasting Note:

• Vinalopó Alicante Bouschet 2021 offers an attractive fruity expression and great balance on the palate, reflecting the quality of the vintage.

Petit Verdot, perfectly adapted to Mediterranean soil due to its long growing cycle, offers a ripeness that differs notably from the typical character of the variety. With soft violet hues, the nose reveals well-integrated oak alongside varietal aromas such as raspberries and plums, set against a backdrop of coffee, chocolate, and vanilla. On the palate, it is flavourful and velvety, with sweet tannins and excellent, well-balanced acidity.

Food pairing: It is recommended to serve at a temperature of around 15–18°C. Perfect to enjoy with rice dishes, meats, salmon, and even Thai cuisine.

Vermell is the simplest of our three old reds. The old ones, unlike the classic ones, are only made with native varieties and are only raised in clay jars. Vermell is made with the grapes we have in the lowest part of our estate in Les Alcusses. Below, the soil is more fertile and the yields are higher and this allows us to obtain a very affordable wine but not devoid of character. We harvest rather early to put the emphasis on fresh red fruit. Short and gentle maceration at low temperature helps us avoid heaviness and makes the wine more fluid and easier to drink. The aging in jars gives it elegance without taking away its liveliness. Its first vintage was 2012 and its image is tinted with a fresh red color because that is what we want this wine to be like. Vermell is our approach wine to this pure, simple and sincere landscape.

Preparation: Manual harvest in 15 kg boxes, 100% destemmed, native yeasts, malolactic fermentation in stainless steel, aging for 6 months in 2800 liter clay jars / 60,000 750 ml bottles.

Vineyard: Partida de Les Alcusses, Moixent, Terres dels Alforins D.O.P. Valencia / 600 meters above sea level / sandy and clay soils / 20-40 year old vines / certified organic farming.

Class: Red wine aged in jars / organic.

Vineyard

• High-altitude vineyards (900–1,000 m)
• Sustainable farming and manual vineyard work
• Calcareous, stony soils with good drainage
• Continental climate, with cool nights and strong thermal contrasts that enhance freshness and aromatic concentration

Winemaking and Ageing

• Hand-harvested grapes, carefully selected in the vineyard
• Each variety fermented separately in small tanks
• Use of indigenous yeasts
• Aged for 8–12 months in 500-L French and Central European oak barrels, followed by bottle ageing
• Minimal intervention to preserve the identity of the terroir

Organoleptic Characteristics

• Colour: Deep cherry-red with a violet rim and medium-high density.
• Nose: Ripe red and black fruit (cherries, blackberries), floral notes, fine spices, wild scrubland, balsamic hints and a mineral backdrop.
• Palate: Broad and well-balanced entry, polished tannins, vibrant acidity typical of high altitude, and a long, juicy, slightly spicy finish.

Food Pairing

• Red and white meats, artisan cured meats, stews, game-style rice dishes, mature cheeses and Mediterranean cuisine with aromatic herbs.

Curiosities

• Cuvée nº 13 refers to a selection of tanks and plots considered exceptional by the winery.
• The altitude and extreme climate provide natural freshness, tension and aromatic character.
• Dominio de Rodeno works under a philosophy of minimal intervention and territorial expression.

Vineyard

• Vineyards located between 900 and 1,000 metres above sea level
• Vines planted on terraces — the origin of the name Escalinata
• Limestone, stony soils low in organic matter
• Sustainable farming, minimal intervention
• Extreme continental climate with strong day–night temperature variation

Winemaking

• Hand-harvested grapes with selection in the vineyard
• Gentle destemming, varietal fermentation in small tanks
• Indigenous yeasts
• Aged for 6–10 months in used French oak barrels and concrete tanks
• Light filtration before bottling

Tasting Notes (Organoleptic Characteristics)

• Colour: Bright cherry-red with a violet rim and medium depth.
• Nose: Fresh red fruit (raspberry, cherry), wild flowers, subtle spices, garrigue herbs and a mineral background.
• Palate: Balanced, juicy and fresh; fine tannins, natural acidity due to altitude, and a medium-long finish with fruity and balsamic notes.

Food Pairing

• Lightly cooked white and red meats
• Artisan cured meats
• Mild stews and spoon dishes
• Mountain rice dishes
• Semi-cured cheeses

Curiosities

• The name Escalinata refers to the terraced vineyard plots where the grapes are grown.
• The altitude provides freshness, tension and elegance — uncommon in red wines from a Mediterranean-continental climate.
• Dominio de Rodeno is defined by respectful, hands-on viticulture focused on expressing  identity.

Qualification : Wine from the Paraje de Canyada, Denomination of Origin Alicante.

Varieties: Monastrell (60%), Arcos (30%) and Bonicaire (10%)

Viticulture: Old vines planted in glass and dry land. 560 meters of altitude.

Total number of bottles: 5000 bottles.

Aging : 4 months in ceramic amphorae

?

From our own old vines, cultivated in the town of Canyada (Alicante).

Historical vineyards, planted in the 60's, on sandy soils that provide fine and elegant wines.

It is a wine that transmits the personality of the old Alicante wines, with the proportion of indigenous varieties that have historically been cultivated in our territory.

Its elaboration process includes maturation in ceramic amphorae, made of clay from Villarrobledo cooked in old wood ovens.

TASTING:

"Bright ruby color with violet hues.

On the nose it is very intense and fresh, transmitting all the varietal authenticity of the Monastrell, Arcos and Bonicaire. On the palate, the purity of the fresh fruit stands out, with a light, velvety, fluid and persistent. It is a medium-bodied wine with very fine tannins"

PAIRING:

Due to its delicacy, it is a very appropriate wine for different dishes. Especially for tapas (fried fish, salads) and rice dishes (paella, arròs al forn, rabbit and snail rice, arròs a banda, caldero...).

Selected vineyards in the hamlet of San Suan in Requena, old vineyards of about 60 years, non-irrigated and pruned in bush. Located at 700m above sea level, and planted on chalky clay soil.

WINEMAKING: FIntense and dark garnet red, with purple hues.

COLOR: Intense and dark garnet red, with purple hues.

AROMA: Powerful in the nose, a combination of ripe red berries with spicy and balsamic notes, mostly black pepper and liquorice. Subtle toast tones due to the barrel ageing.

TASTE: Pleasant taste of black and red berries, perfectly balanced with a firm structure and character. Refreshing acidity and tasty tannin that guarantee a long and persistent finish.

100% Bonicaire red wine, with a bright ruby red color, is an excellent option to accompany a variety of dishes. Its powerful aroma of balsamic herbs such as fennel and notes of candied fruits together with the spicy essence of black pepper make it a unique sensory experience. In the mouth, it offers a refreshing and harmonious sensation, balanced but light, making it a versatile companion for food. 18 months in French oak foudre.

Bright ruby color. A powerful nose of balsamic herbs such as fennel develops into candied fruits and the spicy essence of black pepper. In the mouth you experience a refreshing and harmonious sensation, balanced but light. This refreshing wine is made in French oak barrels and 5,250-liter wooden tanks, allowing for slower micro-oxygenation that enhances its varietal character without overwhelming it.

Una Noche y Un Día is made from organically grown Giró (the Alicante clone of Garnacha) aged between 15 and 60 years (the Alicante clone of Garnacha) grown on calcareous soils. It owes its name to the fact that one night and one day were the time that the skins were macerated with the must. Aged in stainless steel with indigenous yeasts.

Curii Uvas y Vinos is the small personal project of Violeta Gutiérrez de la Vega and her partner Alberto Redrado, which is focused on local Alicante varieties and traditional vineyards. Since 2017 they have had a small winery in the Village of Xaló.

