Ameztoi Txakolina is traditionally built with high acidity and low alcohol, utilizing only native varieties hondarrabi zuri and hondarrabi beltza.t The wine is known for it's delicate, effervescent character and signature... Read More
With vineyards in some of the top sites in the village, including the famed Mas d’En Caçador vineyard, Black Slate Porrera is a blend of 20-30-year-old Garnatxa and Carinyena with a small addition of Cabernet Sauvignon... Read More
Cuentaviñas is the new personal project of Eduardo Eguren, son of Marcos Eguren, who left the family winery in 2018 after inheriting three spectacular vineyard sites from his maternal grandfather. By the time he left the... Read More
As far back as 1770, the monks of the Montserrat abbey carried out their penance at the Desterrats estate. The area was known for its extreme climate and harsh conditions. Their task: working the land to provide food for the diocese.... Read More
Los Arroyuelos is the old name of the neighborhood where the Las Pedreras winery is located, an homage to the history of VIllanueva. The wine is 100% Garnacha from seven organically-farmed, 70-year-old vineyards, planted between... Read More
"...owned by the Cava house Friexenet, Segura Viudas regularly hits the tops of our charts for Cava. The Brut Reserva is the best Cava we tasted last year, regardless of price, a graceful, complex bubbly with dry apple flavors... Read More
St. Buena Vida non-alcoholic sparkling chardonnay offers a crisp, dry experience, opening with bright aromas of green apple skin, ripe pear, and a hint of fresh lemon zest. The palate is clean and invigorating,... Read More
In the foothills of northern Spain’s Cantabria mountains lie Roberto Olivan’s “Tentenublo” vineyards — a name taken from the ancient Spanish tradition of ringing town bells to ward off encroaching... Read More
Tio Pepe's distinctive aroma and lightly nutty taste with a hint of almonds and an ABV of 15%, compliments savoury foods such as seafood, smoked salmon and tapas - yet powerful enough to cope with robust flavours such as chorizo... Read More
