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€13.00 zoom_out_map

Deep cherry colour with a purplish rim. It fl oods the nose with a wide palette from violet aromas to ripe red fruit, with memories of pastry and dairy. Tasty and broad in the mouth, with polished tannins, long with a touch of salt.

€8.50 zoom_out_map

The fermentation and maceration process can last between 12 and 27 days. And the fermentation temperatures can vary between 24 and 28ºC, depending on the varieties and the oenological objectives. The malolactic fermentation is done in a stainless steel tank and, once completed, blending is carried out. Aging is carried out over 6 months in French and American oak casks.

€17.00 zoom_out_map

The fermentation and maceration process can last between 12 and 27 days. And the fermentation temperatures can vary between 24 and 28ºC, depending on the varieties and the oenological objectives. The malolactic fermentation is done in a stainless steel tank and, once completed, blending is carried out. Aging is carried out over 6 months in French and American oak casks.

€10.00 zoom_out_map

Fermentation in stainless steel tank at a maximum temperature of 150C, for a duration of between 10 and 12 days. 10% of the grape must is fermented in new French oak casks of 500 litre capacity. Afterwards, both parts are put together and the aging process begins on lees in the tank. 

€8.50 zoom_out_map

The must is extracted during a soft and quick pressing of the grape harvest without destemming, to obtain the characteristic colour of the wine. The must is maintained at 70C for 7 days without crushing, with the aim of increasing the quantity of polysaccharides which will give more volume to the wine. Fermentation is carried out at a maximum temperature of 150C. Subsequently, the wine is kept in contact with its lees for a further three months. 

€30.00 zoom_out_map

These grapes make us work hard in the bodega so that we extract all the goodness that they have inside of them. We prepare this single vineyard wine in French oak vats with a capacity of 50hl. The maximum fermentation temperature can reach 28-29oC and the vinification process can last up to 30 days. The handling of the cap is a craftsmanship, based on stirring and pumping over softly. The malolactic fermentation is done in casks.

€23.00 zoom_out_map

Gran Luna goes one step further. Because it is the result of having wanted to take its composition very far. The capacity of carrying this out is reinforced by the diversity of plots and the technical complexity of our vineyard. The Cañada del Navajo provides us with between 7 and 9 different wines in order to compose the wine. Upon tasting it, we find a fruity wine, together with a very present woodiness, which we do not mask behind the fruit. It is a potent wine which is lengthy in the mouth; both rounded and amiable. With a palpable acidity that gives it liveliness. Finally, it is remembered as complex and elegant. It’s memory remains in time.

€4.50 zoom_out_map

Deep cherry colour with bluish rim. Intense fruit aromas of black fruits (wild blackberries) and redcurrants along with floral notes (violets). Fresh on the palate with its black fruit characters showing through again. Is a gentle wine that invites you to another sip. The perfect accompaniment for salads, rice or pasta as well as fish or seafood dishes.