This is a truly distinctive blanc de noirs sparkling wine, crafted using the ancestral method (mètode ancestral) and made from the rare indigenous Sumoll grape variety. It is a natural-style wine with remarkable character and a unique personality.

‍

Winery: Viader

‍Serving Temperature: 6°C–8°C

‍

Winemaking:
After hand-harvesting, the grapes are pressed as whole clusters without the use of a destemmer or pumps, ensuring the extraction of pure, clear juice. With a juice yield of only 45%, the wine expresses the purity and elegance characteristic of a blanc de noirs style.

Produced using the ancestral method (mètode ancestral), fermentation is carried out under temperature-controlled conditions. The wine begins fermenting in stainless steel tanks and is bottled before fermentation is complete, allowing the process to finish naturally in the bottle and create its own effervescence.

The wine is aged on its lees in the bottle for a minimum of 18 months. Each bottle is then hand-riddled (riddling/remuage) on riddling racks, followed by manual disgorgement without freezing the neck of the bottle.

Following a philosophy of minimal intervention, the wine is unfined, unstabilized, and unfiltered.

Aging:
A minimum of 18 months of bottle fermentation and aging.

‍

Tasting Notes:
Color: Straw yellow with fine and persistent bubbles.

Aroma & Palate:
Intense aromas of red fruits that clearly reflect the character of the red grape variety used. The nose is pure and expressive, while the palate features fine, crisp bubbles that are well integrated. Lively acidity provides freshness without being aggressive, and the wine is vibrant, refreshing, and complemented by a distinctive savory, saline note.

Food Pairing:
Thanks to its excellent ability to cleanse the palate and cut through richness, it pairs well with a wide variety of foods. It is also an excellent aperitif and pairs particularly well with salads, appetizers, fish dishes, and seafood.

This wine is a tribute to all the farmhouses and grape growers who have placed their trust in the winery, allowing it to use a portion of their grapes to craft this exceptional wine. These partners are grape growers from the neighboring area of Espiells, as well as the winery’s neighbors and friends.

Located in the northeastern part of the Penedès region, the landscape resembles a mosaic composed of vineyards, forests, streams, and olive groves. The soils here are characterized by shallow clay-limestone formations and produce lower yields than those found in the central Penedès area. These conditions give the wine a complex and well-balanced structure, along with a naturally lower pH, making it particularly well suited for the production of sparkling wines.

‍

Winery: Viader

‍Serving Temperature: 6°C–8°C

‍

Winemaking:
After being harvested by hand, the grapes are pressed as whole clusters. Produced using the traditional method (mètode tradicional), the wine undergoes its first fermentation in temperature-controlled stainless steel tanks. It is then bottled with the addition of a tirage liqueur (a mixture of sugar and yeast) to initiate secondary fermentation in the bottle. The wine undergoes secondary fermentation and lees aging in the bottle for 18 months before disgorgement.

Each bottle is then individually riddled (remuage) by hand on riddling racks (pupitres) and hand-disgorged (disgorgement). No dosage is added (Non dosé), classifying the wine as a Brut Nature.

Ageing:
18 months of secondary fermentation and lees aging in the bottle prior to disgorgement.

‍

Tasting Notes:
Color: Pale straw yellow.

Aroma & Palate:
Aromas of white fruits, citrus peel, toasted notes, and freshly baked bread. The palate is smooth and refreshing, with a complex and well-balanced structure. Fine bubbles are elegantly integrated, contributing to the wine’s refined texture and harmony.

Food Pairing:
An excellent companion to a wide variety of dishes. Ideal as an aperitif and particularly well suited to Waldorf salad, cured meats, fish dishes, seafood such as lobster and oysters, sushi, and cheeses.

‍

Awards:

• Vintage 2023: Vinari Awards – Silver Medal

La Llena takes its name from Can Rosell de la Llena, the farmhouse where the winery is located in the Gelida area. The grapes for this wine come from two plots situated directly in front of the farmhouse: Davant del Corral and La Plana. The soil composition of these vineyards is particularly well suited for producing sparkling white wines, consisting mainly of clay with a high content of small limestone particles. This type of soil offers excellent water retention, helping the vines withstand the dry summer months while providing the grapes with ideal pH levels and acidity, making them especially suitable for long-aged sparkling wines.

‍

Winery: Viader

‍Serving Temperature: 6°C–8°C

‍

Winemaking:
The grapes are harvested by hand and pressed as whole clusters. The entire winemaking process is carried out manually. Produced using the traditional method (mètode tradicional), the wine undergoes secondary fermentation in the bottle. The secondary fermentation and lees aging period lasts for a minimum of 48 months before disgorgement (with more than 43 months spent on the lees), and the bottles are sealed with natural cork. When the wine reaches its optimal stage of maturity, each bottle is individually riddled (remuage) by hand on riddling racks (pupitres) and then hand-disgorged (disgorgement), with meticulous attention paid to every detail. No dosage is added (Non dosé), classifying the wine as a Brut Nature.

Ageing:
Minimum 48 months of secondary fermentation and bottle aging before disgorgement, including more than 43 months on the lees.

‍

Tasting Notes:
Color: Straw yellow.

Aroma & Palate:
Aromas of stewed fruits such as apple and quince, complemented by notes of white flowers, caramel, pastry, and subtle spices. Elegant on the palate, with a creamy texture and fine, silky bubbles. The wine displays excellent structure and complexity, offering multiple layers of flavor and remarkable depth.

Food Pairing:
An excellent companion to a wide range of dishes. Ideal as an aperitif and particularly well suited to duck, fried fish, shellfish, and crustacean-based seafood dishes.

‍

‍

The Gran Caus series is the core range of wines from Can Ràfols dels Caus, clearly expressing the winery’s philosophy and style. These wines were among the first creations of Carlos Esteva in the 1980s. Since then, the winery has continuously refined its work in both the vineyards and the cellar, always striving for perfection. This wine is one of the earliest outstanding Xarel·lo wines from the Penedès region. The addition of Chenin Blanc brings an innovative touch to the traditional blend. The wine is deep and refined, fresh and vibrant, and is not aged in oak barrels.

