- Quinta dos Avidagos Quinta dos Avidagos
Avidagos is one of a group of four separate vineyards, all operating under Quinta dos Avidagos. The three other properties are Quinta do Torrão, Quinta da Veranha and Quinta da Fírvida e Além Tanha, all situated in the Upper Corgo district of the Douro Valley. The winemaking is undertaken at Quinta dos Avidagos itself, the most recently added property in the estate purchased in 1978. The origins of the estate date back as much as 300 years. Today the total 19 hectares of the Avidagos vineyards comprise vines with an average age of 35 years. The principal grape varieties planted include Tinta Roriz, Touriga Franca, Touriga Nacional and Tinta Barroca and the young and energetic Pedro Tamagnini now manages the estate.
- Quinta do Noval Quinta do Noval
Lying in the heart of the Douro Valley in Northern Portugal, Quinta do Noval has been producing some of the world’s most highly sought after Vintage Ports since 1715. Winemaker Christian Seely has dreamt for years of making top quality unfortified red wines, which express the unique terroir of Noval’s steep sloping vineyards. He has finally achieved his dream, one of which is the excellent Cedro do Noval
- Ramon Canals Ramon Canals
Ramon Canals was founded by Miquel Canals Ollé whose family links to vine growing and production in Penedès dating back as far as 1903. In 1975, Miquel Canals Ollé and his son Ramon Canals Llaverol, an oenologist by profession, pooled their resources and decided to produce their first bottled wine and cava. The climate here is mild Mediterranean, with average annual rainfall of 465-515 litres per square metre. Soils are calcareous clay. Grapes are hand-harvested in September. Today their children, Ramon and Marta Canals are ready to drive the company forward while maintaining traditional winemaking practices. The experience of three generations dedicated exclusively to the quality and integrity of their wines is now producing cavas with distinct finesse and complexity. The cultural heritage is clearly evident in their own museum housing more than 4,500 exhibits related to vine cultivation and the production of wine and cava. Nowadays, this family-run company produces wine in four different wine regions: DO Penedès, DO Cava, DOQ Priorat and DO Montsant
- Fragas do Lecer Fragas do Lecer
Produced by talented local winemaker José Manuel Martínez (also oenologist of Quinta de Couselo), Fraga do Corvo (Woods of the Crows) exudes the true character of carefully tended, manually harvested Godello grapes grown on slopes of decomposed granite in Monterrei, North West Spain. Now at least 20 years old, these vines yield a fruit quality that reflects precisely this very particular ‘terroir’. Fraga do Corvo’s Godello is meticulously vinified under strict temperature control, before ageing on its lees for 7 months in order to gain added richness and mid-palate texture.
- Finca Viñoa Finca Viñoa
José Gonzalez and his brother Javier have worked hard to restore the extinct vineyards of the Avia Valley in Ribeiro. Respecting ageold traditional winemaking techniques and using indigenous grape varietals, Treixadura, Godello, Albariño and Loureira, the brothers together with winemaker José Manuel Martínez Juste have produced an exceptional white wine from a little over 12 hectares of steeply terraced vines, which truly expresses this magnificent terroir.
- Quinta de Couselo Quinta de Couselo
Built in 1163 by the monks of the Monasterio de Santa Maria de Oia, Quinta de Couselo is located in the O Rosal Valley, bordered to the south by the mouth of the Miño River and influenced by the Atlantic Ocean to the west. José and Javier Gonzalez have done a great job of restoring these ancient vineyards, which cover just over 6 hectares. Respecting Quinta de Couselo’s age-old traditional winemaking, oenologist José Manuel Martínez Juste produces seriously elegant and precise wines, which reflect the estate’s unique terroir
- La Compañía de Vinos Tricó La Compañía de Vinos Tricó
Compañía de Vinos Tricó is a very personal project of José Antonio López, taking its name from the expression used in Galicia to name a child that is a late addition to the family. It is a very down to earth project intimately attached to the environment, where each element is intended to be a reflection of the Galician character. It aims to extract the true character of the Albariño grape and express it authentically. “I created this project in order to synthesize all my previous experiences in wineries with other partners. My goal was to make my own style of wines which would be a true reflection of terroir without trade concessions”, says José Antonio. José Antonio owns 10 hectares of Albariño vines planted on decomposed granitic soils in the inland subregion of Condado do Tea, close to the Miño River as it flows on its way to the Atlantic. Vineyard work is based on keeping things as natural as possible in order to obtain optimal grapes, supported by minimal intervention winemaking. The focus is “oenology in the field”, with precision & attention to detail as key drivers. Only organic fertilizers are used & grasses are often planted between the rows in order to avoid excess of water during winter. Yields are kept deliberately low & long lees contact with extended bottle ageing are José’s trademarks. Wines typically rest in stainless steel tanks on their lees for a year before bottling (July/ August), where they spend another year before release.
