A half-n-half blend of Malvasía Aromatica and Marmajuelo. The Malvasía is raised in stainless; the Marmajuelo is raised in French oak for five months. This blend embodies the tropical and volcanic minerality of the Valle de la Orotava zone of Tenerife. THe goal of the “Paisaje de las Islas” project...

100% Mencia sourced from the El Canto vineyard near the town of San Lorenzo. The soils here are slate and quartz with a northern exposure. 100% whole clusters, crushed by foot; fermented with native yeast in clay amphorae and macerated on the skins for five months with no punchdowns or pumpovers,...

50% Souson, 30% Brancellao and 10% each of Mencía and Ferrol, all from proprietary vineyards composed of granite, schist and clay that are farmed without insecticides, following the principles of Masanobu Fukuoka. Hand-harvested and 100% destemmed. Alcoholic fermentation in stainless steel then...

The vineyards are located throughout the Salnés Valley; they average thirty years old and are farmed biodynamically.   

The Antique Amontillado comes from a very old Fino (8 yrs old) which is refortified from 15.5% to 18.0% ABV and introduced into a solera of Amontillado where it spends a further 12 years. Winemaker's Notes: Light amber color. Exceptionally aromatic, completely dry and long aftertaste.

100% Gual, which Jesus vinifies as if they were red grapes (in the "ancestral" style). Macerated for three weeks on the skins; the extended maceration time results in a beguilingly aromatic wine. Gual is a light-colored grape, so the wine's color is not deep orange the way other wines made in this...

Garnacha from Andrinal – a paraje, or lieu-dit – at 850 meters high. The granite here is pink/red, less porous. The wine is also made with a long, soft maceration, on whole-clusters. Aged for one year in concrete and used French oak. There is more depth here, and tension in the palate, and the...

Each parcel is vinified separately in steel and concrete and then aged together in a large French oak foudre and one very old French barrique. The photograph on the label is of Borja’s great-grandfather’s hands. 100% Listán Negro. Lightly clarified but not filtered before bottling.

Lively, with lots of fresh fruit and salinity. Great with shellfish, braised pork, and paella.   

100% Malvasía de Sitges planted in 1999 on rich alluvial soils. Fermented in stainless and aged for 8 months on its lees.

(Formerly the Rivas de Tereso bottling!) This is Sierra de Toloño's ultimate expression of Tempranillo. From a single-vineyard planted on pure limestone and rock, it ferments in amphora and then ages for an year in French Oak. The wine is textured, rich with black fruit.  

Monastrell made in eighty-year-old conofors (think dairy tanks but made of American oak). Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the wine its very unique character.

From the northernmost parcel of a single vineyard in Fitero, a rocky site located on the top of a high plateau where the “Cierzo” wind takes a key role. It is 2 hectares planted with 45 year old Garnacha. Grapes are picked early, the wine ferments from native yeasts spontaneously in 2000-liter...

This wine is a tribute to Antonio Sanz, the father of the three brothers running the winery today. It comes from a 40 year old vineyards in Ombatillo, Corella, planted with Graciano. The wine ferments spontaneously in 500  liter French, oak barrels. Malolactic and elevage happen for 12 months in 2-...

100% Diego, aka Vijariego,a variety originally from the south of Spain near Granada (where you can ocasionally find a few vineyards of Diego red still planted) This is sourced from Los Riveros, a vineyard with planted at 800m of altitude. The vines are 100+ years old. Fermented in stainless steel...

SOLD OUT. 100% Listán Blanco that comes from a plot called “El Drago” located between 600-700m altitude in the seaside town of El Sauzal on the island of Tenerife. The vines are now 80+ years old and, as is typical of the area, have never seen Phylloxera.  The "Drago" for which both the vineyard...

100% Mencia from the El Rapolao vineyard in Valtuille de Abajo. The vineyard has clay and quartz soils and a western exposure, and the vines are 60 years old. 100% whole clusters, crushed by foot; fermented with native yeast in clay amphorae and macerated on the skins for three months with no...

100% sparkling Malvasía Volcanica* from a single vintage, made using méthode Champenoise and aged at least 18 months sur lie. The prise de mousse used to start the second fermentation is made with Malvasía must rather than sugar. Zero dosage. (6/750ml) *Malvasía Volcanica is a crossing of Malvasía...

From an 8 year-old Solera system. Bottled unfiltered; double fortification is used instead of filtration -- the traditional method. An excellent choice with paella, grilled seafood, nuts and hard cheeses.  Winemaker's Notes: Golden color, very developed aromas and flavors due to longer than usual...

Jan's Fino En Rama is roughly a 50:50 blend from the Classic Fino and the Antique Fino soleras, bottled "en rama" meaning raw (unfiltered). While Jan does not aggressively filter any of his wines, this one is especially made to be bottled straight from the cask and can only be applied to...

100% Godello from the Tamaguelos Vineyard; the vines here are 30 years old on average, yielding small amounts per vine but high concentration. Harvested by hand, with a preliminary selection in the vineyard. Temperature controlled fermentation, and then aged in stainless steel on fine lees for 7...

The fruit from this bottle comes from different plots in the Fitero village. Spontaneous fermentation in tank.

A blend of Grenache and Carignan, 50% old vines,grown  on steep slopes. The varieties are fermented separately. A long maceration at low temperatures is followed by malolactic fermentation. Once this process is completed, the wine is blended and bottled. The resulting wine shows intense notes of...