‍

Winemaking:
After gentle skin contact, the grapes are pressed without destemming. Using indigenous yeasts, the different grape varieties ferment separately in temperature-controlled stainless steel tanks and concrete vats. The wine is then aged in bottle for one year, with light clarification and filtration.

‍

Ageing:
1 year in bottle.

‍

Tasting Notes:
Color: Golden yellow with green reflections.

Aroma & Palate:
Aromas of ripe lemon, juicy peach, and white flowers. The palate is refined with a creamy texture, bright and firm acidity, and a pleasant mineral salinity. The finish is smooth and refreshing with citrus notes.

Food Pairing:
Pairs well with seafood, various fish dishes, rice-based dishes (such as Italian risotto and Spanish paella), pasta, and cheese.

‍

‍

Chateau Burgozone Esperanto Red Wine is a charming blend that reflects the history and expertise of Chateau Burgozone, crafted from the finest grapes grown in the estate’s vineyards. Its name is inspired by the Island of Esperanto, located on the Danube River near the winery.

This wine combines international grape varieties with Gamza, a signature native grape from Northern Bulgaria. Cabernet Sauvignon forms the backbone of the blend, Gamza adds notes of dark fruits and spices, while Syrah contributes a hint of pepper. Elegant and refined, it offers aromas of dark fruits, spices, and white pepper. It pairs wonderfully with grilled meats, duck, and sophisticated vegetarian cuisine.

‍

Winery: Chateau Burgozone
Serving Temperature: 16°C–18°C

‍

Winemaking: Grapes are hand-harvested and carefully selected on sorting tables before fermentation in temperature-controlled stainless steel tanks. The wine is then aged for 6–8 months in French and Bulgarian oak barrels.

Aging: 6–8 months in French and Bulgarian oak barrels.

‍

Tasting Notes:

Color: Brilliant ruby red.

Aroma & Palate: Intense aromas of red and black forest fruits, tobacco, spices (e.g., white pepper), and chocolate. Well-structured with flavors of dark fruits, herbs (e.g., blackcurrant leaf), spices, white pepper, and chocolate. Long finish with refined vanilla notes.

_{Food Pairing:}

Ideal with vegetarian dishes, pasta, pizza, grilled meats, poultry (e.g., duck), game, and cheese.

Winery: Bodegas Gutiérrez Colosía
Serving Temperature: 12°C–14°C
Residual Sugar: 180–500 g/L

‍

Winemaking:
Moscatel Sherry Sweet Wine is produced from Moscatel grapes. Using the traditional “soleo on sand” method (soleado en arena), the grapes are laid out on sandy soils to dry under the sun, concentrating their sugars and transforming them into raisins with intensified aromatics.
After pressing, the must obtained is extremely high in sugar and pale in color. It undergoes partial fermentation, followed by fortification with wine alcohol to stop fermentation.
Aging takes place fully in contact with oxygen through oxidative aging in the traditional criaderas and solera system, concentrating aromas, enhancing complexity, while preserving the grape’s naturally fresh and floral character.

Aging:
100% oxidative aging in the traditional criaderas and solera system.

‍

Tasting Notes:
Color: Deep chestnut-brown.
Aroma & Palate: Fragrant notes of jasmine, orange blossom, and honeysuckle, along with citrus hints such as lime and grapefruit. Sweet but never cloying, driven by the grape’s intrinsic fruity and floral character.

Food Pairing:
Excellent on its own, and ideal with fresh fruit or ice cream.

The pure essence of limestone soil.
The grapes used to craft this wine come from the El Terrerazo vineyard, situated at an altitude of 820 meters. The vineyard’s soils are composed of dolomitic limestone with a sandy-loam texture. The vines were planted in the early 2000s and are strictly dry-farmed, with utmost respect for the environment.

‍

Winery: Bodega Mustiguillo
Serving Temperature: 16°C–18°C
Soil & Altitude: Limestone soil, sandy-loam texture, 820 meters above sea level.

‍

Winemaking:
After hand-harvesting, the grapes are carefully selected bunch by bunch on a sorting table. Fermentation takes place in 3,500 L French oak vats, with a portion of the grapes fermented with stems, undergoing 30–32 days of skin contact. Extraction is kept extremely gentle, with all processes performed manually. After hand devatting, only free-run wine is used for aging. Malolactic fermentation occurs in 500 L barrels, followed by 8 months of lees aging in small stainless steel tanks.

Aging:
8 months on the lees in small stainless steel tanks.

‍

Tasting Notes:
Appearance: Medium-deep red, bright and clear.
Aroma & Palate: A refined combination of red fruit and mineral notes. The wine shows freshness, balance, lively acidity and a long-lasting finish, highlighting the powdery texture characteristic of limestone soils.

Food Pairing:
Ideal with salads, mushrooms, cured meats, white meats, poultry dishes, rice-based dishes, Asian cuisine, pasta, ceviche, and semi-aged cheeses.

The grapes used to make this wine come from the Calvestra Vineyard, a Mediterranean mountain vineyard located in Utiel-Requena at an altitude of 900 meters. The vineyard stretches along gentle slopes surrounded by landscapes of pine trees, garrigue (Mediterranean shrubs), and olive trees, exuding aromas of clay and rosemary. Calvestra Vineyard represents the devoted effort to revive the nearly extinct native grape variety Merseguera. The soil is composed of dolomitic limestone with a chalky/sandy texture. The Merseguera vines are grafted onto old Bobal rootstocks. Traditional dry-farming viticulture is practiced here, using the non-irrigated gobelet (en vaso) training system, always with the utmost respect for the environment.

‍

Winery: Bodega Mustiguillo
Serving temperature: 10°C–12°C
Soil and altitude: Limestone soil with sandy-loam texture, 900 meters above sea level.

‍

Vinification:
After being hand-harvested, the grapes are individually selected on a sorting table, then destemmed and lightly crushed before being gently pressed, using only the free-run juice. Fermentation takes place in 225 L and 500 L barrels with indigenous yeasts. The wine is then aged on its lees for 4 months in 225 L and 500 L acacia barrels, followed by an additional 7 months of aging in small stainless steel tanks.

