Blanco
An appealing aromatic mixture of lemon and tropical fruit (pineapple). Medium-bodied, it produces an in-mouth sensation of freshness and purity with a vibrant finish.
El Rincón
Exciting golden tone. Prominence of tropical fruit, honeysuckle and ripe apple, and lasting hints of vanilla in the background, a distant reminder of its time in the barrel. Smooth, consistent mouthfeel with a delicate, graceful, fruity aftertaste.
Rosé
Bright, suggestive strawberry colour. An explosion of raspberry, blackberry and strawberry aromas invite the mouth. Medium-bodied with excellent acidity, making for a sweet, highly refreshing finish.
Red
Marvellously sweet, smooth and explosive. Aromas and flavours of berries and cherries. Good structure, wonderfully pure and with a round, fresh finish.
Young Red
Excellent combination of the purple of the Garnacha and the cherry red of the Tempranillo. Hints of black fruit and woodland strawberries. Sweet and smooth on entering the mouth with a long, fresh finish.
La Fuente
Distinguished ruby colour with purple hues. Extremely intense, balanced red with tempting aromas and flavours of blackcurrant, blackberry, liquorice and toast, all framed by well-integrated tannins. Rounded and surprisingly long, with a succulent finish.
  Los Olivos
A deep, cherry-red wine with thick, slow legs. A complex, varied nose with hints of ripe fruit and raisins, syrup and honey, toasted caramel and eucalyptus, with lasting aromas of wax and leather. Intense minerality. Round in the mouth with hints of fruit and wood, perfectly integrated against a backdrop of jam and toast. Long, round, velvety finish.



Cepa x Cepa
100% Garnacha. Alcoholic fermentation at a maximum temperature of 25ºC and maceration for a total of 15 days, 7 of which are cold soak. Malolactic fermentation and 3-month light ageing in French oak.
El Chaparral
100% Garnacha from vines more than 70 years old. Separate cuvée and fermentation of each plot with average maceration of 20 days, of which at least 8 are cold soak. Malolactic fermentation and 5/6 month light ageing in barrels. The plots are selected for final assemblage, meaning that the number of bottles varies from year to year. 2004 was a poor year and we did not produce a single bottle. Our intention is that only wine which we can recognise as our own should be released under this name.
Izar
Cabernet sauvignon, Merlot, Tempranillo. Alcoholic fermentation at a maximum of 30ºC and 30 days of maceration. Commercial yeasts not used. Malolactic fermentation in barrels. Ageing: 18 months in 225-litre French-oak barrels.
Cuvée Allier
100% Chardonnay. Pre-fermentative skin maceration. Alcoholic fermentation in Allier oak barrels. Aged in barrels for 5/7 months on its own lees with frequent bâtonnages. Carefully fined, cellulose filtered.