Grape Variety
Sauvignon Blanc sourced from vineyards located in the Volcanic Massif of Campo de Calatrava at an altitude of 850 meters.

Winemaking Process
This wine is crafted using a traditional method where the must is left to macerate with the grape skins throughout the fermentation process.

In this case, fermentation is carried out with the grape skins, maintaining contact for 50 days. After racking, the wine is aged on its fine lees for at least 40 days in French oak barrels, imparting additional complexity and elegance to its character.

Tasting Notes

• Appearance: Intense straw yellow with golden hues reminiscent of aged gold.
• Aroma: Powerful and complex on the nose. Initial aromas of ripe white and stone fruits, with hints of marmalade and peaches in syrup. Notes of pastry, light balsamic nuances, and intriguing mineral undertones add to its complexity.
• Palate: Voluminous, creamy, and fresh on the palate. Well-balanced acidity with subtle saline sensations. The tannins are gently marked, providing a full-bodied and mouth-filling sensation.

Food Pairing Ideas
This wine pairs exceptionally well with aged, robust cheeses, nuts, herb- and spice-infused dishes, as well as seafood and fish like salmon.

Storage Recommendations
To preserve its original characteristics and allow for positive evolution, the wine should be stored at a temperature between 7°C and 12°C, away from light and humidity.

Avoid exposing the wine to high temperatures, direct sunlight, or intense light (e.g., display shelves or windows, unless properly climatized and conditioned).

Aging Potential
Thanks to its fruit-forward and textured profile, this wine is ideal to enjoy fresh. Serve between 7°C and 12°C.

Additional Information

• Origin: Campo de Calatrava, Almagro, Spain
• Soil: Clay and stony soils of volcanic origin
• Alcohol: 13% vol
• Weight: 1.3 kg

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Mediterranean Mountain Wine
Finca Calvestra

Mestizaje Blanco
Found in between groves of pine, oak, and olive and caressed by a lush blanket of rosemary, fennel, and thyme, Mestizaje Blanco is a vineyard steeped in the Mediterranean.

Vineyard and viticulture
The Calvestra estate is located at an altitude of 900m above the Mediterranean.
Composed of Dolomite limestone that has a chalky/sandy texture.
Vines are composed of Merseguera shoots grafted onto old Bobal rootstock.
Traditional viticulture employed, using a strictly non-irrigated gobelet system.
A process that is respectful of the environment at all times.

Organic wine. Suitable for vegans.

Harvest

• Manual harvest using 15kg boxes.
• Average yield: 0.9kg/m² of leaf surface.
• Average yield per hectare: 6,000kg.

Grape variety

• 65–70% Merseguera
• 20–25% Viognier
• 10–15% Malvasía

Vinification
Each plot and/or variety is fermented separately.
De-stemming carried out on a cluster sorting table followed by gentle crushing.
Cold maceration at around 6°C for 4–8 hours depending on plot or variety.
Deposited into temperature-controlled 25–50HL stainless steel tanks and fermented at 10–16°C using native yeast.

Aging
In stainless steel tanks, with fine sediment included.

Bottling
Between March and April.

Analysis*

• Alc. / Vol: 13–13.5%
• pH: 3.31–3.35
• Total SO₂: 0.075–0.095 g/L
• Total acidity: 5.4–5.9 g/L
• Residual sugars: 1.5 g/L

(*Properties might differ slightly according to the values of each particular harvest.)

Optimal consumption
Now and over the next 4 years.

Tastes great with...
Hors d’oeuvre, white meats (smoked or marinated), salads, seafood, oysters, fish, and pasta.
Fantastic with stews and seafood rice dishes.

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The grapes used to produce this wine come from the Calvestra Vineyard, a Mediterranean mountain vineyard located in the Utiel-Requena region at an altitude of 900 meters. The vineyard is situated on limestone soils with a sandy-loam texture. Traditional viticulture practices are employed, utilizing both gobelet and trellis systems in non-irrigated conditions.

Winemaking Process:
After manual harvesting, grape clusters are individually selected on a sorting table. Merseguera grapes undergo destemming and gentle crushing, while Xarel.lo grapes are destemmed without crushing. Skin maceration takes place for 15 days in stainless steel tanks, followed by final fermentation in 500-liter barrels using natural yeast. The wine is then aged on fine lees for 12 months.

Aging:
Aged for 12 months on fine lees.

Tasting Notes:

• Appearance: Pale golden color, bright and clear.
• Aroma & Palate: Subtle hints of fermentation-derived autolytic notes intertwined with citrus fruit and floral aromas. On the palate, this wine is remarkable for its craftsmanship and sense of place, showcasing freshness, balance, and excellent persistence.

Food Pairing:
This wine pairs beautifully with hors d’oeuvres, stews, white meats, seafood dishes, grilled fish, paella, and pasta.

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Estate Wine
D.O.P. El Terrerazo

Mestizaje
Modern and cosmopolitan yet imbued with all the tradition that is typical of Mustiguillo, Mestizaje is a fusion of classic winemaking and modern cultivation techniques.

Vineyard and viticulture
El Terrerazo is situated 800m above the Mediterranean.
Composed of Dolomite limestone that has a chalky/sandy texture.
Traditional viticulture employed, using a strictly non-irrigated gobelet system.
Ground is maintained with an alternating vegetable cover.
A process that is respectful of the environment at all times.

Organic wine. Suitable for vegans.

Harvest

• Manual harvest using 15kg boxes.
• Average yield: 0.9kg per m² of leaf surface.
• Average yield per hectare: 4,500kg.

Grape variety

• 70–75% Bobal
• 15–20% Garnacha
• 10–15% Syrah

Vinification
Each plot and/or variety is fermented separately.
De-stemming and gentle crushing carried out on a cluster and grain sorting table.
Fermented in temperature-controlled 80HL–100HL French oak and stainless steel tanks.
Fermented for 11–13 days with light pumping and gentle pigeage at an average temperature of 26°C.
Post-fermentation maceration carried out for an additional 5–8 days.
Manual emptying by gravity using only grape must.

Aging
10 months in a mix of French oak casks and 50–80HL tanks.

Bottling
Between September and November, without any stabilization treatment.

Analysis*

• Alc. / Vol: 13.5–14%
• pH: 3.52–3.56
• Total SO₂: 0.088 g/L
• Total acidity: 5.7–6.1 g/L
• Residual sugars: 1.5 g/L

(*Properties might differ slightly according to the values of each particular harvest.)
(**Each year has a different percentage.)

Optimal consumption
Now and over the next 5 years.

Tastes great with...
Rice dishes, Asian cuisine, cured meats, pasta, or medium cheeses.
Also ideal with mushrooms, salads, or as an aperitif.

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Estate Wine
D.O.P. El Terrerazo

Finca Terrerazo
Being the first Vino de Pago of the Comunidad Valenciana, we consider Finca Terrerazo to be a perfect distillation of the climate, peoples, and culture that color our land.
This is who we are.

Vineyard and viticulture
El Terrerazo is situated 800m above the Mediterranean.
Composed of Dolomite limestone that has a chalky/sandy texture with vines dating back to 1945 and 1970.
Traditional viticulture employed, using a strictly non-irrigated gobelet system.
Ground is maintained with an alternating vegetable cover.
A process that is respectful of the environment at all times.

Organic wine. Suitable for vegans.

Harvest
Manual harvest using 15kg boxes.
Average yield of 0.4–0.9kg per m² of leaf surface.
Average yield per hectare of 3,500kg.
Harvest typically takes place between mid-September and the beginning of October, depending on the climatic conditions of the vintage.

