The Durand is a one-of-a-kind corkscrew. Both with two blades and a spiral, the blades are first inserted and, once in, the part with the spiral is inserted. Together, both parts make it easier to remove the most fragile corks from old bottles.
From a selection of twelve casks of Amontillado from Sanlucar that a few years ago made La Bota 37, the remnant is now bottled. A few years have passed and the wine has evolved differently. Who still has one of those bottles will be able to compare how the wine has evolved very differently without losing that very fine Amontillado character from some of...
Born with unique characteristics in the Gumiel area: San Cobate. Tempranillo selected from the 80 Ha that they have in this area. It begins its aging in Burgundy barrels and ends in tubs of more than 15 years, with staves of French and Austrian oak. The result: soil, aromatic rainfed plants and fineness of their upbringing.
Mieles, mermeladas y confituras
Wild blueberries are picked in our Vosges forests. They are small, harvested and sorted comb gently. In deep fragrance is a jam that reveals aniseed flavors of licorice. You can taste this jam with a Munster cheese matured and a glass of Gewurztraminer.
Aceite y Vinagre
The Oil of La Sombra del Grillo is made with 100% Hojiblanca variety. They tell us that they choose this variety despite the fact that in Córdoba, which is where they do it and, in the South in general, there is a trend towards the spicier taste of Picual. They were looking for a daily oil, the kind that accompany us from the toast for breakfast to the...
Direct, traditional and to refresh. This is how Roberto Oliván describes his Custero, a mixture of varieties that Tentenublo knows well: Garnacha, Tempranillo, Viura, Malvasía, Calagraño, Garnacha Gris, Graciano, Monastrell and Malvasía Riojana, it comes from its own vineyard, between four and seven years old, in Viñaspre, Álava. It is an area with strong...
Georges Descombes is one of the greats of Beaujolais. Located in a town called Vermont, in Morgon, its wines have true soul. Made with Gamay grown biodynamically, and with minimal addition of sulfur, its Morgon Vielles Vignes is one of our references in the AOC. As the French say, it is a digestive wine, one of those that feels you good.
Tradition has it that at the doors of this vineyard, in the shape of a Clos, the ancestors of the Antoine and Cécile Lequin were sheltered to pass the time while they waited for inclement weather that forced them to be alert. The wine is one of the Domaine's most famous and one that benefits from bottle time. Beautiful to look at with orange tones and...
Fresh and lively wine, a cherry-colored Garnacha, coming from the assembly of different plots "Panaderos", "Corzos", "Boquerón", "La Coja" and "Poniente", with the particular minerality provided by the granite soil. Aged for ten months in 500-liter French oak barrels for different uses. In a long drink, wine of enjoyment, as dictated by the phrase printed...
Emilio Moro is one of the great names of the Ribera del Duero, as well as a wine that is produced in sufficient quantity to become one of the references of the D.O. Malleolus comes from Latin and means Majuelo, which is how they call the vineyards in the area. Monovarietal of Tempranillo, it spends 18 days macerating with the skins, undergoes malolactic...
El Médico is a red wine made with the Prieto Picudo variety from the "El Médico" estate, located in the southern part of the province of León (Spain). Deep, acid soils, very poor, with a clay loam texture, with a large amount of gravel and pebbles. It is aged in barrels for 9 months in French (75%) and American (25%) oak from the best coopers.
From the homonymous estate, in which Mencía, Caíño and Garnacha are planted with more than 70 years of age. Fermentation in a partially destemmed wooden cone. Aged for 12 months and bottled after natural decantation in tank. Very limited.
Extra, extra! The scorching beach of Playa de Vega, the Superman of Güeyu Mar, not content with putting in his powerful embers the loins of bonito del Norte (Thunnus alalunga) caught in the waters of the Cantabrian Sea, free of thorn and with their fat (blessed fat) streaky , has now decided to crush them, mix them with Nori seaweed and its...
One of the first Brut Nature made in our country, the "basic" from Can Llopart. As they themselves claim, they are pioneers in the tradition. They grow organically with maximum respect for the environment in the municipality of Subirats, in the mountainous area of ??Alt Penedès. They have a total of 500 hectares, between vineyard and forest, and in this...
Manzanilla Pasada with an approximate average age of thirteen years, from two boots located in the Banderas Room of the old town of La Guita on Misericordia street, refreshed with Solera 1/41 that grows in the same winery. There is no more goblin in all of Sanlucar.