Wine Cellar & Wines

100% Pedro Ximénez. Albariza soils (Moriles Alto). Fermentation in stainless steel. No oak. Notes: fresh fruit, apple, pear, apricot, white flowers.

Macabeo, Verdil, Malvasía, Pedro Ximénez, and other local varieties. Organic. Calcareous soils. Fermentation with indigenous yeasts in stainless steel, clay jars, and used oak barrels. Aging for 6 months on lees in stainless steel. Notes: white fruit, citrus...

100% Verdejo. Natural wine. 24 hours of skin maceration. Fermentation without skins. Aging for 3 months in concrete eggs. Notes: white fruit, citrus, fennel, fresh herbs, white flowers.

100% Albariño. Bodega Zárate. Granitic soil. Spontaneous fermentation. 9 months on lees in stainless steel. Notes: citrus, white fruit, marked acidity, salty-mineral finish.

100% Xarel·lo. Loxarel, Josep Mitjans. Organic and biodynamic. Spontaneous fermentation with wild yeasts in 1,000 L clay amphorae. Aging for 5 months in the same amphorae. Notes: ripe white fruit, fresh herbs, creamy texture, minerality, and salty finish.

100% Melon de Bourgogne. Domaine de l'Ecu, Fred Niger. Demeter biodynamic. Siliceous and metamorphic soils. Spontaneous fermentation, élevage on lees in amphorae. No sulfites. Notes: citrus, white flowers, smoky, mineral, salty.

100% Godello with a small portion of Doña Blanca - Raúl Pérez. Old vineyards at 500-550m. Clay soil with stones. Fermentation with skins in open barrels. Part in amphorae with skins and flor. 12 months in fudres and oak barrels. Notes: fresh citrus, white flower, mineral...

80% Chardonnay - 10% Moscatell - 10% Fiano. Soils of Puglian Salento. Fermentation at controlled temperature. 4 months in French oak barrique on lees with weekly bâtonnage. Notes: tropical fruit, subtle vanilla, creamy.

100% Savagnin, Organic. Joint project of Nicolas Maillet, Chagnoleau, and Boisseau. Spontaneous fermentation with indigenous yeasts in stainless steel. 9 months on lees in stainless steel. No oak. Notes: subtle oxidative, nut, ripe apple, acid tension.

100% Riesling, Organic. Cuvée of three vintages blended, vineyards in Bechtheim. Fermentation in stainless steel at controlled temperature. Brief aging on lees. No oak. Notes: citrus, white peach, minerality, vibrant acidity.

100% Chardonnay. Kimmeridgian soils rich in marine fossils. 100% reductive vinification IN STAINLESS STEEL. No oak, no malolactic. Notes: green apple, white flowers, chalky tension, lively acidity, fresh and mineral finish.

85% Tempranillo - 15% Malvasía, Organic. Traditional carbonic maceration in cement tanks, spontaneous fermentation with indigenous yeasts. Brief aging in cement, no oak. Vineyards up to 70 years old in Lanciego. Notes: strawberry, cherry, raspberry, floral, mineral, soft tannin.

Garnacha - Garnacha Peluda - Syrah - Merlot - Cabernet Sauvignon, Organic, Biodynamic. Separate fermentation by variety in stainless steel. 10 months in Hungarian oak barrels. Manual harvest. Notes: fresh red fruit, cocoa, coffee, balsamic, soft tannin.

100% Mencía - Raúl Pérez. Old vines on clay-limestone soils. Fermentation in conical wooden tanks with whole clusters and long macerations. 12 months in used French barrels and tanks. Unfiltered and unclarified. Notes: cherry, raspberry, violet, mineral, subtle vanilla...

85% Tempranillo - 5% Bobal - 5% Albillo Mayor - 5% Garnacha. Traditional harvest vinification: joint fermentation of all varieties in lagares. No wood, focused on freshness and drinkability. Notes: blackberry, wild strawberry, raspberry, floral, fresh, fine tannin.

Mencía - Caiño Tinto - Garnacha Tintorera - Mouratón - Sousón. Fermentation with stems in containers of various materials, indigenous yeasts. 7 months in wooden barrels of different capacities, final blending in steel. Slate soils. Notes: violet, raspberry, cherry, smoky...

Barbera, Sangiovese, Negretto. Orsi Vigneto San Vito. Natural. Perpetual cuvée since 2008 in Solera style in cement, steel, and large barrels. Notes: fresh red fruits, red flowers, spices, animal notes, charcuteriecate vanilla. Rustic-elegant, great drinkability.

34% Callet - 33% Cabernet Franc - 33% Syrah, Organic, Biodynamic. Prefermentative cold maceration, separate fermentation by variety in stainless steel, malolactic in stainless steel. 12 months in French and American oak barrels. Notes: black fruit, spices, garrigue, polished tannin...

100% Baga, Organic, Biodynamic. Vines on limestone soils 15 km from the Atlantic. Destemmed, spontaneous fermentation in stainless steel with charcuteriecate extraction and long maceration. Aging in used wood. Notes: crunchy red fruits, floral, earthy, vibrant acidity, ELEGANT tannin.

100% Tinto Fino, century-old vines. Manual grape selection, traditional vinification in small tanks with minimal intervention. Aging in barrels. Notes: ripe black fruit, spices, integrated toasting, great balance.

100% Pinot Noir. Complete destemming, several days of maceration, spontaneous fermentation with indigenous yeasts. Cuvaison of 15 days. Aging in oak barrels. Bottled without filtration. Notes: cherry, raspberry, fine spices, earthy, silky tannin.

30% Macabeo, 40% Xarel·lo, 30% Parellada. Sogas Mascaró. Organic. Cava Brut Nature Reserva made using traditional method. Aging of 24 months in the cellar. Notes: citrus, yeast, croissant, fine bubbles, fresh acidity, dry and fruity finish.

100% Chenin Blanc. DeMorgenzon. Méthode Cap Classique Brut made with second fermentation in bottle. Base wine fermentation in stainless steel and used French oak barrels, with aging on lees before tirage; then, 18 months on lees in bottle...

