Rioja Muga "Reserva" Red
Given extended barrel ageing to complement the powerful fruit. Beautifully balanced and harmonious, offering richness and supple texture, with fine-grained tannins with the potential to age further.

Grape Variety: Tempranillo 70% / Garnacha 20% / Mazuelo 10%

Rioja Muga "Gran Reserva" Prado Enea
Vinified in French and American oak vats before being aged in French and American oak casks. The wines therefore spend 48 months in oak followed by 3 years in the cellars before being released.

Grape Variety: Tempranillo 80% / Garnacha 10% / Mazuelo 10%

Masia Perelada Blanco
Temperature controlled fermentation of the first must takes place at 15ºC

Grape Variety: Macabeo (45%), Garnatxa Blanca (35%), Chardonnay (20%)

Castillo Perelada ROC Tinto
Wine making: Fermentation on the skins at a controlled temperature of 24ºC. Medium maceration. Ageing: Eleven months in barrels of French Allier oak and fine American oak. The rest in bottle.

Grape Variety: Red Garnatxa (70%), Tempranillo (30%).

Castillo Perelada Gran Claustro
Wine making: Fermented on the skins at a controlled temperature of 24oC. Long maceration. Ageing: Fifteen months in new barrels of French Allier oak

Grape Variety: Macabeo (45%), Garnatxa Blanca (35%), Chardonnay (20%)

Cava Brut Reserva
White grapes from the Cava D.O. Controlled fermentation off the skins. Ageing: The second fermentation takes place in the bottle, following the traditional method. It stays in the cellar for about fifteen months before disgorging

Grape Variety: Macabeo (40%), Xarel·lo (30%), Parellada (30%).

Valdamor Albarino
Green apple shows up on the nose, with less stone fruit aromatics. It's already very soft and inviting in the mouth, With good fruit intensity and bright acidity

Cims de Porrera
Complex nose of blackberries, coffee and olives: supple and concentrated without being dense, some tobacco and leathery tones, fine length and great potential for years to come.

Finca Villacreces Reserva
Reserva enjoyed malolactic in barrel and aging in French oak (much of it new) for 24 months prior to bottling. A complex nose of dried herbs, blueberries, black currants, licorice, and espresso is followed by a ripe, full-bodied, opulent, pure, elegant as well as nuanced wine.