100% Tintilla (Trousseau) from some of the highest-elevation vines planted on the island, above 1,200m altitude. The grapes are de-stemmed, fermented in tank, and aged for four months in old American oak.

100% Fine Palomino pressed and fermented in stainless steel. Spontaneous yeast fermentation, unfiltered, and ABV is increased to 15%. Raised under flor for five years in barrel.

100% Pedro Ximenez pressed in barrel. As the wine begins to ferment, it is then fortified until the ABV reaches 15%. Upon completion of fermentation, the wine is aged on spontaneous yeasts under the Solera system for 14 years.

100% Palomino Fino Aged under flor for 5 years and ABV is increased to 19%. Later subjected to oxidation and Solera Aged for 20 years.

This is a blend of Mencia (about 85%) and the remaining, Tintorera and Palomino from 75-year-old vines in mostly clay soils.  Grapes are destemmed and fermented with indigenous yeasts in open 400L French oak barrels where malolactic fermentation is completed. Aged for 13 months in foudre, french...

The mountains of Sierra de Toloño, with their clay and limestone rocky-soils, are perfect conditions to grow Tempranillo. This is Sandra Bravo's "workhorse", the wine that points the way to some of the most elegant expressions of Rioja Alavessa we've encountered. Harvested by hand, mid-October, the...

The Nahikun Blanco comes from some of Sandra's oldest vines, scattered around five micro plots near her village of Villabuena de Alava.  She revived those vines, planted on shallow, rocky soils, not only with Malvasia and Viura, but also with Rojal, and Calagrano, some of the forgotten white...

60% Tempranillo and 40% Garnacha blended from multiple parcels. Vinified seperately in order to get a fresh, and “fluid” wine. A mix of saignee and direct press.

A blend of 80% Xarel-lo and 20% Malvasía de Sitges. The Xarel-lo comes from 50-year-old vines planted on chalky and clay soils, while the Malvasía was planted by Ramon and Jordi in 1996 on very deep alluvial loam and slate soils. Fermented and aged for six months in 100-year-old concrete tanks with...

100% Xarel-lo. Vines are grown in chalk and clay soils from the Sant Pere and Canyes vineyards. Grapes are farmed organically, foot stomped and fermented with native yeasts with 12 days of skin contact. Aged for five months in stainless steel tanks.