Terraced mountain vineyards in Gratallops, Priorat, at sunset, with a stone house among the vines

VERELISE

« Crafted with soul, sculpted by wind and earth. »

Coupage of varieties from Spain's finest vineyards.

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ORIGIN SPAIN

Our Flagship Wines

A limited-edition high-aging collection, crafted with patience, heritage, and surgical precision.

Bottle of Verelise Blanco Premium 2025, a white wine with a green capsule and a white label
Premium White Wine·2025

Verelise Blanco Premium

Grown in ferrous soils at an altitude of approximately 550 meters. A sophisticated blend of Macabeo and Chardonnay aged on its lees.

Grape Varieties
85% Macabeo, 15% Chardonnay
Harvest Period
Late September, early October
Soil Type
Ferrous soils at an altitude of approximately 550 meters.
Vineyard Age
8 to 15 years
Serving Temperature
8º to 10º C
Total Acidity
5.6 g/l
Alcohol
12.5%
Bottle Format
75 cl
Winemaking Process

The grapes are selected in the vineyard, grouped according to previous analytical controls based on similar characteristics. Cold maceration is carried out for 8 to 10 hours. After pressing, the must is obtained and fermented at a controlled temperature between 12 and 16 degrees Celsius. Once fermentation is complete, the wine is aged on its lees for 6 to 8 days.

Bottle of Verelise Tinto Selección de Origen 2025, a red wine with a burgundy capsule and a white label
Aged Red Wine·2025

Verelise Tinto Selección de Origen

Grown in ferrous soils in areas of high stoniness. Hand-monitored throughout the summer period to offer an exquisite, structured expression of Garnacha and Tempranillo.

Grape Varieties
75% Garnacha, 25% Tempranillo
Harvest Period
Second and third week of October
Soil Type
Ferrous soils in areas of high stoniness.
Vineyard Age
15 to 25 years
Serving Temperature
14-16º C
Total Acidity
5.3 g/l
Alcohol
13.5%
Bottle Format
75 cl
Winemaking Process

The grapes are monitored technically throughout the summer period, in the field. Once the harvest begins, the grapes are grouped according to the selected quality parameters. Alcoholic fermentation begins at a controlled temperature between 25 and 28ºC with daily rises.