- Bodegas Tomada de Castro Bodegas Tomada de Castro
Bodegas Tomada de Castro is a family-owned winery founded in 1988, in the heart of Rías Baixas in the Salnés Valley. This is not only the oldest sub-region; it is also the largest, coolest and wettest zone for Albariño, situated right on the Atlantic Coast. Led by winemaker Carlos Castro Serantes, the philosophy is to make a high quality Albariño which conveys the unique “terroir” of Salnés Valley. Soils are decomposed granite and sand with excellent drainage. All 14 hectares are trained in the characteristic ‘Parral’ training system (pergola).The harvest is completely manual using small crates with the utmost care so that the grapes arrive at the winery in the best possible condition. Rías Baixas ‘Ría de Arosa’ Albariño – 100% Albariño sourced from vineyards exclusively in the Salnés Valley with an average age of 25 years. Gentle pneumatic pressing is followed by a 24 hour settling of the must prior to a controlled temperature fermentation with natural yeast. Ageing for 8-9 months on fine lees in stainless steel tanks prior to bottling.
- Bodegas Santa Marta Bodegas Santa Marta
Santa Marta is a family owned & run winery that has been crafting its own wine since 1998 with one main aim – ultimate quality and authenticity. Santa Marta’s vineyards are located at an altitude of 600m in an area where the climate is characterized by cold winters and warm summers. The significant elevation of the vineyards as well as the mineral rich soils (slate and granite) ensure that the resulting wines offer marked natural vitality and persistence of expressive flavour. The cool temperatures of this Atlantic influenced region provide a more gradual, extended ripening period. All Santa Marta’s wines qualify for the D.O of Valdeorras. Based upon a marriage of tradition and innovation, Santa Marta strive to fashion the most expressive examples of their local grape varieties – namely Godello for whites and Mencia for reds. The majority of vines are at least 50 years of age. In total Santa Marta control 30 hectares of vineyard, 12 hectares of their own and 18 hectares worked under contract with local, like-minded growers.
- Bodegas Cobertizo Bodegas Cobertizo
El Bierzo is a natural region located in the northwest of the Spanish province of León. A set of small valleys in this mountainous area offer a variety of orientations and gradients whilst a wide flat depression called ”El Bajo Bierzo” provides less challenging viticultural terrain. The region has a special microclimate, very suitable to the successful cultivation of Mencía. Toni Quiroga decided to start his adventure in wine some 20 years ago, when he started working in his father’s vineyards in Valtuille de Abajo. Almost 22 hectares are the base of this family bodega, where Toni crafts a range of expressive wines that demonstrate clearly his love for his lands and his family roots. All wines from Bodegas Cobertizo are certified organic, with extremely low use of sulphites, far lower than European ecological standard limits. Viticulture is sustainable, and Toni’s practice of leaving vegetation cover between rows helps to bring balance to the soil. His red wines are produced with old vine Mencia (60 years of age) and his white wines with old vine Godello (50 years of age). Old, steep vineyards such as these cannot be tended by machines, so all viticultural work is carried out by hand.