Our variety Forcallat is 55 years old and planted ungrafted in sandy soil in the westernmost part of Fontanars, 700 metres above sea level. The 2014 vintage saw cool spring temperatures and moderate rainfall. As of May we had one of the most severe droughts in the last 20 years, with no rain until November, so it was a very dry year. With no irrigation, we increased our tillage work so as to maintain the scarce spring soil moisture, thus bringing the grape harvest forward 12 days with an alcohol content by volume of 14%.
In our opinion, this is a good vintage for the Forcallat, with ripe seeds and slightly lignified stems.

Winemaking information: Fermentation with indigenous yeast in 2,000-litre stainless steel tanks with 10% stems and gentle pumping-over.
Maceration at 26 ºC for 21 days.
Ageing: 8 months in 500-litre used French oak barrels.

Wine description
After the monastrell, the second autochthonous variety from Els Alforins Valley, is the Garnacha tintorera (Alicante bouschet). Within this wine. we have tried to look for the maritime side of this grape variety, looking for a soil which keeps the freshness and acidity. The soil suited better it was the single vineyard of ruby colour soil due to the high content in iron. . In order to respect this personality, we decided to elaborate the wine as the Friars (los Frailes) did at the Estate, limiting to minimum the intervention at the winery and using the same concrete deposits and anfors as the friars used a long time ago.

Soils
Single vineyard called “La casa de aperos” (“the house of tools”). 650 meters over sea-level. It is ruby colour- limestone soil located in the slope of the mountain highly sensitive to erosion. Soils very rich in iron, thus oxidation changes the limestone colour into a ruby-colour: this effect is known as rubification. These soils are deeper and more porous than the dolomites ones, thus allowing larger storage of water. This is essential for a grape variety as Garnacha tintorera no so resistant to draught, as the Monastrell. Aged of the vineyards 13 year old.

Vinification
The harvest is manual. The work at the winery is limit to a minimum: wild yeasts, light battonages, minimum amount of sulphites and light filtration. 50% are whole grapes. Alcoholic and malolactic fermentation in old concrete deposits from the c. XVIII where the friars used to elaborate wine. Aging the wine for 10 months in old concrete deposits and anfors.

Mediterranean mountain vineyard, altitude of 850 meters. Located on our Conejeros estate, north of Requena (Valencia). Vineyard planted in 1998. Single plot of 3.3 hectares. This wine is a true reflection of the terroir where it is planted, composed of sandstone rocks with quartz and feldspar from what was once marine mud, where pisolites, very peculiar Jurassic fossils, are found.

Harvested in 15 kg boxes. During winemaking, the bunches are sorted on a table, fermented with native yeasts in oak vats with 50% stems. A 5-week, low-extraction maceration. Aged for 8 months in 80 hl oak vats.

Pairing: Good with appetizers, grilled fish, white meats, pasta, dishes with creamy sauces, and rice dishes.

Vineyard and Winemaking

• The vineyards are located in Marina Alta (Alicante), planted on terraced slopes dating back to 1943, bush-trained, dry-farmed and rooted in iron-rich, ferruginous soils.

• Cultivated under organic viticulture, with manual harvesting.

• Spontaneous fermentation with native yeasts. Around 30% of the bunches are vinified with stems to enhance structure and freshness.

• Fermented in small open vats (1,000 L) and aged for 12 months in 500 L French oak barrels (Allier).

Tasting Notes (Organoleptic Characteristics)

• Colour: Deep ruby to dark cherry red, with medium-high intensity.

• Nose: Aromas of ripe red fruit (cherry, raspberry), Mediterranean herbs, damp forest floor and hints of iron-rich minerality — evoking the local “terroir” of the Marina Alta.

• Palate: Structured and elegant, with firm yet refined tannins, lively acidity and a long, mineral-driven finish. Balanced and expressive, showing both power and finesse.

Food Pairing & Serving Suggestions

• Recommended serving temperature: Around 16 °C.

• Pairs beautifully with red meats, rice dishes, cured meats, aged cheeses, or robust Mediterranean cuisine with herbal notes.

Curiosities / Highlights

• The Giró grape is an ancient and rare Mediterranean variety, perfectly adapted to the warm yet breezy climate of Alicante — a true heritage variety revived by Pepe Mendoza.

• The wine reflects the essence of its environment — wild scrubland, shade-covered hills and iron-rich soils — through a minimal-intervention philosophy aimed at preserving authenticity and terroir expression.

Albor, our first red wine in honor of the birth of Masos. It is cherry red with purple reflections in its heart. Very expressive, with aromas of wild blue fruits, undergrowth, licorice, spices and Mediterranean balsamic nuances. It has an intense and meaty attack, with very fine tannins and assembled acidity. The center of the mouth is structured, long and persistent at its end, which shows us its infinite soul.

CATA'S NOTES

View: Cherry red color with violet reflections in the heart and great capacity.

Olfactory: Very expressive, wild blue fruits, undergrowth, licorice, spicy and with Mediterranean balsamic nuances.

Taste: Entry with good intensity and meaty. Very fine tannins and assembled acidity. Long and persistent structured center of mouth at its end.

Pairing: Charcutery from the mountains. Spiced lamb stews. Marinated tuna tataki.

Sensal is the village wine of the project, from 5 plots located in the village of Font de la Figuera. We work with old and young vineyards to produce a wine that reflects the viticultural identity of a town. The soils are limestone, with diferents that appear in the different plots with respect to their depth and composition. 

Elaboration: Different elaborations for each plot. Fermentations with indigenous yeast and a percent of the whole-cluster. Macerations of around 15 days. Aged for 9 months in a concrete tank 

Through manual harvesting and aging in French oak barrels for 18 months, this wine is obtained, which represents tradition and respect for our land. Aromas of black fruits and spices with toasted nuances emerge on the nose. The combination of the different grape varieties provides a round and silky mouthfeel with melted and harmonious tannins.

Vintage: 2020

Blend: Made from 50% native variety (35% Monastrell, 30% Syrah, 20% Petit Verdot, 15% Alicante Bouschet).

Harvest date: Between September 10 and 25

It comes from a place called “El Pedregal”. It is a difficult land to work where the great
quantity and variety of stones does not allow to see the earth on the ground. It aims to show the tremendous potential of this variety, the only one in the world that gets its name from the place where it was born.

Vineyards characteristics

Plots located in the El Pedregal area, about 650 meters above sea level. The vineyard is about 40years old. Silt and clay horizons with a diversity of stones and boulders decreasing as a function of depth.

Elaboration

Manual harvest and selection in the vineyard. Spontaneous fermentation and soft extraction at controlled temperature. Light pressing.

Aging
12 months in wooden fudre, concrete and 500-liter barrels.

Sensory Characteristics:

• Color: Intense red with violet hues.
• Aroma: Aromas of red and black fruits, with spicy notes and hints of vanilla (if aged in barrels).
• Flavor: On the palate, it is powerful, with well-integrated tannins, balanced acidity, and a persistent aftertaste.
• Food Pairing: Ideal to accompany red meats, game, cured sausages, and aged cheeses.

Production:

• Harvesting: Manual or mechanical, depending on the winery.
• Fermentation: Controlled in stainless steel tanks. 8 months in French oak barrels

Tasting Note:

• Matanegra Perillan 2021 presents an attractive fruit expression and great balance on the palate, reflecting the quality of the vintage.

Vineyard 80-100 years old. Clay-sandy soils with pebbles (quartzite, slate...).

Aging: 9 months of French oak trunks of 5,500, 3,500 and 2,500L. 800L amphorae. and barrel.

