Rosé wine from Hispano Suizas wineries, under the D. O. Valencia. The best grapes are selected from low-production strains from their own Sauvignon Blanc vineyards, with a planting density of 4,000 plants per hectare. The grapes are harvested in special boxes of 15 kg each. It is only harvested in the morning to maintain a good temperature in the grapes until they arrive at the winery. Once in the winery, the full boxes are placed in a cold room, keeping the grapes at -10ºC. After pressing and destemming, a cold skin maceration (0ºC) is carried out for barely two hours. The must that is extracted from the press ferments in new 400-liter American oak barrels at a temperature of 16ºC. Once the fermentation is finished, it is kept on the lees until bottled.

Red wine from Hispano Suizas wineries, under the D. O. Utiel-Requena. This wine is made exclusively from the Bobal variety, selected from old, low-production vines grown for more than 80 years on the same land where Bodegas Hispano + Suizas is located. This wine is a different Bobal and that is why they decided to call it Bobos, which is a synonym for Bobal and Finca Casa la Borracha is the old Bobal estate where Bodegas Hispano + Suizas is located today. They select the best grapes from low-production vines from their own old Bobal vineyards, with a planting density of 1,600 plants per hectare. The resulting wine is aged for a minimum of 10 months in new 300-liter French Allier oak barrels.

Rosé wine from Hispano Suizas wineries, under the D. O. Valencia. The best grapes are selected from low-production strains from their own Sauvignon Blanc vineyards, with a planting density of 4,000 plants per hectare. The grapes are harvested in special boxes of 15 kg each. It is only harvested in the morning to maintain a good temperature in the grapes until they arrive at the winery. Once in the winery, the full boxes are placed in a cold room, keeping the grapes at -10ºC. After pressing and destemming, a cold skin maceration (0ºC) is carried out for barely two hours. The must that is extracted from the press ferments in new 400-liter American oak barrels at a temperature of 16ºC. Once the fermentation is finished, it is kept on the lees until bottled.

Red wine from Hispano Suizas wineries, under the D. O. Utiel-Requena. The best grapes are selected from low-production strains from their own Sauvignon Blanc vineyards, with a planting density of 4,000 plants per hectare. The grapes are harvested in special boxes of 15 kg each. It is only harvested in the morning to maintain a good temperature in the grapes until they arrive at the winery. Once in the winery, the full boxes are placed in a cold room, keeping the grapes at -10ºC. After pressing and destemming, the vatting is continued in new 400-liter American oak barrels. The different grape varieties are made separately for a minimum of 20 months in 400-liter American oak barrels and 300-liter fine-grained French oak barrels. After 20 months, all the barrels are tasted and the best of ...

Red wine from Hispano Suizas wineries, under the D. O. Utiel-Requena. Pinot Noir is one of the finest and most elegant varieties on the international wine scene. Originally from Burgundy (France), she adapts fantastically to Utiel-Requena, where they currently own the only Pinot Noir estate. The clusters are compact and small with black, purplish berries. It is only harvested in the morning to maintain a good temperature in the grapes until they arrive at the winery. Once the vinification process is finished, the wine is left to rest for a minimum of 10 months in new French Allier oak barrels.

Red wine from Hispano Suizas wineries, under the D. O. Valencia. The best grapes are selected from low production vines from their own Sauvignon Blanc vineyards, with a planting density of 4,000 plants per hectare. The grapes are harvested in special boxes of 15 kg each. They are only harvested in the morning to maintain a good temperature in the grapes until they arrive at the winery Once in the winery, the full boxes are placed in a cold room, keeping the grapes at -10 ° C. After pressing and destemming, the vatting is continuedin new 400-liter American oak barrels. The different grape varieties are elaborated separately and, after a minimum of 20 months in American oak barrels, the final blend is prepared by filtering it slightly before bottling.

White wine from Hispano Suizas wineries, under the D. O. Utiel-Requena. The best grapes are selected from low-production strains from their own Sauvignon Blanc vineyards, with a planting density of 4,000 plants per hectare. The grapes are harvested in special boxes of 15 kg each. It is only harvested in the morning to maintain a good temperature in the grapes until they arrive at the winery. Once in the winery, the full boxes are placed in a cold room, keeping the grapes at -10ºC. After pressing and destemming, a light pressing of no more than 0.5 bar is carried out. Subsequently, it is fermented in new 400-liter American oak barrels at a temperature of 14ºC. Once the fermentation is finished, it is kept on the lees until bottled.