Our Wines

“Feel the pleasure of the wine, enjoy its aroma, its chromatic hues, and its unmistakable flavour. Feel its healthy properties. Feel its ritual and allow the passion for wine to flourish within you”.

There are so many ways of producing wine that classifying them into different typologies is a complex task, although the most common of the systems is in accordance to its colour: red, rosé and white.

Generically, the types of wines produced in Castilla-La Mancha are as follows:


  • Pale, aromatic, fruity, moderate alcohol content, somewhat acidic and fresh. These wines should be relished nine months after their production for optimal enjoyment. These wines are produced by way of a controlled fermentation system, which allows for preservation of all the aromas of the variety of origin. In Castilla-La Mancha those produced with the Airén variety are considered to be unique.


  • Very fresh and fruity, these wines should be consumed within a period not exceeding nine months as of their production. They are mainly produced with Grenache, obtaining their characteristic colour from their maceration, which in turn is all about timing.


  • These wines are basically produced with Grenache and Tempranillo, prior stem removal and fermentation of the free-run juice with presence of the skins. In the last few years there is a tendency to blend both varieties with other varieties, obtaining high quality wines that are well structured and balanced. The incorporation of new varieties, such as Cabernet Sauvignon, is providing this type of wine with floral aromas, while in turn enriching its flavour. These wines tend to have a low tannin level, which is essential for proper ageing of red wines.


  • These wines must undergo a minimum natural ageing period of twenty-four months as of the end of the elaboration process, with the wine remaining in wooden containers during at least six months. Following the necessary period of stillness and rest, wines that are destined to Crianza wines acquire an ample and generous bouquet, with the wine being enhanced and impregnated with a mellow and velvety smooth flavour that is persistently lengthy on the palate. These wines tend to be well rounded out, full-bodied and balanced, preserving the aromas of the variety of origin.


  • Wines of the very best quality are selected for Reserva wines. The classification of Reserva is acquired by those that are aged during a minimum period of thirty-six months, with at least twelve of those months corresponding to ageing in wooden containers. They are more highly structured than crianza wines, with colours that fall into the rusty tinge range. Their primary aromas are maintained in all their vigour, while the secondary and tertiary aromas arise to provide them with elegance and a gorgeous finish in mouth. In the case of White and Rosé wines, ageing in oak and bottle stands at a minimum of twenty-four months, with a minimum ageing period in oak of six months.


  • These are wines that are exclusively produced with grapes that have been harvested in a certain year, and they are not blended with grapes or free-run juice from other harvest years. In that pertaining to their ageing, in combined process of wood and bottle, the minimum period that they spend in oak barrels must be six months.


  • In the case of this ageing system the minimum period stands at five years, of which two of those years must be in wooden containers and the rest in the bottle, representing a period of time during which all its characteristics and aromas are fully developed. These are serious wines, very full-bodied and solid. These wines are aromatic and velvety, with a deep colour, important depth and a slight rusty tinge. Ageing in oak barrels contributes to their flavour of wood, which in no case whatsoever must be excessive or predominant.