Grape variety
100% Bobal.

VinificationEach plot is processed separately.De-stemming carried out on a double sorting table followed by gentle crushing.Fermented in 35HL and 50HL tanks of French Oak for 8–10 days with gentle manual pigeage-ing.Post-fermentation maceration carried out for 10–12 days.All work done manually.Manual emptying done using only grape must.

Aging
Malolactic fermentation in barrels for 5–8 weeks with bâtonnage, followed by a mixed aging for 14 months in 225L and 500L French oak casks and 35HL and 50HL barrels.

Bottling
Between April and May, without stabilization or filtration treatments.

Analysis*

• Alc. / Vol: 14–14.5%
• pH: 3.45–3.60
• Total SO₂: 0.075–0.095 g/L
• Total acidity: 6–6.5 g/L
• Residual sugars: 1.5 g/L

(*Properties might differ slightly according to the values of each particular harvest.)

Optimal consumption
Now and over the next 10–15 years.

Tastes great with...
Meat stews, grilled red meat or in gravy, roasted lamb, mushrooms, game meats, and cured cheeses.

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‍Quincha Corral
The fullest expression of the vast potential contained within our Bobal vineyards, Quincha Corral is an artisanal, pioneering, and thoroughly personal offering, courtesy of Toni Sarrión.

Key Features:

• 100% Bobal
• Calcareous Soil
• 800m Altitude
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Vineyard and viticulture
El Terrerazo is situated 800m above the Mediterranean.
Composed of Dolomite limestone that has a chalky/sandy texture with vines dating back to 1919 and 1940.
Traditional viticulture employed, using a strictly non-irrigated gobelet system.
Ground is maintained with an alternating vegetable cover.
A process that is respectful of the environment at all times.

Organic wine. Suitable for vegans.

Harvest
Manual harvest using 15kg boxes.
Average yield of 0.4kg per m² of leaf surface.
Yield per hectare between 1,500 and 3,000 kg.

Grape variety
100% Bobal.

Vinification
De-stemming and gentle crushing.
Fermented in 225L and 500L French oak casks or 35HL tanks for 12–15 days with gentle manual pigeage-ing.
Post-fermentation maceration carried out for 10–12 days.
All work done manually.
Manual emptying done using only grape must.

Aging
Malolactic fermentation in barrels for 5–8 weeks (depending on the year) with bâtonnage,
followed by a mixed aging for 18 months in 225L and 500L French oak casks and 35HL wooden barrels.

Bottling
Between May and July, depending on the vintage.
No stabilization or filtration treatments.

Analysis*

• Alc. / Vol: 14–14.5%
• pH: 3.48–3.55
• Total SO₂: 0.075–0.095 g/L
• Total acidity: 6–6.5 g/L
• Residual sugars: 1.5 g/L

(*Properties might differ slightly according to the values of each particular harvest.)

Optimal consumption
Now and over the next 5–15 years.

Tastes great with...
Gamey meats, meat stews, red meats – roasted or in gravy, grilled steak, spicy dishes, and cured cheeses.

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Winery Location
The winery is situated at the foot of a mountain, home to an ancient Iberian settlement dating back to the 4th century BCE.

The design on the wine label is derived from Iberian documents, featuring a stone-carved symbol. Although its precise meaning remains unclear, it can be interpreted as a combination of "number one (1)" and "grape (0)," symbolizing a single-varietal wine.

Winemaking Process
The wine is fermented with native yeasts in stainless steel tanks and aged on the lees for several months. No sulfur dioxide (SO₂) is added during production.

Tasting Notes

• Appearance: Purplish ruby red colour.
• Aroma & Palate: Intense and fruit-forward, dominated by red fruit aromas with hints of blackberry and violet. The bouquet is elegant and multi-layered. On the palate, the wine is delicate, neither heavy nor dull, offering a fresh and smooth texture. The crisp acidity is well-balanced, with a long and lingering finish.

Food Pairing
Perfectly pairs with richly flavored Spanish tapas, hearty stews, grilled meats, roasted vegetables, and pizza.

Awards

• Vintage 2023:
  • JamesSuckling.com 2024: 92 points
  • Wine System Organic Wine Award International (Internationaler Bioweinpreis): Gold Medal

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Winery Location
The winery is situated at the foot of a mountain, home to an ancient Iberian settlement dating back to the 4th century BCE.

The design on the wine label is inspired by Iberian documents and features a stone-carved symbol. Although its precise meaning remains uncertain, it can be interpreted as a combination of “number one (1)” and “grape (0)”, symbolizing a single-varietal wine.

Winemaking Process
Fermented with native yeasts in stainless steel tanks and aged on the lees for 1 month, followed by maturation in large oak vats (foudre) for at least 4 months.

Barrel Aging
Matured in large oak vats (foudre) for a minimum of 4 months.

Tasting Notes

• Appearance: Ruby red.
• Aroma & Palate: Aromas of black cherry, red cherry, herbs, roasted spices, and floral notes. Medium-bodied with fresh acidity, highlighting flavors of black cherry, strawberry, licorice, and red grapefruit.

Food Pairing
Pairs wonderfully with grilled eggplant, chicken, pork dishes, and braised pork ribs.

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Winery : Chateau Burgozone

Serve temperature : 7℃-10℃

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Winemaking/Features :

Manually harvested and inspected on a sorting table. Fermentation in stainless steel tanks, with temperature control. Sur lies aging for 1 month.

Tasting Notes :

Aroma : Delicate and elegance, with good intensity of citrus, green fruits, stone fruits, litchi, white flowers and mineral notes.

Taste : Subtle, well-balanced, with notes of lime, litchi, grape, apple and fresh mineral notes.

Food Pairing :

Enjoy with appetizers, salads, asparagus, vegetarian dishes, fish, seafood and exotic dishes.

Winery : Chateau Burgozone

Serve temperature : 14℃-16℃

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Winemaking/Features :

Manually harvested and inspected on a sorting table. Cold pre-fermentation maceration and controlled fermentation. Aged for 6 months in Bulgarian oak barrels.

Tasting Notes :

Aroma : Red and black fruits, redcurrants, cherries, cedar, spices, herbs(such as blackcurrant leaves, dried forest leaves), chocolate, tobacco and leather.

Taste : Cranberries, tart cherries, redcurrants, pomegranates, blackcurrant leaves, spices, and dark chocolate.

Food Pairing :

Pair with appetizers, baked vegetable dishes, barbeque, fish, meat, poultry, spicy food, Italian, Mexican and traditional Bulgarian dishes and cheese.

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Winery : Bodegas de la Marquesa Valserrano

Serve temperature : 16℃-18℃

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Winemaking/Features :

The grapes are hand harvested and selected from the winery's own vineyards. The grapes are fermented in stainless steel vats. Malolactic fermentation in French Allier oak barrels. The wine is aged for 18 months in casks used for the second time.

Tasting Notes :

Aroma : With the glass held still, notes of blackcurrant, blueberry, redcurrants, red berries, and a hint of spices(such as pepper, cinnamon, and clove). When swirled in the glass, it reveals the toasted and nuts nuances appear denoting its barrel aging.

Taste : Still a very youthful, lively wine. Tasty tannins which are very well integrated with the total acidity. The palate is potent, juicy, strong, fresh, and flavorful, with notes of red fruit and minerality. The finish is long and refreshing, with significant aging potential.

Food Pairing :

Cured Spanish meats, Iberian cured ham, red meats, stews, game, strong flavoured dishes and mature cheeses.

