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Valdesouto Blanco is a Ribeiro from Castrelo do Miño made with Treixadura, Godello and Loureiro. They are vineyards between 25 and 40 years old with granite or slaty soils. The pressing is done with an old traditional press from the area. Winemaking is done with indigenous yeast and takes place in steel, where it also receives a brief aging on its lees...
Pruno arises from the vineyard that surrounds the winery, faithful to the paramo where its grapes are produced and the unique characteristics of the wines of the Ribera del Duero, considered one of the best Spanish wines in history for less than $ 20, according to Robert Parker.
From the great red grape of Champagne, such as Pinot Noir is, Carlos Esteva makes this organic sparkling wine with grapes from his La Casa estate, which was planted more than 30 years ago, with a minuscule yield, less than half of what usual in Champagne. Minimum aging of 30 months in rhyme, without acidifying and without dosage.
La Calma is a Chenin Blanc single-varietal from a hand-harvested and harvested vineyard. With an aging of just half a year in French oak barrels and a subsequent refinement of two years in the bottle. It is creamy and succulent, but it does not renounce verticality and freshness.
The oldest vineyards of Macabeo and Xarel-lo, provide the maximum expression of the calcareous soil that has seen it born. Full of strength, balance and fullness where candied fruits merge with notes of the most mature citrus. It is sobriety and elegance.
Like all recent editions of Equipo Navazos distillates, this 105 release comes from a single boot (single cask) and, like some of them, also connected with a Grain Whiskey from Castilla and raised in Jerez that first It was produced for the United States in 75 cl bottles. And that in 2018 it was the subject of the 89th edition.
It is an unrepeatable spirit, since the cask from which it comes has been completely emptied for this release. It has not been cold filtered and, following an unbreakable standard for Equipo Navazos, it has no aromatic, sweetness or color additives or of any other kind.
It is a wine that, within the Florpower saga, continues the style started with releases 67 (More here), 77, 84 and 97. That is, that of an aging under a veil somewhat shorter than that of the first Florpower . And it is that, as they themselves say, it is about finding the point of balance and freshness for a perfect expression of the vineyard through the...
Agustí Torelló son presents his personal cavas. This AT Roca Brut Reserva is made with Macabeo from La Ginestera in Massis del Garraf, Xarel-lo from La Conca del Foix and Parellada from La Marjada in La Llacuna. Organic viticulture, traditional method and aging of 15 months in rhyme. Fresh and vibrant
Miguel Torres married a German woman named Waltraud, who for many years ran the family business in her home country. Years later, it was his son Miguel A. Torres who promoted the creation of a wine with his name, using the noble Riesling variety that has given us so much pleasure when from Germany, adapted to the family's vineyards in our country. A wine...
Made with Moscatel bush trained in vineyards at altitude (550 meters) with shallow soils, with steep slopes facing south and east, stony, limestone and with a fine texture. Developed from paleozoic black shales. Low fertility, little water retention capacity. It is harvested in boxes and vinified with native yeasts in French oak Bordeaux barrels, where it...
El Cava rosado de Agustí Torelló Roca está elaborado al 50% con Macabeu de la finca Ramonet en el Massis del Garraf y Monastrell de la finca Los Fóssiles de la Conca del Foix. Trabajo ecológico y crianza corta para retener la frescura que ha sido siempre la marca familiar.
From the solo project of Raul Bobet comes this Acusp, made with Pinot Noir that is harvested manually with small boxes of 10 kg of grapes that come exclusively from vineyards planted in high density at the head of the mountain range where the winery is located, at a height of 1000m. 100% of the wine has undergone malolactic fermentation in barrels. 95 RP
When we tried the Gallegas de Nata, we traveled back in time to the grandmother's house, to that smell of freshly baked cookies that flooded the house and filled us with peace, and with the desire for sweet. They are natural cookies, they are made in A Coruña with great care and without more or less than wheat flour, cream and cane sugar, the three...
Vino nacido de una sola parcela, la Finca Areixola de 1 Ha. y plantada enteramente con la variedad Mencía, con una edad media de 70 años y suelo franco-arcilloso. Ladera de pendiente moderada orientada al este y a una altitud de 800 m. Maloláctica en barrica, batonnage durante 3 meses y crianza de 14 meses en baricas nuevas de roble francés.
First natural signature cider from Sidra Trabanco, made with Martina apple from their own plantation that, being a forgotten variety, they recover to make it shine in this cider that surprises everyone who tastes it. Forget pouring: it comes in a Rhin bottle, refreshed and served in a wine glass. It is fresh, fruity, has a pleasant slight carbon dioxide...
2018 is a short vintage characterized by a strong acidity that Emilio Rojo decided to preserve avoiding malolactic. Late fermentation start but fast fermentation. Then two long years of upbringing. A wine. Luis Gutiérrez says for RobertParker that the nose reminds him of 2016 and the mouth of 2017, both great vintages of this wine. (RP94-96).