40% Pinot Noir, 40% Pinot Meunier, 20% Chardonnay. Leclerc Briant. Biodynamic. Fermentation in stainless steel, with part in wood; malolactic develops naturally. Second fermentation in bottle and aging of more than 2 years on lees. Notes: ripe fruit, citrus...

34% Chardonnay, 33% Pinot Noir, 33% Pinot Meunier. Hélène Charbaut. Premier Cru vineyards in BISSEUIL Mareuil-sur-Ay and Avenay Val d'Or, on clay-limestone soils. Fermentation and aging for 9 months in oak barrels. Second fermentation in bottle and aging for 24 months on lees...

Garnacha Tinta, Sumoll, and Xarel·lo Rojo. Loxarel, Josep Mitjans. Organic and biodynamic. Pet-Nat rosé made using the ancestral method, with spontaneous fermentation and finishing fermentation in bottle. No disgorgement, preserving its natural lees. Notes: fresh red fruit, citrus...

100% Garnacha Peluda. Herencia Altés. Organic, low in sulfites. Manual harvest and brief maceration before direct pressing of whole grapes, using only the free-run juice. Spontaneous fermentation with native yeasts in concrete tanks...

Pignoletto 100%. Orsi Vigneto San Vito. Natural. Perpetual wine started in 2011, topped up each month with new vintages. No clarification or filtration. Notes: bread crust with ginger, mother yeast, quince, oriental spices, smoked pumpkin, medicinal herbs...

Macabeu and Muscat. Domaine Matassa, Tom Lubbe. Organic and biodynamic farming. Clay-limestone soils in Calce. Spontaneous fermentation with whole clusters and skin contact, no added sulfites. Aging for 8 months on lees in concrete. Notes: citrus, flowers...

30% Macabeo, 40% Xarel·lo, 30% Parellada. Sogas Mascaró. Organic. Brut Nature Reserva Cava made using traditional method. Aging for 24 months in the wine cellar. Notes: citrus, yeast, croissant, fine bubbles, fresh acidity, dry and fruity finish.

Parellada, Macabeo, Xarel·lo, and Chardonnay. Celler Carles Andreu. Brut Reserva Cava made using traditional method, with separate fermentation of the varieties and second fermentation in bottle. Minimum aging of 18 months in rima. Notes: white fruit, citrus, light bakery...

Macabeo, Xarel·lo, and Parellada. Llopart. Organic. Corpinnat Brut Nature made using traditional method, from the estate's historic varieties. Second fermentation in bottle and long aging of over 60 months on lees. Notes: citrus, apple, fine bakery...

100% Chenin Blanc. DeMorgenzon. Méthode Cap Classique Brut made with second fermentation in the bottle. Base wine fermented in stainless steel and used French oak barrels, with aging on lees before tirage; then, 18 months on lees in the bottle...

80.5% Chardonnay, 17% Pinot Nero, 1.5% Pinot Bianco. Ca' del Bosco. Grapes from organic vineyards in Franciacorta. Fermented for 7 months in temperature-controlled stainless steel. Secondary fermentation in bottle and aged for 25 months on the lees. Notes: citrus, white fruit and fine bakery notes...

100% Catarratto. Alessandro Viola. Organic, natural winemaking. Vineyards on calcareous soils in Alcamo. Classic Pas Dosé method, with spontaneous fermentation; base primarily aged in stainless steel and a small part in oak...

40% Pinot Noir, 40% Pinot Meunier, 20% Chardonnay. Leclerc Briant. Biodynamic. Fermentation in stainless steel, with some in wood; malolactic fermentation develops naturally. Second fermentation in the bottle and aging for over 2 years on lees. Notes: ripe fruit, citrus...

34% Chardonnay, 33% Pinot Noir, 33% Pinot Meunier. Hélène Charbaut. Premier Cru vineyards in Bisseuil, Mareuil-sur-Aÿ, and Avenay Val d'Or, on clay-limestone soils. Fermentation and aging for 9 months in oak fûts. Second fermentation in the bottle and aging for 24 months on lees...

40% Pinot Meunier, 30% Pinot Noir, 15% Chardonnay, with 15% reserve wines. Minière F&R. Cuvée from three lieux-dits in Hermonville, vinified in oak fûts. No malolactic fermentation, to preserve tension and freshness. Second fermentation in the bottle and aging for 7 years on lees...

100% Pinot Noir. Herbert & Co, Thomas Herbert. Blanc de Noirs Extra Brut from Premier Cru and Grand Cru parcels in Rilly-la-Montagne, Ludes, Trois-Puits, Verzenay, and Mailly. Fermentation in 228 L Burgundy barrels, with indigenous yeasts...

51% Pinot Noir, 49% Chardonnay. Dom Pérignon. Vintage Champagne made only in selected years, with grapes from Grands Crus and Hautvillers Premier Cru. Precise vinification and long aging of 8 years on lees. Notes: peach, citrus, flowers, fine bakery...

60% Pinot Noir, 40% Chardonnay. Louis Roederer. Grapes sourced from 45 historic lieux-dits, on Grand Cru and Premier Cru chalky terroirs. 25% of the wines are vinified in oak. No MALOLACTIC fermentation to preserve tension and purity. Long aging on lees in bottle. Notes: citrus...

43% Pinot Noir, 35% Chardonnay, 22% Meunier. Krug. 146 wines from 11 vintages, 2000-2013. 40% reserve wines. Vinification in small barrels. Long aging on lees. Notes: white flowers, ripe citrus, dried fruit, marzipan, brioche, honey, fine bubbles, richness...

50% Pinot Meunier, 29% Chardonnay, 21% Pinot Noir, with 6% Coteaux Champenois rouge. Minière F&R. Terroir of Hermonville, clay-silt-sandy soils over lacustrine limestone. Vineyards: Les Couturelles, Les Fosselles, Les Fontenelles. Vinification in barrels, 30% young and 70% old...

