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The Castro Ventosa estate was founded by the Perez family in 1752 and has been in the family ever since. They own 75 hectares of Mencía vines in Bierzo, making them the biggest owners of this varietal within the D.O Bierzo. For this wine, younger vines are used from 17 parcels across the Valtuille de Abajo village zone. Vines range from 20-40 years and viticulture is conventional, everything is done by hand and vines are not irrigated. Pair it with hard cheese, pasta, red meat, roasted vegetables. -
Young red wine with very fruity notes from the bobal. 100% organic wine with Vegan certification. Monitoring of maturation to determine the optimal time of harvest. Selection of grapes, controlled fermentation at low temperature and long maceration in stainless steel tanks. It came with very fruity notes from the bobal. Try it with pizza; couscous, rocket, roasted squash and spicy yogurt; or roast lamb. -
“El Recio translates as 'tough guy' and it's a clue to the style of this Tempranillo from Spain's Toro region. Made from old vines, cultivated biodynamically, the wine matures in new French oak for 14 months, giving it polish and opulence. Firm, sweet black fruit, almost fruit cake in character, with earthy and coffee notes. The guy in the picture must be a meat-eater – this wine is crying out for a juicy steak -
One of FISAN’s most prized products in a practical format to delight your palate with the most extraordinary nuances of 100% Iberico Bellota Ham Alta Gastronomia at any time and place. Its secret: the selection from the earliest stage of the best pure Iberico breed pigs, patience and curing in our natural cellars in Guijuelo, which leads to the best Pata Negra Ham you will ever remember. Only the most exceptional pieces qualify as Alta Gastronomia. -
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Fourth project of Bodegas Forlong (Cádiz). Vineyard consists of albariza soils in the Pago de “el Forlon” in Balbaina Baja, located in the coastal area of Puerto de Santa Maria, 7 km from the sea. Takes advantage of the proximity of the sea, and the purity of the albariza, as well as the local salt-peters which impart saline, chalky character to the grapes. The Tintilla de Rota grape, a native variety of the area, already existed on the farm along with the rest of the grapes, but they did not give it any value at the beginning, to the point that the first year they even gave it away. Once they discovered its potential "we almost pulled our hair at the thought that we had been giving it away." Has limited production of 2700 Bottles. As it is a native variety, they wanted to reflect it in some way on the label, and what better way than to put a native animal like the chameleon, which needs albariza soils that are easy to move to bury its eggs. Their long and rolled tongue is a reflection of Rocío and Alejandro's adventure of "rolling the blanket over their heads" when making a quality organic wine with Tintilla de Rota. Its vinification is carried out in clay jars, thus being a different wine. Pair it with entrecote steak, slow-cooked lamb, suckling pig, BBQ and grilled meats, porcini mushrooms, Jerusalem artichokes, hard cheeses, olives, jamón de pata negra. -
This slinky, mineral white hails from Valdeorras (“Valley of Gold”) in eastern Galicia, a region once famous for goldmining and now best known for its unique and complex wines made from the indigenous Godello grape. The wine is named for the river Sil that flows through the region (Xil is its ancient name, used by the Celtic people who once inhabited the area). Many of the river’s tributaries are flanked on either side by vineyards, planted in terraces on steep slate hillsides. The label displays a dozen bridges, symbolizing the idea of crossing from one vineyard plot to another. Gaba do Xil Godello is produced partially from grapes that are partially estate-grown and partially sourced from long-term suppliers. They come from 4 plots (O Val Grande, O Rasedo, A Torgueira, and O Valverde) located near the Bibei tributary, close to the town of Santa Cruz. Dotted with chestnut trees mixed with rockrose, the old granitic terraces barely have enough space to squeeze in the odd row of vines, following the folds of the mountains that plunge into the river. The vines grow in shallow, stony granite soils on terraces facing south, west and northwest. These coarse soils are low fertility and have low water retention capacity, forcing the vines to struggle and limiting yields. This Godello, is unoaked, gentle, restrained and precise which is dry and soft with a touch of godello's distinctive minerally citrus fruit, absoloutly perfect with light sea food dishes. Excellent value -
