GOURMETI SOY

It is made using the traditional handcrafted methods. The base is a quality white wine and and its aromas are due to more than 20 natural extracts including herbs, roots, flowers, spices and fruits. Among them, the presence of Artemisia Absinthium -ajenjo- stands out. The grape must used gives it a voluminous and fruity passage. The palate is intense, balanced and very long, with a powerful aftertaste and bitter notes that predominate in the aftertaste. 17% vol. All the elements that make up this vermouth have been assembled to perfection with the sole objective of thrilling and pleasing the senses. - Best vermouth at IWC London 2019 - Best Spanish red vermouth at IWSC London 2019 - Gold Medal at Convino Madrid 2019 - Grand Gold Medal at African IWSC 2020

Cabecita Loca Vermouth Reserva is handcrafted with high quality natural ingredients. Macerated on a base of white wine with oxidative aging, grape must, wine alcohol and the aromas and flavors of more than 20 natural extracts including herbs, flowers, roots and citrus peel. 17% vol. This vermouth is surprising for its finesse and character. Complex, long, but at the same time easy to drink. Bright golden yellow in color, with sweet notes and a subtly bitter finish. Gold Medal at the African International Wine and Spirits Competition 2020.

Made with quality wines, grape must, natural citrus juices and macerations with cinnamon sticks from Sri Lanka and vanilla pods from Papua New Guinea. It contains only sugars and acids from the fruit itself. No industrial concentrated flavors have been used, neither clarified nor filtered, in order to keep all the organoleptic qualities intact. The only sangria certified as artisanal by a public institution. Gold Medal at Convino 2018 and Convino 2019.

It is a dry gin made from a selection of wine distillates macerated with juniper berries, coriander and citrus peel among other botanicals. The grape alcohol adds smoothness, roundness and elegance. This is a classic gin, where juniper aromas predominate, with subtle notes of lemon and bitter orange. In the mouth it is frank, fresh, long and balanced. 42.5% vol. Bronze medal at IWSC 2019

Fermented in stainless steel tanks at controlled temperature. Made from red grapes, Zinca d'Anfora Tinto, or from white grapes, Zinca d'Anfora Blanco. They are hand harvested late and fermented at a constant temperature of 28 degrees for the red and 22 degrees for the white. Once the alcoholic and malolactic fermentation is completed, the wine is racked into handmade earthenware jars, where it will age, giving it greater structure and allowing its aromas to evolve without the addition of wood.

This is one of our most special wines, with a limited production, made from white grapes grown on unirrigated slopes in Montesa (Huesca). After temperature-controlled fermentation, it is aged outdoors in glass demijohns, giving it an oxidative aging, thus recovering old winemaking methods and recovering forgotten aromas and flavors. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.

Fermented in earthenware jars simulating the first elaborations, as more than 6,000 years ago, when winter arrives, the wine is transferred to oak barrels located in our subway cellar from the 11th century, where it will remain in ideal conditions of constant temperature and humidity for its aging. Fermented in earthenware jars. Aged in clay and oak barrels. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.

Zinca d'Odre is the result of the impetus to find the essence of the wine's origins. We have aged this red wine in leather wineskins waterproofed with fish (a mixture of resin and olive oil). Fermented in stainless steel at a controlled temperature. Aging in leather wineskins waterproofed with fish. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.

Zinca Fudre is made from a selection of grapes from dry-farmed vineyards in Montesa (Huesca) with yields of less than 2,500 kg/ha. It ferments in a French oak foudre with a conical trunk shape at a controlled temperature. Subsequently, it rests in the same foudre for at least 12 months. Aged in oak barrels. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.

Delicious gourmet Panetones with original ingredients and the finest quality. Our dough is the result of spontaneous fermentation of wheat flour, water, milk and fruit. The sourdough ferment used contains a very high number of microorganisms that multiply, stimulating an optimal fermentation that can eliminate any pathogenic germs. After 72 hours of hard work, a soft and spongy dough is obtained, which preserves the exclusive characteristics of the primary material used and has a unique quality. Nola Cream Flavors: Pistacho - Black chocolate, orange & ginger - cacao and hazelnuts Panettone Flavors: Chocolate & pear - White chocolate & lemon - Pistacho - Apple, ginger & cinnamon - Raisins & orange - Tiramisu - Pineapple, coconut & Mango