70% Mencía, 20% Caiño, and 10% Espadeiro, from 30 year old vines planted on sandy, alluvial plots at the foot of the Pedralonga slope. Fermented from native yeasts, partially with whole clusters in stainless-steel tanks. Aged on the lees for at least 1 year. No oak, bottled unfined and unfiltered....

100% Sousón, hand harvested and fermented in stainless steel. Aged for four months in barrel.

100% Hand-Harvested Listán Negro. 25% saignée rosé from the classic Listán Negro vinification, the rest is vinified as a traditional Rosé, cold macerated for 12 hours, and fermented with native yeasts. Bright pink, dry, and refreshing, with red fruit flavors and a hint of amaro on the finish,...

100% Listán Blanco (aka Palomino Fino) from ungrafted, pergola-trained vines that are around 100-years-old on average. Vinification and aging are done in stainless steel tanks.

A blend of Gual, Marmajuelo, Vijariego Blanco, and Malvasía Aromática from the best vines of Juan's ungrafted pre-phylloxera vineyards, planted in volcanic soils on the steep hillsides of Tenerife.

SOLD OUT 100% Listan Blanco from very old planted 120 years ago in a small village in the North East of Tenerife. The soils here are more eroded and have bigger amounts of silt and clay. Fermented with native yeasts in concrete and was aged for five months in French oak barrels. The concept was to...

A blend of 70% Tempranillo, 20% Garnacho, 5% Graciano and 5% Mazuelo. The wine ferments in the original wooden vats present at the winery since its foundation. After malolactic the wine is transferred to very old American oak and rests on the mythical galleries of the winery in Haro. It is bottled...

SOLD OUT Naturally sweet late-harvest white wine, without the addition of alcohol. Aged in French Allier using a solera system.

100% Listán Negro that gets a full carbonic maceration treatment. An extremely fresh and bright wine meant to drink young and with a chill.

The base wine is 100% Listán Negro from a single vintage. The grapes are very gently pressed in a pneumatic press, resulting in a very pale salmon-hued wine. Aged 15 months sur lie and made using Méthode Champenoise. Zero dosage.

This wine is a tribute to Antonio Sanz, the father of the three brothers running the winery today. It comes from a 40 year old vineyards in Ombatillo, Corella, planted with Graciano. The wine ferments spontaneously in 500  liter French, oak barrels. Malolactic and elevage happen for 12 months in 2-...

Viña Zorzal and Matias Michelini (he, of Via Revolucionaria, and Passionate Wines) partnered up to make this wine under the Nat’Cool moniker created by Dirk Niepoort. Like the other wines under this label, it is a delicious, easy to drink, low-alcohol and fun wine, to be enjoyed every day. It is...

The high-acid Graciano is the last one of their grapes to be harvested, in their vineyards around the village of Corella. Following a light maceration the wine ferments in steel. 25% of the wine is racked into French oak for malolactic, the rest happens in steel. The wines were blended and rested...

"La Cometa" comes from Germán’s oldest vineyards: 70-year-old vines planted at high altitudes. 100% Tempranillo grapes are hand-harvested and foot-crushed; with some destemming. Aged for 14 months in foudre and old 225-liter and 500-liter French oak casks. Bottled unfined, unfiltered, and without...

A blend of 90% Listán Blanco, with 10% Albillo Criollo, added for a burst of acidity. A bit over half of the fruit is grown at 500m of altitude, with the rest grown at 250m. Hand-harvested and carried to the winery in small 15kg boxes to avoid damaging the berries. Agustín vinifies each parcel...

Made from estate-grown Listán Negro. Grapes are de-stemmed and cold-soaked for 24 hours before pressing. Vinification in stainless steel tanks, after which the wines are moved to mostly used American oak barrels (about one out of eight new). Aged for three months.