Rioja Gabaxo Olivier Riviere Biodynamic Wine, Wild yeast, French oak Maturation, full bodied but beautifully fresh and balanced. No new oak in Gabacho, but loads of classy Rioja character and sheer drinkability! Gabacho does see some wood, a small amount of old french barrels are used for ageing up to a year. This adds no flavour but helps to soften the wine slightly. This really is lovely stuff, rich but very fresh and balanced red wine with a touch of the dark and brooding about it and a touch of the animal too. It benefits from decanting and also from good bottle ageing. Try it, it will change your mind about Rioja
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Gotes was the last to be incorporated into the Portal del Priorat's wine family, the Alfredo Arribas project in this denomination, and was envisioned to highlight the freshness of Priorat wines; gotes (drops) of freshness, like dewdrops. Don't expect to find in Gotes the more usual Priorat typicity, with profound maturity and intense minerality. Gotes reflects another type of Priorat wine, refined, in the French style (we mean 'French' as in Burgundy), with a fresh and floral profile. The typicity of Gotes is rooted in the countryside, in its notes of aromatic plants, and in that delightful warmth, because although fresh it is Mediterranean. Another special feature of Gotes is the polish and attention to detail it emits; it's an elegant wine; it has clearly been crafted by experts. If Gotes is refined on the nose, it's positively explosive on the palate! It grows and grows, with lots of volume and a very seductive sweetness and velvety texture. Gotes is fruit, but a very varied fruit cocktail: red fruits, black fruits, both fresh and jammy, the odd juicy stone fruit like mango (the Garnacha always leaves its mark) and fresh grapes that provide a citrusy touch. Ideal with dishes of a upper middle power taste. Will be excellent with a salad of figs and duck ham with Parmesan shavings. It will also be great taking with red meats, duck breast grilled or thigh kid with cider and soft alioli. -
Biodynamic Rosé made from pink skinned Xarel.lo – a variety indigenous to the Penedès region that has been brought back from the brink of extinction. Mediterranean fruits and herbs. Delicate and complex. Recommended spicy dishes such as those found in Japanese, Nikkei, Caribbean and South American cuisine. Rice dishes and seafood. Excellent for aperitifs. -
From the relatively unknown region of Ribera del J’car. Bobal is its indigenous grape. Deep cherry color, tons of dark red fruits, hints of strawberry and raspberry, balanced with smooth toasted notes and spicy, liquorice hues. Tasty with well-rounded tannins with a touch of smoky, toasted vanilla
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In 1987, Gonzalo Antón, in conjunction with a group of friends and business associates from Vitoria, decided to set up an innovative project in the heart of the Rioja Alavesa. Thus Bodegas Izadi came into being, situated in the triangle formed by the towns of Villabuena, Samaniego and Ábalos, the triangular motif on its labels, and with the clear objective of giving maximum expression to the fruit of that particular location, that natural environment so well-loved (Izadi means 'nature' in Basque), integrating innovation and tradition. This particular vineyard is situated 800m above sea level where the vines are planted in a mix of calcareous and clay soils. Izadi is also one of the few wineries truly involved with gastronomy, aware that even though there's a wine for every moment, on 90% of occasions it's served and enjoyed accompanied by food; and so that's why Izadi offers a wide variety of wines, all of which are very versatile. It's slogan leaves us in no doubt: "Wine and gastronomy are our passion". Since 2001, Lalo Antón has been heading up and managing the winery, and responsible for having driven forward business beyond local boundaries, as well as having started a programme of expansion with the successful Artevino group. Great with chicken, salads and oily fishes -
Javier Revert Viticultor is the personal project of Javi Revert, oenologist and part of the technical team of Celler del Roure since 2009. It all started in 2014, when Javier started to recover a vineyard planted by his great-grandfather in the highest area of Font de la Figuera, an area influenced by the Mediterranean character and the harsh winter of La Mancha. It was in the 2016 vintage when their first wines were launched. Javier Revert is one of the young winemakers who tries to interpret the landscape, looking for the best orientations, recovering abandoned vineyards and planting new ones with historical varieties from the area. Javier Revert Sensal is a red wine made with Red Grenache and Monastrell from a 0.8-hectare vineyard with the same name planted in 1965 at 700 metres of altitude on clayey, fresh and slightly clayey soils. Rice dishes, White meats, Charcuterie, Red meat -