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Winery : Encomienda de CerveraEncomienda de Cervera

Serve temperature : 16℃-18℃

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Winemaking/Features :

The grapes are grown in volcanic soil, harvested at night and hand-selected. Maceration at 10°C for 5 days, followed by alcoholic fermentation in Ganimedes stainless steel tanks and then malolactic fermentation in concrete tanks. Aged for 18 months(9 months in French oak barrels and 9 months in the bottle).

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Aging in Volcanic Caves
The wine is aged in volcanic caves, where the misted glass bottles completely block out radiation.

The winery's owner firmly believes that this unique method produces a wine that is exceptionally pure and vibrant, reflecting the essence of volcanic terroir.

This wine is characterized by its high polyphenol content and abundant antioxidants, making it not only a sensory delight but also beneficial to health.

Tasting Notes :

Aroma : It carries sweet aromas of stewed fruit, along with creamy notes, enchanting vanilla and subtle hints of toffee.

Taste : The palate is rich, intense, and robust, with character but not overly assertive. The tannins are smooth and easy to drink

Food Pairing :

Perfect to accompany all types of matured meats and roasts, such as roast lamb, roast beef, and aged cheeses.

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Winery : Encomienda de Cervera

Serve temperature : 14℃-17℃

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Winemaking/Features :

Aged for 12 months

Tasting Notes :

Aroma : High aromatic intensity with a lot of ripe black fruit at the beginning. The toasts are integrated and evolve to toffee, accompanied by notes of pastries, vanilla, and floral aromas. A lot of personality.

Taste : Very powerful on the palate. Ripe tannin that is marked without being sticky, robust and unctuous at the same time. Long finish in the mouth.

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Food Pairing :

Game stews, legumes and to accompany meat sauces.

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Winery : Encomienda de Cervera

Serve temperature : 3℃-6℃

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Winemaking/Features :

Grapes are placed in tanks to macerate the skins for 12 hours. Subsequently, the must is separated, with a portion fermenting and another part kept at low temperature to preserve the natural sugar of the grape. Slightly blended before bottling to achieve the perfect balance, showcasing its sweet, refreshing and low-alcohol charm.

Tasting Notes :

Aroma : High aromatic intensity. Fruity display that evokes fruit stone and tropical fruits. Notes of sweets with dairy memories.

Taste : The entry into the mouth exudes freshness. Generous acidity that, together with the sparkling bubble, balances that combination between sweet and acid. It is very tasty and subtle.

Food Pairing :

Suitable for pairing with fresh seafood, highlighting its acidity and enhancing the flavors of the sea. Also pairs well with poultry dishes, summer salads or sushi.

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Winery : Bodegas de la Marquesa Valserrano

Serve temperature : 16℃-18℃

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Winemaking/Features :

Made from grapes from the "Las Carretas" vineyard, situated in a well-protected, south-facing valley which provides lots of intense sunlight. The good October weather meant we were able to harvest this variety late and in ideal state of health, with good phenolic maturation.

Aged for 12 months in 70% French and 30% American oak casks which had been primed beforehand so that the wood does not impede the enjoyment of the varietal aromas.

Tasting Notes :

Aroma : With the glass held still, it is expressive, with reminders of wild forest fruit, such as blueberries, blackberries and Mirabelle plums. Fresh, clean nuances. When swirled in the glass, spicy notes of pepper and slate appear, with a faint reminder of patisserie cream.

Taste : A very fresh, crisp attack. With pleasant, lively tannins and good acidity. In the aftertaste there is a balance between alcohol and acidity and a long finish, Atlantic nuances, wild-berry fruit flavours and hints of ginger.

Food Pairing :

Grilled fish, lamb, pork and beef. Any type of stew, and mild dishes.

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Winery : Bodegas de la Marquesa Valserrano

Serve temperature : 12℃-14℃

Winemaking/Features :

After hand picked selection of the best grapes, gentle pressing and careful débourbage, the must ferments in new fine-grained Allier oak cask in contact with the lees, with weekly lees stirring so that these remain in suspension, protecting the wine from oxidation and increasing its roundness in the mouth. Then the wine is aged in the same casks for 18 months. Bottled and since then they have been "resting" in the Bodega's bottle cellars.

Tasting Notes :

Aroma : At first, intense nuances of citrus peel and spices like white pepper, turmeric, saffron. If you swirl the wine in the glass, reminders of its ageing in fine oak casks appear, with hints of bay leaf and Williams's pear.

Taste : A firm, lively, fresh attack. Elegant, soft and lush, with a smooth mouth-feel, creamy and mineral sensations. Very long in the retronasal phase, in which the sensations previously encountered become more intense... It will gain in complexity with the passing of time in the bottle.

Food Pairing :

Pair this wine well with Spanish food like tapas. Would also be a perfect match for fish stew, lobster and paella.

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Winery : Can Suriol/ Azimut

Amimut Project
A collaborative initiative with neighboring grape growers, the Amimut Project focuses on revitalizing local grape varieties and showcasing them through the production of natural wines.

This joint effort emphasizes sustainability, community, and the authentic expression of the region’s terroir.

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Serve temperature : 6℃-8℃

Winemaking/Features :

Champenoise methode(Traditional method), natural fermentation with the grapes own yeasts in underground vats. Second fermentation in bottle on the lees. More than 9 months secondary fermentation and ageing in bottle. During the elaboration period winery only add "sulfites" in doses below 50mg/l total.

Tasting Notes :

Aroma: Lemon peel, lemon curd, toasted almonds, morning toast and hint of white flowers.

Taste : The palate is soft, elegant and very persistent with mature white fruits, minerals and a hint of salinity.

Food Pairing :
Appetizers, tapas, oysters and various seafood dishes.

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Winery : Can Suriol/ Azimt

Amimut Project
A collaborative initiative with neighboring grape growers, the Amimut Project focuses on revitalizing local grape varieties and showcasing them through the production of natural wines.

This joint effort emphasizes sustainability, community, and the authentic expression of the region’s terroir.

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Serve temperature : 6℃-8℃

Winemaking/Features :

Natural fermentation with the grapes own yeasts. 5 days on skins and then aged in underground concrete tanks for 3 months. No filtration or any other physical treatment and no addition of any chemical with the exception of sulfites at the moment of bottling at maximum 30ppm.

Tasting Notes :

Aroma : Clean and refreshing, with hints of flowers, citrus fruits and minerals.

Taste : Medium-bodied with flavors of citrus fruits, lychee, honey, almonds, herbs, honeysuckle, and orange blossom. Medium-high acidity with a crisp finish.

Food Pairing :
Light dishes, Steamed or poached fish, Shellfish, Crustaceans, Iberian ham and soft cheese.

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Winery : Can Suriol / Azimut

‍Amimut Project
A collaborative initiative with neighboring grape growers, the Amimut Project focuses on revitalizing local grape varieties and showcasing them through the production of natural wines.

This joint effort emphasizes sustainability, community, and the authentic expression of the region’s terroir.

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Serve temperature : 6℃-8℃

Soil : Calcareous Clay

Winemaking/Features :

Natural fermentation in stainless steel tanks with the grapes own yeasts for 30 days. Aged in underground concrete tanks for 3 months. No filtration or any other physical treatment and no addition of any chemical with the exception of sulfites at the moment of bottling at maximum 30ppm.

Tasting Notes :

Aroma : Peach skin, orange blossom, white grapefruit, tropical fruit, and marine minerals.

Taste : Well-balanced, easy-drinking, with a smooth texture, gentle acidity and good exuberance with a hint of floral notes in the finish.

Food Pairing :
Light dishes, Steamed or poached fish, Shellfish, Crustaceans, Iberian ham and soft cheese.

