our
wines

Red wine.

Grape variety: 100% Callet.

Winemaking: Grapes are hand-harvested in 15-kg boxes. Cold maceration for seven days.
Pre-fermentative cold maceration for 48 hours.

Static fermentation, with no punch downs, was conducted for three weeks in a reductive environment at 15-17°C. Native yeasts were used for the fermentation process.

Malolactic fermentation was conducted in contact with grapes skins aged five months on lees.

Wine is unfiltered; sediments may be present.

A low-intensity ruby colour.

On the nose, you can quickly appreciate the scent of the Mediterranean forest underbrush and subtle red fruits.

There’s a certain hint of herbaceous notes, light peppery aromas, dried leaves and tobacco leaf aromas.

Upon tasting, the wine travels directly to the back of the mouth and opens up at the end, provoking a pleasant chalky sensation on the sides of the tongue.

Excellent acidity.

Well-integrated tannins.

A very pale pink.

The wine's floral and forest underbrush notes can be immediately appreciated on the nose. Fennel and red fruit aromas in the background, as well as wild strawberry aromas.

The wine is long and deep in the mouth, with mineral notes. It is a perfect expression of the limestone terroir.

This rosé offers a clean finish and a solid acidic tension that refreshes the palate and invites you to continue drinking.

Rosé wine. 11,5% alc.

Grape variety: 80% Callet, 20% Manto Negro.

Winemaking: Grapes are hand-harvested in 15-kg boxes. Cold maceration for four days.

Grapes are pressed directly at low pressure. The grape must is fermented at 12°C for two weeks using native yeasts.

The wine is aged for five months on lees.

Wine is unfiltered; sediments may be present.

White wine. 12,5% alc.

Grape variety: 50% prensal blanc, 40%macabeo, 10%malavsia aromatica.

Winemaking: Grapes are hand-harvested in 15-kg boxes. Cold maceration at 5°C for five days.

A part of the grapes fermented with their skin in 1000 liters oak barrels. Other grapes are pressed directly with the stems, and maceration also occurs in the wine press.

The fermentation is conducted at 12°C for three weeks using native yeasts.

The wine is aged for five months on lees.

Wine is unfiltered; sediments may be present.

A pale lemon colour.

The wine has a nose with floral and citric fruit notes.

There are forest underbrush notes and light hints of white fruit notes.

It is luscious, with good acidity and notes reminiscent of chalk.

The wine conjures up citric fruit retronasal notes on the palate yet again.

Vino espumoso rosado. 11,5% alcohol.

Variedades: 80% callet, 20% manto negro,

Vinificación: Vendimia manual en cajas de 15 kg.

Maceración en cámara durante 5 días.

Prensa directa con maceración en prensa.

Fermentación a 12 grados con levaduras autóctonas durante 3

Semanas.

Embotellado antes de acabar la fermentación. Degüelle manual sin dosage.

Vino sin filtrar, pueden aparecer precipitados.

Color rosa pálido.

Notas florales y de monte bajo. Frutos rojos, fresa silvestre.

Entrada directa, buena acidez, notas calcáreas.

Burbuja bien integrada.