Viña Sol 2003
Miguel Torres is among Spain’s master wine makers. This classic is made from Parellada, a Catalan Cava grape, and is light, crisp and elegant with lovely fresh fruit and a touch of herbal spiciness.

Gran Viña Sol 2003
Vi?a Sol’s bigger brother, a blend of barrel fermented Chardonnay and unoaked Parellada grapes. Succulent ripe peach flavours and aromatics contrast perfectly with crisp acidity, creamy Chardonnay and elegant spicy, vanilla oak.

Viña Sol 2003

Sangre de Toro 2002

Sangre de Toro 2002

Gran Sangre de Toro 2001

Gran Coronas 2001

Viña Esmeralda 2004

Ametller Blanc de Blancs 2005
The base of this wine is the Xarel.lo variety, which has been subjected to a light maceration in order to force the extraction of the different aromas and giving it the characteristic body structure of the Xarel.lo grape. Coupage is completed with the Parellada grape, which really gives it that final touch on the palette. The final result is a straw coloured wine with an intense aroma, reminiscent of green apple and banana. It leaves a long and slightly acidic taste in the mouth, giving it that fresh taste. Serving recommendations: It is ideal as an aperitif, and also for pasta, fish, and white meats

Ametller Xarel.lo & Chardonnay 2004
The base of this wine is the Xarel.lo variety, macerated in cold conditions in order to extract the maximum quantity of aromatic molecules to give it greater extract or body. Only in this pre-fermentation stage is when the characteristics of the vineyard to the must is transmitted. In this case we are dealing with vines of over 30 years old, therefore favouring the optimum and well-balanced ripening of the grapes. The blending 'coupage' is completed with a selection of fermented Chardonnay and matured in casks during four months. The resultant wine has got an alcoholometric strength 13 % vol., and presents a straw yellow colour and some green fruity aromas with a hint of crystallised fruit and spices. These characteristics give it complexity not only on the nose but also in the mouth, which is recognisable by its sugary and surrounding tact with a dry and pleasant result. Serving recommendations:It is ideal to have with shellfish, foie, rice and white meats. Recommended serving temperature is between 6 and 8? C

Ametller Tinto Crianza 2001/2
It is a wine produced from the coupage of the Tempranillo, Cabernet Sauvignon and Merlot varieties, the latter predominating slightly. Maturing takes place in American oak casks during a period of 15 months, and ageing is subsequently continued in the bottle. The sensory characteristics of this wine are the following: Red cherry colour, bright and with touches of youth. The taste at the outset allows one to appreciate the ripe red fruits, which eventually is transformed into spicy tones with underlying taste of vanilla coming from the ageing of the wood. It is quite astringent on the palate due to the tannins and at the same time soft and elegant. Serving recommendations: It is ideally served with red meats, cheese and cured meats, as well as all classes of stew. This wine can be enjoyed in all its splendour by opening it one hour prior to consumption. Ideal serving temperature is between 16?C and 18?C

Ametller Tinto Reserva 1999
This wine has been elaborated from 75% Cabernet Sauvignon grapes and 25% Merlot. The period of ageing has been carried out over a 24-month period in 225 litre French oak casks and then a reduction ageing in bottle took place during a minimum period of 18 months. It possesses a bright, intense cherry colour, with aromatic spices, bringing out the variety aspect of the Cabernet. To enjoy this wine at its best, we recommend opening the bottle one hour before consuming. The ideal serving temperature is between 16: and 18: C. Serving recommendations: This wine goes well with all types of red meat, game, and cured cheeses and also with bitter chocolate, making it ideal to finish the meal with the same wine.

Els Igols Priorato 2002
This wine is made from the indigenous varieties of the Priorat, grenache and carignan, and is conserved in French oak barrels from the very first year for a period of 12 months and with a minimum reduction maturing period of 8 months. The singularity of the Priortat DO wines is determined by distinct elements: -On the one hand, its special soil and orography: the vines extend along steep hillsides of "shale soil" nature (broken dark grey slate); which makes its cultivation exceedingly difficult: totally manual in the traditional old vineyards or just slightly mechanised in the more modern terraces. Undoubtedly, they are some of the most difficult vines to manage in the entire world. -On the other hand, the climate: between the mountains of Montsant and the prelittoral mountain ranges, a very special climatology exists, characterised by a very high level of sunshine and a very scarce level of rainfall. This circumstance conditions the very poor performance obtained from each vine variety (in the oldest vines, it is always below 1 kg. per vine). The great heat contrast produced between day and night also plays a great influence: in the highest parts of the DO, this contrast even exceeds 20?C. All these elements are what condition the characteristics of this wine; balsamic, mineral, dense and at the same time, sweet and rich in the mouth thus inviting one to continue drinking it until the end. It is important to decant it in order to fully enjoy it from the very beginning. Serving recommendation: It is advisable to serve it with red meats, game, Iberian sausages and cured cheeses.

Mas Argany (Terra Alta) 2004

Manuel de Cabanyes Brut
Produced from the second fermentation stage of the wine obtained from the selection of Macabeo, Xarel.lo and Parellada varieties. The period of maturing in stack form lasts 24 months. The end result in the bottle is carried out manually during a period of 24 days in traditional decanting stacks. The final result is a yellow-coloured cava accompanied by a release of cone-shaped bubbles. Its taste is deep and long lasting on the palate. Two types are available; Brut and Brut Nature; the latter is the driest (less than 0.5 g/l sugar), and is recommended for accompanying meals; while Brut, (10g/l sugar) is ideal to be served alone as a refreshing drink. Serving recommendations: Recommended to be served at 6?C.

Manuel de Cabanyes Reserva Brut
This cava is produced with a selection of grapes coming from the northern part of the Penedés situated at a height of more than 300 metres above sea level. The most predominant grape is the fine and elegant Parellada, and this finished. Off with Macabeo and Xarel.lo; the latter giving it that essential body for a maturing time of a minimum of three years. A fine bubble is the principal characteristic of this cava and this is achieved through slow fermentation in the bottle, which makes it pleasant to drink and passes easy through the mouth. Its taste is intense and persistent, reminiscent of apple with a toasted hint. Two versions are available: Brut. 8g/L of sugar, ideal as an aperitif and/or with desserts. Serving recommendations: Brut Nature: less than 0.5g/L of sugar, recommended to be consumed during meals, especially at the beginning; making it an excellent combination with all classes of rice and paellas and ultimately aiding in their digestion.

Clos Mustardo Priorato 2004