White wine from Bodegas Nanclares y Prieto with D.O. Rías Baixas. Aged for 9 months on its lees.

White wine of the Bodega Domaine Louis Michel & Fils with D.O. Burgundy. Vinification and maturation in stainless steel tanks for at least 8 months.

Red wine of the Bodega Ava Vi winery with D.O. IGP Mallorca.

Red wine from Marqués de Cáceres winery, under the D. O. La Rioja. The harvest is done completely manually. The grapes are destemmed before going to fermentation in stainless steel tanks at controlled temperature. In the tanks, the must macerates with the skins for 20 days and malolactic fermentation takes place between tanks and barrels, depending on the plot. Subsequently, it rests in barrels for 6 months. Finally, it is aged in new and used French and American oak barrels for 12 months. It will spend at least another year in the bottle before it goes on sale.

White wine from the Nanclares winery, under the Rías Baixas DO. Pressing of the grapes without destemming in a pneumatic press at low pressure. Alcoholic fermentation in five used French oak barrels from the Demptos, Dammy, Radoux, Doreau cooperages, with capacities of 450 and 500 liters. The process takes place with its own yeasts, without racking, without adding any type of product, except SO2, and with weekly bâtonnage for 3 months.

Red wine from Son Vich de Superna winery, under the D. O. IGP Serra de Tramuntana. The “Ses Terrases” plot is located 400 meters above sea level. It is the highest altitude Manto Negro on the island and therefore in the world. For this reason, the grape is worked to obtain a fresh and intense grape in color and aroma. The grapes are selected in the vineyard before harvesting by hand. It is vinified for 45 days with its skins, without interventions, and later it is pressed. It remains on its lees until the day before bottling. Slightly filtered.

Rosé wine from Bodega Armero i Adrover with D.O. Pla i Llevant.

Light and young wine from the Nexus winery, under the DO Ribera del Duero. Cherry red in color with ruby ??trim. Medium-high layer.

Red wine from the winery Ànima Negra Viticultors with D.O. Vi de la Terra de Mallorca, aged 18 months in French oak barrels.

Red wine from the Bosque de Matasnos winery, under the D.O. Ribera del Duero. The harvest is done manually in small boxes. The grapes arrive at the cellar refrigerated. After fermentation, it spends 12 months in new and second-use barrels.

A red wine from the Altanza winery, under the DO Rioja. 18 months in French oak barrels, then rests for 3 months in 22 H Allier French oak vats

White wine of the Bodega Ca'n Sort with D.O. Vi de la Terra de Mallorca.

Red wine from Bilbaínas wineries, under the D. O. La Rioja. This limited edition is a tribute to the birth of Viña Pomal in 1908, coinciding with the 2010 vintage, a historic vintage in Bodegas Bilbainas and classified as excellent by the Regulatory Council of the Rioja Qualified Denomination of Origin. For its production, the must is fermented at a controlled temperature and macerated for 23 days. It is aged for 20 months in American oak barrels. Finally, it remains in the bottle for 20 more months before going on the market.

Red wine from Bodega Miquel Gelabert with D.O. Pla i Llevant. Spontaneously fermented in stainless steel tanks, this wine is aged for 12 months in new French oak barrels, and matured in bottle before sale.

Red wine from Bodega Ava Vi with D.O. Vi de la Terra de Mallorca. Aged in bottle for at least 8 months before being put on the market.

Red wine from Vega Sicilia winery, under the D. O. Ribera del Duero. The vines are grown in plots with soils located in the contact between slopes that descend from the páramo and the alluvial plain. The most superficial soil is formed by fine hillside colluviums with small fragments of limestone, abundant quartzite gravels appear deep down in a sandy matrix and angular limestone edges abound on the surface. It ferments at a controlled temperature in wooden tanks with native yeast, where it will also carry out the malolactic. After fermentation, it goes through what is probably the longest aging in the world in a red wine: almost 10 years between wood and bottle. A combination of 225-liter French and American barrels, new and used, is made.After passing through wood, it ages in the bo...