Red wine of the Bodega Galmés i Ferrer with D.O. Pla i Llevant.

White wine from the Nanclares y Prieto winery under the DO Rías Baixas.Albariño from the O Cor estate, located in the parish of Dena in the municipality of Meaño, with deep sandy loam soils of granitic origin with a lot of organic matter. Preparation without racking. Fermentation and aging on lees with native yeasts in a 450 l oak barrel. for 11 months and subsequently 9 months of aging in bottles. Unlike the rest of Alberto and Silvia's wines, this wine is malolactic. Only 500 bottles.

Red wine from the Bhilar winery, under the DO Rioja. Graciano is a late-ripening variety, rarely bottled as a single varietal due to its temperamental nature. In Lágrimas de Graciano the grapes ferment in concrete and subsequently spend 6 months on their lees. It gives us an elegant but powerful red wine, with powerful notes of violets, black pepper and eucalyptus. A rare and attractive wine

Red wine from Ribas winery, under the D. O. Binissalem.Vineyard with more than 60 years. It is harvested by hand and then goes through a double selection table. After destemming, it is macerated at a low temperature and fermented at a controlled temperature in stainless steel tanks with daily punching. Subsequently, it is aged for 13 months in new French oak barrels. Finally it is bottled without filtering.

Red wine from Baigorri winery, under the D. O. La Rioja. The grapes go through a selection table in the winery before being destemmed. Subsequently, it macerates for 10 days without squeezing. Afterwards, a fermentation is carried out with the whole grains in stainless steel tanks at a temperature of 28ºC with pumping over by gravity. Lastly, it is aged for 14 months in American, French and Caucasian oak barrels.

Red wine from the Bodega 4 Kilos winery with D.O. Vi de la Terra de Mallorca. Macerated for 20 days and then underwent malolactic fermentation in steel tanks.

White wine from the Ava vi winery, under the Designation of Origin V. T. Mallorca. The harvest is done in boxes, manually. Fermented in stainless steel tanks at a controlled temperature. It remains on its fine lees until filtered and bottled.

Rosé wine from José L. Ferrer winery, under the D. O. Binissalem. The harvest of the varieties that make it up takes place at the end of August with the collection of both varieties by hand from the ecological farm Sa Pareteta during the first hours of the morning so that the grapes enter the cellar in optimal conditions. Once refrigerated in a cold room at 2 ºC, the grapes are macerated with the skins for about 24 hours until this intense color and aroma are obtained. Controlled fermentation at about 14ºC in stainless steel tanks and subsequent bottling.

Rosé wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually in small boxes. After the selection and manual harvest, the grapes are cooled and passed through the selection table before cold maceration. The must is pressed and fermented in a stainless steel tank, where it will spend 2 months on its lees.

Red wine from Marqués de Terán winery, under the D. O. La Rioja. The bunches are previously selected in the vineyard and later manually grain by grain in the winery. It then ferments at a controlled temperature in stainless steel tanks. Once fermented, the malolactic is produced in stainless steel tanks for 4 months, ending with a 6-month aging in oak barrels.

Red wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. After a selection in the vineyard, the harvest is done manually. The must ferments in stainless steel tanks at a controlled temperature. Subsequently, it is aged in French oak barrels for 12 months and awaits in the bottle for at least 12 more months before being released on the market.

Red wine from the Garagewine winery, under the DOVT Castilla.

Red wine from Miquel Gelabert winery, under the D. O. Pla i Llevant. It carries out the alcoholic fermentation in stainless steel tanks at controlled temperature and a subsequent malolactic fermentation in barrels. Finally, it spends 12 months in French oak barrels.

Rosé wine from the Vi Rei winery, under the DOVT Mallorca. Harvest selected at the end of August, when the grapes are in their perfect state of ripeness. Fermentation in stainless steel tanks at controlled temperature.

White wine from Mesquida Mora winery, under the Designation of Origin V. T. Mallorca. After the grape harvest and selection, a cold pre-fermentation maceration and fermentation of each variety are carried out separately. Later, they are assembled and spend 4 months on their lees. Finally, it is bottled without adding sulfur. Wine made following a biodynamic viticulture.