WHITES
REMIREZ DE GANUZA OLAGAR GRAN RESERVA 2018
FROM ALICANTE
TONI BENEITO TORTOSI
Made without the skins, fermented in stainless steel, in a traditional way. Light straw yellow. Alcoholic fermentation in stainless steel tanks at low temperature, with yeasts native to the vineyard.
INSURRECTIVE
Fermented with native yeasts in a 350-liter raw clay vat with a 5-day maceration on skins. Aged for 5 months on its fine lees in the same vats where it ferments. 100% Muscat of Alexandria
TALLAMAR BLANCO
Made with Forcallat Blanca, Verdil, and Moscatel. Aged in stainless steel vats on its lees.
BALAGUER WHITE HOUSE
Made with Meseguera, Malvasía, Moscatel, Tortosí and Verdil, fermentation in small cement tanks and remains 3 months on its lees
THE STRAWBERRIES
Muscat of Alexandria (3 months on fine lees)
WHITE ARBUI
Fermentation in barrels for 8 months on its own lees with Battonage
PEPE MENDOZA WHITE AGRICULTURAL HOUSE
Muscat, Macabeo, Arien (Remains in contact with the lees until bottling in 5000 liter tanks)
TRADITIONAL WHITES
Verdil, Macabeo and Moscatel, aged on lees in stainless steel tanks.
FINCA COLLADO
Chardonnay, Muscat (Chardonnay aged for 6 months on its lees and finished with bottling alongside the Muscat)
CASTA DIVA GOLDEN HARVEST
Moscatel Romana (1st step, fermentation 15 days in stainless steel. 2nd step, aging 5 months on its lees in stainless steel tanks, then it undergoes a light filtration before bottling)
WHITE HILL DECKING
Chardonnay, Merseguera Fermentation in French oak barrels, followed by aging on lees for 6 months.
HIGH MARINA COLLECTION
100% Muscat of Alexandria, aged on its own lees.
SOMEONE
100% Malvasia, aged on its lees for 6 months
SOFIA CAÑIZARES
Macabeo, Chardonnay and Moscatel aged 4 months on lees.
TAHULLA
100% Muscat of Alexandria, aged on lees for 3 months.
AD GAUDE
100% Albariño, fermented with native yeasts and later with its own lees.
WHEAT
Chardonnay, fermented in a 225l French oak barrel
DO RIBERA SACRA
SHELTER
Godello, Albariño, Doña Blanca, aged 20 months in used French oak barrels
DORIAS BAIXAS
DANDELION
Aged in stainless steel tanks, then remains on its lees for 5 months.
SAL IRIA OTERO
Made in stainless steel. Aged for 6 months on lees.
ABBEY OF SAN CAMPIO
Low temperature fermentation in stainless steel tanks with yeasts from the vineyards themselves. 100% Albariño
LUCIA'S GARDEN
Fermented in stainless steel tanks at a controlled temperature. Aged for 4 months on its own lees.
DORIBEIRO
BITOKU
Treixadura with a little Loureira, alcoholic fermentation with its own yeasts
DAVIA WEDGES
Made with Treixadura, Albariño, Godello and Caiño Blanco. Aged for 6 months on lees in stainless steel tanks.
BARREL WEDGES
Made with Treixadura and Albariño grapes from old vines. Fermented in 300l French and Hungarian oak barrels, it then remains in barrels for three months on its lees.
TARGET SHOOTING
Godello
TO XIADA
Treixadura and Albariño
DOBIERZO
TILENUS MONTESEIROS
Godello Fermented in stainless steel
A CASE IN VERSION
100% Godello, fermented 50% in stainless steel and 50% in French oak vats, remains on its lees for 6-8 months.
DO VALDEORRAS
CRAYON
Godello on lees.
A THOUSAND RIVERS OVER LIAS
Aged on lees in stainless steel tanks, with weekly shaking for 3 months.
DO JUMILLA
THE JARANA
Muscat Blanc de Grano Menudo, aged on its own lees for 6 months.
TALL WHITE BUSHES
Organic/biodynamic wine made with Macabeo, Airén and other white varieties. Aged for 11 months in 5000l barrels and foudres.
FROM CATALONIA
IDOIA BLANC
Made with Xarel.lo, Garnacha Blanca, Chardonnay, Macabao, fermented in stainless steel tanks, aged in new 300l French oak barrels and lightly toasted
FROM PENEDÉS
CAN SUMOI WHITE
Old vines, with limestone and stony soils. Fermentation in stainless steel.
DO RIBERA DEL DUERO
VALDUERO BLANCO
Albillo single-varietal wine aged on its lees
DO RIOJA
WHITE TENTENUBLO
Malvasía, Viura, aged for 5 months on lees in concrete.
WHITE TOBELOS
Made with Viura and Sauvignon Blanc, they are made separately, half of the Viura ferments in concrete and the other half in French oak. The Sauvignon Blanc ferments in a concrete egg
DO VALENCIA
YOU WILL DRINK FROM YOUR SISTER'S CUP
Malvasia, Macabeo, Monastrell (Controlled fermentation at 16 and 18 ºC for one month. Afterwards they undergo 6 months of aging on their lees in stainless steel)
GASPI
Maccabeus.
FROM MONTILLA-MORILES
THE PIGGYBALL
Fermentation in concrete vats. Aging on fine lees and biological aging under a veil of yeast in a vat for 7 months. 100% Pedro Ximénez
VT CADIZ
YOU WILL LOOK
Made with 100% Palomino grapes from old vines, then aged for 18 months in old sherry casks, plus stainless steel tanks.
D. OR GETARIAKO TXAKOLINA
LURRETIK
Alcoholic fermentation at a constant temperature of 12º for a month. Part in stainless steel tanks and part in Hondarribi zuri 100% wood.
DORUEDA
PHENOMENAL VERDEJO
Fermentation in stainless steel, Verdejo in its entirety with some Viura.
PHENOMENAL SAUVIGNON BLANC
It begins with the destemming and crushing of the grapes, followed by a 6-hour maceration before pressing, then fermentation in stainless steel tanks.
SNOW WHITE
Single-varietal Verdejo made from 20% old vines planted in bush vines and 80% from vines about 25 years old planted on trellises. Fermentation in stainless steel tanks
CARRASVIÑAS
Verdejo (destemmed and lightly crushed to extract the free-run juice. Aged for several months on the fine lees for complexity.)
CANTAYANO
100% Verdejo. Fermented in stainless steel tanks. Aged on lees for 6 months.