45% Chardonnay, 55% Pinot Noir (43% white, 12% red). Ruinart. Manual harvest. 20-30% reserve wines. Fermentation in temperature-controlled stainless steel, malolactic fermentation. Aging 2-3 years in crayères. Dosage 8 g/L. 40-50 crus. Notes: pomegranate, lychee, guava, rose, fresh red fruits...

100% Garnacha Blanca. Terroir Sense Fronteres. Organic and biodynamic farming. Vineyards in Montsant, on chalky and clay soils. Spontaneous fermentation with skins, with minimal intervention. Aging in neutral tanks to preserve freshness and mineral expression...

Pignoletto 100%. Orsi Vigneto San Vito. Natural. A perpetual wine started in 2011, topped up each month with new vintages. No clarification or filtration. Notes: gingerbread crust, mother yeast, quince, oriental spices. Full sip: smoked pumpkin, medicinal herbs...

Macabeu and Muscat. Domaine Matassa, Tom Lubbe. Organic and biodynamic farming. Clay-limestone soils in Calce. Spontaneous fermentation with whole bunches and skin contact, no added sulfites. Aging of 8 months on lees in concrete. Notes: citrus, flowers...

90% Caprettone, 10% Falanghina. Cantine Matrone, Andrea Matrone. Natural farming on the southern slope of Vesuvius. Volcanic soils. Spontaneous fermentation, with brief skin contact. No clarification or filtration. Aging in stainless steel. Notes: citrus, wildflowers...

100% Muscat d'Alexandrie. Domaine Matassa, Tom Lubbe. Organic and biodynamic farming. Schist and marl soils in Calce. Spontaneous fermentation with 3 weeks of skin maceration. Aging in foudres on lees. Unfiltered, no sulfites. Notes: white fruit, lychee...

Garnacha Tinta, Sumoll, and Xarel·lo Rojo. Loxarel, Josep Mitjans. Organic and biodynamic. Pet-Nat rosé made by ancestral method, with spontaneous fermentation and finishing fermentation in bottle. No disgorgement, preserving its natural lees. Notes: fresh red fruit, citrus...

100% Garnacha Peluda. Herència Altés. Organic, low in sulfites. Hand-harvested with brief maceration before direct pressing of whole grapes, using only the free-run juice. Spontaneous fermentation with native yeasts in concrete tanks...

Carignan, Syrah, and Garnacha. Gérard Bertrand, Domaine de Villemajou. Biodynamic. Traditional vinification with part carbonic maceration, followed by malolactic fermentation. Aged for 12 months in Bordeaux barrels. Notes: black fruit, spices, fine tannins, long and Mediterranean finish.

Garnacha, Cinsault, Syrah, and Cabernet Sauvignon. Domaines Ott, Château de Selle. Organic viticulture. Calcareous and stony soils. Direct pressing and fermentation at controlled temperature, without malolactic fermentation. Aged for several months in tanks to refine texture and precision...

100% Albariño. Bodega Zárate. Granitic soil. Spontaneous fermentation. 9 months on lees in stainless steel. Notes: citrus, white fruit, marked acidity, saline-mineral finish.

100% Albariño. Agro de Bazán. Weathered granite soil. Cold skin maceration for 8-10 hours. Fermentation in stainless steel. 4 months in French oak barrel + 18 months in stainless steel. Notes: pear, white fruit, hints of oak, balanced palate, tension...

100% Caíño Tinto (blanc de noirs). Bodegas Albamar (Xurxo Alba), Respectful agriculture. Clay soil. Pressed with stems for 20 minutes. Spontaneous fermentation in stainless steel with native yeasts. Aged in 500 L barrels until the next harvest...

100% Albariño. Pazo de Barrantes (Familia Murrieta). Sandy, shallow, slightly acidic soil. Destemmed, gently pressed. Fermentation in French oak tuns from Allier. 12 months in French oak tuns from Allier + 13 months in concrete tanks. Notes: nectarine, quince...

100% Albariño. Constantina Sotelo, Minimal intervention. Spontaneous fermentation with native yeasts. 7 months in French oak barrel and concrete egg. Notes: green apple, white flowers, light butter, tension, Atlantic minerality.

55% Treixadura - 45% Albariño. Mixtura Independent Wines, respectful agriculture. SÁBREGO soil. Spontaneous fermentation in vessel with indigenous yeasts. 12 months on the lees in amphora. A blend of vineyards between Spain and Portugal. Notes: fresh lemon, mandarin and herbal cured-meat notes...

100% Albariño. Bodega Zárate. Organic. Granitic soil. Prolonged skin maceration. Spontaneous fermentation. 9 months on lees in stainless steel. Notes: citrus, white fruit, orange peel, tannic texture, marked acidity, saline-mineral finish.

100% Godello. 70-year-old bush-trained vineyards, Valdesacia and Fontairo plots. Sandy-loam soil over quartzites and slates. 5 months on fine lees in tank + 5 months in used French oak barrels of 228L.

100% Godello with a small portion of Doña Blanca - Raúl Pérez. Old vineyards at 500-550m. Clay soil with stones. Fermentation with skins in open barrels. Part in clay amphorae with skins and flor. 12 months in fudres and oak barrels. Notes: fresh citrus, white flower...

100% Godello. Bodegas Pittacum. High-altitude vineyards at 720m in the Montes Aquilianos. Deep soil of white quartzites and degraded gray slate. Fermentation in new oak barrels. 12 months in barrel with bi-weekly batonnage + extended aging in bottle. Notes: nectarine, lime...

90% Viura, 10% Garnacha Blanca. Organic and biodynamic. Silty and sandy calcareous soil. Spontaneous fermentation with skins in concrete tanks. 6 months in used French barrels. Notes: white fruit, citrus, herbaceous and mineral, marked structure, lively acidity...

80% Viura, 10% Calagraño, 10% Malvasía. Oxer Bastegieta. Rioja Alavesa at 600m. Clay-calcareous soil. Fermentation with indigenous yeasts in inox tanks, transferred to used 600L French oak barrels. 7 months in used barrels. Spicy and smoky, notes of lees...