- Bodega Régoa Bodega Régoa
The name Ribeira Sacra means ‘Sacred Shore,’ which is most likely a reference to the numerous monasteries in the area. Until fairly recently, Ribeira Sacra was largely cut off from the rest of Spain, though a few farmers shipped wine by river to Lugo, a city to the north, mostly for local consumption. At the end of the 19th century, phylloxera destroyed many of the vineyards. Agricultural disaster was followed by economic depression, civil war and dictatorship. Many of the historical terraces were abandoned. Near the end of the 20th century, people began to return to Ribeira Sacra. Drawn by the potential of the slate/ granite soils at a time when other once-obscure Spanish wine regions were developing worldwide reputations, prospective growers came back to replant the vines and renew the terraces. The hills of Ribeira Sacra were alive once again. The Ribeira Sacra area, which today covers around 1200ha, was accorded DO status in 1996. Run by José María Prieto Fernández, Bodega Régoa makes the most of the natural advantages of its geographical situation in the heart of the Amandi sub-region. The winery owns 11 hectares of old vine terraced vineyards, with many 80% south facing slopes, dropping down to the banks of the Sil River. These conditions, together with the particular soil characteristics (slate and sandstone soil with good drainage) as well as a suitable climate (more continental than Rías Baixas) combine to great effect in the expressive individuality of its wines. Almost 30% of the vine stock is 50 years of age with the rest being 25-30 years of age on average. José Maria calls upon the experience of Ángel Anocibar, winemaker at globally renowned Abadia Retuerta at Sardón de Duero, for assistance in coaxing the best from his fruit
- Gonzalo Celayeta Wines Gonzalo Celayeta Wines
In 2006 Gonzalo Celayeta started work as a winemaker at Bodegas San Martín, within the subarea of Baja Montaña in the DO Navarra. He trained at EVENA (Navarra’s Viticulture and Oenology Centre), and launched his own project in 2004. Focusing on Garnacha, his production is very low producing between 10,000 to 13,000 bottles, which include his white, rosé and red wines. Unusually, the ‘El Caserio’ is barrel fermented in Spanish chestnut wood.
- Bodegas Ostatu Bodegas Ostatu
Bodegas Ostatu enjoys a prime position in Samaniego, in the heart of the famous Alavesa Basque region. María Asun Sáenz de Samaniego and her family run the 34 hectares estate. Winemaker Iñigo Sáenz de Samaniego (her brother) uses a mix of modern methods and French oak barrels to exploit the full potential of their superb vineyards, many planted with vines over 50 years of age. The result is a collection of precise wines with a great sense of terroir and well-preserved fruit.
- Gregorio Martínez Gregorio Martínez
The current winery was constructed in time for the 2001 vintage, with grapes sourced from a 120 hectare estate, 40 hectares of which are under vine. Located in the Iregua Valley, between the villages of Nalda, Sorzano & Entrena. The founder of the project was Gregorio Martínez, who started to purchase land around Sorzano, his wife’s hometown, in the late 1970’s/early 1980’s. Currently managed by his descendants, the project changed dramatically following the appointment of head winemaker Ricardo Cantera back in 2009. A recently introduced range, Finca Gregorio Martínez, includes a clean, vibrant white Viura; a vibrant, pale-coloured rosé made from Tempranillo and a Mazuelo aged in oak for 8 months plus two single-varietal reds crafted from Tempranillo and Mazuelo respectively. Rather unusually the malolactic fermentation takes place in the same tank with skins, resulting in wines that exude a natural freshness
- Bodegas Félix Lorenzo Cachazo Bodegas Félix Lorenzo Cachazo
One of the eight producers who originally created the DO Rueda back in 1980, the bodega dates as far back as 1946, though the family has been growing vines in the area for five generations. The work of Félix Lorenzo Cachazo continues today with his children Eduardo (sales manager) and Ángela (winemaker). Located in Pozaldez (Valladolid), they own 35 hectares of vineyards, including 9 hectares of pre-phylloxera vines destined for their barrel-fermented Verdejo. The characteristic soils in the DO Rueda are stony with limestone, allowing good drainage. The significant difference in temperature between day and night (sometimes up to 20°C) means that Rueda benefits from a slower ripening process and a more aromatic expression of the Verdejo grape. The large oak vats that were historically used to store the wine in underground cellars have almost disappeared in order to make way for modern equipment. As an original producer in the Rueda región, Félix continues to pave t
- Herrero Bodega Herrero Bodega
Viñedos de Nieva was founded in 1989 by José María Herrero and his wife Janine Vedel, who acquired 60 hectares of vineyards which were in disarray, having been completely neglected for many years. It took a great deal of effort to restore these vineyards, especially to salvage many older vines of between 100-150 years old. In 2009 the Martue family purchased the bodega, however, in 2010, José Maria’s three sons – José María, Juan Miguel and Javier Herrero Vedel – exercised their option to be bought out and left the winery in the hands of the investor to do what he would with it. With only one vintage lost in the process and the money needed to continue the dream, the Herreros went down the road, literally, and began construction of the Herrero Bodega in 2011. Since the vineyards were never part of the investment deal the vines stayed in the family. Nieva is famous for its deep, sandy soils with wines produced from the local white grape variety Verdejo, with a thriving winemaking tradition that dates back hundreds of years to the Jeronimo monks. Nieva has a very favourable natural environment for the production of high quality white wines, often considered the ‘Grand Cru’ of the terroirs of Rueda. With a high altitude of over 850m, Nieva’s climate is continental with very cold winters and hot, dry summers, ideal for perfect ripening and lower risk of disease. Most bodegas in Rueda are found in the northern part, where the soil is mostly clay, but here in the southern portion the soil is almost entirely sand with lots of river stones and clay subsoil, providing excellent quality. These sandy soils have literally saved this area from the ravages of phylloxera allowing for old ungrafted Verdejo vines to florish.