Aging:
4 months on lees in 225 L and 500 L acacia barrels, then 7 months in small stainless steel tanks.

‍

Tasting Notes:
Color: Pale straw yellow, clear and bright.
Aroma & Palate: Predominantly floral and mineral, reminiscent of Mediterranean landscapes, with notes of fennel and wild herbs, complemented by a touch of citrus freshness. The texture is creamy and full-bodied yet lively and elegant, offering balance and a long, persistent finish.

Food Pairing:
Excellent as an aperitif or paired with appetizers, salads, stews, white meats, seafood dishes, paella, fish dishes (such as grilled fish), pasta, and a variety of soft cheeses, blue cheeses, and foie gras.

The grapes for this wine come from high-quality vineyards in the Moriles Altos area, where the soils consist of Albariza (chalky marl) and limestone. The vines are planted in dry-farmed vineyards, trained on trellises, and short-pruned. The average vine age is 25 years.

‍

Winery: Bodegas Bentomiz
Serving temperature: 10–12ºC
Soil: Albariza (chalky marl) and limestone.

‍

Vinification:
The grapes are hand-harvested and carefully selected in the vineyard. Whole grape clusters are gently placed in stainless-steel tanks and left intact for 7 days to undergo carbonic maceration—a process in which fermentation occurs inside the whole grapes. Afterward, the grapes are pressed, and fermentation is completed under controlled temperature conditions. The wine is aged in stainless-steel tanks until bottling, clarified naturally through sedimentation, and left unfiltered.

‍

Tasting Notes:
Color: Cherry-red with ruby highlights.
Aroma & Palate: Expressive and aromatic, combining floral notes (such as violets) with red fruits, fruit salad, and hints of red pepper. The base aromas recall strawberry yogurt creaminess and a touch of licorice candy—evoking memories of childhood red and purple sweets. The palate is fluid, fresh, and light, with soft tannins. Flavors of violet, geranium, licorice, and slightly bitter dark chocolate create a vibrant and joyful tasting experience. This is a sincere, straightforward wine that offers a happy and easy-drinking pleasure.

Food Pairing:
Perfect with Andalusian tapas, oriental or Moroccan-inspired dishes, tagine, stir-fried dishes, vegetable tempura, shrimp tempura, and game meat ragout.

The steep old vineyards of the Axarquía region in Málaga preserve a rich diversity of grape varieties. Among them is Romé, a rare indigenous red grape variety now found only in scattered, limited quantities. Dedicated to preserving this grape, the winery crafted this rosé wine—a faithful expression of the terroir with remarkable typicity, showcasing the Romé grape’s adaptability to its environment. The vines are trained in the traditional “en vaso” (goblet) system, where branches grow horizontally close to the ground, and each vine yields about 1 kg of grapes.

‍

Winery: Bodegas Bentomiz
Serving temperature: 8ºC

‍

Vinification:
The grapes are hand-harvested and carefully selected in the vineyard. After destemming, they are gently pressed without skin contact before fermentation. Fermentation occurs naturally in temperature-controlled stainless-steel tanks, followed by 8 months of aging on the lees, with bâtonnage (stirring) every 2–3 weeks. The wine is clarified naturally through sedimentation.
Aging: 8 months on the lees.

‍

Tasting Notes:
Color: Pale pink.
Aroma & Palate: Pronounced minerality and freshness, with aromas of fresh red fruits, petals, roses, violets, lavender, and other Mediterranean flowers. On the palate, it is soft, elegant, and silky, with a refined and harmonious body. The finish lingers with delicate floral and saline notes.

Food Pairing:
Excellent as an aperitif; pairs beautifully with seafood, shellfish, ceviche, lobster risotto, and Asian cuisine.

This wine is made from Portugal’s native white grape variety Avesso, using the “Curtimenta” method — the traditional Portuguese term for orange wine production. This technique involves extended skin and seed contact during fermentation, resulting in a deeper structure, golden-orange hue, and complex aromas. The word Curtimenta comes from the Latin corticare, meaning “to be in contact with the skin.” Unlike typical white wines that are fermented without skins, this method applies red-winemaking logic to white grapes, creating a wine that combines the structure of a red, the aromas of a white, and the character of a natural wine.

‍

Winery: Quinta da Raza
Serving Temperature: 10°C–12°C

‍

Winemaking:
The grapes are harvested at optimal ripeness and vinified as whole clusters. After destemming, fermentation begins in centuries-old granite lagares using native yeasts. Traditional foot-treading is employed to gently macerate the grapes, allowing prolonged skin and seed contact during fermentation — a process that gives the wine its distinctive orange-golden color. This ancestral technique is known in Portuguese as Curtimenta. When roughly two-thirds of fermentation is complete, the must is transferred to stainless steel tanks to finish the process. After fermentation, the wine rests and clarifies naturally before bottling once it reaches the desired clarity.

‍

Tasting Notes:
Color: Golden with orange hues.
Aroma & Palate: Complex and expressive, revealing notes of bay leaf, orange peel, spices, and floral undertones. Full-bodied and structured, with excellent tension, layered texture, and a long, persistent finish. Suitable for vegetarians.

Food Pairing:
Pairs wonderfully with roasted meats, red meat dishes, rich fish, flavorful cuisine, and cheeses.

‍

Raza Pet-Nat Branco is Quinta da Raza’s tribute to ancestral winemaking traditions, crafted under a philosophy of natural production. Made from the local white grape variety Trajadura, native to the Vinho Verde region, this wine follows a minimal-intervention approach. Fermentation begins with wild (native) yeasts and is completed naturally in the bottle, creating fine bubbles and natural lees sediment that add depth and complexity to the flavor. No sulfur dioxide is added, and the wine is unfiltered.

‍

Winery: Quinta da Raza
Serving Temperature: 6°C–8°C

‍

Winemaking:
This wine embraces ancient winemaking methods, reflecting the philosophy of minimal human intervention. Fermentation is initiated with wild yeasts and completed naturally in the bottle. No sulfur dioxide is added, resulting in fine and persistent bubbles and natural lees sediment. The wine is unfiltered, maintaining its authenticity and vibrant character.