100% Viura. Marqués de Murrieta. Finca Ygay, Pago Capellanía, vines from 1945 at 485m. Calcareous soil. Fermentation in stainless steel at 10 ºC. 22-24 months in French oak barrels on lees. Complex, structured, elegant, creamy, balanced white Reserva, long and persistent finish.

60% Viura, 40% old white varieties. Oxer Bastegieta. Organic. Whole cluster pressing. Fermentation with indigenous yeasts. 10 months in 600L French oak barrels, fresh white, pollen, subtle spices, notes of lees, light fumé, vibrant and tasty palate...

100% Albillo Mayor. Bodegas Zifar. Vineyards in Anguix and Roa at 820m, among old Tinto Fino vines. Manual harvest. Direct pressing, only free-run juice. Fermentation in new French oak barrel with native yeasts. 12 months in new barrel. Powerful on the palate, excellent texture...

100% Verdejo. Aalto. Parcela Fuente de las Hontanillas, Quintanilla de Arriba at 900m. Calcareous soil. Sustainable agriculture. Gentle pressing. Fermentation with indigenous yeasts. 12 months on lees in 225L French oak barrels. Fresh and voluminous, aromas of white fruit...

85% Riesling, 15% Albariño, Castell d'Encús. Costers del Segre. High mountain vineyards in Talarn at 850-1000m, clay-calcareous soils. Fermentation in 25hL tanks at low temperature. 6 months in bottle. Fresh and aromatic, aromas of dry peach and geranium flowers...

100% Verdejo. Bodegas Belondrade. Cruz and Alameda parcels. 18 months in oak barrels. Long aging in bottle. Aged white, ripe yellow fruit, pollen, dense, oily, dry, and long on the palate.

45% Hondarrabi Zuri Zerratie, 40% Hondarrabi Zuri, 15% Petit Manseng. Oxer Bastegieta. Kortezubi, Bizkaia. Old vineyards, organic farming. Fermentation in 500L barrels. 3 months aging in oak. Aged white, creamy, fresh, smoky touch, mineral finish, LONG.

Hondarrabi Zuri, Hondarrabi Zuri Zerratia. Oxer Bastegieta. Kortezubi, Bizkaia. Old vineyards, clay-loam soils, organic farming. Fermentation in large oak foudres. 6 months in foudres with aging on lees. Crunchy, mineral, expressive, fresh, vertical, saline...

100% Godello. Rafael Palacios. Parcels with vines up to 90 years old, no herbicides or pesticides. 8 months in French oak barrels on lees. Elegant, mineral, silky texture, vibrant acidity, long finish.

100% Pedro Ximénez. Early harvest at the end of July. Young and dry white wine. 6 months in stainless steel tanks. Notes: fresh fruit, apple, pear, apricot, white flowers, aromatic intensity, marked freshness, smooth entry, dry and round palate, SLIGHTLY SALTY.

100% Verdejo. Organic. Sandy-loam soil with pebbles. Spontaneous fermentation with indigenous yeasts. Aging on lees, with work in tank and a small contribution of wood. Notes: ripe white fruit, citrus, pear, apple, fennel, fresh herbs...

100% Verdejo. Natural wine. 24 hours of skin maceration. Fermentation without skins. Aging for 3 months in cement eggs. Notes: white fruit, citrus, fennel, fresh herbs, white flowers, mineral profile, good structure, lively acidity, broad and slightly creamy texture...

86% Sauvignon Blanc, 14% Verdejo. Sandy soil with pebbles. Short macerations. Controlled temperature fermentation in stainless steel tanks, with part of the fermentation completed in barrels. Aging for 6 months in French oak barrels, with lees work...

100% Xarel·lo. Loxarel, Josep Mitjans. Organic and biodynamic. Spontaneous fermentation with wild yeasts in 1,000 L clay amphorae. Aging for 5 months in the same amphorae. Notes: ripe white fruit, fresh herbs, unctuous texture, minerality, and salty finish.

Macabeo, Verdil, Malvasía, Pedro Ximénez, and other local varieties. Organic. Calcareous soils. Fermentation with indigenous yeasts in stainless steel, clay jars, and used oak barrels. Aging for 6 months on lees in stainless steel. Notes: white fruit, citrus...

100% centenary Macabeo. Organic and biodynamic. Dry-farmed vineyards at 950 m altitude, on a stony slope over limestone bedrock. Manual harvest. Fermentation in stainless steel at controlled temperature. Aging for 18 months in French oak barrels and 6 months on fine lees. Notes: ripe white fruit...

Chardonnay with a small percentage of Premsal Blanco. Calcareous soil. Fermentation at controlled temperature, with a short aging in new French oak barrels. Notes: white fruit, tropical fruit, soft citrus, white flowers, marked minerality, saline profile, good structure...

Premsal and Giró. Mesquida Mora, Biodynamic. No added sulfur dioxide. Separate fermentation, combining direct pressing, skin maceration, and part carbonic maceration. Aging on fine lees until bottling. Notes: white fruit, citrus, white flowers...

90% Listán Blanco, 6% Pedro Ximénez, 4% Vidueño. Suertes del Marqués. Centenary vineyards on braided cordon. Volcanic soil. Manual harvest and fermentation with indigenous yeasts. Aging for 8 months on lees, combining 500 L French oak barrels...

100% Volcanic Malvasía. Tamerán, with Jonatan García Lima. Own-rooted vines, between 620 and 700 m altitude. Volcanic soil with vegetation cover. Fermentation with indigenous yeasts in fudre. Aging for 9 months on lees in 25 hl fudre. Notes: white fruit, citrus...

100% Listán Blanco. Suertes del Marqués. Centenary own-rooted vineyards. Volcanic soil, whole cluster pressing. Fermentation with indigenous yeasts in 500 L French oak barrels. Aging for 10-12 months in neutral French oak barrels. Notes: white fruit, citrus...