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Winery : Pazo Señorans

Serve temperature : 8℃-12℃

Soil : Poor, sandy soil

Winemaking/Features :

Pergola system(parra) plantation, hand harvesting, fermented in temperature-controlled stainless steel vats at 16℃. More than 30 month on its own lees in stainless steel vats, followed by more than 12 month of bottle ageing.

Tasting Notes :

Aroma: High intensity and expressive profusion of aromas with distinct mineral notes.

Taste : Full-bodied, great volume and ample body leaving a lasting impression from beginning to end.

Food Pairing :

Pairing with salads, seafood, fish, shellfish dishes, poultry dishes and cheese.

‍Awarded Spain's Highest HonorReceived a perfect 100 points from the prestigious Guía Peñín.

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Winery : Pazo Señorans

Serve temperature : 8℃-12℃

Soil : Poor, sandy soil

Winemaking/Features :

Pergola system(parra) plantation, hand harvesting, fermented in temperature-controlled stainless steel vats at 16℃. At least 5 months on lees in stainless steel vats, followed by approximately 30 months of bottle aging.

Tasting Notes :

Aroma : Very Aromatic, with distinct mineral notes.

Taste : Firm, elegant and complex with long finish.

Food Pairing :

Pairing with salads, seafood, fish, shellfish dishes, poultry dishes and cheese.

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Winery : Parés Baltà

Serve temperature : 6℃-8℃

Soil :
Loam argillaceous, deep and with soft slope and good retention of water. Origins from the Quaternary, specifically from the Pleistoscene and Holocene from continental sediments.

Winemaking/Features :

Hand harvesting and gently pressed at the winery. The wine is fermented separately at 16 °C in stainless steel tanks for 2 weeks. Second fermentation in bottle, following the traditional method with at least 36 months ageing and no oak ageing. It is made from organically grown grapes with minimal intervention.

Ancestral Golden Ratio: The 333 FormulaThe ancestral 333 formula brings the most authentic and unadulterated flavors of Cava right to your glass.

Tasting Notes :

Aroma : Nose with aromas of candied fruit,  fine lees, ripe fruit, nuts, sweet spices and subtle hints of pastry.

Taste :  Elegant, fresh, powerful and tasty palate with a creamy texture. Fine bubbles, lingering endlessly in the mouth, accompanied by subtle and delicate bitterness.

Food Pairing :

Spoon dishes, rice dishes, stewed meats.

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Winery : Mas Doix

Serve temperature : 16℃-18℃

Soil : Steep slate "llicorella" hillsides

Winemaking/Features :

Harvested by hand. First selection before gentle destemming of 100% grapes. Second selection berry by berry on the sorting table. All the grapes ferment in an open 400-liter French oak barrel. After three weeks of maceration, we press and only keep the free-run juice. Once the malolactic fermentation is complete, we transfer the wine to a third-year barrel. The wine remains in the barrel for 10 months, unfined and unfiltered.

Tasting Notes :

Aroma : Light red berry fruits with a wild forest quality to them, very light forest floor note developing, white pepper, dried citric peel, and a good deal of red licorice spice.

Taste : Quite lifted and fresh on the palate, clean, linear acidity creates a long pleasent finish.

Food Pairing :

Spicy food, game and stews.

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Winery : Mas Doix

The Tossal d'en Bou is one of the first vineyards in Poboleda co-planted with Carignane (95%) andGrenache (5%) after the phylloxera. It is an exceptional vineyard located in the coolest part of Poboleda,providing us a late-ripening and very complete Carignane that also retains a fine and delicate acidity.Since 2019, Tossal d’en Bou has been declared by DOQ Priorat, a Gran Vinya Classificada Gran Cru

Serve temperature : 16℃-18℃

Soil : Steep slate "llicorella"  hillsides

Winemaking/Features :

Harvested by hand. First selection before gentle destemming of 100% grapes. Second berry by berry selection on the sorting table. A portion ferments in stainless steel and the other in open French oak barrels. After three weeks of maceration, we press and only retain the free-run juice. Once the malolactic fermentation is done, we transfer the wine to oak barrels. It was aged 14 months in second year French oak barrels, unfined and unfiltered.

Tasting Notes :

Aroma : Delicate dark fruits, light notes of plum and touches of blueberry, minor earthy notes developing on top of a bed of milk chocolate and light lavender floral notes.

Taste: Delicate and effortless on the palate, fine fruit and tannin textures with lengthy, fine acidity that threads through into the lengthy finish.

Food Pairing :

Goes well with red meat dishes, marinated meats, smoked meats, grilled beef steak, lamb chops, pork ribs, game meats, and hard cheeses.

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99 Podium Guía Peñín 2023 July 2023 - TOP RED WINE OF THE GUIDE97+ Hudin – July 2023

Winery : Mas Doix

Serve temperature : 16℃-18℃

Soil : "Costers" and llicorella terraces.

Winemaking/Features :
Viticulture and wine with organic certification. Harvested by hand. First selection before gentle destemming of 100% grapes. Second berry by berry selection on the sorting table. A portion ferments in stainless steel and the other part in concrete eggs. After two weeks of gentle maceration, we press and only retain the free-run juice. Once malolactic fermentation is complete, the wine is placed in concrete eggs and aged in concrete eggs for 4 to 6 months.

Tasting Notes :
Aroma : Very expressive, displays succulent red fruit, forest fruits, spicy notes with a light floral touch.

Taste : Pleasantly creamy palate, fresh, elegant with red fruit and subtle mineral flavours. Warm and tasty long finish. It exhibits all the personality, elegance and expressiveness that are characteristic of the region and the vintage.

Food Pairing :
Red meat dishes, game and stews.

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Winery : Bodegas Bentomiz

Serve temperature : 8℃-10℃

Soil : Slate soils with white quartz

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Winemaking/Features :

The harvest is manual. They are carefully transferred to the paseros where they are laid out bunch by bunch. Once the desired sugar level has been reached they are re-collected, destemmed and gently pressed obtaining low volume, high quality musts. Fermentation takes place in temperature controlled stainless steel tanks up to 7ºBe and 13% alcohol by voume. When this is reached a cold shock at -3℃/-4℃ stops fermentation. The wine is micro-filtered before bottling.

Matured in bottle: 2-3 years.

Tasting Notes :

Aroma : In the nose it gives scents of fresh honey, peach in syrup, citric notes, tropical fruit, flowers and mineral.

Taste : Elegant, fresh and full-bodied on the palate, with a perfect balance of steady sweetness and brilliant acidity, it is complex and persistent, with mineral undertones.

Food Pairing :

To be served as an aperitif or to go with cheeses or fruity desserts of mandarin or orange, apricot, peach, passion fruit or pineapple.

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Winery : Bodegas Bentomiz

Serve temperature : 8℃

Soil : Slate soils with white quartz.

Winemaking/Features :

After the thoroughly monitored ripening process is complete, at the start of August the grapes are harvested manually, with careful selection in the vineyard. The bunches are de-stemmed and gently pressed. Fermentation takes place in stainless steel tanks under temperature control, followed by an extended period of ageing on the lees – about 8 months - with "batonage" every 2-3 weeks.

Tasting Notes :

Aroma : With scents of citrus, blossom and mountain herbs, and mineral hints typical of the Axarquía region.

Taste : In the mouth it is full and tasty. It is well-structured, with good acidity and fresh grapes, crisp grapefruit and the marine and mineral touches. It has an exceptionally long aftertaste.

Food Pairing :

To be served as an aperitif or to go with seafood and raw fish dishes (ceviche), oysters and sushi.