‍

Tasting Notes:
Color: Pale yellow and naturally cloudy, with delicate bubbles.
Aroma & Palate: Fresh and intensely fruity, with aromas of orchard fruits such as pear and apple. The palate is lively and slightly yeasty, with a subtle saline and mineral finish reminiscent of a refreshing, yeast-driven craft beer. The natural lees create a hazy appearance and contribute to the wine’s texture, depth, and complexity. Suitable for vegetarians.

Food Pairing:
Excellent as an aperitif, and pairs beautifully with appetizers, rich fish dishes, seafood, and roast suckling pig.

‍

This refreshing white wine comes from the Basto subregion of northern Portugal’s DOC Vinho Verde. It is a blend of three native white grape varieties — 50% Arinto, 35% Azal, and 15% Trajadura — showcasing the region’s bright acidity and fresh fruit character.

‍

Winery: Quinta da Raza
Serving Temperature: 8°C–10°C

‍

Winemaking:
This wine perfectly combines modern winemaking techniques with traditional craftsmanship. Grapes are hand-harvested and placed into small boxes, then destemmed and gently pressed at low pressure. Fermentation takes place in temperature-controlled stainless steel tanks. Before bottling, the wine is filtered and cold-stabilized to preserve its freshness and purity.

‍

Tasting Notes:
Color: Bright citrus-yellow hue.
Aroma & Palate: Fresh and fruit-driven, with lively citrus notes. Light-bodied, crisp, and refreshing, with balanced acidity and a clean, rhythmic finish. Suitable for vegetarians.

Food Pairing:
Excellent as an aperitif, and pairs wonderfully with salads, light dishes, and shellfish.

‍

This wine is a blend of 60% Alvarinho and 40% Trajadura grapes, sourced from the Basto subregion of northern Portugal’s DOC Vinho Verde. The Alvarinho contributes elegant aromas and structure, while the Trajadura adds round fruitiness and a soft acidity, resulting in a fresh, smooth, and well-balanced white wine.

‍

Winery: Quinta da Raza
Serving Temperature: 8°C–10°C

‍

Winemaking:
This wine harmoniously combines modern winemaking techniques with traditional craftsmanship. Grapes are hand-harvested and carefully selected, then placed into small boxes. After destemming, the grapes undergo a brief skin maceration before being gently pressed at low pressure. Fermentation takes place in temperature-controlled stainless steel tanks. Before bottling, the wine is filtered and cold-stabilized to preserve freshness and purity.

‍

Tasting Notes:
Color: Clear and bright, with a citrus-yellow hue.
Aroma & Palate: Fresh and intensely fruity, with aromas of tropical fruits and white flowers. The palate is round, smooth, and harmonious, with an elegant, lingering finish. Crafted from the estate’s finest grapes, it showcases a perfect balance of freshness and flavor. Suitable for vegetarians.

‍

Food Pairing:
Excellent as an aperitif, and pairs beautifully with salads, appetizers, light dishes, shellfish, fish, seafood, delicate meats, and Asian cuisine.

‍

Awards:

• Vintage 2024: MUNDUS VINI 2025 – Gold Medal

This wine comes from the Basto subregion of northern Portugal’s DOC Vinho Verde and is made exclusively from 100% Alvarinho grapes, showcasing the refined expressiveness of this noble variety.

‍

Winery: Quinta da Raza
Serving Temperature: 8°C–10°C

‍

Winemaking:
This wine perfectly combines modern winemaking techniques with traditional craftsmanship. Grapes are hand-harvested and carefully selected, then placed into small boxes. After destemming, the grapes undergo a short skin maceration before being gently pressed at low pressure. Fermentation takes place in temperature-controlled stainless steel tanks at low temperatures. After fermentation, the wine is aged on fine lees for four months with bâtonnage (lees stirring), which adds texture, depth, and complexity to the palate. Before bottling, the wine is filtered and cold-stabilized.

Aging:
Aged on fine lees in stainless steel tanks for four months with bâtonnage.

‍

Tasting Notes:
Color: Citrus-yellow hue.
Aroma & Palate: Displays ripe fruit, tropical fruit, and white flower aromas. The palate is well-structured and rounded, harmonious and persistent, with lively, balanced acidity and a long, layered finish. Suitable for vegetarians.

Food Pairing:
Pairs beautifully with light dishes, shellfish, fish and seafood dishes, poultry, delicate meats, Asian cuisine or spicy dishes (such as Thai or Sichuan), and mild cheeses.

‍

This single-varietal white wine, made from 100% Avesso grapes, comes from the Basto subregion of the DOC Vinho Verde, an area characterized by higher altitude and a cooler climate. Avesso is an indigenous grape variety from northern Portugal, highly valued for its naturally high acidity, excellent aging potential, and distinctive mineral expression, making it one of the emblematic white varieties of the region.

‍

Winery: Quinta da Raza
Serving Temperature: 8°C–10°C

‍

Winemaking:
This wine perfectly combines modern winemaking techniques with traditional craftsmanship. Grapes are hand-harvested and carefully selected, then placed into small boxes. After destemming, they are gently pressed at low pressure. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks. Once fermentation is complete, the wine is aged on fine lees in stainless steel tanks for at least four months, with regular bâtonnage (lees stirring) to enhance texture and flavor complexity. Before bottling, the wine undergoes filtration and cold stabilization.

Aging:
Aged on fine lees in stainless steel tanks for at least four months, with bâtonnage.

‍

Tasting Notes:
Color: Clear and bright, with a citrus-yellow hue.
Aroma & Palate: Elegant and expressive, showing aromas of white-fleshed fruits (such as white peach and pear), floral notes, and a touch of minerality. The palate is rich, harmonious, and persistent, with crisp acidity, strong structure, and a long, lingering finish. It has excellent aging potential and will develop greater complexity, texture, and layers of flavor over time. Suitable for vegetarians.

