Dos Canotos Tinto is a blend of Caíño Longo (40%), Sousón (35%) y Brancellao (25%). Vertical press, spontaneous fermentation with indigenous yeast and stems, each variety vinified separately and macerated for a month. Aged in centenary chestnut barrel for 6 months. Unfiltered and unclarified. Sulphites before bottling, total SO2: 18Mg/L.
Natural red wine blend of Monastrell, Garnatxa and Syrah. Celler Les Foes, Castellon
Dry white wine 7cepas. on lees, malolactic fermentation and indigenous yeast. Albarino 7cepas 2014.Bodega Carballal. Rias Baixas
Organic red wine Petit Mas Sinen 2010. blend of local grapes. 6 months in oak. Celler Burgos Porta. Priorat
White wine made of Palonimo grape under the flor in botas for 6 months. Callejuela, Sanlucar de Barrameda
