Types of wine

Types of wine, its characteristics, graduation and percentage of the annual production of the D. O. (Designation of Origin):

WHITE – Alcoholic graduation: minimun 9%


Malvasía Young – dry: Straw-yellow colour, fine varietal aroma, notes of dried herbs and ripe fruit, with character. In mouth fluid, warm and glyceric, with typical good varietal expression


Malvasía Sweet: Pale yellow colour, fine aromas and complexity, rich in nuances of fine herbs (fennel and mint), pineapple and white flowers. It is very strong, warm, sweet, with balanced acidity, long, complex, with excellent persistence.


Malvasía Semisweet: Straw yellow golden colour, generally intense varietal aroma,  fresh with notes of ripe fruit, honey, herbs. On the palate pleasant, smooth, and fresh, with good acidity that balances the sweetness. Fruity and intense.


Diego Young-dry: Straw yellow colour, clean and very bright. In nose has a fruity aroma of medium intensity, typical for the variety. In the mouth it is fresh, soft, with a good balancing acidity and very tasty. The great personality of the grape “Diego” stands out for its great structure and persistence in mouth.


Malvasía Dry Barrel Fermented.

Elaboration: After de-stemming, grapes proceed to pre-fermentative maceration process – soaking, during 12 – 15 hours before pressing. The grape juice ‘must’ decants in cold isothermal tanks. The alcoholic fermentation takes place in new Bordeaux style barrels made of French and American oak. The wine is kept for several months in its lees, (=lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of “fining“, to the bottom of a vat of wine after fermentation and ageing) conducting the battonage (=battonage is the process of stirring wine while they remain in their barrels on their yeast lees), in order to put them into suspension. It is then clarified and filtered before bottling.


Tasting note: Yellow with golden reflections. Clean, clear and bright. Mineral notes with smoky tones against a background of ripe yellow fruit. It has structure and freshness, strength and softness with fruity flavours and mineral persistency.


Muscatel : This variety is mainly targeted to sweet liquor wines, although some winery has already done the experience of making a natural sweet wine.


Liqueur wine sweet muscatel: Old gold colour, a strong aroma of honey, against a background of good oxidative ageing (pastry, hazelnut). On the palate it is dense, tasty, with balanced complex notes. (figs, pastry). The alcoholic graduation of liqueur wines is between 15 and 22 %


ROSÉ – Alcoholic graduation minimum 9%


Tasting Note: Raspberry pink colour of good intensity with salmon and purple/violet hues. Aromas of medium intensity, fresh fruit, with the background of ripe strawberry and roses, with memories varietals. In the mouth it is tasty, cheerful and very well balanced, fruity flavours-expressing very pleasantly the notes of strawberry and roses.



REDS – Alcoholic graduation minimum 9%


Red traditional young: Cherry red colour with purplish tones. Medium intensity, clean and bright. Aromas of red fruits on mineral background. In the mouth it is soft and light, well-balanced, simple and clean with a nice fresh end and good persistence.


Red, traditional barrel fermented: cherry red colour, very intense. An aroma of medium intensity, ripe black fruit (blackberries, marmalade plums), roasted coffee. Mouth intense, dry tannins but mature touches of wood melts with wine, mineral nuances (volcanic), notes of iodine, very original.


Red, carbonic maceration process:


Preparation: It’s produced using a system that consists of introducing whole bunches of grapes into special deposits that prevent breakage. Over several days a process occurs of breathing first before intracellular fermentation (inside the grape), which ends up breaking the cell walls that contain the aroma precursors and the colouring matter; freeing them, staining and perfuming the musts, followed by the subsequent pressing of grapes. Through this process wine is made that is characterized by great aromatic strength and smoothness on the palate.


Tasting note: Colour: intense purple, vivid, medium-high intensity, bright, thick. Amazing aromatic strength, strawberries, red fruits and dairy products, clean, strong. Very mild in mouth although long finish, velvety, round.


SPARKLING WINE – alcoholic graduation 10%.


Cuvée of sparkling: 10-12 % the variety used for this type of wine is Malvasia. Tasting note: intense yellow colour with fine bubbles and constant crown. Intense and clean aroma of fresh fruit and white flowers, tones of bakery and of long ageing process like with crianza. In the mouth it is durable, slightly sour, pleasant, fine and elegant.