- Bodegas Carmelo Rodero Bodegas Carmelo Rodero
Carmelo Rodero belongs to an ancient line of wine producers in the Ribera town of Pedrosa de Duero. From the time he was an adolescent, he began to invest his first earnings in new vine plantings, building up a considerable holding, even selling grapes from his then 50 hectares of vineyards to the legendary Vega Sicilia winery for 14 years. It was in 1990 that he embarked on his own project with his wife Elena. Today, a new generation has followed with daugthers Beatriz and María who have joined the winery. Specific weather conditions characterize this part of the Ribera where Atlantic and continental influences come together with warm, dry summers and long, harsh winters leading to dramatic temperature fluctuations. Carmelo knows intimately every inch of his 140 hectares of vineyards here, his holdings divided into different terroirs in order to exploit the distinct types of loam perfectly. On average, the vines are now more than 30 years old, combining younger vinestocks with those that are more than 100 years of age. Their vineyards lie at elevations ranging from 750m in the valleys to 900m in the hills. The soils are mostly clay and chalk combined with pebbles, silts and sands. In the winery Carmelo and his two daughters take the greatest care of the grapes simply using gravity. Techniques include 100% destemmed grapes, thorough control of the maceration and fermentation temperature, malolactic fermentation in stainless steel tank, ageing mostly in French oak (only a very small percentage of American oak is employed at the bodega) followed by a minimum bottle ageing of 3 months before release.
- Bodegas Antídoto Bertrand Sourdais Bodegas Antídoto Bertrand Sourdais
After being Dominio de Atauta’s winemaker for several years and establishing the bodegas to the highest level, Bertrand Sourdais has returned to his native Loire region to take over the family property. However, his love and passion for the Ribera del Duero is still intact and he’s created Antídoto, a new, toned down version of Dominio de Atauta, sourced from 7 hectares of ancient vineyards, which are at least 60 years old (many date back to pre-phylloxera!).
- Bodegas Rudeles Bodegas Rudeles
The name Rudeles comes from the first few letters of each of the family names of the four owners: Ruperez, del Hoyo and Espinel. They have strived to make the most of their biggest asset, their 90yr old vineyards. Vineyards are located in Peñalba de San Esteban at the eastern end of the DO Ribera del Duero and cover 17 hectares at an altitude of over 900m. Vines are planted on the side of a hill in an array of tiny plots, some of them planted with only 50 vines. Almost all the vines are over 100yrs old, with some planted before the arrival of phylloxera, and all are capable of withstanding the harsh climate. Average annual rainfall is less than 400mm. Weather-wise, the sudden autumn gives way to cold winters, frost is quite common in springtime, but summer is hot with occasional violent thunderstorms. In all, Rudeles own fifty different plots of vineyard, all small, spread across 4 separate zones, each of which is vinified separately. Per vine, production can be as low as just 200 grams of grapes. High-tech winemaking ensures that the fruit of these vineyards is gently handled without over manipulation. The terroir and the bush vines impose that all vineyard tasks are performed manually. In the winery the winemaking process from grape reception, to fermentation, ageing, racking and bottling is strictly controlled.