Winery : Bodegas Bentomiz

Serve temperature : 8ºC

Soil : Albariza soils and slate soils

Winemaking/Features :

The Pedro Ximénez grape from the albariza soils of the Moriles Altos of Córdoba, and the Moscatel de Alejandría grape from the slate soils of Málaga's Axarquía.

The harvest takes place in August when the grapes are ready but not over-ripe, maintaining good natural acidity to produce a fresh and aromatic must, which is fermented at 15℃. After fermentation the wine is aged on fine lees for 4 months.

Tasting Notes :

Aroma: Its scent is reminiscent of white blossom with fresh pineapple, ripe pear, citric fruit and honey.

Taste : The wine is cheerful, mouth-watering and with an exquisitely smooth texture, enhanced by some mineral and salty hints combined with an excellent acidity. It has a long aftertaste that invites you to take another sip.

Food Pairing :

Perfect as an aperitif, with salted almonds, olives or fresh tapas. Combines well with fish and seafood, sushi and ceviche.

Video | https://www.youtube.com/watch?v=EAUmJXmDQrs&list=PLsB8hsSKTag1daknCF8XxUZZCmOhTlHB6&index=11

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Name：SauvignonBlanc

Winery：Chateau Burgozone

ServeTemperature：9 ºC~11ºC

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Winemaking：

Fermentation in stainlesssteel tanks with temperature control. Sur lies aging for at least 3 months

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TestingNotes：

Lasting taste with volume, dominated by the freshness of citrus (lime), greenfruits (apple), tropical fruits and notes of green grass.

Color：Sparkling pale yellowcolor with light green glimmer

Aroma：Intense and elegantaroma, revealing a harmony between notes of green fruits (apple), grass,tropical fruits and white flowers.

Paring：As an aperitif,seafood, poultry and goat cheese.

Name：Viognier

Winery： Chateau Burgozone

Serve Temperature：7 ºC~10ºC

Winemaking：

Fermentaon in stainless steeltanks with temperature control. Sur lies aging for at least 3 months.

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TestingNotes：

Fresh and harmonious taste, full bodied, disnguished by citrus, stone fruits,white flowers and a touch of exoc fruits.

Color：Pale yellow

Aroma：Intense aroma withbalance between white fruits (apricot, peach), citrus, exoc fruit (mango) andwhite flowers.

Paring：Enjoy with appezers,seafood, poultry, exoc cuisine and so cheese.

Name： Lavastarta Solera

Winery： Terra .00

Location name：Do Terra Alta

Soil：Panal、Calcareo、piedra seca

Climate：Mediterranean

Winemaking

Grape harvested and Selectedby hand, with spontaneous fermentation in stainless steel.

First raised in demijohns in the sun and calm, and later in French boots, filled with the same amount of wine that isextracted, giving a wine from a blend of vintage is from 2009.

TestingNotes

Color：Goose yellow

Aged：Since 2009 use solerasystem in French oak barrel、Dimijohn

Aroma：

Ithas a mouthfeel that falls between Almontillado and Manzanilla, with a slightapple aroma, but mostly dominated by the woody character and oxidative notesderived from the cask itself, along with a subtle touch of Sherry flavor. Thefinish still carries a mushroom-like aroma and exhibits a medium to highacidity.

Paring：Taiwanese stir fry、Chinese cusine

Name：FINCALA NOVENA

Winery: VINSDEL TROS

ServeTemperature：10~12ºC

Location name：DOTerra Alta

Soil：limestone

Climate：Mediterranean Climate

AverageProduce：1,200 bottles per year

Winemaking：

Selected and harvested byhand. It is destemmed, squeezed and pressed, fermented in steel tanks at lowtemperatures and aged for twelve months in six-hundred-liter Austrian oakstokinger.

TestingNotes：

Color：pale yellow

Aged：12 months insix-hundred liter Austrian oak stockinger

Aroma：Dry white wine, dryand toasted fruit such as green apple combines with wild flowers such aschamomile. The subtle aroma contains the characteristic of both the variety andthe Mediterranean geographical area.

Paring：Fish and shellfish ofall kinds, white meat dishes, such as chicken

Name：Señora Carmen

Winery: Vins del Tros

Serve Temperature：16 ºC ~18ºC

Location name：Terra Alta

Soil：Clay

Average Produce：2,000 bottle / year

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Winemaking：

Selected and harvested by hand,fermented in steel tanks, with temperatures between 18ºC and 20ºC, inside the grape berries, both alcoholic and malolactic fermentations occur spontaneously, and aged for twelve months. in 225 liter French oak barrels.

Later it is stabilized with cold and bottled.

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Testing Notes：

Dry red wine, where intense aromas of red fruits from grapes in an optimal state of ripeness can be appreciated,en hanced by fermentation inside the grape grain,

so characteristic of the variety, in combination with hints of vanilla. and toasted, due to aging in 225-litre French oak barrels.

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Color：Ruby

Aged：aging in 225-litre French oak barrels.

Aroma：Red fruit、vanilla、toasted

Paring：Wine that combines perfectly with all kinds of meats and preparations such as stews and sauces.

Name：CENT X CENT GARNATXA NEGRA

Winery: VINS DEL TROS

ServeTemperature：Between 16ºC and 18ºC

Location name：Ia Bassa

Soil：Clay

Climate：Mediterranean

Winemaking：

Selected and harvestedby hand, fermented in steeltanks, with temperatures between 18ºC and20ºC, both alcoholic and malolacticfermentations occur spontaneously, and aged forseven months in 1,000-litre clay amphorae.Later it is stabilized with cold andbottled.

TestingNotes：

Dryred wine, where intense aromas of red fruitsfrom grapes in an optimal state of maturation can be appreciated, enhanced byfermentation inside the grape grain, so characteristic of the variety.

Color：Garnet

Aged：Aging in 1,000 literamphorae for about 7 months.

Paring：Fresh wine, whichcombines perfectly with all kinds of meats and preparations, meaty fish and awide variety of rice and pasta dishes. It can be consumed at a coolertemperature, and thus be the ideal wine for the summer months.

Awards: Wine Guideof Catalonia 2023: 9.61 out of 10

Name：1903 Centuries-old Grenache

Winery：Mas Doix

Acidity：6,31g/ L

PH：3.09

Soil：Hills of “llicorella”,Paleozoic laminar slate, at an altitude of 350-450 meters above sea level.Yields of 300 g grape/vine.

Climate：Mediterranean with acontinental trend. High thermal contrast between night and day.

AverageProduce：272 numbered bottles in June 2020. Unfined and unfiltered.

Winemaking：Elaboration: Certifiedorganic viticulture. Harvesting by hand into 10 kg crates. Grape by grapeclassification using a double selection table. Fermentation of destemmedgrapes in stainless steel tanks and wood barrel.

TestingNotes：

Aged：16 months in Frenchnew oak barrels.

Aroma：“Very subtle darkfruit notes with a touch of cumin, baking spice, black pepper, dried lemon peel, andgreen tea leaves. Quite generous on the palate with a wealth oflovely fruit, soft tannins, and linear acidity tat leads into a developing finish.”

Name：1758 Selección Petit Verdot 2016 RESERVA FAMILIAR

Origen：Macizo Volcánico Campo de Calatrava, Almagro, España

Winery：Encomienda de Cervera

Location name：Jabalón River Altitude

Soil：Stony and chalky,soil of Volcanic origin

Climate：Temperate-Continentalwith Mediterranean influences.

Winemaking：Petit Verdot grape from vineyards located in the Campo de Calatrava Volcanic Massif at an altitude of 850 meters.

