Wines

Red Crianza wine, aged for 12 months in oak barrels and then 14 months in bottle.

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.

Young Rosé Wine.

Milflores, suggestive wine, but very appropriate to highlight the cheerful and fruity and intense aromas of carefree youth.

Reserva Red Wine, aged for 17 months in American oak barrels. Later refined in bottle for three years and a half.

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.

Young White Wine.

Macabeo, Xarel.lo, Garnacha Blanca and Chardonnay . Handpicked harvest. Soft and inde-pendent fermentation on skins of both varieties. The obtained must ferments at a controlled temperature of 15-16ºC

Marqués de Riscal Reserva wines are basically made from grapes from tempranillo vines over 15 years’ old, grown in the best clay-limestone soils of the Rioja Alavesa. This variety withstands oak- and bottle ageing well thanks to its good balance of acidity and fine tannin. The Graciano and...

Fermented in stainless steel tanks at a controlled temperature of 25 º C. Maceration with the skins for about 12 days. Aged for 12 months in French and American oak. Last phase of parenting between 5 and 6 months in bottle in the cellar.

Young rosé wine, produced by the technique of bleeding with maceration with the skins and low temperature fermentation in stainless steel tanks.

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...

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

Dry white sparkling wine, naturally fermented.

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

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

Aged 12 months in French oak barrels.

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.

S'alou, red wine. The varieties Grenache and Carignan that will come up in the vineyard of the same name, the freehold.

Oriol is the only young wine from Vinyes dels Aspres. It is a young black but powerful.

Aged in Allier oak barrels for a year and a half. At the end of this process is the blend of different varietas and bottled.

The Oratory is a wine made with the two classic varieties of the Appellation of Origin Empordà: the Grenache and Carignan, with some Cabernet Sauvignon (30%). This wine is all original as not having gone through boot (as you usually do with the wines for aging), is a vintage wine made about 3 years.

More than a new wine, Mig Mig —Fifty Fifty, in catalan— is a new concept of wine. Two opposite values, face to face! 50% Red Grenache —pure tradition—, and 50% Marselan —pure innovation.

The Punt i apart is the end of a cycle, the culmination of the large way initiated by La Vinyeta. Starting with some of the most oldest vines from the Emporda region, placed in Molletd e Peralada, this is the most complex and large wine of the winery.

 A red wine from La Vinyeta with the fruitness of the grape and the nobility of the wood. A young concept, dinamic and with strenght that reviews the most traditional essence from the Emporda.

Aged for 12 months in lightly toasted French Allier oak barrels, with a maximum of three vintages per barrel.

Red wine, aged 6 months in american oak barrels, then 3 months in bottle.

Fermented on the skins at a controlled temperature of 24ºC. Long maceration. Fourteen months in new barrels of French Allier oak.

Fermented on the skins, with two daily handmade battonages. 30 days of maceration at a controlled temperature of 26ºC.

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

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