- Castell d'Encús Castell d'Encús
Castell d’Encús is a very exciting project from Raül Bobet, following his time with Torres. In 2001, whilst searching for land in the foothills of the Catalan Pyrenées, Raül discovered a stunning estate at almost 1,000m above sea level dating back to the 12th century. Farming organically, he chose to plant 23 hectares of high density Riesling, Pinot Noir, Albariño, Sauvignon, Sémillon, Syrah and most of the classic Bordeaux grapes varieties. Inspired by his discovery of 9 medieval rock fermenters in the vineyards, Raül restored them back into working order and now ferments several wines in them, embedded in the rocky hillsides. The results are amazing: high natural acidity, superb length and mouth feel, with both reds and whites receiving a great deal of critical praise
- Celler de l’Era Celler de l’Era
The “Llicorella”, a unique slate soil type that reigns supreme here combined with widespread organic farming and balanced use of technology helps to produce the characteristic fresh and fruited wines at this cellar. This family project was started in 2002 in Mas de les Moreres and lends its name from the country house dating from the Middle Ages, located near Cornudella de Montsant. The 72 hectares comprising the estate are located on the right bank of the Arbolí river. There are just 12 hectares of vineyard on this rolling terrain, planted with several different grape varieties. Some are local, such as Garnacha Tinta and Cariñena and some international varieties have been introduced in recent years, such as Syrah and Cabernet Sauvignon. The ancient drystone walls which support tiny terraces known locally as “marges” speak of the effort to make the best of any available land in this area.
- Mas d’en Blei Mas d’en Blei
Mas d’en Blei includes 7 hectares of vineyards on the banks of the river Siurana, in Morera de Montsant, the heart of Priorat country. The vines grow amongst typical and striking Mediterranean landscape. There, perfectly integrated into the environment, stands the winery and a very old farmhouse, built before 1756. Mainly local varieties such as Garnacha and Cariñena are planted. The characteristic hallmarks of Priorat can easily be found at Mas d’en Blei: the prominence of ‘Llicorella’ (the local name for a type of slate) and “costers” (steeply sloping vineyards), resulting in very low yielding vines. The resulting wines reflect the uniqueness of this terroir as well as the care lavished on the winemaking process.
- Bodegas Noguerals Bodegas Noguerals
The village of La Morera, the oldest and highest town in Priorat, situated at an altitude of 750m includes a vineyard area of 52.9 hectares in total. The municipality is the most extensive and northerly in the DOQ Priorat, occupying most of the Montsant mountain range. Close by to La Morera one finds the village of Cornudella de Montsant, home of Bodegas Noguerals, a very young estate having only been established in 2000. Proprietor Ramon Alzamora focuses on the traditional Catalan grape varieties, namely Garnacha Tinta & Cariñena as well as Syrah & Cabernet Sauvignon. This tiny artisanal operation owns just 5.5 hectares of vineyards in total, of which 4 hectares are classified in Priorat at 400m altitude and 1.5 hectares in neighbouring Montsant. All vines are planted on the classic soil of the area, namely ‘Llicorella’ schist/slate. Ramon’s wines are full of expressive personality and exhibit a clear freshness.
- Ferrer Bobet Ferrer Bobet
Planted with some of the oldest Cariñena vines in Priorat on exclusively black schist soils, known locally as “llicorella”, Ferrer Bobet’s 15 hectares of dramatically steep and terraced vineyards are organically managed as well as being located in some of the highest and coolest hills of the region. Winemaker Raül Bobet is driven by a passion to make distinctive wines, which are unique expressions of Priorat’s terroir, characterised by their ultra silky tannins and refreshing acidity. His hard work and dedication has resulted in Ferrer Bobet being regarded as one of the most successful new wineries in Spain.
- Bodegas Monfil Bodegas Monfil
Bodegas Monfil is situated in the northeast of Spain on the Ebro River, where the grape varieties Garnacha and Tempranillo are the speciality. Their vineyards cover approximately 22 hectares, over a myriad of different microclimates, due to soil variation, altitude variation and orientation differences. Still owned and run by the Matéo family, the business was originally established in 1943 but they did not bottle their own wine until the early 2000’s. Now run by siblings Maria, Victor and Ana, the bodega produces excellent wines that offer great value, especially due to the wonderful old vine Garnacha fruit exuberance!
