Elegant and fleshy wine. Deep red picota. Ripe black fruit, cherry and blackcurrant, with a hints of flowers. Fine spices, cedar, clove, toffee, chocolate and tobacco leaf. Mineral and balsamic notes. Powerful, elegant, silky and very persistent.

All sparkling wine lovers know the Gran Reserva -in our case with 45 months ageing on lees- as a cava that expresses a unique aromatic complexity, with powerful aromas of nuts and a stunning tropical fruit background. 

To speak of Silvanus is to speak of one of the most special “crianza” of Ribera del Duero, for much of the criticism is considered as a wine of author.

The Iberian Finest Ham knife is an excellent German knife, Specially to cut Iberian products easily and comfortably.

With a long, thin, flexible and very sharp blade, it makes this knife a key piece when it comes to make a perfect cut and to get the most out of our products.

Made from top quality Iberian free-range pork, seasoned with the best natural spices and following a careful traditional and artisan process our Chorizo Finest Selection is a classic that cannot be absent from your table. A product that will awaken all your senses.

Produced with the best raw materials, our Salchichon Finest Selection stands out for its excellent quality, incomparable, balanced flavour and intense aroma. A ideal cold meat to serve as tapa or to create an endless list of recipes.

Even the most refined palates will be unable to resist this white truffle aroma oil. This is the Caviaroli for food lovers.

This olive oil and chilli Caviaroli is for the bold. It is made from olive oil that has been pressed with chillies. Do you dare to try it?

With a personality dominated by pressed fresh basil, this greenish oil smells and tastes of Italy. È vero

Wine Cellars Vía de la Plata. Almendralejo (Badajoz)

Grape Varieties: Macabeo 50%, Chardonnay 50%

Alcohol by volume: 12.5% vol

Sugars:  <5 gr/L.

Aging between 9 and 25 months

Manually harvested from estate vineyards over 40 years of age in the Rioja Alta villages of Uruñuela, Cenicero and San Asensio. Black fruit aromas of plums and blueberries are followed by a rich and velvety palate and a lingering, refreshing finish.

One of the most exquisite and select parts of the pork, gelatinous, which gives it a peculiar flavor.

Surprising recipe that combines something that is so Spanish as is the Pepper of the Piquillo with one of the most valued fruit of sea: the sea-urchin. This is a must have for those who enjoy the intense marine flavor.

Wine cellars via de la Plata

Grape Varieties: Macabeo 70%, Parellada 30%

Alcohol by volume: 11.70% vol

Aging between 9 and 25 months

Elaborated by expert hands and in a traditional way, this conserve stands out for the creaminess of the crab stuffing and the perfect texture of the piquillo pepper.

A pleasure for the palate.