90% Grillo, 10% Catarratto. Il Mortellito, Dario Sorrentino. Organic. Medium-textured calcareous soil. Vineyards in Val di Noto. Brief skin maceration and spontaneous fermentation. Aging in stainless steel tanks. Notes: citrus, Mediterranean herbs, saline minerality...

60% Chardonnay, 20% Moscatello Selvatico, 20% Fiano. San Marzano. Shallow, medium-fine textured soil. Early harvest in August. Fermentation at controlled temperature. Aging for 4 months on lees in French oak barrels, with weekly bâtonnage. Notes: white fruit...

100% Timorasso. Vietti. Vineyards in Monleale, SE-SW exposures, calcareous-clay soils. Fermentation for 4 weeks in ceramic, steel, and wooden vats. No malolactic fermentation. 10 months on fine lees. Notes: pear, peach, acacia, hawthorn, honey. Over time...

100% Catarratto. Alessandro Viola. Natural. Old vines in Alcamo on calcareous-clay soil. Spontaneous fermentation in terracotta amphorae. Skin maceration. No clarification or filtration. Notes: ripe pear, manzanilla, dried herbs, tactile texture, calcareous minerality...

100% Melon de Bourgogne. Domaine de l'Ecu, Fred Niger. Demeter biodynamic. Siliceous and metamorphic soils. Spontaneous fermentation, élevage on lees in amphorae. No sulfites. Notes: citrus, white flowers, smoky, saline

100% Savagnin. Nicolas Maillet, alongside Frantz Chagnoleau and Delphine Boisseau. Organic and biodynamic farming. Young vines in Verzé, on clay-calcareous soil. Manual harvest. Long fermentation of 9 months with indigenous yeasts and temperature control...

70% Marsanne, 30% Roussanne. Domaine de la Côte Sainte-Épine, Mikaël Desestret. Old vines in Saint-Jean-de-Muzols. Granitic soil. Manual harvest. Traditional fermentation. Aging for 15-18 months in 4-5 year old oak barrels, no new wood. Notes: ripe fruit, citrus...

100% Sauvignon Blanc. Gitton Père et Fils. Soil of Kimmeridgian marls. Spontaneous fermentation with indigenous yeasts. Aging for 6 months in stainless steel. Notes: citrus, white flowers, smoky minerality, lively acidity, long finish

100% Chardonnay. Domaine Alain et Cyril Gautheron. Vines aged 15-55 years on Kimmeridgian soil. Controlled temperature fermentation in stainless steel. Aging for several months on fine lees in stainless steel. Notes: citrus...

100% Chardonnay. Éric Forest. Very steep and warm slope, on calcareous terroir. Manual harvest. Whole cluster pressing, fermentation with indigenous yeasts in French oak barrels. Aging on lees in used wood. Notes: white flowers, citrus, anise, broad texture...

100% Chardonnay. La Soufrandière. Organic and biodynamic farming. Ferruginous clay-calcareous soil. Whole cluster pressing and fermentation with indigenous yeasts. Aging for 11 months in 228 L barrels and 6 months in tank for natural clarification. Notes: white fruit...

100% Chardonnay. Maison Régnard. Kimmeridgian limestone soils with clay. Manual harvest and gentle pressing, using only the first juices. Malolactic fermentation. Aging in stainless steel to preserve freshness and minerality. Notes: citrus, white fruit, flowers...

100% Chardonnay. Domaine Lassarat & Fils. Old vines in Vergisson, on clay-silty soils with silica. Fermentation with indigenous yeasts in temperature-controlled tanks and fûts, with natural malolactic work. Aging in French oak fûts. Notes: citrus, white fruit...

100% Chenin Blanc. La Ferme de la Sansonnière, Mark Angeli. Biodynamic. Old vines on their own roots on schist and clay soils in Anjou. Gentle pressing, slow fermentations with indigenous yeasts in used barrels. Long aging without filtration, minimal sulfites...

100% Riesling. Jochen Dreissigacker. Organic and biodynamic farming. Blend of different vintages of Riesling, vinified and aged separately. Aging on lees, with some work in wood to add depth and structure. Notes: citrus, green apple, flowers...

100% Ribolla Gialla. Marjan Simčič. Organic farming. Soil of marl, sandstone, and opoka. Brief maceration with skins and spontaneous fermentation in stainless steel, followed by malolactic fermentation. Aging for 6 months on lees in stainless steel. Notes: citrus, pear, acacia, salinity...

100% Sauvignon Blanc. Viña Ventisquero Tara. Vineyards in the Atacama Desert, Huasco Valley, characterized by calcareous soils, salinity, and extreme climate. Fermentation with native yeasts, unclarified and unfiltered. Aging for 15 months in concrete eggs...

100% Sauvignon Blanc. Amisfield. Organic farming. Vineyards in Central Otago. Fermentation and aging in French oak barrels, with lees work; in some vintages, malolactic fermentation occurs in wood to add volume and soften acidity. Notes: citrus, stone fruit...

100% Chenin Blanc. DeMorgenzon. Old vineyards in Stellenbosch on decomposed granite soils. Spontaneous fermentation in French oak barrels, with a small portion of malolactic fermentation. Aging for 10 months on lees in barrel. Notes: stone fruit, ripe apple, flowers...

100% Obeideh. Organic. Indigenous Lebanese variety grown in the Bekaa Valley, in high-altitude vineyards with a dry mountain climate and strong thermal contrasts. Calcareous soils. Low-intervention fermentation to preserve the grape's identity...

85% Tempranillo, 15% Viura and Malvasía. El Mozo Wines. Organic. Old vineyards in Lanciego. Traditional carbonic maceration and spontaneous fermentation in cement. Aging in concrete tanks, without wood. Notes: fresh red fruit, flowers, lively acidity, soft tannin, juicy finish.

100% Garnacha Tinta. Luis Moya Tortosa Wines. Vineyards in Navarra, worked with minimal intervention. Spontaneous fermentation and aging in used oak, without marking the wine's profile. Notes: red fruit, soft spices, freshness, fine tannin, pleasant finish.

