This fresh and casual wine, made from Viura grapes from 80-year-old vines, awakens your senses by surprising you with its powerful nose and elegant palate.

Flowers, tropical fruit aromas capture your attention when you bring it to the nose, and its smoothness, balance and harmony on the palate confirm that first sensation.

A wine to enjoy in company in informal moments that will leave pleasant memories.

Pale yellow colour with greenish tones, clean and bright. On the nose the notes of ripe grapes together with tropical notes of pineapple, mango and pear, green apple and fennel give us the sensation of freshness that multiplies and deepens on the palate.

VINEYARD
San Angel Winery

WINEMAKING
The grapes enter the destemmer and the winepress. They are then taken directly to the press where the must is separated from the skins. In order to obtain a clean must, it is bottled cold. After adding a specially selected yeast, the cold must is put into a special tank where fermentation takes place under controlled conditions.
When fermentation is complete, it remains in the tank for some time and is then clarified, filtered and bottled directly.

TASTING
Appearance: Straw yellow colour, reflecting the Viura grape variety from which it was made.
Nose: Very fresh and fruity, with a clear presence of white fruit aromas, quince, as well as some citrus aromas. The intensity on the nose is quite high.
Palate: Very pleasant on the palate, leaving a pleasant and lively aftertaste that takes us back to the primary fruity aroma. Good acidity and volume, which give it a long persistence.
Alcohol: 13.0%.

This fresh and fruity wine is made with grapes from two different plots, "Matarredo" and "Carrera".

Bright with straw-coloured reflections. Good intensity and finesse. Predominant aromas of wild flowers and aromatic herbs together with very subtle aromas of exotic fruits. A wine of extraordinary liveliness and tension in the whole.

The ultimate expression of the Frías del Val Brothers' white wines, made with Malvasía grapes from vineyards planted by their grandfathers Librado and Fermín. Its five months of ageing in new oak barrels gives it a great complexity and maturity that makes it perfect for pairing with any dish.

Un monovarietal de Viura que procede de viñas viejas enmarcadas en pequeñas parcelas. Una tercera parte del vino fermenta en barrica francesa que aporta textura y complejidad sin perder la tipicidad de la uva y del 'terroir'. Con este vino podremos disfrutar de su delicadeza aromática y de su carácter mineral.

Es nuestra interpretación de la Viura de Rioja Alavesa, si el Tempranillo en nuestra zona es el rey, la Viura es la reina. Esta variedad, se plantaba en las cabeceras de las viñas, en los suelos más pobres. Es allí, en las partes altas, donde estas cepas resistían mejor las inclemencias del tiempo y la dureza del entorno. Las uvas se dejaban madurar completamente para vendimiarlas con el tinto y se mezclaban con él. Los vinos resultantes eran fluidos y frescos.
Decidimos elaborar un blanco que nos identificase con el entorno. Un blanco de territorio. Una vez que vendimiamos la uva durante la segunda quincena de septiembre, la uva macera durante unas horas con sus pieles para luego prensar y dejar que fermente el mosto limpio. En la fermentación se utilizan pequeños depósitos de acero inoxidable y barricas nuevas de roble francés.
Elegimos estas cepas sobre suelos muy pobres y calcáreos para extraer toda su esencia. Con un color amarillo pajizo, en nariz nos da notas de fruta blanca, flores y fósforo, característico de esa mineralidad. En boca tiene buena concentración de fruta, es untuoso, largo y complejo.

This 100% Viura wine is made from grapes harvested directly from the vine. After the actual grape harvest in September, these vines retain their grapes and the action of the sun, the autumn wind and the absorption of the grapes by the vines themselves ensure that the grapes are roséed.

It is harvested between the end of December and the beginning of January, depending on the year, and then undergoes a gentle fermentation that allows us to enjoy this wine.

Dare to enjoy this golden yellow wine. Sultanas, honey, quince, vineyard peach and its balance between acidity and sweetness invite you to enjoy it with desserts or smoked starters, salted fish.... to enjoy.

1.000 bottles
Marko Loretxoa shows citrus aromas with that background of veil and that salinity that transports you directly from north to south, to the sea on both sides of the peninsula in a single sip. Acidity and saltiness is what best defines this txakoli. A Txakoli for cellaring without a doubt.

12.000 bottles
The nose shows aromas of ripe apple and pear, with floral hints. The barrel fermentation and bâtonnage add complexity and creaminess which are appreciated on the palate, with a smoky touch and an elegant, mineral and long finish.

