Viña Sol is a white wine from Catalonia produced by the Torres winery.

The story began in 1962 when Miguel Torres produced a modest quantity of Parellada grapes, the traditional white variety of Alt Penedès, which gives the wine a fresh and fruity aroma. This wine is made from a blend of Parellada and Grenache Blanca. The Parellada is the most delicate variety of white grape, whose strains are found in the mountains of the Upper Penedès. Viña Sol fermentation takes place in stainless steel tanks at low temperature. This wine is bottled weekly, making it cool and undergoing very little oxidation

San Valentín is a semisweet white wine from D.O. Catalunya produced by Torres. It was created by Miguel Torres Carbó to give to his wife Margarita Riera on Valentine´s Day as a token of his love.
This wine is a single variety Parellada, the finest of traditional white varieties in the highest level vineyards that produce white aromatic fruit with moderate alcohol graduation like Saint Valentine.

Martín Códax Albariño is a white wine from the D.O Rías Baixas produced by the winery Martín Códax. This wine is a monovarietal of the grape Albariño.

The harvest is realised following traditional methods and produced by a rigorous and careful process to guaranty the purity of the wines from Salnés.

The fermentation process is performed in stainless steel containers at a controlled temperature.

Martín Códax Albariño is bottled and sold without any ageing processs.

The name of this wine, born in 1986, took the name of a famous troubadour from Galicia, whose songs are some of the oldest in the entire Galician-Portuguese language

Marqués de Cáceres Blanco is a white wine from D.O. La Rioja produced by the Marqués de Cáceres winery. This wine is a single-variety Viura.

The grape comes from old vines aged over 30 years old, situated in Rioja Alta. Their yields are, on average, limited. The soils are mainly clay and limestone. The climate, however, is Atlantic and generally temperate.

The grape harvest is carried out manually, plot by plot. Alcoholic fermentation takes place at a constant temperature, between 15 and 18ºC. Marqués de Cáceres Blanco is bottled without having been passed through a barrel.

Torres de Casta is a rosé from Catalunya produced by the Miguel Torres winery. It is a blend of Grenache and Carignan.

This rosé, first created over 40 years ago, is a perfect companion for any food with tomatoes. Torres de Casta uses the features of the soils of Catalunya to make their own unique wine that combines the essences of this land.

Miguel Torres is one of the most famous Spanish wineries on the Spanish wine scene and currently exports to over 140 countries

Marqués de Cáceres Rosado is a rosé wine made by the Marqués de Cáceres winery in the D.O. La Rioja. It is a single-variety Tempranillo, to which a small amount of Garnacha is also added.

The grape used comes from various vineyards located near the town of Cenicero. These vineyards are between 15 and 20 years old and grown on soils made up of mainly clay and limestone. The climate is Atlantic, although rather temperate compared to other latitudes.

The harvest is carried out manually, plot by plot. The two varieties used are vinified independently, without mixing them until the last stage immediately before bottling.

Marqués de Cáceres Rosado is a young wine, and is sold without having been aged

Sangre de Toro is a red wine from the D.O Catalunya produced by Torres, probably the most famous Spanish winery on the international scene. This is a blend of Garnacha and Cariñena.

The name Sangre de Toro (blood of the bull) is meant to be a homage to Bacchus, a Roman God of wine known also as The son of the Bull.

After the traditional methods of harvesting and producing the wines, Sangre de Toro rests for 6 months in American oak barrels

El Coto Crianza is a red wine from Rioja produced by the El Coto de Rioja winery. This winery, founded in 1970, is located in the town of Oyón, in the province of Alava.

In addition, El Coto de Rioja is one of the largest vinyards in La Rioja, with more than 700ha. El Coto Crianza is made from 100% Tempranillo. The grapes come from 3 subzones in Rioja (Rioja Alta and Alavesa Baja) and especially the Rioja Alavesa.

The grapes are grown in vineyards has an average yield of 40 Hl. / Ha.

For processing, the wine is fermented in vats of 30 to 45 tons. Subsequently El Coto Crianza is aged for 12 months in American oak barrels of 225 litres and rests for about 6 months in the bottle before going to market.

Protos Roble is a red wine from the Ribera del Duero produced by Bodegas Protos. This wine is a varietal Tinta del País.

The grapes used grows in vineyards where the harvest is done manually and the grapes go through a selection process.

The grapes are destemmed and macerated cold to extract the best flavour from the skins. The subsequent fermentation takes place at controlled temperature in stainless steel tanks. Protos Roble is aged for six months in American oak barrels before resting another half year in the bottle.

Protos, which in Greek means "first" is one of the historic cellars on the Spanish landscape. It was established in 1927 and was the first wine produced in Ribera.

The Tinta del País vines of this cellar now cover almost the entire geography of Ribera del Duero.

Marqués de Cáceres Crianza is a wine from Rioja produced by Marqués de Cáceres, a winery that has more than four decades experience producing quality wines. It was founded in 1970 by Enrique Forner and pioneered the renewal of wines from Rioja. Currently, the fifth generation of the family is in charge of the winery.

The vineyards are spread throughout the Rioja Alta and Alavesa. The climate in the Rioja Alta is continental and moderate, marked by a Cantabrian influence. The climate in the Rioja Alavesa has the Mediterranean influence of the Cantabrian Sea. The mountains act as a natural barrier against the cold north winds so that temperatures are milder. This wine is a blend of Tempranillo (85%), Graciano and Grenache (15%) from 20 year old vines planted on stony and calcareous clay soils or poor quality. As for processing, after selection of the grapes, the stems are separated to avoid herbaceous flavours, the wine is left with its skins in stainless steel tanks to ferment. During this process, pumping and skin extraction takes place.
The temperature is 25º. A second fermentation is carried out to transform the malic acid into lactic acid, an important modification to the organoleptic character of the wine. Marqués de Cáceres Crianza spends 12 months in American (50%) and French (50%) oak barrels and for 12 months, before spending 10-12 months in bottle