- Cherubino Valsangiacomo Cherubino Valsangiacomo
The origins of Cherubino Valsangiacomo date back to 1831, in Switzerland, when Vittore Valsangiacomo founded a winery under his name in Chiasso in the Swiss canton of Ticino next to the Italian border; their first family winery. At the end of the 19th century, his son Cherubino Valsangiacomo decided to open a wine export company in Valencia and Alicante; since he was attracted by the ports of Valencia and Alicante and the excellent grapes of this area. In 2002, the wineries were extended and modernized, with a new plant and bottling line created. 2008 saw the start of the Bobal de San Juán project for 100% Bobal wines fermented and matured in concrete tanks. As part of this project, the family took control of 10 hectares of a singular 100 year old vineyard. Today, the fifth generation of the Valsangiacomo family is in charge of management, demonstrating their ongoing commitment to the future. The company currently produces wines under DOP Valencia and Utiel Requena denominations, as well as certified organic wines. The Viticultores de San Juán bodega is owned by the Valsangiacomo family, which represents the fifth generation of family winemaking. Built in 1960, the winery is located in the village of San Juan Bautista, about 60km west of Valencia. The vines here range from 60-80 years old. Since there was always a market for blending wines and grape concentrate, traditional growers in the UtielRequena region never had reason to rip out their old Bobal vines. Vineyards tend to be broad expanses of open acreage supporting bush-style vines grown without irrigation. As the region began to focus more on quality of grapes rather than quantity, through the DOP Utiel-Requena, these ancient vines proved a huge asset. The San Juán winery itself is as old school as the vines, where the Valsangiacomos craft their Bobal red and rosé in concrete tanks, whilst aging their wines in large barrels of French oak.
- Cía VitiVinícola del Mediterráneo Cía VitiVinícola del Mediterráneo
Founded in 2014 as a partnership between Bruno Murciano, David Sampedro Gil and Valsangiacomo, the principle aim is of producing modern, Mediterranean-style wines using native Valencian grape varietals. The grapes, sourced from vineyards owned by Bruno Murciano and transported to Valsangiacomo’s state of the art winery, are expertly vinified with the assistance of talented winemaker David Sampedro Gil. This youthful collaboration has already produced a fresh, easy-drinking white, crisp rosé and smooth red each providing superb value for money.
- Bruno Murciano Bruno Murciano
Bruno Murciano, one of the UK’s most well regarded Spanish Sommeliers, with more than 16 years of international experience, is pursuing a lifelong dream to produce a range of wines made from Bobal in his native homeland of Utiel-Requena. Working alongside his brother Jose Luís who looks after the viticulture and winemaking with the initial help of David Sampedro, one of Rioja Alavesa’s 5th generation of vine growers from an extremely talented winemaking family, they have combined their joint experience and passion to produce an amazing range of Artisan Family wines from high altitude 7 hectares of organically grown vineyards above 900m. Bruno and Jose Luís use artisanal methods and biodynamic techniques, with very little intervention in the cellar, whilst following the lunar biodynamic calendar to achieve the very best results.
- Bodegas Gutiérrez de la Vega Bodegas Gutiérrez de la Vega
In 1982, Felipe and Pilar moved into an old Almazara (olive mill) in the secluded village of Parcent, finding more space to work, along with greater accessibility to the diverse range of vineyard sites throughout their region. Currently the family farms 10 hectares of organically certified head-pruned vines around La Marina Alta, as well as inland in the Sierra de Salinas mountains. The earthy soils, high elevations, and proximity to the ocean allow the grapes to fully ripen while maintaining very good acidity. The grape varieties are as varied as the climate; Moscatel originates from the lower lying areas close to the ocean whilst Monastrell makes its home in the ungrafted sandy soils of the Sierra de Salinas mountains. Violeta, Felipe and Pilar’s talented winemaker daughter, is gradually taking over the reins from her parents. Their approach has always been artisan; natural yeasts are employed for fermentation and no other products are used in the winery except for judicious amounts of sulphur. Soleras are maintained for their highly acclaimed noble sweet wines and based on the direction of Felipe, there will be a bottling periodically with an age designation.