Ageing: 12 months in new French oak
Type of soil: Rocky, shallow.
Quantity available: 600 bottles.
Tasting
Appearance: Straw yellow with golden tinges.
Nose: Ripe tropical fruit, pear and honey.
Palate: Fresh, unctuous and sweet.
Serving temperature: 16ºC.
Food pairing: white meats / fish.

Vineyard
La Llana, plot 15-651. Planted in 1945 at an altitude of 460m and facing east-west. The composition of the soil is rocky with sandstone slabs and shallow soils.
Plantation frame of 1,60x1m. Traditional goblet pruning. Viura is grown on the vineyard, although there are also Tempranillo and other varieties.
La Cancilla is the stone entrance built by my grandfather to access the vineyard.

Production
Its old vines have grown rooted between sandstone slabs and shallow soils.
By selecting certain vines before each harvest and choosing the best clusters, we make this wine with a limited production of 600 bottles.
Traditional sustainable viticulture.
Selected manual harvesting.
The free-run juice obtained from the cold maceration is fermented in French oak barrels with batonage of the fine lees. Subsequent maturation in the barrel.
Delestage.

This is a unique wine from Juan Daniel, a volcanic Malvasia from Lanzarote, aged organically in velo en flor for 11 months in static barrels.


History
TITEROK-AKAET is what the aborigines called the island of Lanzarote, which means "red mountain" "the one that burns", alluding to the current park of Timanfaya.

Surface of the vineyard
2 hectares located on the slopes of Mount Timbaia.

View
Slightly golden colour with yellow tones.

Smell
Notes of biological ageing, clean and fresh nose, somewhat sharp.

Palate
Fleshy but vertical palate, very elegant with a long and fine passage.

Serving temperature
9º

Total number of bottles
2500

Vineyard
Volcanic vineyards on the slopes of Timbaia, on volcanic soils and south-southeast orientation, at an altitude of 250 metres.

Vintage
Excellent vintage, very fresh and light.

Harvest & Vinification
Fermentation in concrete vats, followed by biological ageing under flor for 11 months.

Time of consumption
2022-2030

Its name

Iraun is Oxer's homage to his people and his language (Basque). The word means means to endure. Despite all obstacles and challenges, the Basque people persevered and kept the oldest living language in the world. On the label it is described as Uroborus, a snake eating its own tail. The emblem of eternity. "In my beginning is my end", T.S. Eliot.

Vineyard

A 101 year old vineyard (1919) of 1 ha located in Elvillar (Rioja Alavesa) at an altitude of 600 metres with a calcareous clay composition. Mixed plot of Tempranillo, Viura and Garnacha Blanca which only produces 3000 kg per hectare.

Vinification

Alcoholic fermentation with indigenous yeasts in stainless steel tanks, previously seeking a hyper-oxidation at the time of pressing. The wine is then transferred to 600L French oak barrels where it finishes fermenting and where it will remain for 12 months before being blended and bottled.

"The Alto de La Huesera preserves vestiges of past generations who lived, with a leisurely gaze, the stillness, the sensible repose offered by this territory where time stands still" Recoveco Alto de La Huesara Label
Production 2018 of 576 Bottles

VINEYARD
Entradas de San Angel

AGING SYSTEM
10 months in a 500 litre French oak barrel and a 400 litre amphora.

WINEMAKING
Very limited production. 1051 bottles in this vintage. It is made in a very careful and special way. First white made by Lucía.

Lucía wanted it to be a different kind of wine, reminiscent of the traditional way of making wine in Rioja Alavesa, but also with a touch of innovation. That is why we decided to try fermenting and ageing the wine in barrels and amphorae.

Both the barrel and the amphora are porous and allow the wine to micro-oxygenate, which gives it more structure and makes the wine longer.

During the ageing process they provide finesse and volume and result in a greater expression of the grape variety of origin.

TASTING NOTES
Appearance: Straw yellow colour. Clean and bright.
Nose: Intense floral aromas and fresh fruit accompanied by hints of citrus.
Mouth: Ample, fine, structured. Very good acidity and volume.
Aftertaste: Long.
Alcohol: 13.0 %.

Viñedo plantado en suelo de pizarra, fermentado y criado en fudres de roble austriaco.

Vinazo para los amantes del blanco

This Tempranillo rosé from a 21-year-old vineyard is a recent venture by the winery.

Fermented slowly at a low temperature, it allows the fresh aromas of Tempranillo to be fully preserved.
On the palate it is elegant and round in a wine with a beautiful pale cherry colour.