The idea of this wine is to combine the minerality and fruitiness provided by the sand and clay soils, maintaining the friendly and cheerful character of Mencía, resulting in an informal wine, with a lot of fruit, very fresh and agile. Very drinkable, seductive nose of red fruits, blue flowers, light and slender texture on the palate.

The history of this wine dates back to our founder, Javier Cremades de Adaro, born in 1924. After a long and tireless search, he found in this historical estate, where centuries of history accumulated, the ideal place to grow vineyards and build the PRADOREY winery, in one of the best and highest areas in Ribera del Duero.

• Salgüero vineyard. Altitude: 805 m – 825 m
• Soils containing a high concentration of limestone clay
• Organic grapes
• 100% Tempranillo
• Manual harvesting
• Limited production: 28.028 bottles
• 15 months in European oak barrels
• 3 months in Nevers oak vats
• Sight: Dark cherry red with intense bluish nuances, deep and bright
• Nose: High intensity, a fusion of fruity aromas, particularly red fruit, assembled with tertiary aromas, like vanilla and liquorice, contributed by ageing in oak barrels
• Mouth: Elegant, tasty and fresh. It combines ripe fruit with velvety tannins, providing a very pleasant mouthfeel and a very elegant finish
• Pairing: Exquisite dishes typical of the area: roasts, game and red meats

Tasting Notes

• Colour: Dark red.

• Nose: Clean and appealing, with red fruit aromas (currant, raspberry, cherry) with light herbal-and-mint hints and a subtle creamy edge.

• Palate: Smooth, refreshing and friendly, with high-quality, fine, mature and well-integrated tannins; long aromatic finish.

Food Pairing & Serving

• Serve at around 16 °C.

• Perfect with red meats, beef fillet with foie, Iberian cold cuts, stews or mature cheeses.

Highlights

• The vineyards are located on north-facing slopes, up to 850 m above sea level.

• Harvest ran from 16 September to 16 October

The Salguero vineyard is an organic vineyard located near the Duero River and divided into 7 distinct plots. It consists of clay-loam soils with a high limestone content.

Alcoholic fermentation took place in stainless steel tanks, while malolactic fermentation occurred in a century-old clay amphora.

Aged for four and a half months in a century-old clay amphora.

Aged for 15 months in 500-liter French oak barrels.

Sight: Intense red color with garnet tones. High intensity.

Nose: The aromas of fresh black fruit blend with complex aromas from barrel aging. It also has floral hints.

Mouth: Intense with medium tannins. Elegant and smooth on the palate. A great wine for aging.

Pairing: To accompany meat dishes such as wild boar or teal duck. Stews like cheek meat and smoked pork shoulder. Side dishes such as beets and morel mushrooms.

7 months in French oak barrels of 10,000 and 15,000 litres. Unclarified. Unfiltered and with its indigenous yeasts.

Vineyard characteristics: Vineyards aged between 40 and 60 years. Plots: Abuelo, Cerro, Señorita, Senda, Luján, Mirador, Peral, Valenciano, Inocente, and Polo.

Soil: Clay-limestone and pebble or alluvial soil.

Clos Lojen 2024 is a red wine made from the Bobal variety, from Manchuela. It is characterised by its bright cherry colour, aromas of ripe fruit, and a balanced flavour.

Sight: Bright cherry colour with garnet reflections, clean and bright.

Aroma: Intense aromas of black cherry, blackberry, and a hint of baked cherry pie. Reminders of ripe fruit, such as cherries and blackberries, together with subtle notes of spices and wild herbs.

Taste: A balanced sweetness, yet with a savoury and structured edge. A very juicy red, with great equilibrium between acidity and its nuances of ripe fruit and spices. Well-integrated acidity and a lasting finish of fruity and spicy flavours.

The finesse and elegance that Bodegas Ponce manages to give to its wines respecting the typicality of the grape, which is mostly Bobal. They make their wines in a biodynamic and organic way, respecting the grape and the production processes. A disciple of Telmo Rodríguez, with whom he worked on several projects and who eventually returned home to make wine from the family vineyards.

Aging: 10 months in 600-litre French oak barrels. Unfiltered and unclarified.

Bodegas Ponce is a family business founded in 2005 by Juan Antonio Ponce, who worked for Telmo Rodríguez in the beginning and who later decided to set up on his own with his brother and father and recover old Bobal vineyards in Manchuela. They work their own plots (17ha) and those rented, all the work is done in an artisanal way and the agriculture is based on biodynamic farming, an organic farming that takes advantage of the forces of nature to extract the best results from the harvests. This winery works with Bobal grapes from the D.O. Manchuela, bush-trained vines, up to 80 years old, and the vines are ungrafted (pre-phylloxera).

This wine is made with 60% Monastrell and 40% Syrah, it undergoes a short aging in third-use French oak barrels for 6 months. Two plots of Monastrell grapes of different orientations and ages assembled and one plot of Syrah, both from the Campo Arriba area, about 420 meters above sea level.

Winemaking Method:

• Fermentation with indigenous (wild) yeasts

• Malolactic fermentation (MLF) carried out in foudres

• Aged for 12 months in large oak vats (500?L)

• Bottled unfined and unfiltered

Suggested Food Pairings:

Roast suckling lamb, stewed legumes, meat-based rice dishes, grilled or roasted meats, cured sausages, semi-cured cheeses

Tasting Notes:

• Appearance: Deep red with garnet highlights

• Nose: Ripe black fruits, Mediterranean spices, herbal notes and hints of cedar

• Palate: Well-balanced, with firm tannins, a long and fresh finish, marked by fine minerality and lingering fruit character

Tasting note:

Made 100% with grapes of the Petit Verdot variety. There are few vineyards of this variety in Spain, which despite being a short time in our country, acclimate perfectly. It remains for 16 months in American oak barrels. Its aromas of black fruits and mineral touch, let in the mouth a complexity that shows us flavors and memories of toasted wood, spicy and fresh tones. A complex, different and succulent wine.

Pairing:

Suitable for baked lamb and spicy dishes, especially those made with thme, rosemary or mint.

Winemaking:

The winemaking process takes place in stainless steel tanks for a period of 15 days, with a maximum temperature of between 20/25 ºC. Once the maceration-fermentation process is finished, the wine is trasnferred to the barrels where the malolactic fermentation takes place. The wine will reamin in American oak barrels for at least sixteen months.

Tasting note:

Intense ruby color. Very aromatic nose, notes of very ripe red fruits, balsamic notes such as licorice and incredible toasted tones, stand out due to the high quality barrels. In the mouth it is structured, powerful, tasty and at the same time very sweet. In this wine we find the notes of the terroir and the Monastrell at its best.

Elaboration:

During the harvest all process has been carried out manually, the grapes are harvested in boxes of approximately 10kg. On the arrival at the winery the grapes go through a selection table, where they are destemmed and proceed to fermentation in a extremely controlled way. At the end of the fermentation the wine is transferred to the barrels where the malolactic fermentation takes place. .The wine spends a minimum of twenty months in French oak barrels.

Pairing:

Suitable for cured meats, smoked and bush meat, such as wild board, venison or roe deer. Also suitable with red meats stews, very cured cheeses, nuts, Iberian products and chocolates.

VINEYARDS

Grapes from non-irrigated old vineyards over calcareous clayey soils, double cordon trained in Olite (SW, 400 m) and bush-vines in Dicastillo (S, 490 m), Navarra, Spain.

