Grilled +2€

The price is per serving

The price is per serving

Fermented and matured for 10 months in cement tanks.
Maroon red color with purple trim.
On the nose, high intensity of red fruits and violet flowers followed by spices such as black pepper and licorice.
In the mouth, it is fresh, with light acidity with hints of ripe strawberry, pepper and well-tamed tannin, making it light and long-lasting.

Made in Fuenterrobles.
From vineyards owned by the Las Fuentecillas and La Pará plots, planted in 1930.
Harvested manually, in boxes.
12 months of aging in French oak barrels.
Medium layer ruby red color
The nose has enveloping aromas of red fruit that give way to roasted ones.
The palate is pleasant, smooth and balanced with a ripe but rounded tannin.
Perfect balance between classic-cut wines and new red wine profiles.
It always tastes good and goes great with all kinds of dishes.

Malolactic fermentation in French oak barrels for 6 months.
Cherry red color with purple trim
On the nose there are notes of red and black fruit that evolves into spicy touches and light licorice with a soft and very round tannin.
Pairing with red meat, rice sausages and game and pasta with tomato-based sauces.

Processing in a truncated conical concrete tank. Pre-maceration at 3-4ºC for 24 hours in a cold room. Alcoholic fermentation in concrete tanks. Reassembled with air twice daily up to 1020 density.
It remains in oval cases of 5,000 liters for a period of approximately 10 months, depending on the evolution of the wine, carrying out malolactic fermentation in the caskets themselves.
Cherry cherry red, with ruby trim. Middle layer. Generous tear and clean, shiny appearance.
Fine and at the same time complex aromas, intense and elegant nose. Aromas of ripe red fruit, with toasted and balsamic notes, also glimpsing subtle roasted and mineral touches.
On the palate, its soft, round attack and polished tannin stand out. With a medium mouthfeel, with balanced acidity that enhances its silkiness. Persistent aftertaste, reminding us of those toasted nuances.

Bleeding directly into French oak barrels, it ferments without controlled temperature 12/15 days, for subsequent aging on lees for 9 months. It ends 3 months in the bottle before going on the market.
Young wine with light color, soft coating and cherry reflections.
The nose is fresh, red and slightly spicy.
With acidity and mild tannins that make the drink long and delicious with fruit very present

8 varieties make up this wine, each variety vinified separately, fermenting at a controlled temperature and macerating for 2 to 3 weeks.
Only flower wine is used for its production, 75% goes through French oak barrels and the rest is kept in storage.
Before bottling, these two parts are mixed, while the percentages of each variety depend on the year.
Clean and bright ruby red color.
Aromas from ripe fruit to balsamic, vanilla and toasted notes.
In the mouth it is powerful and fleshy, with ripe but rounded tannins, the presence of vanilla, coffee and chocolate with a subtle mineral touch.
Perfect for vegetables and stews with spoons, mortaruelo, ajoarriero and meat in sauce or spices such as cheeks or sirloin stews.

Wine where each vintage is unique and as such, with the care and care required by that campaign, an elegant wine, with a fresh profile and a long history, is made.
Harmonious and balanced. Full of nuances and great complexity.
One of the best Bobal monovarietals in the area, second only to its older brother Esencia.
Pairing with grilled meat such as fan, steak and surprising with chocolate desserts and burnt cream.

The only pinot noir from the D.O. Utiel-Requena.
Cold macerated in barrels until the beginning of fermentation where it raises its temperature to no more than 26 degrees. After 12 days, the grapes are pressed and aged for 10 months in new 300-liter French oak barrels.
Cherry red color with violet reflections
High-intensity aromas of ripe fruit, cherry and cassis, which evolve to aromas typical of French oak such as licorice.
On the palate it is an elegant, velvety wine with ripe red fruits and toffee.
A complex and unique wine to enjoy with sirloin, dishes with mushrooms and fish in sauce such as cod

A unique wine, made from old vines from a single plot and from select vintages.
A grape like this must be treated as it deserves, harvested in boxes, it undergoes pre-maceration at 3-4 degrees for 24 hours and ferments in truncated conical concrete tanks, macerating for about 18 days. Once fermented, they are transferred to French oak barrels for a period of 16-18 months, carrying out malolactic fermentation in these barrels.
One of the best nonsense in the area.
Dark cherry red color with a tint between purple and ruby.
On the nose it is a very complex and elegant wine, ranging from fruit fruits such as blackberry, raspberry and blackcurrant that evolve to spices and sweet notes of vanilla, toffee and coffee.
In the mouth, it is powerful, voluminous and velvety at the start.
Perfect balance between acidity and tannin.
The red and black fruits stand out with toasted and roasted fruits that last on the palate and persist.
Perfect for a good ripened steak.

Aged in American oak barrels for 14 months
Ruby color
On the nose, notes of black fruit, liquorice in its second level and milky notes with vanilla, cinnamon and cumin.
In the mouth it is balanced, with a good concentration of fruit and pleasant tannin.
Pairing with sausages and other meats such as steak or cheeks.