Altitude:
430 metres
Elaboration:
Bled at 12 hours and fermented in inox with temperature control.
Tasting:
VISUAL: Light raspberry colour.
NOSE: Very floral, violets and tangerines.
MOUTH: Fresh, friendly, light. Long drink.

The most traditional wine of the Frías del Val brothers' winery. Produced by the family in Rioja Alavesa for generations. A soft wine, ideal for aperitifs and light meals.

Colour: Cherry red with a beautiful and attractive purple rim. violet.
Aroma: Typical of carbonic maceration with very intense fruity aromas. Notes of strawberry and raspberry with a hint of violet and liquorice in the background.
Palate: Gentle entry on the palate, leading into a strong presence of fruit and spicy notes from the vineyard. Presence of fruit and spicy notes of liquorice.
Matching with food:
Pair with aperitifs, rice dishes and paired with fish.

Production of the Maceración Carbonica 2021 by Loli Casado

Vineyard
The grapes come from a vineyard planted in 1999 in the area of Cuatro Encinas in the south of Laguardia. The 4Ha vineyard is made up of plots acquired from four previous owners who used them for viticulture and cereals. The land slopes gently towards the northwest. It lies at an altitude of about 500 m. The composition of the soil is calcareous-loamy.
The vines are planted on trellises with a planting density of 3,330 vines/Ha. The grapes are harvested by hand and the yield is 6,500 kg/Ha.
The grapes are grown in an integrated way and are fermented whole and treaded at the end of fermentation. Light pressing and 14 days of incubation.

Appearance: Purple with light rim.
Bouquet: Red fruits and high intensity.
Palate: This wine is powerful, balanced and fruity.

Gastronomic combinations: It can be enjoyed with grilled meats, rock fish, pasta and light dishes.

Javier Besa offers us an easy-drinking Crianza with little wood, fresh and with a vital colour. His vineyards are high up in Villabuena, Alava, the cradle of the best wines of La Rioja.

For this wine, the Frías de Val brothers seek out the grapes that stand out the most to create a wine that reveals the purity of the Tempranillo grape. A wine that transports you to the aromas of the grape harvest, to the freshly bitten bunch. A wine that will make you fall in love with the Tempranillo grape forever.

Colour: Bigarreau cherry red with violet glints on the rim.
Aroma: Fine and powerful with abundant perfume of ripe red fruit such as raspberry, blackberry and cherry. Floral, dairy and spicy hints.
Palate: Light entry, warm and round. Abundant presence of fruit and hints of liquorice. Its final persistence is very aromatic and pleasant due to its balanced complexity.

Food pairing: To accompany appetizers, pasta and fish.

Bideona is our winery in the heart of Rioja Alavesa, founded in 2018 after acquiring an existing winery. Bideona makes village and plot wines that reflect the freshness, elegance and depth of aromas that should distinguish the great wines of Rioja Alavesa. We manage more than 300 plots of extraordinary vineyards in the foothills of the Sierra Cantabria mountain range, mainly in the villages of Villabuena de Álava, Leza, Samaniego, Laguardia, Navaridas and Baños de Ebro. The average age of our vineyards is 50 years old and many unique plots were planted in the 20s, 30s and 40s of the 20th century.
Made from high quality, low yielding grapes from "hillside" vines on limestone soils, without the need for traditional carbonic maceration to mask any unripe fruit.
Approximately a quarter of the wine is aged for 4-6 months in new, high quality French and American oak barrels for complexity and texture, but without excessive oak overpowering the fruit.
It has pure and precise aromas of cherries, red berries and thyme. Medium-bodied, with good length and weight on the palate, showing a lovely balance between fresh acidity, fruit concentration and firm but fine-grained tannins.

A drinkable, versatile and very satisfying wine. A great example of cool climate Tempranillo from Rioja Alavesa. A good match with meat and fish based tapas, rice and pasta dishes. Ready to drink, it will benefit from bottle ageing for six to twelve months and will keep for a further five years.

Made with Tempranillo grapes from the family's vineyards in Rioja Alavesa.
Aged for 12 months in half-used oak barrels to maintain the fruity tones of the wine.
Tasting notes:
- Colour: Cherry red, clean and bright.
- Aroma: Hints of fresh fruit, redcurrants and blueberries. On swirling the glass, hints of spices, pipe tobacco and lactic nuances appear.
- Palate: On the attack, enveloping freshness. On the palate, light and sinewy tannins and fruity flavours, herbs such as coriander and lactic tones, like pastry cream. Long and tasty on the finish.

Like a good book, it is unique and surprising. It reveals itself throughout its history with great potential. The fruit is the protagonist that captures our interest; the wood is the friend that gives it structure. It culminates in an apotheosis of sensations.

