Tempranillo Blanco is a mutation of Tempranillo, a thick-skinned white grape.  It was found and replanted in a vineyard which is now around 35 year old vines on a mix of clay and limestone soils. Grapes are destemmed and pressed softly in concrete where the wine ferments.  After fermentation the...

Maria Cruz Garcia and her husband, Carlos Aliaga, have run the viticulture and vinification at this independent 80 hectare farm in the Ribera Baja since 1999. There is a lot of pride here in working “the old way” meaning low sulphites and indigenous yeasts. 100% Tempranillo, from vines averaging 50...

Dominik freely admits that the Negre from Terroir Històric will always be a Garnatxa-dominated blend with Carinyena playing a secondary role. Garnatxa makes for a friendlier young wine, and that is really the goal Dominik has with this cuvée. With a healthy dose of Garnatxa grown high in the...

Olivier’s only wine that blends fruit from a range of sites within Rioja. The Tempranillo (40%) is from Rioja Alavesa, planted on a rocky, clay-limestone soil at an elevation of 500 meters above sea level. The Garnacha (40%) and Graciano (20%) are from two different plots in Cárdenas on red clay at...

Made from 100% Lledoner Negre, the local name for Garnacha in this part of Catalunya, Pla de Gates showcases the new-school style of Garnacha growing increasingly popular in Spain. Sourced entirely from fruit that Anna Espelt grows in granitic soils in her personal vineyard of Mas Marés, these...

Vermell is a blend featuring 70% Garnacha Tintorera – a 19th-century, French crossing of Garnacha and Aramon Noir that was widely planted after phylloxera, 25% Mando and for this particular vintage, 5% Arcos. Hand harvested, destemmed, and fermented by natural yeasts in stainless steel tanks and...

A blend of primarily Godello with Dona Blanca, Albariño, Treixadura, Lado, & Torrontes grown on 60-80 year vines in Granite, slate, and sand soils (450-650m). Grapes are hand harvested left 70% whole cluster and under go natural yeast “co-fermentation” in barrel. After 40 day skin contact with...

The largest production of sparkling wine at Gramona; a blend of 50% Xarel.lo, 30% Macabeu, 15% Chardonnay, and 5% Parellada. Aged 60 months sur lattes and finished with an 8 g/L dosage from an ancient solera maintained at the property.

85% Grenache and 15% Tempranillo grapes from two 30+-year-old vines, bush-pruned, and located in Rioja Alta, where the soils are of calcareous clay. After destemming the grapes they are placed in stainless steel vats and bled (saignée) for about 24 hours and racked. The wine then ferments in 500-...

The primary wine, vines from up to 200 parcels amongst nine villages within Ribera Del Duero, range in age from anywhere between 40–80 years. Grapes are hand-harvested, and destemmed, and are later supplemented with younger vine fruit about 15 years old. It is aged 18 months in French (85%) and...

55% Xarel.lo, 35% Macabeu and 10% Parellada from four vineyards ("Cuc", "Figuera", "Triangle" & "Pupurri"), each located surrounding the winery in the hills of Penedes at different altitudes (200-500m), microclimates and Xilobí soils. Grapes are hand harvested, fermented/aged in tank on the...

Bristat is Catalan for “wine fermented with skins”. This is made with 100% Garnacha Blanca from 20-35-year-old vines, planted on sandy/clay soils. A short maceration (four to six days) is followed by fermentation in steel where it ages for six months.