White wine from Muga winery, under the D. O. La Rioja. After the harvest, the grapes go through a selection table in the winery before a light maceration of the skins with the must in the press. It ferments in new French oak barrels, in which it rests on its lees for 3 months. During this time, two weekly batonages are held. Finally, it is stabilized with cold before bottling.

Rosé wine from Muga winery, under the D. O. La Rioja. After the harvest, once selected, destemmed and crushed, the grapes macerate for 12 hours to achieve the extraction of color. Next, it ferments in wooden vats for 20 - 25 days at a controlled temperature. It will spend another 2 months in the wooden tanks in contact with its fine lees before cold stabilizing, filtering and bottling.

Rosé wine from Can Xanet winery, under the Designation of Origin V. T. Mallorca. Each variety is harvested manually in small 12 kilogram boxes and vinified separately. The grapes are cooled in a cold room for a day and then destemmed. It ferments at a controlled temperature of 19ºC with daily punching. Finally, the blend is made and is kept at 15ºC in contact with fine lees and followed by weekly punching until it is bottled 4 months later.

Red wine from Muga winery, under the D. O. La Rioja. After the harvest, the grapes in the best condition are selected and fermented in oak vats. Subsequently, the wine is aged for 24 months in oak barrels from its own cooperage. Finally, it is clarified with egg and bottled, remaining for 12 more months before going on the market.

Red wine from Can Xanet winery, under the Designation of Origin V. T. Mallorca. The harvest is carried out manually in 15 kg boxes. The grapes are then cooled in a cold room for one day. Upon reaching the winery, the bunches are de-stemmed on the wooden vats so as not to break the grapes when pumping. It ferments with autochthonous yeasts at a controlled temperature of between 25ºC and 29ºC for 15 days with two daily punchings. Fermentation takes place in the tank before going into barrels. Finally, it is aged for 12 months in new and used French oak barrels.