Celler Joan d'Angera Darmós Monsant Variety: Red Garnatxa and  Sirah Fermented and left to stand for 4-6 months in stainless steel tanks with their lees,

Mas Candí Winery Avinyonet del Penedès Penedès Variety: Xarel·lo and Parellada Winemaking and aging: Cold of the grape at 3-4 ° C, vinification of the two varieties together, alcoholic...

La Rural Winery El Pont d'Armentera Alt Camp Variety: Macabeu, Sumoll and Ull de llebre

Celler Mas Candí Les GUunyoles Corpinnat Variety: Xarel·lo, Macabeu, Sumoll and Parellada

Humanvins La Nou de Gaià Penedès Variety: X arel·lo

Humanvins La Nou de Gaià Penedès Variety: X arel·lo

Núria Renom Pla del Penedès Penedès Variety:   Parellada 7 days of maceration, fermentation with native yeasts in stainless steel tanks.i

Partida Creus Bonastre Penedès Variety:  Grenache, Ull de Perdiu, Sumoll, Queixal de Llop, Samsó, Garrut,Trepat Short maceration with stems, trodden with the feet, the pressed musts are added one on top of the other greatly prolonging the fermentation of the whole, alcoholic fermentation with native yeasts, spontaneous malolactic...

Partida Creus Bonastre Penedès Variety: White Grenache Macabeu, Moscatell, Vinyater, Xarel·lo, Parsé, Parelleda Maceration separately in whole grapes for 4-5 days, alcoholic fermentation with native yeasts in 300 l barrels. During 10 months, plus 1 month in a stainless steel tank.

Partida Creus Bonastre Penedès Variety: Macabeu (80%), Xarel·lo (10%) and Garnacha blanca (10%)