- Bodegas Olivares Bodegas Olivares
Paco Selva and his family have worked tirelessly to improve the quality of their wines at Bodegas Olivares. Blessed with a high proportion of some of the world’s largest collection of ungrafted old Monastrell vines planted on sandy soils, their vineyards also benefit from the coolness brought by the higher altitude. A judicious use of French oak barrels brings just the right amount of tightness and gives another dimension to their rich and spicy wines. Not to be missed is the sweet version, which bursts with the flavours of dates, figs and liquorice
- Bodegas Jiménez-Landi Bodegas Jiménez-Landi
With 15 hectares of rolling, picturesque vineyards surrounded by olive groves, lavender and thyme, Bodegas Jiménez-Landi is one of Méntrida’s most exciting producers attracting well-deserved attention to this lesser-known Spanish region. Founded in 1963, José Benavides Jiménez-Landi is now leading the way at this family project, practising biodynamics and using minimal intervention to produce their elegant, terroir-driven wines that exude freshness and balance from vines, which are between 15 and 60 years of age.
- Bodegas La Cigarrera Bodegas La Cigarrera
Bodegas La Cigarrera is a small, family-owned bodega in Sanlúcar de Barrameda, founded in 1758. The current bodega was purchased in 1891 by the great grandfather of the Hidalgo Garcia de Velasco brothers who run the firm today. The name of the bodega owes its origins to the women who used to sell cigarettes on the streets, on behalf of the big cigarette factories in Cadiz and Sevilla. Due to historical regulations of the Consejo Regulador, the company originally operated as an “almacenista”, a stock-keeper who sells their wines to bigger shipping bodegas (e.g. Lustau). In 1998, after the regulations had changed, they started to bottle their own wines for the first time. The company still uses the original bodegas in the Plaza Madre de Dios in the Barrio Bajo (lower part) of Sanlúcar, which hold a total of around 500 casks (including some of the oldest in town). The “cathedral” cellars of La Cigarrera consist of three naves (Bodega de Colóm, Bodega de Cabral and Bodega de Samilla) that surround a beautiful central Andalusian patio. Grapes are sourced in part from family owned vineyards and the remainder purchased from trusted and locally managed vineyard farmers with a view to sourcing 100% of grapes from family owned vineyards in the near future.
- González-Byass González-Byass
González-Byass is one of the most iconic estates in Jerez, producing some of the region’s finest wines for over 175 years. We are thrilled to offer a handpicked selection of their rarest and oldest Sherries. Named after the palma chalk used by winemaker Antonio Flores and the cellar masters to mark a wine’s maturity, the ‘Palmas’ range is fuller bodied and intensely aromatic. Matured in oak casks for a minimum of 30 years, their Rare Old Solera Sherries are a true expression of some of the world’s finest and rarest wines.
- Pérez Barquero Pérez Barquero
Pérez Barquero was established back in 1905 within the historic town of Montilla, south of Córdoba and in 1985 the winery was purchased by Rafael Córdoba. Montilla-Moriles is a Spanish DO located in the south of the province of Córdoba and is bounded by 3 rivers Genil to the east, Guadajoz to the west, and Guadalquivir to the north, and the Subbetic Range of mountains to the south. Pérez Barquero own almost 100 hectares of vineyards, all of which are located on chalky soils in the highest quality zones of the Sierra de Montilla and Moriles Alto. The majority of plantings are Pedro Ximénez (PX), indigenous to the Rin valley. The pressing house is located near the vineyards; as the ambient temperature can reach almost 38°C during harvest, hence maintaining freshness in the grapes is key. It is traditional in Montilla-Moriles to use 6000L amphoras called tinajas, of which Pérez Barquero uses cement tinajas. Fermentation begins in stainless steel tanks, but there is still about 5% residual sugar when the wine is moved to the tinajas. It is here that the wine finishes its alcoholic and malolactic fermentation, and where a layer of flor first develops. Pérez Barquero’s 350 tinajas are stored in a large two storey room with high ceilings and open windows to control the temperatures. The wine ferments on indigenous yeasts; very important in order to fully ferment these high sugar/ high alcohol wines. These natural yeasts develop into the flor which gives these wines their particular character, where after they continue to ferment naturally to 15-16% ABV. The wine then rests in tinajas for one year, from September through to September. After one year the wines are moved to 500L double tapered American oak barrels known as sherry butts. Fino is raised in the solera system in a cooler temperature-controlled cellar than other wines. Oloroso and PX are also raised in a solera system but aged in warmer cellars with a great deal of air contact