100% Fine Palomino. Aged under flor and later oxidized. Solera aged American oak casks for eight years.

100% Palomino grown on the estate-owned limestone-based vineyard. Solera-aged for an average of 3 years.

100% Palomino Fino pressed and fermented in stainless steel. Spontaneous yeast fermentation, unfiltered, and ABV is raised to 17%. Aged for 9 years in oak barrels before bottling.

100% Palomino Fino pressed and fermented in stainless steel. Aged in barrel and raised to 20% ABV. Aged for 20 years solera style.

ALSO AVAILABLE IN MAGNUMS This is a non-vintage Vega Sicilia that pays tribute to tradition. Unico Reserva Especial authentically reflects the cult of the history of Spanish wine, perfectly fusing the qualities of different Unico vintages. In fact, only the best Unico vintages are used to produce...

This wine is sourced from several different vineyards all around Albares in Bierzo Alto, where the Aurora project is centered; like its sister wine Poula, this is a blend from old vines and is all estate fruit.

Co-planted with Tempranillo, 650 meters high in the mountains of Toloño, this Viura becomes a very energetic wine, with salty, and citrus notes. It is made in tank, with 10% going into used French wood. Bottled without going through malolactic to balance Viura's natural, more giving, texture.

In this wine, Sandra wanted to pay homage to the people of Villabuena de Álava where she is originally from. The vineyards are located at 500m altitude within the valley of the Rivas de Tereso. A blend of Tempranillo and a small amount of Graciano the wine is fermented and aged in large foudres. No...

100% Malvasía de Sitges planted in 1999 on rich alluvial soils. Grapes are hand harvested, lightly crushed and fermented/aged in stainless for eight months on its lees.

The tiny production is made of 50% free-run juice and 50% one-day maceration. Like all other wines from Pardas, it is made from organic grapes and ferments spontaneously. It ages in stainless. Really a unique and delicate expression of the temperamental Sumoll.

A blend of 80% Xarel-lo and 20% Malvasía de Sitges. The Xarel-lo comes from 50-year-old vines planted on chalky and clay soils, while the Malvasía was planted by Ramon and Jordi in 1996 on very deep alluvial loam and slate soils. Fermented and aged for six months in 100-year-old concrete tanks with...

100% Albillo Real from small plots around the village of San Martin de Valdeiglesias. The various plots are planted on the three different kinds of granite found in the area. The wine is direct-pressed and ferments spontaneously in aged French oak where it sits for eight months before being bottled.

Sourced from several parcels with vines that are at least 50 years old, the blend is 90% Mencia and 10% “other” including Palomino, Doña Blanca and Alicante Bouschet. Fermented 50% whole cluster. Spontaneous fermentation using native yeasts and aged for ten months in clay amphorae.

Sourced from several parcels with vines that are at least 50 years old, the blend is 90% Mencia and 10% “other” including Palomino, Doña Blanca and Alicante Bouschet. Fermented 50% whole cluster. Spontaneous fermentation using native yeasts and aged for ten months in clay amphorae.