Røde
FROM ALICANTE
Sofia Cañizares Giro
Fermentation in stainless steel, followed by aging for three months in porous concrete tanks.
BALAGUER RED HOUSE
Made with Monastrell, Garnacha Peluda, Arcos, Valencí and Tortosí, fermented individually and then blended before bottling.
TONI BENEITO BONICAIRE
Fifty percent is aged for 9 months in a 5,250-litre wooden tank, and the remainder in a 225-litre French oak foudre.
Senia red
Garnacha tintorera
SITTING ON THE BEAST
Monastrell, Tempranillo, Garnacha and Malvasía, aged for 10 months in barrels, vats and stainless steel
CLIMBING TEO
100% Alicante Bouschet
Quantic Celler del Minifundi
Tempranillo
Pepe Mendoza Agricultural House
Monastrell, Giró and Alicante Bouschet
Enrique Mendoza
Monastrell,Cabernet saugvinon
decking hill
Monastrell
one night and one day
Grenache
THE PEPITÍN THING
Fermentation in 50% stainless steel and 50% in clay jars. Ageing 50% 8 months in French oak and 50% 8 months in Monastrell jars, mainly, Giro, Arcos and Bobal.
arbuy
Monastrell
Arbui V47
Monastrell, 47-year-old vineyards with little production. 20 months in French oak barrels. One second aging in a barrel for 12 months.
Platform (+) of 50
Monastrell, aged in French oak barrels for 10 months.
Louis XIV A.
Monnastrell,Arco,Boncaire
Sing it Nu
Monastrell 100% natural wine without added sulfites. Production 1,998 bottles
more than seal
Cabernet Sauvignon and Franc, Syrah, Marselan, Garnacha
Enrique Mendoza Santa Rosa
Cabernet, Merlot, Syrah
Horse of earth and fire
Syrah
Narrow
Monastrell
The poison
Monastrell
Abargues Giro
Giro, 12 months in 500l French oak barrels.
DO TORO
THE FIRST STEP
Fermented in concrete tanks and aged for 6 to 8 months in French and American oak barrels. 100% Tinta de Toro
DO RIOJA
XERIC RIOJA
Aged for 6 months in French oak barrels Tempranillo (80) % and Viura (20) %
Tentenublo
Tempranillo, Grenache, Graciano
Luis Cañas
Tempranillo, Garnacha
DO PRIORAT
Priorat Paths
50% Garnacha, 20% Cabernet Sauvignon, 15% Samsó, 10% Syrah, 5% Merlot. Aged for 4 months in French oak barrels and wooden vats.
FROM PENEDÉS
CAN SUMOI
Aging for 9 months in stainless steel, plus 3 months in the bottle. 50% Garnatxa 50% Sumoll
FROM TERRA ALTA
AUCALA RED
30% aged in 3-year-old oak barrels, the rest rests in stainless steel with its fine lees.
DO JUMILLA
UNHEARD OF
Made with Petit Verdot, fermented in stainless steel vats. Aged for 12 months in 300l French oak barrels.
Tall Bushes
95% Monastrell, 5% others, vineyards over 70 years old. Aged for 11 months in foudre and 500-litre barrels.
FROM MANCHUELA
THE BOX
Made with Bobal, aged for 10 months in French oak barrels.
FROM VALENCIA
Fortress of Antonia
Fermentation with native yeasts in 2000 litre stainless steel tanks, with 10% stems. Aged for 8 months in used 500 litre French oak barrels. 100% Forcalla
Gaspi
Monastrell
The lamb and the virgins
Monastrell, Garnacha tintorera, Tempranillo, Malvasia (fermented separately, in open barrels, subsequent aging for 18 months in oak)
FROM THE RIBERA DEL DUERO
NOBBIS
Aged for 11 months in French and American oak barrels of various toasting levels. 100% Tempranillo
RED LOESS
Aged for 12 months in new and one-year-old French oak barrels. 100% Tempranillo
Talaia
100% Tempranillo Aged for 12 months in French and American oak barrels.
SEMELE CRIANZA
Made with 90% Tinto Fino, 10% Merlot, aged for 12 months in oak barrels
DO BIERZO
Remove Red
Mencia
Pittacum Val de la Loba
(mentia)
FROM THE ORATAVA VALLEY
THE LANCE
Wine made with Vijariego Negro, Listan Negro, Baboso Negro and Malvasia Rosada Aged for 9 months in used 500l French oak barrels and concrete