Prefermentation maceration at low temperature for 48 hours to carry out a slow Fermentation atControlled Temperature and a long maceration.

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Testing Notes：Very powerful on the palate.Ripe tannin that does not cling andslides with a silky sensation.

Color：Contains some bluish tones. Slow and colouredtears.

Aged：5 years

Aroma：It is very mineral, with many spices,black fruit in liqueur, perfumed, hints of toffee. The wood is subtly present, but adds a lot of complexity to the whole.

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Food Pairing ：Rice with meat, sausages and white meats.

Name：El jefe

The name of this wine originates from an incident many years ago when a winery worker accidentally forgot a few barrels of wine in a corner of the cellar, where they remained undisturbed for 13 years.

When these barrels were finally rediscovered, they revealed an astonishingly rich and refined profile, showcasing aromas of ripe berries, cocoa, and even coffee liqueur, all while maintaining a refreshing sweetness that is never cloying.

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Winery: Ecomienda de Cervera

Location name：Macizo Volcanico Campo de Calatrava Almagro, España

Soil：Clayey, chalky and Stony soil of Volcanic origin

Winemaking：

"Grapes from vineyardslocated at an altitude of 850 meters. Overripening on the vine. Long

prefermentation maceration at lowtemperature to carry out a slow Fermentation at Controlled Temperature. Agedfor 13 years in American Oak. From that moment, it is worked with the Criaderasystem."

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Testing Notes：

Color：Cherry red color with evolved rim of brick.

Aged：Oak Barrel 13 years.

Aroma：Ripe red fruits and spices, memories of chocolate, liquorice,coffee, tobacco, caramel, fig bread... Finally, notes of pastry and mochaemerge that provide a feeling of kindness.

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Food Pairing :
Greatpersonality on the palate with remarkable power from the first contact.Balanced and unctuous when sliding due to its light sweet character. Anexplosion of aromas and flavors with hints of fig jam and a length that makesit an eternal wine.

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Name：EdC 4T4 Tempranillos

Winery: Ecomienda de Cervera

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Location name：Macizo Volcanico Campode Calatrava Almagro, España

Soil： Clayey, chalky and Stony soil of Volcanic origin

Winemaking：

For the wine to retain itsoriginal characteristics and evolve positively, it must be kept at atemperature between 12ºC and 18ºC, protected from light and humidity. Do notexpose to high temperatures, sun rays or intense light (shop windows or shelvesunless they are properly heated and conditioned).

Testing Notes：

Color：The very intense deep red color.

Aged：Oak Barrel 12 months

Aroma：Powerful with a mixof mature red fruit aromas, with a contribution of caramel sensation andtoasted from the excellent quality of the oak.

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Food Pairing :
Roundand spicy with full body, but easy to drink, with a long and pleasant aftertaste.

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Name：Cava Blanca Cusiné 2013

Winery:Pares Balta

Serve Temperature：8-10℃

Location name：Les Valls

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

Manual harvest in small boxes to prevent must oxidation. Softpressing separately. Chardonnay and Xarel·lo ferment separately in stainlesssteel vats at 16ºC.

Pinot Noir undergoes lees aging for 2 months withbatonnage 3 times a week.

After bottling, the second fermentation takes placein the bottle according to the traditional method, with a minimum aging of 80months.

Suitable sparkling wine for vegans.

Wine made from biodynamic and minimally intervenedcultivated grapes.

Testing Notes：

Color：Golden color, reflecting its long aging process.

Aroma：dried fruits, toasted notes, and a subtle hint of fruit purée.

Palate： Elegant mouthfeel with verygood acidity, silky carbonation and a finish with memories of notes of driedfruits and toasts.

Name：R-Evolution ESPÍGOL 2022

Winery：Pares Balta

ServeTemperature：10-12℃

Location name：Les Torres

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

We harvest the grapes by hand and after receiving them at the wineryand gently pressing them, they ferment at 16ºC in stainless steel tanks for 17days.

They do not carry out barrel aging, only the wineis left on its fine lees in stainless steel tanks.

Wine suitable for vegans.Organic wine made withbiodynamically grown grapes and with minimal intervention in the winery.

Testing Notes：

Color：Pale yellow color with greenish tones.

Aroma：Intense aroma with notes of sweet fruit and forest flowers. Fresh and very aromatic attack, with good aciditythat makes it very pleasant and long.

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Food Pairing：

With tropical and citrus fruit salad. Seafood andgrilled fish.

Name：R-Evolution INDIGENA 2020

Winery：Pares Balta

ServeTemperature：15~17℃

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

The grapes are harvested by hand and after receiving the grapes inthe winery, they are gently pressed and fermented at 20ºC in stainless steeltanks for 2 weeks with 3 daily remuage.

Indigena Red is aged in new and second year Frenchoak barrels for little time so as not to add too much wood and to maintain itscharacteristic fruity touch.

Testing Notes：

Color：Bright garnet colour.

Aroma：Range of wild red fruit accompanied by subtle toasted touches due toits brief stay in wood.

The importance of the fruit is also evident on thepalate, leaving a good trace of its elegance and smoothness. Its personalityinvites to taste it and to repeat.

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Food Pairing：

Indigena red wine is very versatile for pairing:salads, pastas, meats are some of the pairing options. It is alsofantastic to drink by the glass.

Name：Microcuvée -MAS IRENE 2018

Winery：Pares Balta

ServeTemperature：16~17℃

Location name：Cal Miret

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

Harvested by hand and transported in small boxes. Arrival at thewinery. First a cold pre-fermentation maceration is carried out at 8ºC for 5days to extract more colour and aroma. Then, the varieties are fermentedseparately at a controlled temperature of 25ºC. Maceration is prolonged for 19and 24 days respectively.Aged in new French Allier oak barrels for somemonths.Wine made with biodynamic grapes and minimal intervention in thecellar.Vegan friendly wine.

Testing Notes：

Color：Intense garnet colour with a high black robe. The colour of the discdoes not yet show signs of evolution.

Aged：Aged in new French Allier oak barrels for some months.

Aroma：Great intensity and complexity on the nose with aromas of candiedred fruits well blended with a touch of high-quality toast.

In the mouth it is smooth and oily, with wonderfulamplitude and power that denotes its great structure. Intense aromas of forestfruits combined with spices and toasted notes from the barrel. Pleasant finishwith a long persistence.

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Food Pairing：

Pair Mas Irene with oily fish such as tuna, salmon and cod, grilledor roasted meats, bitter chocolate-based desserts, cheese fondue or grilledvegetables.

Name：Rosa Cusiné 2017

Winery:Pares Balta

ServeTemperature：8-10℃

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

This wine is made from 100% organically grown Red Grenache grapes,and it is produced without oak aging to preserve the grape's natural flavors.It has a light rosé color with salmon edges, a dense and lively mouthfeel, andflavors of ripeness and jam, with a delicate and elegant structure. The wineundergoes a secondary fermentation in the bottle and is aged for 48 monthsusing traditional methods.

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Very few Cava sparkling wines are made from 100% red grapes.

This exceptional Cava was created to honor the beauty of the grandmother, crafted with the strictest traditional méthode champenoise. The result is a sparkling wine with exquisitely fine bubbles and unparalleled elegance.

Testing Notes：

Color：Delicate pale pink color with a hint of salmon at the edges, fineand persistent bubbles.

Aged：48 months of bottle secondary fermentation, 3 months on yeast leeswith daily stirring.

Aroma：A perfect blend of floral and fruity notes, with hints of dried fruit,red berries, and peach.

Palate: Refreshingupon entry, with a rich and smooth mouthfeel, reminiscent of ripe fruit andjam, well-structured and with a long finish.

