• Out of stock
    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.  
  • Marqués de Riscal is one of the oldest Rioja wineries. Founded in Elciego (Álava) in 1858 by Guillermo Hurtado de Amézaga. Since the beginning they have always had a clear vocation for creating the quintessential Spanish wines from Rioja. Marqués de Riscal Reserva is a red wine made with Tempranillo, Graciano and Mazuelo from vineyards that are over 40 years old, located on clayey-calcareous soils. After the harvest, the grapes ferment at a controlled temperature with a maceration of 12 days. Once the harvest has finished, the wine goes through a minimum ageing of 2 years in American oak barrels. It is left to stand in the bottle for a minimum of one year before it is launched on to the market. A wine that falls within the canons of Riojan classicism, fresh, fine, elegant and with great ageing potential.
  • Bodegas Martínez Lacuesta was founded in 1895 in Haro by Félix Martínez Lacuesta. A winemaker, lawyer, politician and publicist, he was the first president of the National Association of Winegrowers and Wine Industries, as well as of the Rioja Wine Union. He was also one of the creators of the Regulating Board of D.O. Rioja, where he represented his fellow winemakers. The philosophy of this century-old winery is to produce the best wines from the best grapes. To do so, they have plots distributed throughout Rioja Alta, searching for the best vineyards and buying, up until this day, new plots to plant new vines. Martínez Lacuesta Reserva is a wine made from Tempranillo, Graciano and Mazuelo, from vineyards located at 450-600 metres of altitude. Their vines, of an average of 25 years old, are planted on clayey-calcareous soils. Suitable to accompany white or red meats, fishes with sauce, grilled meat or vegetables
  • Graciano is one of Spain’s best kept wine secrets - a red grape with thick skins that is a tricky one to grow, which means there’s precious little of it about, even in the vineyards of the Rioja, where it is one of the traditional ingredients in the wine of the same name. This Biio-Organic wine has ruby red color with violet rims. On the nose aromas of wild flowers and ripe fruit, strawberry and blackberries. On the palate it is fresh and fruity, with a good level of acidity and moderate tannins.
  • Olivier Riviere, founder and winemaker at Rayos Uva Rioja, is originally from Cognac. He studied in St-Emilion and then made wine in southern France and Burgundy before moving to Ribera del Duero in 2004, when he started leasing land and purchasing fruit for his new Spanish blends. Finally, in 2013, Olivier bought his first 3.5 acres in Rioja Alavesa; Rayos Uva is now in its sixth vintage. Olivier's holdings are substantially larger now, but he still sources fruit from his favorite bodegas. Grown by Bodegas Lacus where Olivier is also the winemaker, this 2021 is a blend of hand-harvested Tempranillo and Graciano that is semi-carbonically fermented in tanks with wild yeasts. Aged 10-12 months in tank and concrete foudre. An exciting Rioja with a French artisanal sensibility. Slightly filtered. It is recommended to open the bottle half an hour before consuming it to express the true potential.
  • Bodegas Hermanos de Peciña is firmly planted in the old school camp. Although the estate was started only in 1992, its founder, Pedro Peciña had worked for over 20 years prior to that as the head agronomist for La Rioja Alta, learning all facets of production and especially the planting and managing of all the estate’s vineyards. The Peciña winery and vineyards are located in San Vicente, which while technically in the Rioja Alta sub-zone, is not in the vicinity of Haro where most of the other traditional Rioja houses have their cellars. Rather it is located on the northeast side of the Ebro river near the border of the Basque Alavesa zone. These vineyards  - many 40 to 60 years old - are actually some of the finest in the appellation as they fall at the foothills of the Sierra Cantabria Mountains at an average of 500 meters, and offer hillside expositions as well as complex and diverse soils. Many of Peciña’s most prized vineyards are actually on north facing slopes which Pedro feels helps give the wines good freshness and delineation. Serve with aperitif, Charcuterie, Cured cheeses, Smoked foods    
  • Viña Cubillo wines come from the vineyard called Viña Cubillas, some 4 km away from the bodega, which as with all of the other vineyards, was bought by our founder. Historically these wines were called "Special Harvest". For 143 years, four generations of the López de Heredia family have devoted themselves to producing exceptional and unique wines. Masterpieces which have achieved that which the founder of the company, Rafael López de Heredia y Landeta, defined in the late nineteenth century as the "Supreme Rioja". Vineyard care, a scrupulous selection of grapes, ageing in oak barrels in the heart of deep underground galleries, and the later ageing in bottles, all contribute to making these illustrious wines with their exceptional bouquet. Decant it for an hour if possible, It goes perfectly with all meat dishes, tapas and assorted antipasti, sausages, small game and wild mushrooms.

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