Food Pairing:
Pairs beautifully with light dishes, ceviche, shellfish, rich-textured fish, grilled fish, seafood dishes, creamy poultry with lemon and thyme, delicate meat dishes, Asian cuisine, and mild cheeses.

‍

Far from home, I offer you the very best of me.

The “Singular” series by Can Ràfols dels Caus showcases the unique potential of the Massís del Garraf terroir. These wines are crafted from either a single ancient grape variety, an international variety, or a single vineyard. Carlos Esteva was the pioneer who first introduced the Incrocio Manzoni grape to the Penedès region. Inspired by the grape’s distinctive character, he elevated this Italian variety to a new level, highlighting the finest expression of limestone terroir.

Vinification:

Carlos Esteva introduced the Incrocio Manzoni grape to the Garraf region in 1988, where it adapted well to the local limestone-rich soils. The old vines are organically cultivated.

After hand-harvesting, the grapes are pressed without destemming. 80% of the juice undergoes natural fermentation in temperature-controlled stainless steel tanks, while the remaining 20% ferments in new and second-year French oak barrels. The wine is then aged on its lees in oak barrels for 6 months, followed by a further 2 years of bottle aging. It is lightly clarified and filtered.

Aging:
6 months on the lees in oak barrels, followed by 2 years in bottle.

Tasting Notes:
Colour: Golden yellow.

‍

The “Singular” series from Can Ràfols dels Caus showcases the unique potential of the Massís del Garraf terroir, with wines made from either a single ancient variety, an international grape, or a single vineyard. Carlos Esteva has shown great dedication to the Xarel·lo grape, launching this wine in the year 2000 to express his commitment and passion for the variety.

Inspired by traditional winemaking methods, the wine is aged in chestnut barrels, with grapes sourced from the estate’s oldest vineyards. It embodies the refined and elegant style typical of Can Ràfols dels Caus, while also highlighting the distinctive character of Garraf’s limestone soils.

Vinification: After harvesting, the grapes are pressed without destemming. Natural fermentation takes place over 40 days in 425-litre chestnut barrels. After fermentation, the wine is left on its lees in the same barrels for six months of aging, followed by two years of bottle aging. Light clarification and filtration are carried out before bottling.

Aging: Six months in chestnut barrels, two years in bottle.

Tasting notes:
Appearance: Golden yellow in colour.
Aroma & palate: Aromas of stone fruits such as apricot and peach, accompanied by wild herbs, subtle almond notes, and a hint of honey. The palate is layered, vibrant and delicate, showing soft ripe fruit, fragrant herbs, and a distinct minerality. Balanced acidity provides freshness, with a long, profound finish.

Food pairings: Ideal with roasted vegetables, grilled fish, Italian risotto, and semi-hard cheeses.

The grapes used to make this wine come from the La Setena vineyard, located between Vilalba dels Arcs and La Pobla de Massaluca, at an altitude of 410 metres. The soil is characterised by a honeycomb-like texture.

Vinification: After hand-picking and sorting the grapes, fermentation occurs naturally in stainless steel tanks at a controlled temperature of 18°C-20°C, with both alcoholic and malolactic fermentations taking place spontaneously. The wine is then aged for approximately 12 months in 225-litre French oak barrels, followed by a cold stabilisation before bottling.

Aging: Around 12 months in 225-litre French oak barrels.

Tasting notes:
Appearance: Deep cherry red in colour.
Aroma & palate: Rich aromas of ripe red fruits, accompanied by a fragrant note of preserved fruit, yet maintaining a certain freshness. Subtle balsamic and minty aromas blend seamlessly with a touch of spice, achieving a perfect balance. The palate is complex, full-bodied, and sweetly rich, with the oak aging imparting delicate notes of vanilla and roasted flavours, adding depth and layers.

Food pairings: Ideal with a variety of meat dishes, stews, and sauced dishes.

‍

Joan Ramon Bada and Josep Arrufat founded Terra.00, a zero-intervention natural winery located in the heart of the Terra Alta region. Their philosophy centres on respecting the natural environment while embracing innovation. They craft their wines using ancient organic winemaking traditions with minimal intervention. The vineyards are farmed according to organic and biodynamic principles, with every step designed to honour the natural cycle of the vineyard. Grapes are harvested manually at optimal ripeness.

Vinification: After hand-harvesting and selecting the grapes, fermentation takes place in 1,000-litre clay amphorae, using native yeasts. The wine is then aged in the same amphorae for 8 to 9 months.

Aging: 8–9 months in 1,000-litre clay amphorae.

Tasting notes:
Appearance: Bright, glistening cherry red.
Aroma & palate: Fresh red fruit aromas such as cherry and raspberry, with hints of stewed fruit, spice, balsamic vinegar, and a subtle earthy undertone. On the palate, it offers ripe red fruit flavours with slightly green tannins, resulting in a well-balanced, juicy profile. The acidity is lively, lending the wine a wild, untamed character and a pleasantly fruity finish.

Food pairings: Perfect as an apéritif, and pairs beautifully with charcuterie, white meats, red meats, and game.

This whisky showcases a rich and delicate aromatic complexity, dominated by fruity notes and enhanced by the refined influence of Marsala cask maturation.

Maturation Details:

Aged in Marsala casks from Cantine Florio Winery in Sicily, Italy, made from a blend of Grillo, Catarratto, and Inzolia grapes.

• First Fill Casks: American Bourbon barrels
• Second Fill Casks: Whisky matured at 66% ABV for 3 years
• Final Maturation: Finished for 6 months in French oak barrels previously used for aging sweet Marsala wine (sugar content: 108g/L) for at least 4 years. The barrels had been used for approximately 7–8 years before.

Tasting Notes:

• Color: Bright amber-gold
• Aroma & Palate: Soft fruit aromas lead the way, accompanied by notes of dates, ripe grapes, nuts, and honey, with subtle woody undertones. The texture is silky and layered, blending red and dried fruit flavors. Sherry cask maturation adds a touch of spice and woody complexity, complemented by hints of vanilla and dark chocolate.
• Finish: Warm, lingering, and persistent, leaving a pleasant trail of fruit and spice on the palate.