87% Tempranillo, 6% Graciano, 5% Mazuelo, 2% Garnacha Tinta. Marqués de Murrieta. Own vineyards in Rioja Alta. Traditional fermentation and aging for over 20 months in American oak barrels. Notes: ripe red fruit, spices, fine vanilla, polished tannin, classic and elegant finish.

70% Tempranillo, 10% Graciano, 10% Viura, 10% Mazuelo. Oxer Bastegieta. Rioja Alavesa, a traditional style wine inspired by village reds. Fermentation with indigenous yeasts in large wooden vats, with some stems...

70% Tempranillo, 20% Graciano, 10% Viura. Oxer Bastegieta. Low-yield vineyards in Rioja Alavesa, on clay-calcareous soils. Manual harvest and fermentation with indigenous yeasts. Aging for 12 months in used oak barrels. Notes: red and black fruit, violets...

Garnacha Tinta, Graciano, Malvasía, and other varieties from the vineyard. El Pacto. A unique vineyard from a cool area, with old vines and great natural concentration. Respectful fermentation and aging for 12 months in oak. Notes: intense red fruit, flowers, spices, freshness, long and mineral finish.

48% Tempranillo, 48% Garnacha Tinta, 2% Viura, 2% Garnacha Blanca. Oxer Bastegieta. Very old vineyards between Rioja Alta and Rioja Alavesa, with very limited production. Spontaneous fermentation with indigenous yeasts in used French oak vats...

84% Tempranillo, 16% Mazuelo. Marqués de Murrieta. Selected grapes from the La Plana estate. Traditional fermentation and aging for 34 months: Tempranillo in American oak and Mazuelo in French oak, followed by refinement in concrete and bottle. Notes: black fruit, cedar, tobacco, spices...

85% Tempranillo, 5% Bobal, 5% Albillo Mayor, 5% Garnacha. Magna Vides, Andrea Sanz. Vineyards in LA AGUILERA, worked organically and biodynamically. Fermentation with some whole clusters. Aging for 8 months on lees without wood. Notes: red fruit, flowers, freshness, fine tannin, juicy finish.

100% Bobal. Magna Vides. A recovered variety worked with a minimal intervention approach. Respectful fermentation to preserve fruit and freshness. Aging for 12 months in 300 L French oak barrels. Notes: black cherry, violet, herbs, lively acidity, fresh finish.

100% Tempranillo. Marta Maté. Organic. Old high-altitude vineyards in Ribera del Duero, on clay-limestone soils. Low intervention fermentation. Aging for 14 months in French oak and 6 months of refinement in concrete. Notes: red fruit, flowers, minerality...

100% Tinto Fino. César Muñoz. Centenary vines in Ribera del Duero. Manual harvest and fermentation in oak vats. Aging for approximately 18 months in new French oak barrels. Notes: black fruit, spices, fine toasting, structure, broad and balanced finish.

92% Tinto Fino, 5% Cabernet Sauvignon, 3% Merlot. Pago de Carraovejas. Vineyards in Peñafiel, on calcareous soils with clays and marls. Manual harvest and parcel vinification. Aging for 12 months in 225 and 600 L French and American oak barrels. Notes: black fruit, spices...

90% Tinta del País, 10% Cabernet Sauvignon. Bodegas Rodero. Old vineyards over 30 years old in Ribera del Duero. Manual harvest and gravity vinification using the OVI system. Aging for 20-21 months in new French oak barrels of 225 L, followed by bottle refinement...

100% Tinto Fino. Dominio de Pingus, Peter Sisseck. Old vines over 30 years old. Maceration in cement. Natural fermentation. 18 months in French oak, tanks, and cement. Unfiltered and unclarified. Fresh, silky, balanced, fine tannins, vibrant acidity, long finish.

100% Tinto Fino. Bodegas Aalto. Very old vines 60-90 years old in La Horra and La Aguilera. Manual harvest. Parcel fermentation, malolactic in French oak. 20 months in new Allier barriques. Powerful, concentrated, enveloping tannins, long and mineral finish.

100% Tinta de Toro. Cantalapiedra Viticultores, Isaac Cantalapiedra. Organic. Vineyards in the Los Pilones area, on sandy and calcareous sandstone soils. Spontaneous fermentation and aging for 11 months in used French oak barrels of 225, 300, and 500 L. Notes: red fruit, spices...

70% Tempranillo, 14% Cabernet Sauvignon, 11% Syrah, 5% Merlot. Abadía Retuerta. Own vineyards in Sardón de Duero, on poor and stony soils. Fermentation by varieties and selection of the best plots of the vintage. Aging for 12 months in French and American oak barrels...

80% Garnacha Tinta, 10% Cariñena, 10% Syrah. Mas Doix. Vineyards on terraces in Priorat, with llicorella and calcareous clay soils. Manual harvest, grape selection, and vinification by varieties and plots. Aging for 4-6 months: part in concrete...

100% Cariñena. Terroir al Límit. Old vines in Torroja del Priorat, on slate and granite soils. Fermentation with whole clusters and indigenous yeasts. Fermentation and aging in cement, without wood. Notes: black fruit, herbs, salinity, firm tannins, mineral finish DOQ Priorat.

88% Garnacha, 9% Cariñena, 2% Picapoll, 1% Garnacha Blanca. Álvaro Palacios. Slope vineyard in Gratallops, on llicorella soils. Fermentation with indigenous yeasts and part whole cluster. Aging for 14 months in oval foudres and large French oak barrels...

100% Tinta de Toro. Telmo Rodríguez. Vineyards in Toro, seeking a fresher and more direct expression of Tinta de Toro. Traditional fermentation. Aging for 14 months, 80% in foudres and 20% in barrels. Notes: black fruit, cherry, spices, present tannin, dry and flavorful finish.

100% Tinta de Toro. Bodega Numanthia. Old vines in Toro, with great natural concentration. Traditional fermentation and aging for 18 months in French oak barrels. Notes: ripe black fruit, cocoa, spices, powerful tannin, long and mineral finish.