WINEMAKING

Harvested by hand in 15 kilo boxes. Totally destemmed Garnacha and whole bunch Tempranillo fermented spontaneously with indigenous yeasts in different stainless steel vessels. During fermentation the wine was pumped over for a few minutes every day. Pressed and transferred into stainless steel vessels for malolactic fermentation. The Garnacha aged for 6 months in a stainless steel vessel whilst the tempranillo did in French oak old barrels. Bottled unfiltered, clarified by natural decantation. Without additives, except a minimum dosage of sulphur dioxide.  Bottled on 27/6/2024.  

TASTING NOTES

Predominance of crispy black and red fruit  aromas with notes of violets. Medium tannins, f luid and long that invites to enjoy it fresh.    

Our winery offers the exclusivity of tasting the only wine produced in the world from this unique variety, Monastel de Rioja. It is a variety with a medium and compact cluster, with large, spherical berries that offer high acidity, high alcohol content and a medium color intensity. There are barely 1,200 bottles per vintage of this organic wine that spends 11 months in new French Tronçais oak barrels. Voluminous and full on the palate, on the nose it is very spicy with light balsamic notes that give it a truly special personality.

Vintage
Vineyard planted in 1997. Harvested in 15 kg boxes, manual destemming

Breeding
11 months in new Tronçais French oak barrels of 500 liters capacity

Our first single vineyard wine from our plot Finca Las Ginebras in Labastida. A genuine VILLAGE’S WINE, aged 100% in American quality barrels.

After years using French barrels or our premium wines, we felt that we missed some origin and we decided to back to our roots using American barrels for ageing one of our best plots.

We look for the best French coopers producing now some amazing barrels with American oak. These outstanding barrels together with the best Garnacha (30%) from the lowest part of the vineyard and a selection of Tempranillo (70%) from the same plot have allowed us to produce an amazing and successful wine.

TASTING

Colour:  Bright ruby colour with some blue hints, showing the youth, personality and power. Colour will evolve into a more intense “Bordeaux” colour in the coming years.

Nose: First approach shows a delicate an intense sweety sensation. After this, a serious and evolving aromas of clean and quality barrels slightly spiced but without aggressive toasted that preserves all fruitiness of this wine. A lovely and delicious balsamic and fruity feeling together with some coconut, cinnamon and vanilla.

Mouth: Fresh and friendly in the mouth, first approach become a sweet sensation from the Garnacha from Rioja Alavesa, perfectly blended with the elegancy of the Tempranillo from Labastida.

Ageing:

12 months in American oak.

Quality of the grapes and barrels, give the structure to the wine for improving and growing in the coming years.

A deep selection of a quality natural cork will guarantee the ageing and evolution in the bottle.

20.000 bottles produced

• Aging: Aged in oak barrels (specify duration, generally around 12 months).
• Color: Deep red with violet reflections.
• Aroma: Notes of dark fruits (such as blackberry and plum), with hints of spices and touches of vanilla from oak aging.
• Flavor: Medium to full-bodied, with soft and well-integrated tannins. Persistent and balanced on the palate.
• Food Pairing: Ideal to accompany red meats, game, stews, and aged cheeses.

Pale and bright white wine. Aromas of white flowers, bay leaf and green apple. Dry fruity, light and bright.

When the Miñano-Gómez family added Bodegas Monóvar to their wine project, they added white Riesling to their unique varieties. This grape, despite being typical of northern Europe, proved to be very productive and of high quality in the lands of the Vinalopó Valley. The good oenological work of the MGWines team managed to introduce this grape of universal prestige for the first time in the history of Alicante. The climatic conditions, rather dry inland in Alicante, made it necessary to place the vineyard on trellises and carry out controlled irrigation during spring and summer. The nine-hectare plot where it is cultivated combines fertile marl land with calcareous soils and its arrangement on a well-oriented and ventilated slope prevents the presence of diseases. We can say without a doubt that our Riesling is the southernmost in Europe.

Harvesting takes place towards the end of August and, after total destemming, it is fermented at low temperature for two weeks. By November the wine is perfect to be bottled and marketed at Christmas.

With this project, Bodegas Monóvar places itself at the forefront of the Spanish production of this very important variety and fulfills the dream of the people of Alicante of having a great grape and consequently a great white wine.

Unlike its German and French brothers, the Riesling from Bodegas Monóvar is dry, elegant and fruity, ideal for Mediterranean cuisine from the sea and in a hot and temperate climate. It is presented in an amber Rhin bottle which, due to its originality, makes it stand out from most whites.

Vinification: Harvest in 10 kg boxes and manual selection. Destemmed, crushed and gently pressed. Made without their skins, fermented in stainless steel, in a traditional way. light straw yellow. Alcoholic fermentation in stainless steel tanks at low temperature, with native yeasts from the vineyard

Aging: 3 months in French oak barrels to refine and round out its fruit flavors. Golden colour.

Tasting Note: Golden yellow white wine. Aromas of tree fruits with light touches of pear, apple, apricot, jam and nuts. In the mouth it is dry and balanced, slightly citric and fresh.

Pairing: It is highly recommended to serve it with fish, light rice dishes, salads and pasta.

“The grapes were macerated for 3 hours and the fermented at a low temperature (16ºC) in new French Oak Allier barrels, remaining with its lees and yeasts until April. Straw yellow colour wine with golden shades. Typical aromas from the Chardonnay variety with touches of the smoking acquired while fermenting in the barrel. It has a good balance a good concentration in acidity, alcohol percentage and a good ageing in the barrel. The after taste is long and harmonious.

Vineyard: The plot where this wine is born is a unique Sauvignon blanc vineyard located in a privileged enclave in the Alto Vinalopó region, near the protected natural area of El Puntal de Salinas. It has a marked limestone character, its climate is Mediterranean with a slight continental influence and receives a slight contribution of humidity from the Levante wind to help withstand the low rainfall in the area. In order to obtain grapes in excellent health and ripening conditions, traditional viticulture is carried out with low yields, where quality is rewarded over quantity.

Winemaking: The freshly harvested grapes are stored for 24 hours in cold storage to enhance the wine’s aromatic expression. About 10% of the wine is fermented in used French oak barrels where it remains for 6 months. The rest of the grapes are fermented in stainless steel tanks at a controlled temperature, a part is kept in stainless steel tanks with its fine lees while another part is taken to porous concrete tanks. At the end of this process, Rafa meticulously carries out the blending, seeking the balance and expressiveness of both the variety and the area from which it comes.

Tasting Analitycs: This wine shows beautiful yellow tones that show freshness and brilliance. Full of expressiveness, it shows fruity nuances and aromas of Mediterranean herbs reminiscent of the variety and its environment. Ample and pleasant in the mouth makes it a wine capable of pairing with gastronomic elaborations of great personality. Its slight nuances and hints of barrel ageing complete what Rafa understands as a hedonistic wine.

Vinification: Whole-cluster maceration at 8°C for two days. The grapes are then destemmed and gently crushed prior to pressing. After a 24-hour cold settling, the must is temperature-stabilised and spontaneous fermentation is initiated using a pied de cuve of wild yeasts. Fermentation takes place at a controlled temperature between 16–18°C over the course of more than a month.

Ageing: Malolactic fermentation is allowed to begin naturally, but is halted midway. The wine is then racked off, carrying along the fine lees, which remain in suspension throughout six months of ageing in stainless steel tanks. 

Appearance: Pale straw yellow, almost translucent, with a dense, glyceric presence in the glass.

Nose: Elegantly restrained, opening with delicate notes of white blossom, ripe pear, quince, and subtle herbal nuances reminiscent of fennel.

Palate: Soft and rounded on entry, showing generous volume and a smooth, almost creamy texture. A fresh acidity lifts the mid-palate, beautifully balanced by the wine’s natural glycerol character. The finish is long and savoury, underpinned by lees-aged complexity that lingers with refined depth.

