30% Macabeu, 30% Xarel.lo and 40% Parellada; second fermentation and aging is under cork. Aged 20 months on the lees in bottle. All riddling and disgorging is also done by hand. Residual sugar less than 9 g/l Pale yellow color with greenish reflections. Delicate and finesse, distinguished notes of...

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.

100% Tempranillo aged 14-16 months in 100% French oak, and another 20 months in bottle before release. The 2016 vintage in Ribera del Duero is described by the Consejo Regulador as "fresher and more Atlantic in style, on the whole not unlike those of the late 80s and 90s." On paper, the Alión 2016...

An extraordinarily fine, complex and sophisticated drink. Beautiful shining amber colour, fascinatingly complex raisined, nutty, tangy nose and a flavour, flatteringly sweet at first, easing into semi dry at the finish whilst displaying layer upon layer of deliciously plump sensations on the way.

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...

100% Listán Blanco from multiple parcels, all from the northern part of the DO. It ferments in barrels where it stays for eleven months before being bottled.

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 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...

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-...

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...

100% Diego, a variety endemic to Lanzarote and La Palma that is high-acid and mineral-driven. Fermented in stainless steel and aged three months in tank sur lie. 

100% Treixadura, hand-harvested; cold maceration is followed by fermentation at low temperatures in stainless steel. Aged in stainless until bottling the following summer. Fresh, vivid, and bright on the palate, with notes of exotic fruits and a beautiful minerality. Lovely purity of fruit; a touch...

90% Tinto Fino, 10% Cabernet Ssauvignon. Aged 24 months in barrel, then 10 years in bottle before release. Intense and complex on the nose, with red fruit aromas, nuts, a slight toasted background, very clean and intense. In the mouth it’s alive and well-balanced. It’s now in a great moment for...

Sourced from several parcels wityh vines that are at least 50 years old, the blend is 90% Mencia and 10% “other” including Palomino, Doña Blanca and  Alicante Bouschet. Fermented 50% whole cluster. Spontaneous fermentation using native yeasts and aged for ten months in clay amphorae. 2,000 bottles...

The base wine is 100% Listan Negro from a single vintage. The grapes are very gently pressed in a pneumatic press, resulting in a very pale salmon-hued wine. Aged 15 months sur lie and made using Méthode Champenoise. The prise de mousse is made from fresh Malvasia must rather than sugar. Zero...

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.   

100% Monastrell a.k.a. Mourvédre. A dry wine made from fruit harvested at the end of October and beginning of November, allowing the grapes to raisin on the vine and produce an Amarone-like wine that is then aged solera style for many decades before it is released. The result is a profoundly rich...

Garnacha from a single parcel planted 800 meters high on shallow and granitic soil rich in quartz. The vineyard has northwest exposure. The wine is macerated very softly for sixty days, with whole-clusters, and ages for a year in used French oak. Light and slightly savory, the wine has aromas of...

The second release of this wine from Sandra which shows a real increase of quality from the last vintage (not to say the previous vintage wasn't also spectacular). Vines are planted 700 meters altitude, which is relaitvely high for the region on an organicly farmed vineyard. In the Rivas de Tereso...

The Guitians were the first in Spain to age their Godello on the lees, with weekly bâtonnage for 4-6 months.