Food Pairing:

Ideal with fine cheeses, nuts, and red fruit desserts. Also perfect for sipping neat to savor its aromatic depth and complexity.

‍

This whisky delivers a rich and complex sensory experience.

Upon the first sip, a distinct peat aroma emerges, evoking earthy, vegetal, and natural notes reminiscent of the damp soil and heather typical of Islay. The peat character is gently smoky and harmoniously interwoven with other flavor elements.

Maturation Details:

• Cask Type: American Bourbon barrels
• Distillery: Kilchoman Distillery, Islay, Scotland
• First Fill Casks: American Bourbon barrels
• Second Fill Casks: Whisky matured at 66% ABV for 3 years
• Final Maturation: Finished for 6 months in oak casks that previously held peated whisky (phenol level: 50 ppm) for several years.

Tasting Notes:

• Color: Pale straw yellow
• Aroma & Palate: Rich aromas of ripe fruits, vanilla, and toasted oak, layered with subtle peat. The mouthfeel is smooth, with persistent peat gradually giving way to refined flavors of ripe fruit, honey, and dark chocolate.
• Finish: Warm, long-lasting, and pleasantly smoky, lingering on the palate with a memorable depth.

Food Pairing:

Pairs well with smoked salmon appetizers, strong cheeses, and rich dark chocolate. Also perfect for sipping neat to appreciate its full aromatic complexity.

‍

Gin Bulkeley Original – Classic Herbal Gin from Vendée, France

Gin Bulkeley Original embodies the excellence and tradition of the Distillerie des Achards in Vendée, France. With the distillery’s expertise and a unique aromatic extraction technique—using a botanicals basket integrated directly into the distillation process—it captures the Top Notes and Essences that deliver a rich and refined flavor complexity.

These delicate aromas, sourced from meticulously selected ingredients grown by local farmers, are a hallmark of the distillery’s artisanal series. This gin offers an intense and vibrant sensory experience, reflecting the traditional craftsmanship and the terroir of the region. It stands as a perfect expression of the distillery’s commitment to quality and deep-rooted local heritage.

Aromatic Profile

• Top Notes: Lemongrass, ginger, lemon zest
• Heart Notes: Orange peel, pepper, juniper, coriander
• Base Notes: Cardamom, cinnamon, nutmeg

Production Method

• Maceration: Each botanical is macerated separately in neutral alcohol for several days, then distilled together to create a complex and balanced aromatic profile.
• Distillation: A Mixed Column Still by Müller is used, with an integrated botanicals basket to capture the top notes and essences—key to the distillery’s signature style.
• Filtration: Carefully filtered to remove impurities and ensure a smooth, refined spirit.
• Bottling: Each bottle is hand-filled, reflecting the distillery’s pursuit of perfection and crafted especially for gin connoisseurs.

Tasting Notes

• Appearance: Crystal clear
• Aroma & Palate: Fresh floral aromas blend with bold spices and citrus notes. Distilled with a fermented rye base, the gin features prominent flavors of juniper, pepper, and coriander, offering a distinctive and layered profile.
• Finish: Long and warming, with lingering spicy notes that dance on the tongue.

Signature Cocktail – Gin Fizz

Ingredients:

• 5 cl (50 ml) Gin Bulkeley Original
• 2.5 cl (25 ml) Fresh lemon juice
• 1.5 cl (15 ml) Elderflower syrup
• Top with tonic water or soda water
• Garnish: Sichuan pepper and lemon peel

Preparation:

Add all ingredients to a shaker and shake well. Pour into a glass and top with tonic or soda water. Garnish with Sichuan pepper and lemon peel. Enjoy!

Note: Thanks to the bold and aromatic presence of ginger, this gin is particularly well-suited for cocktail creation.

‍

Gin B.SAP Hibiscus – Wild Gin from Vendée, France

Gin B.SAP Hibiscus invites you on a joyful journey into African culture. This refreshing gin perfectly balances bold intensity with delicate sweetness. The vivid character of dried hibiscus flowers intertwines beautifully with the resinous richness of juniper, creating a distinctive and unforgettable tasting experience that captivates from the first sip.

Aromatic Profile

• Top Notes: Mint, hibiscus
• Heart Notes: Lemon peel, pepper, juniper
• Base Notes: Licorice, coriander

Production Method

• Maceration: Each botanical is individually macerated in neutral alcohol for several days, then distilled together to create a complex and balanced bouquet.
• Distillation: A Mixed Column Still by Müller is used, incorporating a botanicals basket to capture the Top Notes and Essences—the signature of the distillery’s unique flavor profile.
• Filtration: Finely filtered to remove impurities and ensure a smooth, refined texture.
• Bottling: Hand-bottled with care, each bottle of Gin B.SAP Hibiscus reflects the distillery’s passion for quality and is crafted especially for gin enthusiasts.

Tasting Notes

• Appearance: Crystal clear
• Aroma & Palate: Elegant aromas of hibiscus are complemented by refreshing mint and peppery spice. Distilled from a fermented rye base, this gin is enriched with botanical notes of juniper, mint, and pepper, creating a uniquely bold and aromatic flavor.
• Finish: Warm and lingering, with a delightful combination of spice and cool mint that lingers on the tongue.

Highlight

Thanks to the vibrant aromas of hibiscus and pepper, this gin is an excellent choice for creating refreshing and lively cocktails.

Signature Cocktail – B.SAP TONIC

Ingredients:

• 5 cl (50 ml) Gin B.SAP Hibiscus
• 2.5 cl (25 ml) Fresh lime juice
• 1.5 cl (15 ml) Hibiscus syrup
• Top with tonic water or soda water
• Garnish: Hibiscus flower and lemon peel

Preparation:

Shake all ingredients in a shaker. Pour into a glass and top with tonic or soda water. Garnish with a hibiscus flower and lemon peel for a floral and fruity delight!

