• Cerro Gallina 2012 bottled

    After nearly 18 months in French oak barrels of first quality, in which he held a weekly “batonage” the Cerro Gallina 2012 has been bottled at our winery. The more than 10,000 bottles of this exclusive wine will rest for 6-7 months before going to market, ending a long and careful aging process.

  • Selection of grain in vintage 2013

    Parece caviar, pero es la selección de grano para hacer el Cerro Gallina 2013.

    The selected and broken grapes, fall on a deposit what conduct them by gravity to the fermentation tank, where will be several days before to start the fermentation process.

  • Vintage 2013

    Hidalgo checks the crushed grain. Overview of the process table cluster selection and selection of grapes.

  • A new adventure begins

    The 2011 vintage of Cerro Gallina on Tuesday 23 and Wednesday 24 this April 2013 was bottled.
    Getting the latest step in a new adventure. After 7-8 months in the bottle, it will be ready to travel and carry around, Requena´s soul.

    The director of the Cerro Galllina project, Pepe Hidalgo (in the photo), was there to finalize every detail.

  • Bobal´s high score

    Recently, in the “Taste question” section of Levante journal, it qualified Cerro Gallina 2010, was qualified as THE THOROUGHBRED OF BOBALES.

    Also in the yearbook “LA SEMANA VITIVINICOLA”, Cerro Gallina 2010 has obtained the highest score (94 out of 100), in Bobal 100%.

  • Cerro Gallina tasting at Ferevin´s seat

    In Ferevin´s seat in Requena, took place one of the usual wine tastings wineries belonging to the Organization.

    Many people attended the explanation of CERRO GALLINA´S PROJECT and had the opportunity to taste the 2010 crop.

  • Wine Show in Jolaseta Club.

    The June 24 was celebrated Wine Show in Josaleta Club of Bilbao. Cerro Gallina S. L. was there presenting the wine Cerrogallina 2009.

    A very large audience and understood, composed exclusively Jolaseta Club members, attended the event. Cerro Gallina 2009 surprised the audience, who appreciated the Mediterranean vocation of our wine combined with mineral tones.

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