Style: A distinctly Mediterranean wine – delicate in appearance, yet confidently expressive in character.

Let nature express itself

CORTSALVATGE was born as an icon for Bodegas Clos Cor Ví, so its label is represented by an evocative fairy tale character that invites us to think that fantasies and dreams can be brought to fruition. Represented by a fabled elf whose feathers describe the wild, fresh concept, like this organic wine in its purest state. Like the good mood and desire to please in order to overcome the adverse situations we wish to convey.

ELABORATION

Singular elaboration looking for the maximum expression with the minimum intervention. The grapes are harvested by hand in boxes. Once cooled, the grapes are destemmed and placed whole in stainless steel tanks to ferment with the skins for twelve days at a controlled temperature. Before the alcoholic fermentation is completely finished, the wine is gently and lightly pressed to remove the gross lees.

BREEDING

Once fermentation is complete, the wine is aged on its lees for four months in 500-liter French oak barrels. The wine is clarified and filtered very lightly so that over time a slight precipitate may appear.

Winemaking

• Manual harvest at optimal ripeness.

• Gentle pressing—either direct or after a brief skin maceration—followed by fermentation in stainless steel using indigenous yeasts.

• Ageing: Aged on fine lees for 5 months in stainless steel to preserve freshness and enhance texture.

Tasting Notes (Organoleptic Characteristics)

• Colour: Pale lemon yellow with greenish reflections.

• Nose: Expressive aromas of white flowers (rose, almond blossom, jasmine), lemon verbena, citrus fruit and delicate hints of musk and anise.

• Palate: Fresh and linear from start to finish. Light-bodied, balanced, with a saline and lively finish that enhances its Mediterranean identity.

Curiosities / Highlights

• Recognised as one of the first dry Muscat wines produced in Spain, pioneering its style.

• Excellent pairing with aromatic Mediterranean dishes such as rice with saffron, seafood fideuà, or lightly spiced Asian cuisine.

Vineyard and Winemaking

• Very old vineyards (planted in 1943) located in the plots Benimei and Pla de Llíber.
• Bush-trained vines, dry farming, and natural / organic practices.
• Vinification with skin maceration (8–10 days of contact) in clay amphorae (tinajas by Juan Padilla).
• After pressing, the wine returns to the amphorae for a 6-month maturation.
• Unfiltered and unfined, with a minimal addition of SO?.

Tasting Notes (Organoleptic Characteristics)

• Colour: Pale yellow with light, straw-coloured hues.
• Nose: Floral aromas (rose, orange blossom), rose petals, talcum powder, white fruits (apple, quince) and Mediterranean notes.
• Palate: Broad, fresh and dry. Lively acidity, hints of apple and chamomile, a mineral sensation and a saline touch that evokes the Mediterranean.
• Texture / Structure: Good body for a skin-contact white; structure marked by acidity and a certain mineral persistence. Winebow+1

Food Pairing and Serving

• Recommended serving temperature: Between 9 °C and 12 °C to highlight its freshness and complexity (inferred from its skin-contact white wine style).
• Pairs well with: Soft cheeses, bluefin tuna, seafood rice dishes / paellas, oily fish or light Mediterranean stews.

Curiosities / Highlights

• The name Pureza reflects the philosophy of the project: micro-vinifications, native varieties, low intervention and natural cultivation.
• It is a “white wine with the soul of a red”: although it is white, it is made with skin and stem contact, giving it volume, texture and complexity.
• Clay amphorae (by Juan Padilla) are used for its vinification, contributing to a more traditional and artisanal character.

Enotechnics:  Fermentation in French oak vats at a controlled temperature.

Colour: Clean and bright golden yellow.

Aromas: Aromas of tree fruits, tropical fruits, white flowers, ripe jam, wood and toast.

Taste: Tree fruits, caramel, tropical fruits, ripe jam.

We recommend taking it for: Any type of fish, light rice dishes, soft cheeses, salads, pasta.

Age of the vineyards: They are goblet vines over 70-80 years old.

Climate aging zone: Area with many temperature differences between day and night, well ventilated and with clay soil.

Soils: Clay soils, poor Driving system: These vineyards are managed by the so-called system of low vineyards with traditional tillage and goblet vineyards. Harvest:  It is done in boxes of 10-12 Kg by hand, passing through a selection table grain by grain before destemming.

Elaboration: Alcoholic fermentation with its skins or skins in oak vats, temperature controlled at 10º, malolactic fermentation in oak vats. We move to a new barrel after 3 months so that it acquires the yellow color that the medium toasting of the wood gives it.

From a vineyard with a mixture of 17 local varieties, most unknown but predominantly Merseguera. Fermented with wild yeasts and aged for 4 months in Cantueso liquor barrels.

Visual Phase: Pale lemon color, unfiltered

Olfactory Phase: Intense nose with citrus accent, Mediterranean herbs (cantueso) and salinity.

Taste phase: Lean body with dry palate. High and crisp acidity on a medium alcohol that makes it long in length with citrus memories and a saline palate.

Winemaking and Ageing

• Primary fermentation followed by ageing for 8 months in French oak barrels, with a light 2-month passage in clay amphora (cocciopesto).

Tasting Notes

• Appearance: Pale yellow, clean and bright.

• Nose: High aromatic intensity. Predominantly citrus and floral aromas, with secondary notes from barrel ageing. After slight aeration, tropical fruit notes emerge.

• Palate: Elegant and silky on entry, complex and unctuous, with balanced acidity. Displays fruity nuances typical of Muscat, delicate freshness, and a long, persistent finish.

Food Pairing Suggestions

• Traditional rice dishes (paellas, soupy rice)

• Fish and seafood, enhancing fresh and maritime flavours

Awards and Recognition (2022 Vintage)

• Gold Medal – ASPA Awards 2024

• Silver Medal – CINVE Awards 2024

• Gold Medal – 34th PROAVA Wine Fair

Made with Macabeo (48%) and Merseguera (48%) located at the foot of Sierra Salinas near Pinoso (Alicante), and Moscatel (4%) from the Abargues Vila in Plá de Lliber. It is fermented in small tanks with native yeasts and once assembled it is refined in "Padilla jars" of 220, 300 and 350 liters for 6 months.

As it is a low So2 wine, the floral veil appears naturally, protecting it from oxidation and giving it soul and sea.

Wine with Mediterranean personality, aromas of scrubland, jasmine and galan de noche. The acidity and saline notes provide verticality and longevity.

The grapes are de-stemmed and maceration of the skins for about two hours to extract greater volume in wine and greater aromatic potential. Then it proceeds to the pressing of the grape long and smooth.

The must of the grapes pass to french oak barrels to ferment at a temperature below 20 degrees in the heated cellar temperature. Upon completion of the alcoholic fermentation, the wine is aged for 8 months on its lees with bourguignonne method to get greater volume and a silky effect on the palate.

Appearance: Pale straw with golden, clean and bright yellow.

Smell: Intense, very aromatic with notes of pastries, peach and quince well assembled with aromas of vanilla, hazelnut and toasted almonds.

Taste: softness, sweetness and complexity, with a large volume and breadth. The velvety final feeling and the feeling of "fruit weight" leave a pleasant memory. It is a white, rich, elegant and silky wine, marked by great complexity due to its fermentation and aging in barrels.

Food pairing: Ideal as an aperitif and served with ham, fish in sauce and white meat.