‍

Vodka Lady Céleste Original – Premium French Vodka from Vendée

Vodka Lady Céleste Original is a refined expression of traditional craftsmanship and excellence. Made from the highest-quality wheat, it undergoes precise column distillation with two rectification plates, resulting in a vodka that reveals distinctive citrus aromas. The distillery selects high-purity alcohol at over 80% ABV and intentionally skips filtration to retain the richness of the grain—a crucial element for its unique mouthfeel. With its delicate bergamot notes and silky texture, this vodka is ideal for connoisseurs seeking a distinctive tasting experience.

Aromatic Profile

• Top Notes: Lime, citrus fruits
• Heart Notes: Citrus, grains, rye
• Base Notes: Bergamot, nutmeg

Production Method

• Distillation: Crafted using a Müller column still with two rectification plates, and only the highest-purity alcohol (over 80% ABV) is selected.
• Maceration: Based on a grain spirit that contributes complexity and purity. During distillation, fresh fruits, bergamot, and citrus are added for an infusion of signature aromas and flavors.
• Filtration: Unfiltered, to preserve the vodka’s richer texture and aromatic complexity.
• Bottling: Hand-bottled, each bottle of Vodka Lady Céleste Original is a tribute to craftsmanship and made for the most discerning vodka enthusiasts.

Tasting Notes

• Appearance: Crystal clear
• Aroma & Palate: Delicate citrus notes with soft grain and a hint of lemon. The mouthfeel is smooth and silky, opening with a gentle sweetness and finishing with a long, warm, and elegant aftertaste. The infusion of bergamot and lime lends the vodka a refreshing, citrus-forward profile that is both vibrant and refined—true to the essence of a top-tier vodka.

Highlight

Perfect for crafting fresh and aromatic cocktails. Also enjoyable neat or on the rocks.

Signature Cocktail – MOSCOW MULE

Ingredients:

• 5 cl (50 ml) Vodka Lady Céleste Original
• 2 cl (20 ml) Fresh lime juice
• 1.5 cl (15 ml) Cane sugar syrup
• Top with ginger beer
• Garnish: A few drops of Angostura bitters and a lime wheel

Preparation:

Fill a double rocks glass or classic mule cup with ice. Add Vodka Lady Céleste Original, lime juice, and cane sugar syrup. Stir well. Top with ginger beer and gently stir again to blend the flavors. Add a few drops of Angostura bitters and garnish with a slice of lime. Enjoy!

‍

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

‍

The grapes used to produce this wine come from the Calvestra vineyard, a Mediterranean mountain vineyard located in Utiel-Requena at an altitude of 900 meters. Surrounded by pine, oak, and olive trees, the vineyard thrives in lush greenery filled with rosemary, fennel, and thyme.
The soils are composed of dolomitic limestone with a chalky-sandy texture. The Merseguera vines are grafted onto old Bobal rootstocks. Traditional dry-farming methods are employed, using both gobelet (en vaso) and trellis training systems, with complete respect for the environment.

‍

Winery: Bodega Mustiguillo

‍Serving Temperature: 9–12ºC

‍Soil & Altitude: Limestone soil with a sandy-loam texture; 900 meters above sea level.

‍

Winemaking:
Grapes are harvested by hand and vinified separately by variety and/or parcel. After cluster selection on the sorting table, the grapes are destemmed and gently crushed. Depending on the variety and plot, cold maceration at 6°C for 4–8 hours is carried out. Alcoholic fermentation then takes place in temperature-controlled stainless-steel tanks of 25–50 hL (2,500–5,000 L) at 10°C–16°C, using indigenous yeast.
The wine is then aged on fine lees in stainless-steel tanks.

Aging:
Lees aging in stainless-steel tanks.

‍

Tasting Notes:
Color: Clear and bright straw yellow.
Aroma & Palate: Intense aromatics with stone fruit at the forefront, accompanied by vibrant citrus and fennel notes. Full-bodied with good structure and excellent acidity. A fresh, well-balanced wine with persistent finish.

Food Pairing:
Pairs well with appetizers, salads, stews, white meats, smoked or cured meats, seafood dishes, seafood rice, shellfish (e.g., oysters), fish dishes, and pasta.

The grapes used to produce this wine come from the Calvesta vineyard, a Mediterranean mountain vineyard located in Utiel-Requena at an altitude of 900 meters. The vineyard lies on limestone soils with a sandy-loam texture. Traditional viticulture is practiced, with vines trained in both gobelet (en vaso) and trellis systems on dry-farmed land.

‍

Winery: Bodega Mustiguillo
Serving temperature: 10–12ºC
Soil & Altitude: Limestone soil with a sandy-loam texture; 900 meters above sea level.

‍

Vinification:
After being hand-harvested, the grapes are bunch-selected on a sorting table. The Merseguera grapes undergo destemming and a light crushing, while Xarel·lo grapes are destemmed. Fermentation takes place on the skins in stainless-steel tanks for 15 days, then the wine is transferred into 500-liter oak barrels to complete the final fermentation using native yeasts. It is then aged 12 months on the lees.
Aging: 12 months on the lees.

‍

Tasting Notes:
Color: Pale gold, clear and bright.
Aroma & Palate: Subtle aromas of fermenting grape skins, accompanied by citrus fruits and floral hints. On the palate, this wine impresses with the synergy of its winemaking techniques and terroir. It is fresh, well-balanced, and persistent.

Food Pairing:
Well-suited for appetizers, stews, white meat, seafood, grilled fish, paella, and pasta.

‍

Awards:

‍• 2022 vintage — The Wine Advocate / Robert Parker (2024-12-04): 93 points

Mestizaje is a modern and internationally styled wine that still embraces the unique traditions of Bodega Mustiguillo. It represents a harmonious balance between traditional winemaking and contemporary viticultural practices. The grapes used to make this wine come from the El Terrerazo vineyard at an altitude of 800 meters. The vineyard soils are composed of dolomitic limestone with a chalky/sandy texture. Traditional, strictly dry-farmed gobelet (en vaso) vine training is practiced, always respecting the environment.

‍

Winery: Bodega Mustiguillo
Serving Temperature: 15–18ºC
Soil & Altitude: Limestone soil with a sandy-loam texture; 800 meters above sea level.

