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.
Sparkling wine made of Palomino grape following the ancestral method. Vinificate, Cadiz
Sparkling wine made of Palomino grape following the ancestral method. Vinificate, Cadiz
Dry white wine 7cepas. on lees, malolactic fermentation and indigenous yeast. Albarino 7cepas 2014.Bodega Carballal. Rias Baixas
Dry red wine full bodied. 36 month in French and American oak Santurnia Gran Reserva 2004. Bodegas Ramon de Ayala. Rioja