Chardonnay, which gives its name to our farmhouse "Mas de la Mona", a historic estate with an incomparable panoramic view of the Valley, the reservoir and the castle of Guadalest. It is yellow, with lemon reflections, attractive and bright. Very expressive, with tropical notes, white stone fruit and a light toast. It has a silky entry, with volume and a long persistence that makes it unforgettable.

CATA'S NOTES

View: Precious yellow color throughout, with certain lemony reflections. Attractive and bright.

Olfactory: Expressive and of great varietal power. Tropical notes, white stone fruit, all with a light toast from the aging itself.

Taste: Silky entry, with a lot of volume and long persistence.

Pairing: blue fish, shellfish, small game and refined cow cheeses.

Viticulture

La Raspa Blanco is our “county wine”. The grapes come from the youngest vineyards in the lowlands and from some vineyards at more than 600 m in altitude facing south.The soils are mostly schists and black phyllites.

Varieties

Muscat of Alexandría: The queen of the Axarquía, also known as Muscat of Málaga. Considered one of the oldest surviving castes that remain genetically unmodified. It stands out for its great aromatic and freshness potential. Doradilla: Native to Malaga, with very little planted area. It is a variety with subtle aromas that provides volume and very interesting saline touches.

Harvest

The harvest is done by hand using small boxes that are loaded onto the mules which carry them up the steep slopes of the vineyards. As a peculiarity of Axarquía, each bunch is checked in the vineyard and placed in the box with the stems facing up. Looking for a fresh wine, the Muscat is picked first, while the Doradilla, with a longer cycle, is harvested a few weeks later.

Winemaking

Each of the varieties is fermented separately and spontaneously in small steel tanks. Once the fermentation is complete it is blended and aged for 5 months in concrete vats on its lees.

It comes from a very typical landscape in Carin?ena called “El plano alto”.

Vineyards characteristics:

Stony soils with high sand content, first deep horizon with diminution of stone content as it descends. Conduction system where we seek insolation and aeration of the bunches, maintaining a sufficient percentage of leaves so as not to lose acidity with insolation.

Elaboration

Manual harvest for selection in the vineyard. Pressed with skins maceration for 4 hours. Spontaneous fermentation in clay jars and untosted French oak barrels.

Aging

Majority percentage in clay jars for 10 months, rest in 500-liter barrels without tosted. Batonnage during aging. Homogenization in stainless steel for 3 months prior to bottling.

Winemaking

• Harvest: Manual, with immediate transport to the winery to preserve aromas.

• Maceration: Cold maceration at 6°C for 7 hours with the grape skins.

• Fermentation: Only the free-run juice is fermented separately at low temperature.

• Stabilisation: Cold stabilised before bottling.

Tasting Notes

• Appearance: Bright yellow colour with greenish highlights.

• Nose: Powerful and expressive aromas, featuring floral notes well integrated with exotic fruit.

• Palate: Flavourful and smooth, with a silky body that leaves a pleasant floral and fruity aftertaste.

Recommended Pairing

This wine pairs excellently with:

• Appetisers and foie gras

• Smoked foods and seafood

• Spicy and exotic dishes

• Rich cheeses

Winemaking

• Harvest: Manual, using 18 kg boxes. Grapes come from non-irrigated vineyards on alluvial soils near Campo (Ponferrada).

• Maceration: Cold maceration for several hours using dry ice.

• Fermentation: 50% in stainless steel tanks and 50% in large French oak vats (foudres) at low temperature.

• Ageing: 6–8 months on lees with regular bâtonnage.

• Final Blend: Assemblage of the different lots prior to bottling.

Tasting Notes

• Appearance: Pale yellow colour with greenish hues. Clean and bright.

• Nose: Intense aromas of stone and white fruits, citrus notes, mineral background, and well-integrated oak.

• Palate: Fresh and flavoursome with good acidity and a smooth texture. Slightly bitter finish with lingering citrus aromas on the aftertaste.

Recommended Pairing

This wine is versatile and pairs well with a wide range of dishes. Recommended with:

• Mature cheeses

• Rice dishes

• Seafood

• White fish

It may also be enjoyed at room temperature alongside meat-based dishes to highlight its body and complexity.

Winemaking & Ageing

• Manual harvest with strict selection of grapes both in the vineyard and at the winery.

• The wine is a blend of two components: one part fermented in stainless steel or concrete tanks to preserve freshness, and another (around one-third) fermented or aged in oak barrels for several months on its fine lees, adding structure and complexity.

• The final result combines the crisp varietal character of Verdejo with the depth and texture provided by oak ageing.

Tasting Notes (Organoleptic Characteristics)

• Colour: Bright straw yellow.

• Nose: Elegant aromas of white flowers, dried herbs, stone fruits (peach, apricot) and citrus, with subtle spicy or woody undertones.

• Palate: Full-flavoured and well-structured, with good body for a white wine. Lively acidity brings freshness, and the finish is long and persistent.

Food Pairing & Serving Suggestions

• Serve between 9 °C and 11 °C to best appreciate its freshness and balance.

• Excellent with grilled fish, seafood, salads, vegetables, soft cheeses, and even light white meats.

Curiosities / Highlights

• The name “Quinta Apolonia” pays tribute to the eldest daughter of the winery’s founder, Didier Belondrade, reflecting the family spirit behind the project.

• Considered the second white wine of the winery, it shares the same attention to detail and philosophy as the estate’s flagship wine, offering an expressive and elegant interpretation of the Verdejo grape and its terroir.

It was made in open vats with the grape skins, hence its orange color. This is what is known as Orange Wine.

It aged for one and a half months in centuries-old clay amphoras.

27months of aging in 225 liter French oak barrels previously used for the production of red, white, and fortified wines.

Sight: Amber yellow, clean, and bright.

Nose: Ripe stone fruit, musky. With notes of oxidized fruit, spices, and intensity. Abundant presence of nuts such as almonds and toasted seeds, with hints of smokiness. Seductive aroma with a subtle undertone.

Mouth: Very fresh, persistent, and intense. Pleasant acidity and very full-bodied. Surprisingly complex on the palate, with hints of reduction. A great wine for aging.

Pairing: This wine pairs perfectly with toasted nuts, smoked fish, raw fish, and soft cheeses (such as brie and gorgonzola). It also complements vegetables like cardoon, artichoke, and asparagus.

Macerated with skins 24hrs and static settling. Ageing in stainless steel tanks on its lees. Xarel·lo from vineyards over 50 years old. Cultivation based on priciples of organic farming. Vineyards certified by CCPAE.

Visually: Golden Yellow color of medium intensity. Aroma: Fruits (pear, golden apple and fennel). Mouth: It is unctuous, broad and sweet. Notes of minerales typical of the old vines and the clayey-calcareous slil stand out.

Trasmallo is a wine with a markedly Atlantic soul. With it you can consider endless pairings and take advantage of its sparkling mouthfeel and its soft and elegant aromas.

To the eye it is clean and bright. Its color is straw yellow with golden reflections and tones of ripe lime. On the nose, its clear aromas of fleshy fruits such as acidic pineapple, apricots and peach stand out, with a light vegetal background of fennel and honeysuckle. It has a pleasant taste, with integrated acidity and hints of apple and banana. Its body is medium and long aftertaste. It is sweet and well structured, refreshing and easy to drink.

It harmonizes perfectly with any type of fish or seafood.

L’ombre is a white wine from a small winery in Ribeiro, 100% Treixadura, a personal project of Jorge Pérez.

Beautiful view of intense and clean greenish-yellow color with slight oiliness when stirred. The nose is marked by notes of white fruit very well combined with subtle touches of laurel, mineral hints and anise aromas. In the mouth it shows excellent acidity. Fresh and at the same time with greasy sensations. Long, elegant and with a touch of final bitterness that makes it even more addictive.