In the middle of the Spanish plateau "Meseta de Ocana" not far from Toledo, three friends founded their own winery in 1999: Margarita Madrigal, Alexandra Schmedes and Gonzalo Rodriguez. The revival of regional traditions became the basis of their way of working, which is characterized by the ecological cultivation of 35 hectares of native grape varieties and the extremely continental climate. Together with Alexandra, the first Spanish red wine, Cuvée Rouge No.2, was developed. This velvety, grippy taste makes it a must-drink on a barbecue evening, with risotto and pasta. The perfect non-alcoholic red wine for all those who love it wild and unbridled. Bring your Spain vacation home! -
Daniel Landi and Fernando García have been friends since college. Successful winemakers in their own right – Dani at his family’s estate, Bodegas Jimenez-Landi and Fer at Bodega Marañones - in 2008 they started a winemaking project together: Comando G. Along with the pioneers of Priorat, Dani and Fer are redefining Garnacha, previously viewed as a workhorse variety, into something that can rival the elegance and finesse of Burgundian Pinot Noir or Syrah in the northern Rhône. The duo work with several small, isolated plots perched high up in the mountainous Sierra de Gredos to create truly unique, terroir-expressive wines. The vineyards that Daniel and Fernando have assembled are all farmed biodynamically, with vines ranging in age from 50 to 80 years old. According to Wine Advocate writer Luis Gutierrez, "they improve their vineyards from the moment they buy or rent them [...] The quality of their wines is what they strive to improve the most, and the results are there.” In the winery their winemaking is considered and precise, gently coaxing out the delicate balance of fruit character and terroir from each site. It is this commitment to a sense of place, nuance, and finesse that make their wines among the most compelling in Spain. -
La Comarcal del Moro is part of a collaboration of two friends, Javi Revert and Victor Marqués, who first worked together at Celler del Roure. This wine comes from terroir specific vineyards to express the very best of the varieties they work with. Delmoro is predominantly Garnacha with some Bobal and Syrah in the blend, fermented separately, and aged in stainless steel and oak. All coming from a four hectare single vineyard. Rustic, but seductive, young but with some great lenght and complexity, this wine is not to be underestimated. Goes beautifully with poultry, pork and salmon. -
Squid have a delicate flavour and firm texture, which is achieved through rigorous selection control. Subsequently, it is washed, cooked and meticulously packed by their "canners".The se cephalopods are presented stuffed with their own legs and bathed in the best olive oil, resulting in an exquisite product. -
There's a lovely off the beaten track mountain wilderness (salvaje means wild) to this old-vine Garnacha (aka Grenache), one of six under the the creative Vintae's Proyecto Garnachas banner that showcase the grape variety from old vineyards in different areas of the Ebro Valley in northeast Spain. Like Gamay and Zinfandel, the old vines of Grenache are a timeless wonder. They are the Clint Eastwood of vitis vinifera: gnarled by age with a tough-as-nails exterior and no sign of retirement on the horizon. What they lack in quantity, they make up for in quality: grape clusters from old-vine Grenache (think 60-100 years old) can create wines of supple fruit, spicy character and rocket-fueled energy. This one is no exception, the Salvaje vineyards lie on rocky soils at 820m above sea level, on the north face of the Moncayo massif mountain chain, where Navarra and Aragón meet and the Atlantic influence brings mouthwatering freshness and clarity to the generous raspberry, wild herb and pepper flavours this wine induces. It doesn't need food, but it's very accommodating: spot on with roast peppers, aubergine, tomatoes and onions and with spicy sausages such as chorizo. It would be equally good with roast root vegetables, slow-roast lamb or pork, baked spiced duck legs or a ham joint and would make a good barbecue all-rounder. -
This wine, belonging to the Haute Couture Print Collection, has been woven with white Grenache grapes. It combines modernity and fruity character with the elegance of the Mediterranean style of this variety. Ideal appetizers, seafood, fish, white meat and pasta starters.
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