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Grapes are naturally fermented without added yeast in wooden barrels before malolactic fermentation with skin contact and finally ageing in neutral oak for 8 months. This creates a bright, fresh and natural wine with a complex nose which is spicy and packed full of punchy liquorice, chocolate and dark fruits. Crisp, pleasant and persistent in the mouth. Try with steak, game or hard cheeses.
This natural wine is packed full of bramble fruit notes with raspberry and blackberry dominating the aroma. The palate is smooth and juicy with complex notes of blueberry, strawberry, bubblegum and ripe red cherry flavours. Refreshing acidity and smooth tannins on the finish. Try serving on its own chilled or with with T- Bone steak, red meats and hard cheeses.
Aldea is cherry red with violet hints in appearance, whilst the bouquet shows fresh minerality and red fruits. The palate is expressive and clean with, well structured tannins, fresh acidity and a good balance of fruitiness and mineral flavours typical of limestone. Try with poultry, pork, flavourful fish, barbecue cuisine, blue or goats cheese.
Part of their Alta Coleccion range, it is pale lemon in colour with bright hues. The nose is exceedingly fresh with lime and lemon notes at the fore. A very fresh attack on the palate with a crisp acidity, delicate aromas of white flowers and a beautiful aromatic persistence on the finish. Try with fish and seafood tapas, fresh green salads. or lemon and herb risottos.
Lemon in appearance with hints of green, the youthful nose has layered aromas from lemon, flint, pine and mint. All these elements combine on the beautifully balanced, mineral palate alongside tropical notes. Fruity, fresh and crisp with distinct persistence. Try with barbecue fish, shellfish or prawns, sushi, Mediterranean or North African cuisine such as tagines and chickpea dishes. 
Cap Sentit orange wine uses 100% Garnacha Blanca harvested in early September from old bush vines cultivated in and around the village of Capçanes. It is produced with extended skin contact during vinification. After a 15 day maceration on skins, fermentation is carried out at in stainless steel tanks and lightly pressed afterwards. The wine is then aged on its lees before a light fining prior to bottling.