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Food Pairing：

Steamed vegetables, tuna tartare, or grilled salmon.

Name： Malvasia 2021

Winery:Pago Casa Gran

Location name： DOP Valencia

Soil： Sandy Soil、white clay Soil

Winemaking：

The grapes are hand-picked to ensure theirintegrity and quality. After picking, the grapes are left to macerate for 24hours at 10℃ to extract more aromas and flavors. The wine is then fermented atlow temperatures to preserve the natural aromas and flavors of the grapes. Thisprocess is controlled at 16-18℃ to maintain the wine's freshness, balance, andsoftness. The wine is aged for four months at 10℃ to better integrate andbalance the flavors.

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Testing Notes：

Color：Light yellow with a hint of green.

Aroma：Fresh fruity aromas of citrus, green apple, and peach, with subtlefloral and herbal notes. The taste is refreshing, with a good balance ofacidity and soft tannins, and a lingering fruit finish.

Paring：It pairs well with seafood and white meat dishes.

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Name：Sirena Dunarii 2013

Origen：D.O.C. Mehedinti

Winery: Vinarte Prince Mircea

Acidity：5.36(g/L)

Residual sugar：191.36(g/L)

Serve Temperature：8~10℃

Soil：Argillaceous-illuvial with rubble, sand and marls sedim.

Climate：Temperate-Continentalwith Mediterranean influences.

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Winemaking：

The winemaking method is inspired by the Sauternes style, bywhich the grapes are harvested late, already being "touched" by the noble rot Botrytis cinerea. And after the fermentation of the stum, done at a controlled temperature,the wine is matured in French oak barriques for a period of nearly two years.

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Testing Notes：

Sirena Dunarii a memorable wine with rich aromas of candied apricot and honeycomb with a long ageing potential.

Color：Golden

Name：Castel Bolovanu 2021

Winery：Vinarte

Origen：D.O.C - C.M.D. Mehedinti Starmina

Classification：White

Flavor：Fruit-Flower

Variety：Sauvignon Blanc 100%

Alcohol：12.5%

Volume：750ml

Residual sugar：2.16(g/l)

Serve Temperature：8-10

Location name：Mehedinti Starmina

Soil：Sand and marls sediments

Climate：Temperate-Continental with Mediterranean influences

Winemaking：inox containers

Color：bright yellow colour with green tones

Aroma：elderflower jasmine. full round citrusy tropical fruit pulp and green apple taste.

Name：Finca Estarijo 2016

Origen：Rioja

Winery: Terras Gauda

Serve Temperature：16~18℃

Location name：El Estarijo

Soil：gravel and sandstone soils

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Winemaking：

Harvesting was carried out by hand and the grapes transported in 18 kg crates. Once in the winery, the bunches were sorted on the selection table. After destemming, the whole, uncrushed grapes were transferred into fermentation tanks using gravity flow to ensure they remain whole for as long as possible.

They fermented at 25°C for 20 days, with only a light pumping-over to ensure a selective extraction and preserve all the fruit. We then bring all our savoir-faire to bear to skilfully mature the wine in small 700-litre oak foudres and barrels, achieving complexity, soft tannins and a moderate amount of oak. The oak ageing lasts for 16 months.

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Testing Notes：

Color：The Graciano, the dominant varietal, gives the wine an intense colour.

Aged：We then bring all our savoir-faire to bear to skilfully mature the wine in small 700-litre oak foudres and barrels, achieving complexity, soft tannins and a moderate amount of oak. The oak ageing lasts for 16 months.

Aroma：Black fruit and liquorice characteristic of the varietal.

Paring：Traditional stews or casseroles such as beans with quail, and Rioja-style and even spicy potatoes. Fresh vegetable stews. Meat: lamb chops cooked over vine shoots, game, cold meats, etc. Fish: Rioja-style cod, baked fish, etc. Mushrooms, sauteed or in stews, omelettes, etc.

Name：Quinta Sardonia

Winery：Terras Gauda

Serve Temperature：15ºC

Location name：Quinta Sardonia

Average Produce：21,260 bottles / year

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Winemaking：

The finest bunches, which had already been selected over the summer, were brought into the winery. The various grape varieties were combined befare fermentation with the aim of respecting the soil and obtaining perfect maturity.

3-8% of the grapes (depending on the soil) went into vat in whole bunches to further enhance the wine's aromatic potencial and create tension and excitement on the palate from the matute stalks. Fermentation was brought on by a starter culture of native yeasts

The temperature and the vatting times were carefully managed during the maceration process to achieve a gentle and precise extraction via infusion. Malolactic fermentation was allowed to occur spontaneously in new barrels and barrels previously used far one fill.

For its 20 months ageing 30% of the wine went into new French oak barrels and the rest in barrels previously used far one fill, using a combination of 225 and 600-litre barrels. The wine received a light filtration befare bottling

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Testing Notes：

Quinta Sardonia 2017 subtly seduces us right from the start, revealing its nuances one after the other and offering us a wide array of aromas including ripe plum, black liquorice, spicy tones of pepper and a backdrop of graphite and smoky notes. On the palate, the wine is velvety, flavoursome, mineral, and very silky from start to finish. Here again, we find the same aromas as we detected on the nose but against a backdrop of thyme that adds freshness to the whole. The wine ends with fresh, silky tannins and notes of chocolate and cocoa, giving us a very long, pleasant finish. This is a very harmonious wine of remarkable elegance.

Aged：20 months in French oak barrels

Aroma：Ripe plum, black liquorice, spicy tones of pepper and a backdrop of graphite and smoky notes.

Name：QS2

Winery：Terras Gauda

Serve Temperature：15ºC

Location name：Quinta Sardonia

Soil：limestone

Average Produce：20,658 bottles

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Winemaking：

The highest-quality clusters were identified throughout the summer until taken to the winery. The different varieties were harvested only at peak ripeness and combined prior to fermentation, keeping our vineyard soil healthy being a top priority.

The grapes were introduced into tanks with 5-10% of whole bunches (depending on the soil), seeking to enhance the aromatic part and provide power and emotion in the mouth with mature stems.

Fermentation was natural, using indigenous yeasts. During maceration, the temperature and length were controlled to ensure a delicate, precise infused extraction. The malolactic fermentation was divided between barrel and vat.

The 15 months ageing was carried out in 51 % French oak barrels previously used for one or two fills, 23% 600-litre barrels previously used for one fill and 26% 1,200-litre French oak foudres. The wine was lightly filtered befare bottling.

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Testing Notes：

Qs2 2018 has a good aromatic intensity and shows the freshness of the vintage with aromas of raspberry, liquorice and peppers that open on a base of violets and very fresh fruits. The mouth is fluid, powerful but very silky and elegant. Complex wine in nuances, we find red fruit with hints of lavender and thyme, a very mineral center of the mouth and with good acidity that leads us to a savory and long finish.

Aged：15 months in 225 and 600 liter barrels of one and two wines, and in 1,200 L foudres.

Aroma：Red fruit, violet flowers, embellished with licorice and black pepper, and a little herbaceous flavor of thyme can be found in the final.

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NAME: CORRAL DE LA PARELLADA 2019

ORIGIN

GRAPE VARIETY: SUMOLL 100%

HARVEST PRODUCTION: 1500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly. Pre-phylloxera vineyard.