100% Garnacha. Oxer Bastegieta. Navarra Garnacha from centenary vineyards in Artazu. Spontaneous fermentation with indigenous yeasts in used French oak vats, with a small portion of stems. Malolactic fermentation takes place in used 600 L barrels...

Mencía, Caiño Tinto, Garnacha Tintorera, Mouratón, and Sousón. Guímaro, Pedro Rodríguez. Old vines on the slopes of Ribeira Sacra, on slate and granite soils. Spontaneous fermentation with indigenous yeasts and some stems. Aging for 7 months in foudres and oak barrels...

100% Monastrell. Bodega Cerrón. Organic and biodynamic. El Cenajo vineyard, planted between 1954 and 1956, at an altitude of 900-960 m on gravel and calcareous sands. Fermentation in wooden vats and aging for 14 months in 5,000 L and 8,000 L foudres. Notes: black fruit, scrubland, spices...

100% Bobal. 6º Elemento, Rafa López. Natural wine from Venta del Moro, made with minimal intervention. Spontaneous fermentation and aging for 16 months in French oak barrels. Notes: black fruit, Mediterranean herbs, freshness, lively tannin, rustic and authentic finish.

34% Callet, 33% Cabernet Franc, 33% Syrah. Mesquida Mora. Organic and biodynamic. Old vines in Mallorca. Fermentation by variety. Aged for 12 months in French and American oak barrels. Notes: black fruit, spices, garrigue, freshness, polished tannin, long finish.

80% Callet, 20% Manto Negro. Mesquida Mora. Organic and biodynamic. Vineyards in Mallorca, worked with respect for the natural balance of the plant and soil. Manual harvest, fermentation in stainless steel, and aging for 10 months in 500 L French oak barrels...

Garnacha, Garnacha Peluda, Syrah, Merlot, and Cabernet Sauvignon. Loxarel, Josep Mitjans. Organic and biodynamic. Fermentation by variety in stainless steel. Aged for 10 months in French oak barrels. Notes: red fruit, cocoa, balsamic, soft tannin, fresh finish.

100% Mencía. Raúl Pérez. Old vines in Valtuille and other plots in Bierzo. Spontaneous fermentation with whole clusters in wooden vats, with long maceration. Aged for 12 months in barrels and wooden vats. Notes: cherry, violet, spices, Atlantic freshness, mineral finish.

100% Cabernet Franc. Domaine Olga Raffault. Young vineyards on sandy soils in Chinon. Early manual harvest and low-temperature vinification, seeking freshness and primary fruit. Aged in tank, without wood. Notes: cassis, raspberry, violet, light body...

50% Gamay, 50% Chardonnay. Les Valseuses, Antoine Le Court-Chedevergne and Julia Casado. Natural wine with minimal intervention: Gamay from old vines in Beaujolais infused with must from Chardonnay in Bugey, with long maceration of whole clusters...

100% Syrah. M. Chapoutier. Organic. Vineyards in Crozes-Hermitage, on pebble, clay, and gravel soils. Traditional vinification in concrete tanks. Aged for 12 months: 85% in concrete and 15% in fûts. Notes: black fruit, violet, spices, meaty tannin, and fresh finish.

90% Grenache Gris, 10% Grenache Noir. Domaine Matassa, Tom Lubbe. Natural wine from organic and regenerative agriculture. Old vines in Roussillon, on schist and marl soils. Spontaneous fermentation with whole clusters and brief maceration. Aged for 8 months in Austrian foudre...

100% Pinot Noir. Domaine Jean-Marie Bouzereau. Vineyards in Meursault, on clay-limestone soils. Manual harvest, double selection, destemming and maceration before fermentation, which occurs without added yeasts. Aged for 16 months in oak barrels...

70% Garnacha Tinta, 30% Syrah. Domaine Santa Duc. Organic and biodynamic. Vineyards in La Font du Pape, on sandy, clay and pebble soils. Fermentation with indigenous yeasts. Aged for 18 months in Stockinger oak foudres and terracotta amphorae...

100% Gamay. Yann Bertrand. Vines aged 45-70 years on granitic and sandy soils. Cold carbonic maceration for 20-22 days, with indigenous yeasts and no added sulfites. Aged for 8 months in demi-muids and used barrels. Notes: red fruit, flowers, granite...

100% Pinot Noir. Maison Louis Jadot. Vineyards in Côte de Nuits, on marl and limestone soils. Manual harvest, grape selection and traditional fermentation. Aged in oak fûts to provide structure and complexity. Notes: black cherry, red fruits, fine spices...

Barbera, Sangiovese, Negretto. Orsi Vigneto San Vito. Natural. Perpetual cuvée since 2008 in cement, spontaneous fermentation with indigenous yeasts. Brief aging in cement, no wood. Vineyards up to 70 years old in Lanciego. Notes: strawberry, cherry, raspberry, floral, mineral, soft tannin.

100% Barbera. Cesare Bussolo. Vigna Santa Lucia vineyard in La Morra, worked with an artisanal approach. Spontaneous fermentation with indigenous yeasts and malolactic fermentation in stainless steel. Aged for 12 months in oak. Notes: black fruit, cherry, lively acidity, fine tannin and fresh finish.

90% Sangiovese, 10% Canaiolo and Colorino. Castello di Monsanto. Vineyards in Barberino Tavarnelle, on galestro and alberese soils. Traditional fermentation and aging for 15 months in used barrels. Notes: cherry, violet, spices, elegant tannin and classic finish.

100% Cannonau. Teularju. Vineyards in Mamoiada, on high granitic soils. Spontaneous fermentation with indigenous yeasts and natural malolactic fermentation. Aged for 12 months in large French oak botti. Notes: ripe red fruit, Mediterranean herbs, spices...

100% Merlot. Santa Barbara, Stefano Antonucci. Vineyards in Marche, on medium-textured soils rich in skeleton, at an altitude of about 260 m. Fermentation at controlled temperature and aging for 18 months in new fine-grain and medium-toasted barriques. Notes: blackberry, marasca, licorice...

