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% 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...

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

80% Aragonez (Tempranillo), 15% Alicante Bouschet, 5% Cabernet Sauvignon from vineyardswith an average age of 25 years, farmed biodynamically. Aged 48 months in new barrels with further maturing in stainless steel casks for 36 months. No clarification or filtering at bottling. Bottle aged 6 months...

100% Sousón (indigenous red varietal). All stainless steel. Fresh, light, beautiful, approachable red with notes of pepper and blackberry juice. Yum! 10,000 bottles produced.

Serea, meaning “Mermaid” in Gallego, is made exclusively for David Bowler Wine. 100% hand-harvested Albariño from ten- to fifteenyear-old organic vines near the coast. Fermented and aged in stainless steel for three months.   The wine is fresh and lively, laden with minerals, salinity with hints of...