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.
EL MOLI VELL D´ALTEA
Malvasia, crianza sobre sus propias lías durante 3 meses en tinaja
WHITE ROYAL PORTAL
Aged in American and French oak barrels for 5 months, then kept on its fine lees for a few months
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
BALAGUER WHITE HOUSE
Made with Meseguera, Malvasía, Moscatel, Tortosí and Verdil grapes, fermented in small cement tanks and aged for 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)
CERAMIC SAUVIGNON BLANC
Fermented in toasted oak barrels.
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
THE LIVE ONE
Godello, aged for 12 months in used French oak barrels.
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.
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
WHITE SUMOI CAN
Old vines, grown in calcareous and stony soils. Fermented in stainless steel tanks.
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 grapes, these are vinified 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)
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 one month. Part in stainless steel tanks and part in wooden vats. Hondarribi Zuri 100%.
DORUEDA
PHENOMENAL VERDEJO
Fermented in stainless steel, Verdejo entirely 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
A single-varietal Verdejo wine made from 20% old vines trained in the traditional bush vine system and 80% vines approximately 25 years old trained on trellises. Fermented 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.