For Lagar de Pintos we allocate the grapes from our seven plots: Palomar, Cachada, Muiño, Ponte Arnelas, Aguieiros, Pontella and Albar. Vineyards trained in trellises, with an average age of 40 years. Aged for 8 months in stainless steel tanks with weekly batons. Later assembly of the farms. Bottled and rest.

Tasting Note:
The wine stands out due to its intense fruity aromas. On the palate it is fresh with floral sensations and a long finish. Well balanced.

Pairing: Suitable for fishes such as hake, monkfish and cod. sea food, pasta with mild sauces and vegetables. Also suitable for grilled white meat. Suitable for vegans and vegetarians.

Grape Variety: Monastrell 100% made from our Finca El Chaconero in Villena, plot Cabezo de la Virgen.

Harvest: September 2016.

Vinification: The grape was harvested at dawn, when it is colder and arrives to the cellar where a light pressing is made taking only the flower must, the finest and most noble part. It is decanted with cold and is fermented only with native and wild yeasts from the environment at 13ºC - 14ºC. It remains with its lees until its bottling.

Organoleptic characteristics:

Pale pink wine, clean and transparent. In olfactory phase it reminds us of strawberry, peaches and fresh watermelon. The vegetable aromas give it vigor, delicate and fresh feel. In the mouth it is very fresh, light and cheerful, with good acidity and memories of freshly salad fruit.

Alagú Rosé Wine 100% Forcallat. Pale onion skin color. Elegant fresh, floral nose with red fruit. In the mouth, light, fresh, with good acidity, balanced and persistent.

Rosé made from 100% Monastrell, in honor of the 'Penya del Castellet' (1051 m), an ancient Arab Alije that stands out in the Valley of Guadalest. It is pale and bright pinkish with aromas of stone fruits such as apricot and peach skin. It has a balanced and fresh attack and a tasty and fruity acidity of great complexity that evokes the high intensity of the Mediterranean.

CATA'S NOTES

View: Pale pinkish color and very bright as a whole.

Olfactory: High Mediterranean intensity, aromas of stone fruits such as apricot and peach skin.

Taste: Balanced and fresh entry, tasty and fruity acidity, of great complexity. Very elegant finish.

Pairing: Grilled fatty fish, white meats or Asian cuisine.

This Valencian cava is born from the conjunction of the best organic grapes from Requena and the patience and quietness of its aging in our winery. It has remained more than 12 months at 15ºC in maximum calm and without sudden changes in temperature or light. Gaining day by day in complexity, roundness in the mouth and finesse in its bubble. Seeking maximum respect for the product, it is presented as Brut Nature, that is, without the addition of sugar that masks its naturally acquired virtues.

Organoleptic characteristics

Straw-yellow cava with golden reflections, luminous, with fine bubbles, persistent and elegant. Intense fragrance, it displays aromas of ripe white fruit on a background of pastry and mocha with subtle citrus notes. Creamy texture, broad and persistent on the palate. Balanced acidity, with slight hints of rye bread and a long finish.

Pairing

This cava is ideal to be enjoyed throughout the meal. Its creaminess in the mouth prevents it from saturating the palate. Being especially suitable for baked fish and meat.

Vineyard & Vinification

• The grapes originate from certified organic vineyards, managed without chemical pesticides or herbicides, promoting biodiversity and respect for the land.

• The base wines for fermentation are handled separately by variety, with low-temperature skin maceration to enhance varietal aromas.

• After assembly of the cuvée, the second (traditional) fermentation in bottle takes place, followed by a minimum ageing period of approximately 12 months on the lees to achieve fine bubbles and a refined mouth-feel.

Tasting Notes (Organoleptic Characteristics)

• Colour: Very bright, straw-yellow hue with a good crown of fine bubbles.

• Nose: Fresh white fruit (e.g., green apple, pear) combined with white flowers, hints of Mediterranean herbs and delicate pastry/bakery notes from lees ageing.

• Palate: Elegant, fresh and balanced. Fine, integrated bubbles; good structure with fruit–acidity balance, and a long, harmonious finish.

Food Pairing & Serving Suggestions

• Serve at a chilled temperature of about 10–12 °C.

• A very versatile cava: pairs beautifully with seafood, white fish, rice dishes, marinated dishes, cheese platters and light celebrations.

Curiosities & Highlights

• This cava offers a refined expression of the Mediterranean terroir through organic viticulture and traditional méthode champenoise style sparkling wine production.

• Great value and accessibility, making it ideal for both everyday enjoyment and special occasions.

This Cava Millesime 2020 comes from a selection of careful grapes from the southern area of ??Requena at an altitude of 720m.

The base wine has remained on its lees for more than 6 months. Before the print run at the end of April. Subsequently, it has been aged for more than 30 months. This double upbringing pursues two purposes. Achieve great volume in the mouth and preserve the tropical fruit from the base wine

It is presented as Brut, it helps to enhance the characteristics of a grape as demanding as Chardonnay.

Organoleptic characteristics

Pale yellow, straw-colored, bright cava, with fine and persistent bubbles. Complex and intense aroma, reminiscent of white and stone fruits on an elegant background of pastry with floral notes. In the mouth it is round, resounding, creamy bubbles, good acidity and great length, evoking memories of mocha and apricot.

Pairing

This cava is ideal to enjoy throughout the meal. Creamy in the mouth, being especially suitable for baked fish and meats.

Winemaking and Ageing

• Manual harvest in 15?kg crates, always carried out in the morning.
• Grapes are chilled to –10?°C for 3 days to preserve aromatic expression and freshness.
• Cold maceration (0–4?°C) for 2 hours to extract delicate colour and aroma.
• Very gentle pressing (below 0.5?bar).
• Static settling for 24 hours.
• Alcoholic fermentation of the clean must in new 400?L American oak barrels, at low temperature (~16?°C).
• Aged on fine lees until final clarification.
• Second fermentation in bottle (traditional method) at a constant temperature of 14–16?°C.
• Bottle ageing on lees (en rima) for a minimum of 15 to 22 months.
• Manual disgorgement.

Tasting Notes

• Appearance: Pale pink in colour with golden highlights. Very fine and persistent bubbles.
• Nose: High aromatic intensity. Notes of red berries (strawberry, cherry), pastry, toasted cream, dried fruits, and subtle hints of vanilla.
• Palate: Creamy and broad, with refreshing acidity. Flavours of cherry skin and delicate spices. Long, fresh, and elegant finish.

Suggested Pairings

Perfect as an apéritif, but also pairs beautifully with:

• Sushi and sashimi (especially salmon tartare)
• Jamón ibérico (Iberian ham)
• Fresh strawberries
• Traditional rice dishes with rabbit or chicken
• White fish and fusion cuisine

Elaboration:

Pinot Noir comes from ecological vineyards. The second fermentation is carried out using the traditional method of ageing of at least 12 months at a constant temperature. A brut cava of medium ageing.

Tasting Notes: 

• Appearance: Raspberry red
• Nose: Aromatic and very expressive with notes of red fruits.
• Palate: Fruity, fresh, balanced, very complex and with a long finish.

The Aszú wines are the differentiating factor of this family of great wines. They combine tradition, innovation and excellence, and become sublime wines with their roots in a unique terroir.

Oremus is the symbol and example of the rewarding of time, experience and knowledge, of the real expertise in the art of wine.

The production of the Aszú wine (wine of tears) is a meticulous process, which requires great patience and extensive know-how. It is only possible in good vintages, when nature brings rain at the end of the summer and sun and wind in early autumn, which are the essential conditions for the process for noble berries to from. The berries swollen due to the humidity split and the "Botrytis cinérea" establishes in its skin and creates the noble rot.

