Other wines

Our wines


Download technical sheetPhotoBuy

As with some of our most emblematic wines, behind our new Cocktail there is a curious story.

Between the 70s and 80s of the 20th century, Manolo Fariña decided to plant different grape varieties experimentally. Among them there were native varieties, but also foreign ones, since the oenological trend of the time pointed in that direction.


Thus, we have small plots of red varieties, such as Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc, Mencía or Garnacha Tintorera, and different white varieties, such as Verdejo, Malvasía, various types of Moscatel, Sauvignon Blanc, Gewürztraminer, Albariño...

Since they were small quantities, these white varieties have always been elaborated together, resulting in a very pleasant and complex wine, which in the winery we called “Cocktail” because it is a mixture of grape varieties. Every time that wine was tasted, the possibility of launching a unique wine on the market was discussed, something that for one reason or another was never carried out.


More than 40 years later, Manu Fariña, the next generation of the family, decides, encouraged by one of our most important distributors, to finally launch an elegant, original and refreshing wine on the market, designed for an audience that demands a quality product with those characteristics.


Cocktail, from Fariña, is a fresh, sweet and sparkling wine. It is especially suitable for a cocktail or aperitif, as an accompaniment to tapas or light dishes or not very sweet desserts.

Technical sheet:

Designation: Sweet sparkling white wine

Variety: Verdejo, Moscatel, Gewürztraminer, Sauvignon blanc, Albariño and Malvasía.

Winemaking: Destemming and subsequent maceration of the grapes for 12h at 10ºC. Bled off (saignée) and cold pressed. Alcoholic fermentation at 15ºC until 9% of alcohol is reached. By means of successive filtration at very low temperatures, the fermentation is interrupted, resulting in a wine with 80 grams of sugar per liter and the presence of natural carbonic acid from the fermentation in the form of fine bubbles.

Tasting notes: A bright straw-yellow hue. Its nose is very complex due to the presence of many white varieties. There are floral aromas, such as rose and orange blossom, as well as tree fruits, such as peach and apricot. On the palate it is fresh and sweet, though not cloying, and sparkling, due to its natural carbon dioxide.

Food pairing: Particularly suitable at a cocktail function or aperitif, with tapas or light dishes, or to accompany not-very-sweet desserts.

Temperature: It is recommended to serve very cold.

Graduation: 9% Vol.