Monastrell vineyards located in the north of Jumilla, in an area known –in Spanish- as Término de Arriba, are characterized by poor performance due to a lack of irrigation and dry climate, which results in wines with a high concentration of aromas and fruit which at the same time have a nice and enjoyable drinking.
Once the fermentation finished , the wine was moved to new French and American oaked barrels for four months .
Dry Red.100% Monastrell 
14.5% vol
Cherry aromas， with nice balance.
D.O. Jumilla
It has simple cherry aromas and flavours ending with sweetness, uncomplicated and straight forward.
4 months in French and American
oak barrels.
Rices, cooked dish, vegetable, mushroom, stewed meat,sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, short or medium cheese.
16℃-18℃
WA : 85 points
100% Pedro Ximénez
Jet-black with iodine notes, exclusive to Pedro Ximínez
wines. D.O. Montilla Moriles 
Dry red Crianza. 70% Alicante Bouschet,
30% Monastrell.
Alicante Bouschet is known for its deep colour and
here it coats the glass. D.O. Almansa 
Tempranillo Peludo
Pretty picota cherry colour. High robe, intense garnet rim. Bright and an abundant tear. D.O.C. Rioja Dry Red .70% Tempranillo, 20%
Garnacha, 7% Mazuelo and 3%
Graciano.
D.O. C Rioja