Monastrell made in 80-year-old conofors (think dairy tanks but made of American oak). The base wine is macerated with fennel, sage, clove, and others to which alcohol and caramel (for color) are added. Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the...

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.

2019 was a warmer, drier year in Rioja with some rainfall in the first half of September creating a more concentrated and powerful wine. Fermented and aged in stainless steel (22%), French (73%), and a very small amount of American (5%) oak for 12 months.

2018 is probably one of the most elegant and easiest bottles of Pintia we've had. Fermented and aged in 82% French and 18% American oak barrels. The wine now sees a shorter elevage, and stays in new barrels only for 10 months.

96% Tinto Fino and 4% Merlot. Grapes were cold soaked for 3-4 days and fermented with indigenous yeasts in stainless steel; malolactic completed. Aged in new and used 225L oak barrels and 21,000L oak vats.

Poula means "abandoned" and has become a tribute to the "drinking" wine the locals have always produced. It is made of Mencia (around 60%) with a lot of white grapes and Garnacha Tintorera, foot pressed in an open stone tank. Fermented and aged in large French oak barrels and flextank egg for 13...

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.

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.