Colleita 5 Tinto is a blend of Caíño Longo (40%), Sousón (34%) y Brancellao (26%). Vertical press, spontaneous fermentation with indigenous yeast, 40% with stems and macerated for three weeks in inox-. Aged for 5 months in the same old big chestnut barrel. Unfiltered and unclarified. Sulphites before bottling, total SO2: 38Mg/L.
Brut Nature sparkling wine El Celleret Cava brut nature. Traditional method. 12 months on its lees. Cava Varias. Penedes
Dry white wine 7cepas. on lees, malolactic fermentation and indigenous yeast. Albarino 7cepas 2014.Bodega Carballal. Rias Baixas
Amontillado sherry wineaged in solera for 13 years. Primitivo Collantes, Chiclana de la Frontera
Organic red wine. Garnacha and Carinena grapes. Old vines. Medium bodied. Sere 2014. Celler Vendrell i Rived. Montsant
