Wines

Garnacha Blanca 60% and Garnacha Gris 40%

Tempranillo 100%

Still red wine from the D.O. Empordà, made from grapes selected from old-vine Grenache and Carignan located in different villages of the Alt Empordà. Wine aged 4 months in French & American oak barrels, integrating the grapes originating from different vineyards. Grapes harvested at optimal...

The new wines of Castillo Perelada pay tribute to the colony of white stork (“cigonyes” in Catalan) which nests in the garden of the castle. These are three wines based on local varietals which celebrate the success of the reintroduction program which has been developed in the Perelada Castle...

The grape is carefully selected and hand picked the moment of the grape harvest to obtain the ideal and homogeneous degree of ripeness. The grape juice marinates with the skins of the grape for ten hours at 7ºC and it is later drained by gravity and ferments for 21 days in stainless steel...

Rhodes, the current Roses was founded in the VIII century BC by the ‘Rodios,’ and is the most ancient Greek colony in Catalunya, and most probably the Sierras Prelitorals of Rodes and the Albera form the most ancient wine growing landscape of the Iberian Peninsula. The rose viewed from below that...

The Tramontana, called Cercium in the chronicles of the Roman historians, has always marked the character of the people and the wines of the Empordà. The wine CERCIUM comes from the vineyards of the Mas Llunes, cultivated in Garriguella in harsh and rough terrain and strongly influenced by this...

One of the most important blends among red wines from around the world because of the perfect matching of their tannins, the persistence and longevity of Cabernet Sauvignon together with finess, elegance and body of the Red Grenache, an old times traditional grape in Emporda.

Aged for 24 months in oak barrels made ​​in our cooperage selected. Is performed before bottling clarification with fresh egg white. Once bottled undergo a refining process for twelve months in our cellar, at least.

Barón de Ley Reserva Is made from grapes coming from our own vineyards in Mendavia (Rioja Baja). The climate in this part of Rioja, with clear Mediterranean influence, provides excellent maturations which, combined with a low yield viticulture (5.000 kgrs/Ha. aproximately), result in modern...

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

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.

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".

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.

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.

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.

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.