100% Tintilla (Trousseau) from some of the highest-elevation vines planted on the island, above 1,200m altitude. The grapes are de-stemmed, fermented in tank, and aged for four months in old American oak.

Victoria's Negramoll in 2018 is an "island" wine. The grapes came from different plots from various altitudes, all from pie-franco, and 'rain-fed'. All plots ferment separately, with some stems, and are then blended. The wine aged under lees for 12 months in old sherry casks.

100% Palomino grown on the estate-owned limestone-based vineyard. Solera-aged for an average of 3 years.

A blend of Romé Tinto, Garnacha, and Jaén, grown on slate, on very poor soils. Fermented with native yeasts in stainless steel aged in concrete eggs and clay for 14 months.  

La Nave is Casa Aurora's entry point.  A regional wine from Albares, in Bierzo Alto, mostly from north-face vineyards planted on rocky and clay soils, averaging about 75-years of age, it is made mostly from Mencia, with a bit of Tintorera and Palomino.  The grapes are destemmed and the wines are...

The mountains of Sierra de Toloño, with their clay and limestone rocky-soils, are perfect conditions to grow Tempranillo. This is Sandra Bravo's "workhorse", the wine that points the way to some of the most elegant expressions of Rioja Alavessa we've encountered. Harvested by hand, mid-October, the...

This wine takes its name from the vineyard from which the grapes are sourced. (The name of the vineyard comes from long ago, when to access the vineyard was through a big stone portal; the local people started to call it Viña El Portalón—literally, Big Door Vineyard—and the name stuck.) From sandy...

A blend of 80% Xarel-lo and 20% Malvasía de Sitges. The Xarel-lo comes from 50-year-old vines planted on chalky and clay soils, while the Malvasía was planted by Ramon and Jordi in 1996 on very deep alluvial loam and slate soils. Fermented and aged for six months in 100-year-old concrete tanks with...

A fun, delicious, and light wine made from plots from the same zone as A Merced.  The wine is made mostly of Mencia, with about thirty per cent of white grapes in the blend. Like all other of their Bierzo wines, it is foot-trodden, and here the blend of grapes is co-fermented, with the must added...

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...

Manchuela has been a free standing DO since 2004, previously being an IGT in the Castilla-La-Mancha region.  Here we have a micro-climate situated between 2 rivers, which is very sunny and dry, so striking the right balance between alcohol and polyphenols is a balancing act. Everything cultivated...