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.

White wine from Valserrano winery, under the D. O. La Rioja. The white grapes of the varieties "Viura" and "Malvasía" with which this wine is made, come from the highest and poorest areas of old vineyards, where the aeration and insolation to which these strains are exposed make them produce their best fruits . Fermented in new “fine grain” Allier oak barrels and then aged on lees in those same barrels for 18.5 months.

White wine from Remelluri winery, under the D. O. La Rioja. It is harvested manually in small boxes. Subsequently, the grapes are destemmed and gently pressed. Next, the grapes ferment with natural yeasts in different tanks: stainless steel, cement, barrels and foudres. Finally, it ages for 18 months in French oak barrels of different sizes.

Red wine from Son Mayol winery, under the Designation of Origin V. T. Mallorca. After the manual harvest, the grapes are selected and destemmed. Each variety ferments separately at a controlled temperature in wooden foudres. After making the coupage with the resulting wines, it is aged for 24 months in new and used barrels. Each vintage changes the label with different works by Mallorcan artists.

Red wine from the Aalto winery, under the D.O. Ribera del Duero. Alcoholic fermentation takes place in concrete, wood or stainless steel tanks, depending on the vintage. The malolactic fermentation takes place in new barrels. Aged for 20 months in new French oak barrels.

Red wine from the Aalto winery, under the D.O. Ribera del Duero. Alcoholic fermentation takes place in concrete, wood or stainless steel tanks, depending on the vintage. The malolactic fermentation takes place in new barrels. Aged for 20 months in new French oak barrels.

White wine from the Bhilar winery, under the DO Rioja. Destemming and selection in the winery. The wine remains in contact with the skins for a time to extract color, fine tannins and aromatic power. Fermentation with native yeasts. After fermentation, the wine is pressed and placed in 500-liter French oak barrels. I work on lees during the first 6 months making battonages

White wine from the Son Mayol winery, under the D.O. VT Majorca. 8 months on lees in French oak barrels and bottled at 9months.