Colour: Bigarreau cherry red with purple rim denoting its good ageing.
Aroma: Intense with presence of dairy products, red fruits such as strawberry and raspberry, and fruits of the forest such as blackberry. Floral, balsamic, mineral, cocoa and caramel aromas of coffee with milk can also be perceived. Very perfumed.
Palate: Smooth entry on the palate, warm, powerful with a sweet fruitiness. Hints of milk, cocoa, minerals and, at the end, the caramel of coffee with milk takes centre stage.
Strong in its sensations, full-bodied, with a perfumed retro nasal and very good structure.

Food pairing: To accompany appetizers, baked fish and meats.

EZKI HASIERA “El Comienzo”
Todas las historias tienen un punto de partida. Hasiera es nuestro “comienzo”, la representación más pura de nuestro origen. Un vino que trata de reflejar nuestra esencia, donde la única protagonista es la uva.
Hasiera cuenta la historia de esos primeros vitivinicultores que se emprendieron en el afán de elaborar sus vinos, embotellarlos y venderlos. Los frontones eran lugares típicos de nuestra zona donde se celebraban los festejos más importantes del año. Uno de ellos era el final de la cosecha, donde la gente se reunía para disfrutar de la “pelota” y tomar un trago de vino. Es en los frontones donde el mundo del vino nos fascinó por completo, donde se nos inyectó el deseo de elaborar y embotellar nuestros propios vinos.
El frontón de Yécora, donde pasamos gran parte de nuestra infancia, está además construido con las piedras que quedaban del antiguo poblado de Esquide. Otra razón más para homenajear el paisaje y la historia que nos precede.
El objetivo con este vino es transmitir de la manera más pura la variedad Tempranillo. Hasiera procede de una zona muy concreta, de viñedos en terraza y laderas con suelos muy calcáreos, entre los parajes de Esquide y Camino de Viñaspre. Las diferentes exposiciones, la orografía y la mineralidad dan una identidad única a este vino.
De excepcional color violáceo, en nariz nos lleva a los momentos de fermentación, al mosto de la uva, con recuerdos a fresas, moras y regaliz. La crianza en depósitos de hormigón nos deja un paso por boca redondo y goloso, con una acidez refrescante que nos hace salivar.

Javier Besa Winery

Purple-red with a brilliant robe. Good intensity and finesse. Aromas of liquorice, fine herbs, mixed with hints of very fine oak. A wine with volume, full of fruity sensations with balanced acidity and sweet tannin that provides structure and persistence.

VINEYARD
Entradas de San Angel

AGEING SYSTEM
24 months in French oak barrels and at least 16 months in the bottle.

WINEMAKING
First, a pre-fermentative maceration is carried out for five days. Afterwards, fermentation is carried out in 20,000-litre stainless steel truncated cone-shaped tanks with three daily pumping-overs. Once the alcoholic fermentation is finished, the maceration is prolonged with the skins for 14 days. Once the malolactic fermentation is completed, the wine is transferred to French oak barrels for 24 months. Afterwards, it is bottled and aged for a minimum of 16 months until it is released onto the market.

TASTING STAGES
Appearance: Intense purple-red colour, with a russet rim that denotes its long ageing in oak barrels.
Nose: Blackcurrant with hints of cedar and cherry aromas mingle with tobacco and herbs.
Palate: Sweet fruit flavours with sour cherries. Very well structured wine in terms of acidity, astringency and alcohol and harmonious, i.e. good ratio of fat and structure.
Aftertaste: Long and fruity character.
Alcohol: 14.5 %.

The power of the 45-year-old grape and the finesse of its ageing in oak barrels achieve a balance that is expressed in each bottle.

It is an expressive wine, with character, which polishes its nuances during the 6 months of resting in the bottle before being marketed.

Crianza red wine.
Alcoholic Graduation: 14 % Vol.
Ageing: 14 months in American oak barrels and 6 months in the bottle.

Loli Casado Winery

A wine made from a different variety, with rounder, deep green leaves, small berries and a blackish colour. Vines with multiple small clusters that entertain the harvest. Grapes that need more days to ripen.

It is the wine of intense violets, with a complex nose and a powerful flavour.

But it has a secret, it is only made in years when the grapes are fully ripe. Assembled with 15% Tempranillo, it is aged in French oak barrels, and finally spends many months in the bottle where it will soften its tannins and its power.

