Wine styles

Usually made from white grapes, it stands out for its freshness, acidity and fruity, floral or mineral aromas.

A white with no barrel ageing that shows its primary fruit and floral aromas to the full. Fresh, mineral and fruity.

White wine fermented and/or aged in oak barrels. Creamier, with notes of vanilla, butter and spice. The height of textural complexity.

White wine with extended contact with its lees, giving more texture, body and a creamy feel without losing freshness.

White wine whose aromatic profile is dominated by mineral notes: flint, chalk, wet stone. Dry and saline, with bright acidity.

Wine with dissolved carbon dioxide, usually produced by a second fermentation. From Champagne to Cava and Prosecco.

Sparkling wine from the Champagne region (France), made exclusively by the traditional method. The gold standard of sparkling wine.

Spanish sparkling wine made by the traditional method, mainly in Penedès. An affordable alternative to Champagne with excellent value for money.

Italian sparkling wine from the Veneto, made by the Charmat method. Light and fruity, ideal as an accessible aperitif.

Italian sparkling wine from Lombardy, made by the traditional method. Comparable to Champagne in complexity and method.

French traditional-method sparkling wines made outside Champagne: from Alsace, Burgundy and the Loire. Excellent value for money.

Ancestral-method sparkling wine. A single fermentation that finishes in the bottle. Cloudy, lively, natural and very much on trend.

Wines with significant residual sugar, obtained through methods that concentrate the grape's natural sugars.

A sweet wine made from overripe grapes picked late. Natural concentration without relying on botrytis.

A sweet wine made from grapes affected by Botrytis cinerea. Noble rot concentrates sugars and acids, creating a unique complexity.

Wine made from grapes frozen naturally on the vine. Bright acidity plus concentrated sweetness. Extremely rare.

Wine made from grapes dried on mats or on the vine. Maximum sugar concentration. A Mediterranean tradition.

Three approaches to grape growing and winemaking that share a respect for the environment but differ in their rules and certifications.