Extra Virgin Olive Oil, developed by Mas Gusó. Obtained directly from olives and only by mechanical means. Made of cold and bottled unfiltered.

ROSÉ CAVA BRUT. Traditional method. Second fermentation in bottle. Aged for 15 months in the cellar.

Pink Cava Reserva, minimum aging of 15 months in rhyme.

Extra Virgin Olive Oil, developed by Mas Gusó. Obtained directly from olives and only by mechanical means. Made of cold and bottled unfiltered.

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

Bag in box 5L Rioja aging 6 months in barrel.

Temperature Controlled fermentation of the first must. Ageing: More than 24 months in the bottle, before disgorging.

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...

Dry white sparkling wine, naturally fermented.

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...

White Wine 100 % Chardonnay.

100% Tinta de Toro

Made with traditional varieties of Rioja, Azpilicueta parenting is a correct and elegant wine, soft, round and palatable. Aged for 12 months in French and American oak and then for another 7-12 months in bottle.

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

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

Oli d'Oliva verge extra, elaborat per Mas Gusó. Obtingut directament d'olives i només amb procediments mecànics. Elaborat en fred i embotellat sense filtrar.

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.

Extra Virgin Olive Oil, developed by Mas Gusó. Obtained directly from olives and only by mechanical means. Made of cold and bottled unfiltered.

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...

Extra Virgin Olive Oil, developed by Mas Gusó. Obtained directly from olives and only by mechanical means. Made of cold and bottled unfiltered.

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

White Grenache 81% and Grey Grenache 19%

Sweet wine made from red and grey varieties of grenache. Harvest manually when fully matured, light carbonic maceration. Classic ageing in wood barrels applying the solera system for at least ten years.

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

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...

100% Cariñena

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

 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.

The Torres Sangre de Toro is made ​​from Grenache and Carignan. Miguel Torres so named this wine in honor of the Roman god of wine, Bacchus, formerly called "Son del Toro".

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