A red made in white, with light maceration to extract color from the skin of the grapes.

Today, rosé wines compete in quality and versatility with reds and whites. It is not surprising that each year they have a greater presence at the tables, where they bring their aromas of ripe, fleshy, wild, red and black fruit; that of the floral charm of rose petals, violet or orange blossom; and the wild fragrances of an enchanted garden.

The white wines are perfect to accompany starters, fish and seafood.

These wines are usually served at temperatures much lower than red wines, and also tend to be lighter and refreshing wines. The main difference of these with the red wines lies in the type of grapes used during their vinification. We can find needle wines, pearl wines or sparkling wines.

Sparkling wines and dessert wines made by the traditional method.

Champagne, sparkling wine or sparkling wine with dissolved gas. The gas is achieved by having a second fermentation inside the closed bottle. The dessert wines correspond to those wines that have an appropriate sweet flavor to accompany different desserts.

The evolution of Japanese distillation focuses mainly during a good part of the 20th century.

Sake is a Japanese word meaning “alcoholic beverage”, however in Western countries it refers to a type of Japanese alcoholic beverage prepared from an infusion made from rice, and known in Japan as nihonshu.