Domino del Carabo: “Rumbo Sur”, infinite nuances in your glass.

Rioja. White Wine 100% Malvasia. White wine from old rain-fed vines, fermented in stainless steel and aged for 10 months in medium-roasted French oak barrels and facing south. The result is a complex and iconoclastic wine, which combines the Rioja and Andalusian wine tradition with a very modern perspective. After a stainless steel fermentation, this…

Artadi Joven 2017, a wine full of personality.

Red Wine, (90% Tempranillo, 10% Viura)   Clinging to the tradition of their area, in Artadi they make their young red wine from the fermentation of clusters and whole grapes. A wine full of personality in which youth, naturalness and great fruit load are the most remarkable characteristics. As a curiosity, a small percentage of…

Aquilón, this wine is a great reference of Campo de Borja.

Aquilón, Red wine 100% Garnacha (D.O Campo de Borja). We find the top of Bodegas Alto Moncayo. A monovarietal of Garnacha, this wine is a great reference of Campo de Borja and, in addition, it is very well considered by the international criticism. In the nose it is complex and intense, roasted, with mineral prsencia…

Casio Verdejo, is a round, deep and unctuous wine. 

Casio, White wine 100% Verdejo. Its name is inspired by one of the three humans in the hell of Dante’s Divine Comedy. This wine is presented as part of a trilogy together with Judas and Bruto wines, with the idea of showing the potential of three native varieties of the area of Valladolid, Verdejo, Viura and…

Tilenus Pieros 2002, The mencía at maximum expression.

Red wine 100% Mencía (D.O Bierzo), grapes from a singular plot located at the top of the hill of Pieros, with a steep slope, facing south and at an altitude of between 600 meters and 800 meters above sea level. Manual Harvest, in perforated boxes of 10 kilos. Vinification 20% of the grape fermented with stem. Fermentation in…

Malkoa, Premium Txakolí – Limited edition.

Wine made with the variety Ondarrabi Zuri 100% monovarietal, selection of the oldest plots, hand picking in small boxes, second selection at table, destemming and maceration in cold, greater proportion of tear must generated in the maceration by gravity, static fermentation of the must, fermentation at controlled temperature, remains for 4 months with weekly removal…