If anyone embodies the promise and spirit of “The New Spain,” it is Alvaro Palacios. His L’Ermita is widely considered—along with Peter Sisseck’s... Read More
Cami dels Xops is a blend of Macabeu and Xarel-lo from two adjoining parcels. The grapes are wild yeast fermented in stainless steel tanks and old 225L French oak barrels, and bottled before primary fermentation has completely... Read More
Pells is 100% Macabeu from a single, northeast-facing vineyard named “Vinya de la Caseta,” planted in 1969. The grapes are spontaneously fermented in a used 225L French oak barrel and 600L clay amphora with around... Read More
Vivir Sin Dormir has an intense purple colour and aromas of very mature red and dark fruits. Black pepper and subtle roasted tones appear in the aftertaste. On the palate, it is an enveloping wine intensity, well-structured and... Read More
Monastrell is our region’s classic variety and with Altos de la Hoya we aim to capture its essence. Each harvest, we select from our top lots, utilizing only wild yeasts for fermentation.
Fruit Source: Rented vineyards from schistcovered vineyards in Corullón and surrounding towns. Vine age: 40-90 years. Oak Aging: Few weeks in new French barrique + 6-10 months in 2nd & 3rd passage barrels. Avg. Production:... Read More
Pedro Ximénez grapes are laid out in the sun after picking until they are practically raisins. After that the fermentation starts slowly and its halted to maintain all the natural sugars. The resulting wine ages in for... Read More
