The cross drawn on the label represents the work of ancient winegrowers who marked their barrels in this way to differentiate them from each other. This is an interesting blend of the classic Chardonnay and the aromatic Moscatel enhanced by 4 hours of skin maceration. After fermentation the wine remains in tank on its lees to accrue even more flavour...
From the beautiful bodegas of Barón de Ley, this is a semi-sweet wine made from Sauvignon Blanc grapes in state of the art conditions. A long, slow, cold fermentation is halted by dropping the temperature to 4ᴼ below zero while it still retains natural grape sugars and a comparatively low level of alcohol. This process also retains the fragrant primary...
This is a sweet Moscatel, the type of wine which brought fame to Málaga and which is making a welcome comeback. Only 2,000 bottles were made. A small amount of wine alcohol is added to fresh Moscatel juice producing a slow and incomplete fermentation and amazing freshness and natural sweetness. These wines are delicious!
Ronda is better known for red wines yet is quite capable of producing excellent whites. This very limited release is made only from selected grapes and the latest techniques where some of the wine is barrel fermented while the rest ferments in tank using dry ice to avoid oxidation.
La Rosa is a coupage of Sumoll, Parellada & Xarel·lo from two high plots located on the Serral hill planted on calcareous soils with clay-sandy texture with high presence of rounded stones. A reference highly sought after by our customers for their value for money & exceptional quality
This wine is fairly unusual being a sweet Chardonnay. It comes from the very special vineyard plot known as San Nicolás, No. 5 of Cadreita. The late harvest is done in October, when the bunches reach a concentration of 356 grams per litre of natural grape sugar. The wine is aged in oak barrels.
L’Hereu Blanc de Blancs is a sparkling wine marked by the authenticity of its origin, Vinya del Llac, an organically cultivated vineyard in Penedes with vines more than 40 years old, allowing the obtention of a structured, fresh and complex sparkling wine.
All the organic grapes are handpicked and quickly transferred to the presses by gravity. Pressing is done at low pressure before blending the different musts. The first fermentation is done in stainless steel tanks with the second fermentation in the bottle and aged a minimum of 15 months in racks, which is nearly double the legal minimum required.
This is supercharged Valpolicella! It is made in the Veneto by the ripasso method: drying the grapes for about 4 months during which they lose about a third of their water content. The wine is therefore very full and concentrated and ages magnificently.