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.

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 Miquel Gelabert winery, under the D. O. Pla i Llevant. It carries out the alcoholic and malolactic fermentation in French oak barrels. Aging on lees in barrels for 10 months and at least 12 more months in the bottle.

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 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.

Red wine from the Aalto winery, under the D.O. Ribera del Duero. The grapes are vinified separately according to their origin in stainless steel tanks. The moment to carry out the blend is decided before transferring to oak barrels for aging. 16 months of medium aging in French and American oak barrels.