Varieties: 50% Garnacha 30% Tempranillo 20% Cariñena-Cabernet Harvest: End of September. Preparation: Careful control of harvest and maceration process, fermentation temperature 28º C, devatting at a density of 1010.

Tasting: Fine appearance, ripe cherry colour, robust with clear hints of its evolution, its primary aromas are naturally covered by secondary aromas of ripe red barries. This wine expands extraordinarily on the palate, it is mature and round, warm and fleshy, with a long, proud aftertaste. Gastronomy: Highly recommended with red meats, poultry, spicy dishes and all types of cheeses. Serving temperature: Between 16º and 18º C. Uncork one hour before serving.

BARON DE LAJOYOSA MUSCATEL

Variety: 100% Romano Muscatel, grown on the gentle slopes of ENCINACORBA. Harvest: First fortnight of October, when slightly over ripe . Preparation: Traditional system with cold maceration for 72 hours.

Tasting: Its golden yellow colour, elegant, fine and very fruity, and important, characteristic aroma of the variety, makes this wine one of the "jewels" of our winery. Gastronomy: This Muscatel wine which has been a prize-winner on numerous occasions, is excellent for accompanying desserts and sweet dishes and, indeed, as an aperitif. It will pleasantly surprise you when served with cured cheeses and all types of foies. Serving temperature: Between 8º and 10º C.

CASTILLO DE VIÑARAL RED WINE CRIANZA

Varieties: 60% Garnacha 20% Tempranillo 20% Cariñena-Cabernet Harvest: Second fortnight of September. Preparation: A select choice of grapes and controlled temperature (approximately 25º C). Devatting is carried out at a density of 1010, transferring to oak casks for at least 6 months. The ageing process is completed in the bottle.

Tasting: A wine with an intense pigment, robust, with a ruby red colour and a good aftertaste that enchances the sensations produced by its aroma. There is a clear hint of noble young wood and it has full, smooth, round taste. Gastronomy: At a temperature of 16º-18º C it is an excellent accompaniment for all types of stewed meats and cured cheeses.

CASTILLO DE VIÑARAL RED WINE GRAN RESERVA

Varieties: 50% Garnacha 30% Tempranillo 20% Cariñena-Cabernet Harvest: First fortnight of September. Preparation: A choice selection of grapes which are macerated and then fermented at a strictly controlled temperature of 28º C.

Tasting: Ripe cherry red with slight brownish orange hues and the complex aromas of its excellent evolution in the cask and subsequently in the bottle. Smooth, balanced, and excellent wine full of character. Gastronomy: Recommended for roasts, game, cured cheeses and poultry dishes. Serving temperature: Between 16º and 18º C.

DUQUE DE MEDINA RED WINE GRAN RESERVA

Varieties: 50% Tempranillo 30% Garnacha 20% Cariñena Harvest: Second week of September. Preparation: Strictly controlled fermentation (between 26º and 29º C) with maceration suitable for wines that are going to remain in the cask for a long period of time.

Tasting: Garnet red, suggestive aroma, full-bodied, enveloping, velvety, persistent with a pleasant end taste. Gastronomy: This is an excellent wine to accompany game, red meats, cured cheeses and lamb stews. Serving temperature: Serve at a temperature of around 18º C.

DUQUE DE MEDINA RED WINE RESERVA

Varieties: 50% Tempranillo 30% Garnacha 20% Cariñena Harvest: Second fortnight of September. Preparation: In stainless steel vats with automatic control of fermentation temperature between 25º-28º C, after an ageing process in oak casks for 12 months, the wine reposes in the bottle at an optimum temperature and humidity.

Tasting: Cherry coloured, with light brownish orange hues, aromas that have evolved from its excellent ageing in oak casks, round, smooth and balanced. The optimum time for consuming this wine is within the next three years . Gastronomy: Suitable for red meats, game dishes, cured cheeses and lamb stews. Serving temperature: Approximately 16º-18º C.

DUQUE DE MEDINA RED WINE CRIANZA

Varieties: 60% Garnacha 20% Cariñena 20% Tempranillo Harvest: End of September. Preparation: After a strict selection of the grapes from the different vineyard plots and total destalking, this wine is fermented in steel vats at a controlled temperature and devatted at a density of 1010.

Tasting: An intense ruby red with brownish orange hues. Fruity, well-developed aromas of new wood, vanillas. It is rich in nuances, round, smooth on the palette with considerable character. Gastronomy: Ideal served with roasts, game, red meats and all types of cheeses. Serving temperature : Between 16º and 18º C.