‍

Vinification:
After being hand-harvested, different varieties and/or parcels are processed separately. Grapes are carefully sorted both by bunch and by berry, then destemmed and lightly crushed. Cold maceration takes place at 8–10ºC for 24–36 hours in 80–100 hL (8,000–10,000 L) temperature-controlled French oak vats and stainless-steel tanks. Alcoholic fermentation lasts 11–13 days, with gentle pump-overs and delicate pigeage, maintaining temperatures around 26ºC. Post-fermentation maceration follows for 5–8 days. The wine is drained by gravity and only free-run juice is used. It is then aged for 10 months in French oak barrels and large wooden vats.
Aging: 10 months in French oak barrels and large wooden vats.

‍

Tasting Notes:
Color: Cherry-red with violet reflections; vivid, clear, and bright.
Aroma & Palate: Generously aromatic with red and black fruit notes, accompanied by spicy, herbal, and mineral nuances. On the palate, it is juicy, fresh, and smooth in texture.

Food Pairing:
Excellent as an aperitif and pairs well with salads, mushrooms, cured meats, sausages, white meats, poultry, rice dishes, Asian cuisine, pasta, ceviche, and medium-aged cheeses.

As the first Vino de Pago (single-estate classified wine) in the Comunidad Valenciana, Bodega Mustiguillo believes that Finca Terrerazo perfectly conveys the essence of its local climate, people, and culture—offering a deeper understanding of who they are. This is a unique wine that reflects the finesse of the estate’s limestone soils and the distinctive character of each vintage. The grapes come from the El Terrerazo vineyard at an altitude of 800 meters. The soils are composed of dolomitic limestone with a chalky/sandy texture. The vines were planted between 1945 and 1970 in adjoining plots. Traditional viticulture is practiced, with strictly dry-farmed gobelet (en vaso) training, always in harmony with the environment.

‍

Winery: Bodega Mustiguillo
Serving Temperature: 16–17ºC
Soil & Altitude: Limestone soil with a sandy-loam texture; 800 meters above sea level.

‍

Vinification:
The grapes are hand-harvested and vinified separately by parcel. Bunches are carefully sorted, destemmed, and lightly crushed. Fermentation takes place in 35 hL (3,500 L) and 50 hL (5,000 L) French oak vats for 8–10 days, with gentle hand pigeage. Post-fermentation maceration continues for 10–12 days, with every step performed manually. After manual devatting, only free-run juice is used for aging. Malolactic fermentation occurs in oak barrels for 5–8 weeks with bâtonnage, followed by 14–18 months of aging in oak barrels.
Aging: 14–18 months in oak barrels.

‍

Tasting Notes:
Color: Deep dark red with crimson highlights.
Aroma & Palate: Fresh yet intense and complex, with layers of red and black fruit, balsamic notes, and minerality. Earthy undertones blend with herbal and subtle toasted nuances. Juicy and concentrated on the palate, elegant and silky in texture, with balanced acidity, solid structure, and a long persistent finish.

Food Pairing:
Excellent with mushrooms, Iberian ham, stews, grilled red meats, roast lamb, game, and aged cheeses.

This wine fully showcases the potential of Bobal from the winery’s old-vine vineyards. It is a craft-driven and highly personal expression from winemaker Toni Sarrión. The grapes come from the El Terrerazo vineyard at an altitude of 800 meters. The soils are composed of dolomitic limestone with a chalky/sandy texture. The vines were planted between 1919 and 1940 in neighboring plots. Traditional viticulture is practiced, using a strict dry-farmed gobelet (en vaso) training system, always with deep respect for the environment.

‍

Winery: Bodega Mustiguillo
Serving Temperature: 15–17ºC
Soil & Altitude: Limestone soil with a sandy-loam texture; 800 meters above sea level.

‍

Vinification:
After being hand-harvested, the grapes are bunch-selected on a sorting table, then destemmed and lightly crushed. Fermentation takes place for 10–15 days in 225L and 500L French oak barrels or 35 hL (3,500 L) oak vats, with gentle manual pigeage. Post-fermentation maceration continues for 10–14 days, with every step performed by hand. After manual devatting, only free-run juice is used for aging. Malolactic fermentation takes place in barrels for 5–8 weeks with bâtonnage, followed by 18–20 months of aging in a combination of 225L and 500L French oak barrels and 35 hL oak vats.
Aging: 18–20 months in 225L & 500L French oak barrels and 35 hL large oak vats.

‍

Tasting Notes:
Color: Deep red with multiple layers of intensity.
Aroma & Palate: Medium-high aromatic intensity, dominated by red fruits with mineral and Mediterranean scrub notes. The palate is elegant and full, with smooth tannins and balanced acidity, showing solid structure and a fresh, long, and harmonious finish.

Food Pairing:
Pairs beautifully with Iberian ham, stews, grilled red meats, roasted steak, game, spicy dishes, and aged cheeses.

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

‍

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.

‍

Winery : Chateau Burgozone

Serve temperature : 7℃-10℃

‍

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℃

‍

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.

‍

‍

Winery : Bodegas de la Marquesa Valserrano

Serve temperature : 16℃-18℃

‍

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.

‍

Winery : Encomienda de CerveraEncomienda de Cervera

Serve temperature : 16℃-18℃

‍

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).

‍

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.

‍

Winery : Encomienda de Cervera

Serve temperature : 14℃-17℃

‍

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.

‍

Food Pairing :

Game stews, legumes and to accompany meat sauces.

‍

Winery : Encomienda de Cervera

Serve temperature : 3℃-6℃

‍

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.

‍

Winery : Bodegas de la Marquesa Valserrano

Serve temperature : 16℃-18℃

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

Winery : Bodegas Bentomiz

Serve temperature : 8℃-10℃

Soil : Slate soils with white quartz

‍

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.

‍

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

‍

‍

Name：SauvignonBlanc

Winery：Chateau Burgozone

ServeTemperature：9 ºC~11ºC

‍

Winemaking：

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

‍

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.

‍

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

‍

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.

‍

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.

‍

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.

‍

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.

‍

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.

‍

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."

‍

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.

‍

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.

‍