Every single grape, without exception, is fermented in new French oak barrels, a unique approach in the region. Pioneering the use of varieties rare for the area, such as Pinot Noir and Albariño, without renouncing local gems like Bobal.

This meticulous barrel fermentation, vintage after vintage, delivers wines of remarkable elegance and complexity. Driven by high-precision oenology, the team controls every stage of production with scientific rigor and passion.

The result: distinctive Cavas, whites, rosés, and reds that stand among Spain’s most awarded wine.