100% Sangiovese. Biondi-Santi, Tenuta Greppo. Selection of grapes from the estate's vineyards. Traditional fermentation and aging for 12 months in Slavonian oak botti. Notes: red cherry, dried flowers, fine herbs, elegant acidity, firm tannin, and long finish.

100% Nebbiolo. Vietti. Grapes from the historic cru Rocche di Castiglione, with vines planted in 1940, 1950, and 1968 on marl soils. Fermentation in stainless steel with long maceration, followed by malolactic fermentation in wood. Aging for approximately 30 months in oak. Notes: cherry, rose...

100% Cabernet Franc. Bodega Argento. Organic vineyard in Agrelo, Luján de Cuyo. Cold maceration and spontaneous fermentation in stainless steel. Aging for 14 months in 5,000 L French oak barrels and 3,000 L concrete eggs. Notes: raspberry, herbs, spices, freshness...

100% Pinot Noir. Bodega Chacra, Piero Incisa della Rocchetta. Vineyards in Río Negro, Patagonia, on clay-loam soils. Low-intervention fermentation and aging in concrete, without wood. Notes: cherry, plum, flowers, silky tannin, vibrant freshness, and salty finish.

90% Cabernet Sauvignon, 10% Cabernet Franc. Catena Zapata. Selection of high-altitude vineyards in Mendoza, on alluvial soils with clay and gravel. Fermentation in concrete eggs, small tanks, and French oak roll-fermentors, followed by malolactic...

95% Malbec, 5% Semillon. El Enemigo, Alejandro Vigil. El Cepillo vineyard, Uco Valley, a cool high-altitude area with calcareous soils. Traditional fermentation with indigenous yeasts. Aging in old foudres to refine structure without marking the wood. Notes: blackberry, plum, herbs...

100% Baga. Niepoort, Nat Cool project. Natural low-intervention wine from Bairrada, made with grapes from old vines on clay-limestone soils. Carbonic maceration and fermentation in stainless steel, followed by malolactic fermentation. Aged for 6 months in the same tanks...

100% Plavac Mali. Terra Madre. Vineyards on limestone slopes of Komarna, facing the Adriatic. Manual harvest and controlled fermentation. Aged in stainless steel and barrels, preserving fruit and structure. Notes: black fruit, spices, Mediterranean herbs, firm tannin, and warm finish.

100% Pinot Noir. Wagner-Stempel. Organic. Vineyards in Rheinhessen, with a marked influence of porphyry and volcanic stone soils. Traditional fermentation and aging in stainless steel and used wood. Notes: cherry, raspberry, soft spices, fresh acidity, fine tannin, and mineral finish.

100% Shiraz. Torbreck. Blend of vineyards from Barossa Valley and Eden Valley, combining depth and freshness. Fermentation by parcels in open tanks and basket pressing. Aged for 18 months in used French oak barrels and a small portion new. Notes: black fruit...

100% Merlot. Marjan Simčič. Trobno Cru vineyard in Brda, on opoka soils. Spontaneous fermentation with skins and up to 30% stems. Minimum aging of 48 months in 225 L barriques, with up to 30% new wood, followed by bottle refinement. Notes: plum, black fruits...

100% Palomino. Fernando de Castilla. Biological aging under flor followed by oxidative aging. Criaderas and soleras method in American oak barrels, 7-8 years. Notes: hazelnut, caramel, toffee, dry, elegant, long finish / DO Jerez-Xérès-Sherry. Alcohol: 17% vol.

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão, and Sousão. Quinta do Noval. Tawny with an average age of 10 years and aging in wooden casks. Notes: dried fruits, fig, apricot, caramel, silky texture, and long finish / DOC Porto. Alcohol: 19.5% vol.

90% Sémillon, 8% Sauvignon Blanc, 2% Muscadelle. Château Laribotte. Grapes with botrytis and aged in barrels. Notes: honey, apricot, candied fruit, citrus, fresh acidity, and a long finish / AOC Sauternes. Alcohol: 13.5% vol.

100% Macabeo. 6 Elemento. Natural sweet wine made from dried grapes, long maceration with skins, and slow fermentation in barrels. Notes: dried apricots, honey, candied orange, spices, fresh sweetness, and a persistent finish / Valencia.

100% Pedro Ximénez. Bodegas Toro Albalá. Sun-dried grapes and prolonged oxidative aging in American oak casks. Notes: raisins, figs, cocoa, coffee, density, balanced sweetness, and a very long finish / DO Montilla-Moriles. Alcohol: 17% vol.

Garnacha Blanca, Viognier, Malvasía, and Muscat of small berries. Terramoll. Organic. Vineyards in La Mola, Formentera, on clay-limestone soils. Fermentation stopped by cold to preserve natural sweetness. Notes: flowers, stone fruit, subtle honey...

70% Garnacha Fina, 30% Syrah. Edetària. Overripe grapes from Terra Alta. Naturally stopped fermentation and aged for 8 months in 300 L French oak barrels. Notes: black cherry, plum, fig, spices, balanced sweetness, and a fresh finish / DO Terra Alta. Alcohol: 15% vol.

White vermouth from Priorat, Catalunya. Aromatic and fresh, with Mediterranean herbs, citrus, and a smooth finish.

Red vermouth from Priorat, Catalunya. Spicy and balsamic, with orange peel and elegant bitterness.

Smoky vermouth from Tarragona. Intense and spicy, with notes of smoke, wood, and a persistent finish.

Bitter vermouth from Bràfim, Tarragona. Herbal and deep, with roots, orange peel, and a dry finish.

Vermouth from Formentera. Salty and Mediterranean, with aromatic plants, citrus, and a fresh bitter finish.

Vermouth from Axarquía, Málaga. Aged Andalusian wines, botanicals, and spices; elegant and broad.

Vermut histórico de Torino, Italy. Complejo, con vainilla, especias dulces, frutas pasas y final sedoso.