Método Clásico is Manuel and Sara’s answer to a Cava. They ferment a dry cider in stainless steel with juice from the first harvest of apples. Then the juice of sweeter later harvest fruit is added to provoke a second fermentation. Find out more.

For Ramón’s rosado he picks grapes a week or so before he would for the reds, with the grapes still slightly green. He does this because what he wants is a wine that is fresh, bright, high acid and easy drinking. Find out more.