LIMITED PRODUCTION: 450 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 11%vol

NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense ruby colour with purple shades which present a low layer of colour

AROMATIC PROFILE: Its nose stands out for the intensity and concentration of this wine. Has a harmonized with the freshness of ripe white fruit combined with the sweet aromas of silver fruits and aromatic herbs

TASTING:In the mouth it is fresh, alive and sweet entry that marks the whole route, where the freshest aromas finally end up and a good integrated acidity.
PAIRING: Rice, meat, carpaccio, tuna, sushi

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PRODUCTION

Wine without additives or added sulfites, where the essence of the grapes is expressed in a very personal style. Seeking authenticity, elegance but above all give life and presence to very small plots with a "BEAUTY" very particular that makes them unique and special. We start with our own homemade harvest to preserve and make a very demanding selection of the grapes so that we arrive at the winery with the highest possible quality.

We ferment with the skins for a variable time to extract the essence of this, without temperature control so that the yeast of the vine is the one that regulates the temperature and the rate of fermentation inside amphorae and demijohns to come where. It continues to rest for a while.

NAME: CORRAL DE LES PEDRERES 2019

ORIGIN

GRAPE VARIETY: XAREL.LO VERMELL 100%

HARVEST PRODUCTION: 1500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly. Pre-phylloxera vineyard.

LIMITED PRODUCTION: 600 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 11%vol

NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Smart colour like light pink that seems a rose

AROMATIC PROFILE: The nose stands out for the intensity and concentration of this wine. We find notes of blackberry and raspberries. Has a harmonized with the freshness of ripe white fruit combined with the sweet aromas of smoke and toast aromas.

TASTING: In the mouth it is fresh, alive with a dense and sweet entry that marks the whole route, where the freshest aromas finally end up. Gastronomic wine designed to accompany a meal from beginning to end.

PAIRING: Tataki, Salads, all kind of fish and meat

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PRODUCTION

Wine without additives or added sulphites, where the essence of the grapes is expressed in a very personal style. Seeking authenticity, elegance but above all give life and presence to very small plots with a "BEAUTY" very particular that makes them unique and special. We start with our own homemade harvest to preserve and make a very demanding selection of the grapes so that we arrive at the winery with the highest possible quality. We ferment with the skins for a variable time to extract the essence of this, without temperature control so that the yeast of the vine is the one that regulates the temperature and the rate of fermentation inside amphorae and demijohn to come where it continues to rest for a while.

NAME: CORRAL D’EN BUSQUETS  “Pre-phylloxera vine”

ORIGIN

GRAPE VARIETY: WITHE GRENACHE 100%

HARVEST PRODUCTION: 1500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly. Pre-phylloxera vineyard.

LIMITED PRODUCTION: 600 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 10.5%vol
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NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense yellow appearance with golden highlights

AROMATIC PROFILE: We find notes of quince, honey and thyme harmonized with the freshness of ripe white fruit‍

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TASTING

It is fresh in the mouth; it lives with a dense and acidic entry that marks its entire course where the freshest aromas end up predominating and a mouthfeel finish reminiscent of ciders.

PAIRING: Very gastronomic wine designed to accompany a meal from beginning to end. The pairing especially with seafood rice, seafood and white meats is a very good accompaniment to cured cheeses.

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PRODUCTION‍

Wine without additives or added sulfites, where the essence of the grapes is expressed in a very personal style. Seeking authenticity, elegance but above all give life and presence to very small plots with a "BEAUTY" very particular that makes them unique and special. We start with our own homemade harvest to preserve and make a very demanding selection of the grapes so that we arrive at the winery with the highest possible quality.
We ferment with the skins for a variable time to extract the essence of this, without temperature control so that the yeast of the vine is the one that regulates the temperature and the rate of fermentation inside amphorae and demijohn to come where it continues to rest for a while.

Name：Cab.Franc 2020

Winery：Chateau Burgozone

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Winemaking：

Manually harvested and inspected on a sorting table.

Maceration and fermentation in stainless steel tanks with temperature control.

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Testing Notes：

Color：Lemon-green color.

Aged：Inox Tank

Aroma：Delicate, with good intensity of citrus, green fruits and white flowers notes.

Subtle, well-balanced, with citrus fruits(lime), exotic fruits (lychee), green fruits (grape and apple) and fresh mineral notes.

Paring：BBQ, roasted meat, game and chocolate dessert.

Name：Cab.Franc 2020

Winery：Chateau Burgozone

Serve：Temperature 12-16 ° C

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Winemaking：

Fermentation in stainless steel tanks with temperature control.

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Testing Notes：

Color：Sparkling ruby color with great shine

Aged：French oak 9-12 months.

Aroma：Cassis, Blackurrent leaf, Vanilla, Raspberry.

Well-balanced taste, with great body and length, light spicy notes, well expressed fruitiness(especially cherry), light vanilla aftertaste.

Rich, intense homogenеоus taste of red and black fruits. Notes of cedar, vanilla and chocolate in the aftertaste.

Paring：Italian specialtes, charcuterie, meat dishes, BBQ, vegetarian dishes.

Name：Marselan 2020

Winery：Chateau Burgozone

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Winemaking：

Manually harvested and inspected on a sorting table.

Maceration and fermentation in stainless steel tanks with temperature control.

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Testing Notes：

Color：Vivid and sparkling garnet-red color.

Aged：French oak 6-9 months.

Aroma：Lasting and complex aromas of red and black fruits (sour cherry and blackberry), well combined with the fragrances of smoke and caramel.

Rich, intense homogenеоus taste of red and black fruits. Notes of cedar, vanilla and chocolate in the aftertaste.

Paring：BBQ, roasted meat, game and chocolate dessert.

Name：Idea 2019

Winery：Lipovac

Serve Temperature：8-10 °C

Average Produce：12,000 bottles/year

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Winemaking：

The stalks are manually separated and crushed slowly, then they are pressed with dry ice. Fermented in new French oak barrels with a capacity of 225 and 500 liters. Fermentation lasts about 30 days.

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Testing Notes：

Color：Lemon yellow with light green

Aged：In barrels for about 8 months with lees stirring repeated weekly.

Aroma：Fresh and elegant aromas of white flowers, white peach and apple, with a vanilla, cream, toasted almond barrel finish.

Paring：Excellent with all fish dishes also well seasoned and with white meat.

Name：Gea Amfora

Winery：Lipovac

Acidity：7 g/l

Serve Temperature：6~8℃

Soil：Clay、Sandy

Average Produce：5000 bottles/year

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Winemaking：

The best grapes are meticulously selected and the entire vinification process takes place in amphorae. The grapes and grape skins are initially macerated for a 60-day period then aged, also in terracotta, for 4-6 months.

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Testing Notes：

Color：Amber

Aged：Amphorae 2 months，Terracotta 4~6 months

Aroma：Unforgetable fragrance of white flower and honey with hints of incense.

Dense in the mouth, with a rounded finish and light tannins.

Paring：Wine with a unique character perfectly complements the Haut cuisine. Gea is ideal for Pan-Asian-courses and complex sauces.

Name：Concept 2016

Winery：Lipovac

Acidity：5.8 g/l

Serve Temperature：18℃

Soil：Clay、Sand

Average Produce：20000 bottle/year

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Winemaking：

Before thestart of the fermentation the grapes are cooled for several hours at 4 ° C. Thefermentation takes place in stainless steel tanks with controlled temperaturebetween 25 °C and 28 °C (77 °F and 82 °F) and a total duration of about 15days. Subsequently, after racking, malolactic fermentation takes place withoutaddition of activators.

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Testing Notes：

Color：Ruby red

Aged：2000L French oakbarrel 12~24months

Aroma：Ripe Fruit that givean amazing juiciness.

Paring：Appetizers and firstcourses of ground both simple and complex.