Red wine from the Pago de los Capellanes winery, under the D.O. Ribera del Duero. First, they carry out a short cold prefermentation. This is followed by a spontaneous alcoholic fermentation. Subsequently, it is kept 22 days in storage with constant punching. It is aged for 5 months in French oak barrels.

Red wine from Viña Sastre winery, under the D. O. Ribera del Duero. For the production of the Pago de Santa Cruz, vineyards located in the Pagos de Las Navas, Carrasantamaría, Fuentenarro, Valdelayegua, Carranaguix and Las Tenadas, about 800 meters high and with calcareous clay soil have been used. A glass pruning of vineyards of about 60 years of age has been carried out. Harvested manually in small boxes to protect the grapes as much as possible and avoid unwanted pre-fermentation by crushing. It has aged for 14 months in French and American oak barrels.

Red wine from Vins 971, under the Designation of Origin V. T. Mallorca. The autochthonous varieties are made in stainless steel tanks with fermentation below 20ºC to maintain their aromatic components. The wine, after its fermentation, is kept in tanks to preserve its freshness. Merlot and Syrah are made together. Next, it is moved into American and French oak barrels for 6 months. Finally, the different wines are blended and bottled.

Red wine from Conde de Suyrot winery, under the D.O. Pla i Llevant. After a manual selection in the vineyard, the harvest is carried out and the stem is removed in a destemmer. Afterwards, each variety ferments separately at a controlled temperature in stainless steel tanks, using native yeasts. Subsequently, the wine spends 16 months in 400-liter French oak barrels before being bottled.

Red wine from Baigorri winery, under the D. O. La Rioja. The grapes come from old, low-production vineyards. The harvest is done completely manually. After destemming and crushing the grapes, a long maceration is carried out in stainless steel tanks at a controlled temperature with a submerged hat and constant pumping over by gravity. Subsequently, malolactic fermentation takes place in new French oak barrels, in which it is aged for 18 months. It is advisable to aerate the wine one hour before serving it.

Red wine from Binigual winery, under the D.O. Binissalem. It is harvested in small boxes of 12 kilograms and a manual selection of the grapes is carried out. Fermentation at controlled temperature in stainless steel tanks of 4,600 and 8,850 liters. The maceration lasts between 20 and 25 days. The malolactic fermentation takes place in stainless steel tanks, in cement tanks and also partly in barrels. Aged for 15 months in French and American oak barrels with a medium toast (80% French oak and 20% American). 70% of the barrels are new and 30% of second wine.

Red wine from the Ava vi winery, under the Designation of Origin V. T. Mallorca. The harvest is carried out in the box, manually. It ferments in stainless steel tanks at controlled temperatures, where malolactic fermentation also occurs. Then, it goes to 500-liter French robe barrels, where it is aged between 6 and 8 months.

Red wine from the Ava vi winery, under the Designation of Origin V. T. Mallorca. It is harvested manually in small boxes. The maceration, fermentation and maloctic take place in open barrels. Once both fermentations have been produced, the wine is placed in French oak barrels where it is aged for 12 to 14 months. It is bottled unfiltered.