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Availability: 174 In Stock
Rosé wine from the Son Prim winery under the D.O V.T. Majorca. Fermentation: stainless steel tanks with controlled temperature (min. 18º – max. 20º)
Tipos de Vino
There are 570 products.
Availability: 17 In Stock
Red wine from the Álvaro Palacios winery, under the D.O. Priorat. Upon reaching the winery, the bunches are de-stemmed and gently squeezed to begin the alcoholic fermentation; which will be carried out in cement and wood vats, with native yeasts and periodic punching. The resulting wine undergoes malolactic fermentation in wooden vats and barrels, to finally continue aging for 12 months in barrels.
Availability: 17 In Stock
White wine from Gramona winery, under the D. O. Penedés. After harvesting and selection, the grapes are destemmed and macerated at a low temperature. Once the pressing is finished, each variety ferments separately in stainless steel tanks at controlled temperatures. Finally, the blend is made.
Availability: 132 In Stock
Red wine from José L. Ferrer winery, under the Designation of Origin V. T. Mallorca. Once the must has been fermented in stainless steel tanks, it is aged in American and French oak barrels for ten months.
Availability: 30 In Stock
White wine from Toni Gelabert winery, under the D. O. Pla i Llevant. The grapes are selected in the vineyard before harvesting by hand. It ferments in stainless steel tanks at a controlled temperature before being bottled, without undergoing malolactic fermentation.
Availability: 37 In Stock
White wine from Toni Gelabert winery, under the D. O. Pla i Llevant. After the grape selection in the vineyard, it ferments and then ages for 5 months in French oak barrels. To appreciate its complexity, we recommend airing beforehand.
Availability: 67 In Stock
White wine from Toni Gelabert winery, under the D. O. Pla i Llevant. After the grape selection in the vineyard itself, it is harvested by hand and fermented and aged in French oak barrels of fine grain, low toasted for 4 months. Airing is recommended.
Availability: 65 In Stock
White wine from Toni Gelabert winery, under the D. O. Pla i Llevant. After the manual selection of grapes in the vineyard, the fermentation and subsequent aging of 3 months is carried out in 300-liter French oak barrels.
Availability: 119 In Stock
Red wine from the Bosque de Matasnos winery, under the D.O. Ribera del Duero. The harvest is done manually in small boxes. The grapes arrive at the cellar refrigerated. After fermentation, it spends 12 months in new and second-use barrels.
Availability: 87 In Stock
White wine from Miquel Gelabert winery, under the D. O. Pla i Llevant. Alcoholic and malolactic fermentation in French oak barrels. Next, it is aged on lees in French oak barrels for 6 months and then aged in the bottle.
Availability: 3 In Stock
Cheerful pink, which represents the natural magic of the flavor of a freshly cut, fresh fruit that exudes a radiant spell. A wine to contemplate those we love, the sun, the landscape we love. The ROSÉ of friendship, a faithful, calm wine, for any occasion, always harmonious, friendly, to smile.
Availability: 10 In Stock
Red wine from the Bosque de Matasnos winery, under the D.O. Ribera del Duero. Cold maceration of the must with the skins and long fermentations at 25ºC. 20% of the production undergoes malolactic aging in barrels and the rest in tanks. Aged for 12 months in French (90%) and American (10%) oak barrels. It remains in the bottle for more than 30 months.
Availability: 55 In Stock
White wine from Marqués de Riscal winery, under the D. O. La Rioja. It is harvested in vineyards for an average of 25 years. The wine then ferments in stainless steel tanks at a controlled temperature. After malolactic fermentation it will spend 2 months on its lees. During this time, weekly nitrogen battonnage is done.
Availability: 119 In Stock
White wine from Miquel Gelabert winery, under the D. O. Pla i Llevant. Fermentation takes place in stainless steel tanks. Then it spends 4 months in French oak barrels.
Availability: 33 In Stock
Rosé wine from José L. Ferrer winery, under the D. O. Binissalem. Maceration of the skins for 48 hours to partially extract the color. Controlled fermentation at around 15ºC in stainless steel tanks.