The picked grapes are crushed and pressed. Fermented at a low temperature, left to rest for several months on its noble lees, stabilised, filtered, and bottled..

Straw yellow colour, it gives off a flower and fruit fragrance, and above all you can taste a persistent pear aroma in your mouth.

This wine matches perfectly with hors d’oeuvres, fishes, shellfish, and fresh cheese.

Once harvested by hand, the grapes are pressed gently. After fermentation at controlled temperature, follows a variable aging period in barrique from year to year.

Intense straw yellow colour, the nose shows a marked hint of exotic sweet fruit, floral, and mineral light toasted notes.

It matches well with light appetizers, simple first courses, fish, shellfish, and fresh cheeses.

The grapes are hand picked and softly pressed as they arrive to the cellar. After that, the wine has a controlled fermentation to keep all of its fragrances. Then it spends a pair of months on the fermentation lees to get the best scents and at the end it is stabilized, filtered and bottled.

Straw yellow colour, intense bouquet with strong flower and fresh fruit fragrances.

Perfect as aperitif, it also matches with first courses, fishes, shellfish and hazelnut desserts.

The picked grapes are pressed and sent to fermentation, followed by malolactic fermentation and a period of refinement on the fine lees. Between late spring and summer, the wine is bottled.

Intense red colour, a full-bodied structure that supports ageing, red fruits fragrance.

It matches with red meats and important second courses, salted pork meats and middle seasoning cheese.

The grapes harvested, pressed and destemmed, they are left to macerate for one night in the tub; the next morning yes starts fermentation and, in the first 2-3 days, the peels are pushed to the bottom of the tank to obtain greater extraction of color and structure. Once the malolactic fermentation is complete, we proceed with a bâtonnage of approximately 6/8 months, after which the wine comes stabilized, filtered and bottled.

Bright red colour, strong structure that supports ageing. Red fruits fragrance.

It matches with red meats and second courses, game and salted pork meats and aged cheese.

Once harvested, the grapes are pressed and leave to macerate for 24 hours in the cellar. In the first ones 3 days the peels are pushed to the bottom of the tank then followed by pumping over until the end of fermentation. Subsequently, the wine proceeds with the malolactic fermentation and refinement of 12 months in wood. At the end of this process, it is bottled and remains in the bottle for a while further period before going on sale.

Purple-red color; the nose reveals notes of ripe red fruit such as blackberry and raspberry, withered flowers, and vanilla spices. In the mouth, it is warm and soft, quite tannic, with a balanced body on the whole.

Perfect for second courses of red meat, game and well-aged cheeses.