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Traditional and modern: 100% macabeu fermented in stainless steel tanks and in barrels. Contrast and blunt.

The Crianza of the range. Made exclusively with grapes of the Monastrell variety out of vineyards aged over 40 years old with a very low yield per vine. An intense dark cherry colour, the wine displays a powerful aroma of ripe fruit on the nose. Balanced on the palate, it has a long and spicy...

Rimarts is named after its founder Mr. Ricard Martinez of Simon. Cava High quality craftsmanship methodology. Ageing: 25-30 months.

White wine Crianza, aged for 10 months in French oak barrels, new or one year.

The winery Faixó-Martin is the project of a family rooted in Cadaqués, with a long career in the restaurant industry, which recovered in 2001 (following precedents as Mas Estela La Selva de Mar) cultivation vines in the Cap de Creus natural Park by planting the first black and white varieties. In...

100 % Alexandria Muscat. Handpicked harvest. Cold maceration after destemming the grapes. Devatted must, which ferments at a low temperature (15º-16º), in 300-litre Allier French oak casks. Once the alcoholic fermentation is finished, the ageing process starts on fine lees.

Character and elegance. Typicality of cava. Brut Nature without addition of expedition liqueur. 38% Macabeo, Xarel.lo Parellada 28% and 34%.

One of the driest cavas on the market, Macabeo 39% Xarel.lo Parellada 38% and 23%; procedente of the Penedès region.

Castillo Perelada Brut Nature Cuvée Especial is made only in exceptional vintages, using an accurate selection of wines of the best typical cava varieties, perfectly balanced with Chardonnay. The result is a cava of unusual quality.

Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava's name derives from the Spanish word for an...

Young Rosé Wine.

White wine 9 months aging in French oak barrels "Allier".

A twelfth-century farmhouse which produce wines for generations, some land in the mountains of slate Albera where vines grow exceptional quality. The result: wines of character and elegance unmatched. Elaboration very careful following the pillars of organic agriculture. The wine is fermented in...

White wine.

Blanc Pescador and Cresta Rosa have been benchmarks in Spain since they started out in the 1960s. Two elegant wines with a subtle sparkle that comes about purely as a result of a natural second fermentation occurring over a period of two weeks; the lightest of bubbles are slowly released on...

Young rosé wine. The must is fermented in temperature-controlled stainless steel tanks. It is not necessary to decant.

Garnacha, Mazuela, Merlot and Syrah. Handpicked harvest. Short cold maceration until devatting the must skin top . The clean must ferments in stainless steel tanks at a controlled temperature of 17º

In the mountainous area of the Upper Penedès the more delicate and aromatic white grape varieties are grown. Moscatel and Gewürtztraminer form the basis for Viña Esmeralda, an exceptionally delicate and strikingly fragrant wine

Back in 1962, when Miguel A. Torres had just finished his winemaking studies, he was keen to offer the family some knowledge. So, in a small winery in the mountanins of the Penedès, we fermented parellada grapes at low temperature and the first "Viña Sol" came into being.

Dry white sparkling wine, naturally fermented.

A pure brut nature, active and feminine as described by the winery. A combination of chardonnay with classical Penedes varieties, bright, light, aromatic and very fresh.

This sparkling wine produced by the traditional method has created its own identity over the decades due to factors such as the use of indigenous grapes or the mild climate of growing area. Cava The term comes from the word used to describe the caves where traditionally made.

This sparkling wine produced by the traditional method has created its own identity over the decades due to factors such as the use of indigenous grapes or the mild climate of growing area. Cava The term comes from the word used to describe the caves where traditionally made

This sparkling wine produced by the traditional method has created its own identity over the decades due to factors such as the use of indigenous grapes or the mild climate of growing area. Cava The term comes from the word used to describe the caves where traditionally made.

White wine semi.

Red Wine

Cava produced from the free autochthonous varieties of the region (Xarel·lo, Parellada and Macabeu).

Cava Brut Nature Vintage, selected for Mas Gusó.

Vinyes Velles Marti Fabra. Aged for 8 months in French oak barrels.

Camino, red wine, aged in French oak barrels and bottled .

Red wine aged 11 months in French oak barrels.

Red wine, selected grape. Fermentation on the skins at a controlled temperature of 25ºC.

Red wine, selected, hand harvested grape. Fermentation on the skins at a controlled temperature of 26ºC.