Whites

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.

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

Allergens

Made with Forcallat Blanca, Verdil, and Moscatel. Aged in stainless steel vats on its lees.

100% Viognier

Made with Meseguera, Malvasía, Moscatel, Tortosí and Verdil, fermentation in small cement tanks and remains 3 months on its lees

Viognier

Muscat of Alexandria (3 months on fine lees)

Fermentation in barrels for 8 months on its own lees with Battonage

Moscatel, Macabeo, Arien (Remains in contact with the lees until bottling in 5000 liter tanks)

Merseguera and Malvasia

Chardonnay, Muscat (Chardonnay 6 months on its lees and ends with bottling together with the Muscat)

Roman Muscat (1st step, fermentation for 15 days in stainless steel. 2nd step, aging for 5 months on its lees, in stainless steel tanks, then lightly filtered for bottling)

Chardonnay, Merseguera (fermentation in French oak barrels, followed by aging on lees for 6 months)

Muscatel

Malmsey

Macabeo, Chardonnay and Muscat

Allergens

Malmsey

Dry muscatel, aged on lees.

Merseguera 100% natural and unfiltered wine, little production family winery). Production 1,750 bottles.

Albarino

Giro blanc, Merseguera, Moscatel, Malvasia, trapadell. Natural wine without sulfites.

Dry Moscatel (Fermentation with our own yeasts and aging for 4 months on its lees in stainless steel, then transferred to glass demijohns for 3 months)

Allergens

Chardonnay, fermented in 225-liter French oak barrels.

Moscatel (soft pressed and fermented, after 7 months on its lees in 350l clay amphorae. without cold and with minimal intervention)

Godello, Albariño, Doña Blanca. (It is a wine aged for 20 months in used oak barrels)

Manual selection in vineyards with low yields and low temperature pressing. 85% fermented in stainless steel tanks and 15% in large French oak barrels. Prensal Blanc 100%

Allergens

Godello, aged for 3 months in stainless steel.

Malvasia, Viura.

Made with Viura and Malvasia, with a brief cold maceration and gentle pressing, it ferments in French oak barrels for 20-30 days, and then 3 months on its lees.

Malvasia, Macabeo, Monastrell (Controlled fermentation at 16 and 18 ºC for one month. Afterwards they are aged for 6 months on their lees in stainless steel)

Made with 100% Palomino grapes from old vines, then aged for 18 months in old sherry casks, plus stainless steel tanks.

Fermented in stainless steel tanks at a controlled temperature. Aged for 4 months on its own lees.

Allergens

Low temperature fermentation in stainless steel tanks with yeasts from the vineyards themselves. 100% Albariño

Allergens

Albariño, rested for 10 months on its lees.

Fermentation in stainless steel, Verdejo in its entirety with some Viura.

It begins with the destemming and crushing of the grapes, followed by a 6-hour maceration before pressing, then fermentation in stainless steel tanks.

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

Allergens

Verdejo (destemmed and lightly crushed for the extraction of the yolk must. Worked for several months on the fine lees for its complexity.)

Fermentation in stainless steel tank. Aged on lees for 6 months. 100% Verdejo

Verdejo, viura

Viura and Dorado. Raised in a cement tank under a flower veil.

Godello

Made with Treixadura, Albariño, Godello and Caiño Blanco. Aged for 6 months on lees in stainless steel tanks.

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.