The same formulas are used to make the wines as have been used for hundreds of years.

To the must in a Gönc barrel, that is 136-litres, 3, 5 or 6 23-kg panniers ("puttony" in Hungarian) of Aszú noble berries. The Aszú noble berries are macerated with the must and we then wait for one day or two for the berries to swell and they are then pressed.

The fermentation of the Aszú must is a slow process that can sometimes last up to two months. It is then put into wood barrels and is left in a protected wine press, waiting for the fermentation to stop by itself. We then add a little Eszencia, which has been collected drop by drop from the Aszú berries. We thus symbolically return its soul, which is embodied in the Eszencia.

The Aszú wines are aged in 136-litre (called "Gönc") and 220-litre ("Szerednye") small barrels. Oak from the mountains that border the winemaking region is used to manufacture the barrels. The Aszú ageing takes place in underground wineries dug out in the volcanic soil. The wine is left to age here for 2 to 3 years, at a constant temperature and degree of humidity. After being bottled, the Oremus Aszú is left to continue ageing in the bottle for a year, which is the opportunity for it to embark on a journey of development that can even last several decades.

The Fondillón is the NOBLE WINE of Alicante, defined as one who has achieved its high alcohol content naturally, besides being one of the most important historical wines of Europe. It must be made only with 100% Monastrell grape of Alicante.

That high natural alcohol is achieved by the ripening of the grapes on the vine itself that fosters both the highest level of aromas and flavors of the Monastrell grape, that are nuanced during the fermentation and aging process by the "solera" system, to become in this unique winemaking jewel.

Wine and Vineyard

A natural sweet red wine, 50% Monastrell and 50% Giró. No added alcohol. We have not sought excessive evolution but we have sought a very nice refinement in French oak barrels, always full. A modern, clearly very clean blended wine.

Vintage characteristics
Fresh vintage, rainy spring and cool summer nights where we had a lot of rain during the harvest.

Harvest
Giró harvested at the beginning of October and mature Monastrell harvested at the beginning of November. Very good health status after several selections in the plant.

Vinification
Fermentation without selected yeasts, it starts slowly and with the arrival of cold weather and the production of natural alcohol the wine slows down until residual sugar remains. The cold is coming, the outside temperatures are already colder and the wine is having a competition from the alcohol that it had created and there is a depletion and the wine is left at 14.5% with about 80 grams of residual sugar.

Aging
20 months in French Allier oak barrels.

Tasting notes
Beautiful Natural Sweet Red Wine with a nice aromatic development that reminds us of chocolate, cocoa, tobacco and Havana cigar. Beautiful fresh notes of ripe plum, cherry and tomato jam. In the mouth it keeps a magnificent balance of alcohol-acidity-tannin-sweetness.
Beautiful and long smoky memories in the finish.

Pairing
A wine with soul and body that goes wonderfully with both the aperitif and the dessert. With Alicante salted meats such as mojama or
with strong cured and blue cheeses. With chocolate, cakes, tarts, its great versatility will provide us with immense moments of pleasure.

VITICULTURE: 100% Muscat of Alexandria, blanqueta variety, harvested late, almost a month and a half after the dry wines. We let the grapes dry out on the vine and we pray to Bacchus so that it doesn't rain too much in September. We harvest at 15.50ºC.

PRODUCTION AND AGEING: After a 7-day maceration, fermentation starts spontaneously with its own yeasts and a vat stem 5 days before harvesting and we keep it at a controlled temperature of 15ºC in stainless steel tanks. In the first racking of the thick lees, we transfer the wine to 54L glass demijohns, where the wine will age for 8 months before being racked again to be bottled with a light filtration and a low level of sulphites. We add 1º of distillation alcohol from the macerated skins, to stop the fermentation and maintain the sugar in the wine.

TASTING NOTES: Intense golden colour like honey. Raisins, almonds and hay on the nose. On the palate it is enveloping and despite its sugar it maintains freshness due to its high acidity. It embraces us and shelters us. Delicious pairing with blue and spicy cheeses like Stilton or Cabrales or with foie, pâté and meats.

A sweet and velvety wine, elaborated with Pedro Ximénez grapes harvested in mid-August and laid under the sun for around seven days to concentrate all their sugars. After the press, a sweet must was obtained and left to rest in stainless steel tanks for over a year. A natural gem full of sensations that seduces whoever en joys it.

Don PX are our signature. Each one of them is taken care of with exclusivity, from the harvest to the raisining, obtaining a unique personality.

Trial Tasting: Medium intensity in which aromas of raisins, figs and honey take the leading role, together with a liquor background and memories of caramel and vegetable freshness from grape stalks. Sweet, silky, mild acidity and bitter vegetable ending which balances the sweetness and fills it up with sensations.

Pairing: It’s an excellent wine to enjoy on its own or with desserts, blue cheeses, dried fruits and bakery.

A wine with a special and unique character. The Palo Cortado is born from special fino butts that, for several reasons, take a different path from the rest. It loses the veil of flor early on and starts the oxidative ageing. It stays in this peculiar ageing for around 25 years.

Trial Tasting: Amber tonality with copper and greenish reflections. Very intense with tobacco leaves, wood and spices like pepper and clove aromas, notes of citric peel and fine pastries. Nuts like walnut or hazelnut nuances. Dry entry, but mouth-filling, well-defined acidity that disappears to leave room for a saline sensation. Intense and elegant.

Pairing: Were commend it with bull’s tail, roasted lamb, spiced partridge, hare civet and well-roasted game. It can also be tasted with appetizers, foie, puff pastry and assorted hams.

100% Pedro Ximenez. After the harvest, the grapes are laid out in the sun after picking until they are practically raisins. The wine ages for 12 years in Jerez de la Frontera.

Pedro Ximénez grapes are laid out in the sun after picking until they are practically raisins. After that the fermentation starts slowly and its halted to maintain all the natural sugars.

The resulting wine ages in for 12 years in contact with the air in Jerez de la Frontera. Ebony in colour with iodine highlights. The aromas are reminiscent of figs, raisins and dates. Enormously sweet, velvety and soft on the palate, well balanced, with a very long finish.

Aged following a biological ageing, under a veil of yeast called “flor” in the cool, humid, salty air of Sanlúcar de Barrameda, a fishing town on the estuary of the Guadalquivir river. Bright yellow colour with golden reflections.

This Manzanilla is laced with sea breeze scents and pleasant chamomile and flor aromas. Bone dry and light, fresh and crisp, with a hint of sea salt on the palate. Delicate and refreshingly acid with a lingering aftertaste. Papirusa means “elegant and beautiful”. It was the name of the doll that Emilio Lustau gave the daughter of Joaquín Burgos, first manager of Bodegas Lustau in the ’40s.

Château Lamothe is a wine producer in the Sauternes region, known for its sweet wines made from grapes affected by "botrytis cinerea" (noble rot). The year 1989 was considered a great year for Sauternes wines, producing wines with great concentration and complexity. If you need more information about this wine or its producer, feel free to ask!

• Tasting Notes:
  • Color: Deep golden yellow.
  • Aroma: Notes of honey, apricot, pineapple, and hints of white flowers. It may also show nuances of dried fruits and spices.
  • Flavor: Sweet and complex, with good acidity that balances its richness. Sensations of tropical fruits, honey, and a long, persistent finish.
• Food Pairing:
  • Ideal to accompany desserts, blue cheeses, foie gras, or simply to be enjoyed on its own.
• Aging Potential: This wine can continue to develop in the bottle for decades if properly stored.