From a vineyard in Salnés; vinified in tank with minimal sulfur. The wine spends a few months on the lees before bottling.  

Maravedíes are an ancient form of currency once used in Castilla and 30,000 Maravedíes was the amount that Don Alvaro de Luna paid a local monastery, centuries ago, for the land where Bodega Marañones is now located. It is a fitting name for this “village” wine made from three terroirs that...

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...

From forty-year-old vines planted on grantic slopes ten miles from the Atlantic ocean in Pontevedra. Fermented with native yeasts in stainless steel with full malolactic fermentation, aged on the lees for twelve to eighteen months in vats. 2500 cases produced.

For centuries Alcarias were at the heart of rural life in southern Spain. Centered around a grand house decorated with alabaster and Moorish tiles, these specialized hamlets housed artisanal lace or silk factories and more often than not olive oil and wine presses. Our Alcaria, with the assistance...

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.

One hundred per cent 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...

Arbossar is a steep, north-facing vineyard near Torroja where Dominik farms 90-year-old Carinyena on schist and granite soils. He discovered this site while riding his motorbike around the village. Despite the conventional wisdom against northern exposure and Carinyena when power and extraction...

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.

A blend of Marmajuelo, Listan Blanco, Albillo, Gual y Forastera from different parcels.They are vinified in 500L French oak barrels and then racked into a large foudre where the wine undergoes malolactic and rests for 11 months. The wine gets bottled and then ages another 8 months in vitro before...

• 100% Bastardo. • Altitude 350–650 meters. • Hand harvested, whole cluster, natural yeast fermentation in stainless steel tanks, pigeage, 40-60 day maceration. • 10 months in neutral 300-500L French oak barrels.

A blend of Garnatxa Negra, Carinyena, and Syrah from vines ranging in age from 20 to 65+ years old. 400-500 meters elevation. Fermented entirely with indigenous yeasts. Aged in a combination of concrete and French oak barrels for 9 months Sustainable.

Blend Garnatxa and Carinyena, with a small amount of Cabernet Sauvignon from 20-30-year-old vines. Hand harvested, partially destemmed, natural yeast fermentation in tank and concrete. 30-day maceration. 200-300 meters elevation. Ages in neutral barrels for 12 months. Practicing Organic.

A blend of ninety percent Listán Blanco, with ten percent Albillo Criollo, added for a burst of acidity. A bit over half of the fruit is grown at 500 meters of altitude, with the rest grown at 250 meters altitude. Hand-harvested and carried to the winery in small boxes of fifteen kilograms to avoid...

The Viña Bosconia wines are sourced from a vineyard called El Bosque. Situated next to the river Ebro at an altitude of 465m, it is one kilometer away from the winery. Vines are planted on the south-facing foothills of the Sierra Cantabria range, providing them with the perfect conditions for...

• Godello, Dona Blanca, Albariño, Treixadura, Lado, Torrontes. • Altitude: 450-650 meters. • Hand harvested, 70% whole cluster, natural yeast co-fermentation in barrel, 40 day skin contact, 30% direct press with natural yeast fermentation in neutral French oak barrels. • 8 months in 500L French oak...

30% Macabeu, 40% Xarel.lo and 30% Parellada. Second fermentation is done under cork; aged a minimum of 40 months. All riddling and disgorging is done by hand. No expedition liqueur. Residual sugar less than 1.5 g/l Straw yellow with green highlights. Great elegance and aromatic richness a great...

• 45% Xarel.lo, 45% Macabeu, and 10% Parellada from a total of 11 hectares of vineyards. • Altitude: 200-400 meters. • Hand harvested, whole cluster pressing, fermented in tank. • 6 months in tank, second fermentation in bottle, on lees minimum 30 months, dosage <6g. • The most “youthful” of the...

• 100% Mencia. • Altitude 350 – 500 meters. • Hand harvested, whole cluster, natural yeast fermentation in tank and plastic fermentation bins, pigeage, 40-60 day maceration. • 10 months in concrete tank, foudre and neutral 300-500L French oak barrels.

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-...

This vineyard is 2 miles away from the winery at an altitude of 1,348 feet above sea level; the vines are an average age of 40 years of age. The soil is from the terciaria age, composed of clay and limestone.  The surface is 24 hectares, and is planted to Tempranillo, Garnacho, Mazuelo and Graciano...

• Cullerot, which means tadpole, is the white that Pablo makes in the old cellar utilizing heirloom and indigenous varieties including Macabeo, Malvasía, Pedro Ximénez, Verdil, and others. The goal is to base the wine on Mediterranean varieties best suited to the region – varieties that fully ripen...

Dits del Terra gets its name from the gnarled, nearly 85-year-old vines of Carinyena that look like ancient fingers clawing into the schist soils of this site near the village of Torroja. This is one of the first vineyards that Dominik and his then partner, Eben Sadie, acquired when they started...