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Acidic with citrus and green apple notes
Enjoy as an aperitif or with seafood and white fish

Awarded in 2024 as the best sparkling wine in Catalonia, this excellent cava with fine, elegant bubbles has notes of fennel, thyme, and ripe fruit.


Recommended as an aperitif or with white meats and fish.

Sweet with hints of muscat and plum
Pair with desserts, ham, cheese, or foie micuit

A fresh, smooth wine with hints of red berries, peach, and citrus
Enjoy as an aperitif or with seafood and fish

A young white wine from high altitude vineyards, made from Muscat of Alexandria and Vigiriega grapes and aged on lees for three months.
The aging process gives the wine a certain smoothness and low acidity.


It is recommended to pair with oily fish such as cod.

A balanced, light wine with hints of apple and citrus
Recommended pairing with pasta, fish, and white meat

A naturally semi-sweet wine that is refreshing, sweet, and fun. Made from a blend of native Extremadura grapes: Cayetana, Pardina, Eva, and Montúa.

A young, fruity white wine made from Muscat of Alexandria and Viognier grapes, resulting in a wine that surprises with its freshness and complex aromatic range.

Yellow with greenish hues. Very aromatic on the nose. Ideal with fish, rice dishes, and seafood.

Dry and fruity with hints of peach, pineapple, and green apple
Pair with pork, seafood, or vegetables

Wine aged on lees in oak barrels with aromas of pear, stone fruits, and white flowers
Recommended with fatty fish and seafood

White wine aged for 6 months on lees in French oak barrels, with notes of white flowers and
Pair with salmon, tuna, and seafood

60% Carbonic maceration with whole bunches. 7 days.
40% Traditional maceration. 7 days with daily battonage.
Fermentation in stainless steel tanks.

Tempranillo, Syrah, Merlot, and Cabernet Sauvignon, organically aged with body and good acidity, highlighting aromas of plum, red fruits, and smoke. Pair with beef and lamb.

Maceration with skins and 15% stems for 21 days with daily battonage.
Fermentation in stainless steel.
Aged in French Allier oak, second-year barrels for 12 months and a minimum of one year in the bottle.

A wine in tribute to the father of the promoter of this project, intense red fruit flavors with hints of cocoa. Memories of scrubland, the landscape surrounding our vineyards. Serious yet fun, refined, fresh, and elegant.

Aged for 18 months, this red wine has complex smoky tones and notes of blackberries and vanilla.
Pair with red meats such as beef and lamb.

An elegant, silky wine with notes of red berries, violets, and hints of vanilla and orange.
Pair with beef and lamb dishes.

A complex and powerful wine with aromas reminiscent of black fruits and violets.
Recommended pairing with beef, lamb, and game.

Aged for 12 months in oak barrels, this 100% Tempranillo wine
has hints of red fruit and vanilla. Pair with red meats,
cold cuts, and cheeses.

Dry wine aged in barrels for 36 months, with notes of plum, licorice, and black pepper.
Pair with poultry, white meats, and game.

Aged for 17 months in French and American oak barrels, with notes of ripe red and black fruit, Mediterranean herbs, and balsamic and spicy hints.
Recommended pairing with red meats, game, and aged cheeses.

Hints of plum, tobacco, and red currant
Pair with beef, pasta, and poultry

Notes of tobacco, vanilla, and cocoa
Pair with beef, poultry, and pasta

A full-bodied, dry wine with hints of oak and black fruits such as blueberries and blackberries.
Perfect for red meats such as beef and lamb.

Full-bodied wine with hints of red fruits such as plum and cherry
Pair with beef and lamb dishes

Full-bodied red wine with slight acidity and aromas of ripe fruit, oak, and balsamic notes.
Pair with grilled meats, red meat stews, or aged cheeses.

A full-bodied, dry wine with aromas of ripe fruit and herbal nuances.
Recommended with meat, stews, and steak tartare.