After a fateful tasting at Can Roca followed by the tasting menu, Dominik Huber became convinced that not enough attention was being paid to white wines in the Priorat. Out of the dozen courses he had, only about three were suited to red wines so when he got back to Torroja he set about creating...

Les Tosses is a steep, 90-year-old vineyard of head-pruned Carinyena on llicorella soil that Dominik Huber discovered while riding his motorbike on the twisting and mountainous dirt roads around Torroja. While many growers in the Priorat preferred Garnatxa or were planting Cabernet Sauvignon and...

The Terra de Cuques Negre (formerly Vi de Vila Torroja) is Dominik Huber’s “village” wine and among his reds, the only one where he blends Garnatxa Negra with Carinyena. It comes from several vineyards ranging in age from 25–40 years old located around the village of Torroja, which are on primarily...

A blend of Pedro Ximénez (90%) and Muscat d’Alexandria (10%). The Pedro Ximenez comes from vineyards in El Molar planted on schist soils and from El Molar, where the soils are clay-limestone. Harvested by hand, the PX is layered whole cluster in a wine press and gently pressed by foot over a period...

A blend of 85% Viura and 15% Garnacha Blanca from nine plots in Rioja Alavesa. Since the ‘19 vintage, Olivier’s has moved this project to the village of Cárdenas, where he has been expanding his vineyard holdings. Olivier considers this wine his Côtes de Nuits Blanc in his own internal hierarchy....

Rayos Uva is Olivier’s version of a Bourgogne Rouge sourced from fruit grown in the sandy, gravelly and alluvial soils of Rioja Baja. The blend is dependent on the vintage but usually includes Tempranillo, Garnacha, and Graciano  – percentages change each year to create a brightly fruity version of...

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...

Known as Merenzao in Valdeorras and across the border in Portugal as Bastardo, this variety originates from the foothills of the Alps, where it is known as Trousseau. A difficult grape to reach full ripeness in the Jura,  plantings of Trousseau there are fairly modest. In the relatively warmer...

A blend of 62% Xarel·lo, 32% Macabeo, & 15% Parellada from a total of 11 hectares of vineyards. It is aged for a minimum of 30 months sur lattes and finished with a dosage of between 4-6 g/L before release.  The mention ‘Aliances’ pays a small tribute to the partners who are members of the...

70% Xarel.lo and 30% Macabeo found in their estate vineyards between La Plana and Font Jui. For generations, the Gramona family has farmed these wines rooted in chalky and pebbly limestone soils. Certified organic and biodynamic, these vines are harvested by hand, carefully sorted, and pressed...

100% Garnacha from two vineyards that sit on the top of La Figuera mountain. Soils here are mostly red clay with some gypsum and the vines are about 60 years old. Grapes are fermented whole cluster in cement and see a short maceration (six to eight days). Aged in cement for six months.

A blend of Listán Negro, Negramoll and Castellana Negra (Tinta Cao) from the Finca el Adelantado vineyard, soils here are volcanic with a mix of clay/loam at 480m elevation. All grape varieties are vinified separately, foot trodden and fermented whole cluster in concrete. Aged in a combination of...

100% Albillo Criollo from the Los Topes vineyard at 620m elevation. Fermented on the skins (25 days) in amphora and aged in French oak and amphora, on the lees for six months. 560 bottles produced. 

100% Negramoll, foot trodden grapes and spontaneous fermentation in old French oak barrels. Aged for six months in used 225L, used French Oak. Malolactic completed.