Finca Barronte, José Basoco Basoco

Grape variety
100% Grenache

Vineyard
Clay-limestone soil, located in the highest regions of Rioja Alavesa.
highest regions of Rioja Alavesa.
Winemaking
Fermentation at low temperatures and
malolactic fermentation in new French oak barrels for six months.
for six months.
TASTING
With hints of violets, very silky in the mouth.

GRAPE
100% Tempranillo

VINIFICATION
Fermentation at low temperatures, and malolactic fermentation in new French oak barrels, for fifteen months.
TASTING
Purple colour, aromas of black fruits and sultanas. Silky on the palate with a long finish.

VARIETY
100% Graciano

WINEMAKING
Harvested at maximum ripeness, the grapes are destemmed as gently and quickly as possible, taking care not to extract vegetal notes or cause oxidation.
Very gentle pumping over and short macerations. The wine is then aged in barrels for approximately six months in order to soften the tannins and stabilise the colour.
VISUAL IMPRESSIONS
Intense and clean violet colour.
OLFACTORY IMPRESSIONS
Primary aromas of black fruits with spicy notes, white pepper and a roasted background, giving it great complexity.
complexity.
TASTE IMPRESSIONS
On the palate it is very rounded, with an outstanding balance between acidity and soft tannins, with a persistent and pleasant finish.

Rioja alavesa, Tempranillo, suelos calizos y mínima intervención son los ingredientes de este tinto procedente de viñedos de más de 50 años de edad, portadores de toda la sabiduría de un 'terroir' único en el mundo. En él podemos encontrar fruta, mucha frescura y un elegante carácter mineral. Una cuarta parte hace su crianza en barrica francesa.

Location: Viñaspre (Álava).
Alcohol: 14,5% vol.
Sites: El prado, abejera, balsa, quemada, fuente colas, castillejo.
Climate: Not very sheltered area, and exposed to the rigours of the north wind and the rainfall associated with the Sierra de Cantabria. This vintage is marked by high spring and summer rainfall. An atlantic vintage.
Soil: Structural replan on marl and sandstone at an altitude of 620m. Shallow soils, on slight slopes or plains with a sandstone bedrock and very shallow (25-50 cm) low intensity loams. The soils dedicated to this wine are a special case within the sandstone lithology, that of medium to coarse-grained sandstones. These soils are brown in colour with a slight tendency to reddish with sand levels of around 40% and a high content of ferrous oxide.
Viticulture: Own vineyard worked under a reasoned viticulture. Minimal ploughing. Aged from 10 to 80 years.
Harvest: 100% manual.
Winemaking: Spontaneous fermentation in open vats of different capacities, gentle punching down, malolactic fermentation and ageing in oak barrels and foudres for 8 months.
Bottling: 15 August 2021
Bottles: 22.050
Tasting notes: Aromas of ripe fruit, red fruit and rosemary. Spicy on the palate with ripe fruit and powerful tannins.

Designation of Origin: D.O.Ca Rioja.
Sub-area: Rioja Alavesa.
Location: Viñaspre (Álava).
Training system: 100% Gobelet. Climate: Vintage marked by high rainfall and rainfall conditions during the vegetative cycle.
Soil: Xeric torriorthent.
Tertiary soils on limestone marl on eroded slopes.
Viticulture: Own vineyards worked under an organic viticulture of minimum intervention and reasonable. Minimal or no ploughing. Ages from 15 to 50 years.
Vineyards: El Pedron, La Entrada Majadonda and La Fuente Colas.
Harvest: 100% manual in boxes of 15 kilos. Between 29th September and 25th October.
Elaboration: Spontaneous fermentation in concrete tanks of different capacities with gentle punching down. Malolactic fermentation and ageing in concrete tanks.
Bottling: August 2019
Number of bottles: 25.950 bottles of 0,75l.

This wine is the winery's whim, made from the best selected bunches of grapes, which they want to share with us.

It is a wine that requires a great deal of attention, with each of the barrels being gently tapped several times a day.

It is fermented in new open French oak barrels, where it will remain for the months of ageing after they have been closed, and it is not bottled until it is verified by tasting that it is ready for it.

Type of wine: Tinto de Autor fermented in 225L barrels. Limited production of 8.500 bottles.
Alcoholic Graduation: 14% Vol.
Ageing: 14 months in French oak barrels.

Enrique sobre su Basoa Tinto: El vino del “bosque”. Basoa es el resumen más preciso de lo que somos. Historia, patrimonio, paisaje. El resultado de todo el esfuerzo realizado durante generaciones y el reflejo de nuestro terruño.
Siglos atrás, el hombre decidió poblar esta tierra y cuidar estos campos. Esa conexión con la naturaleza es innata y una necesidad vital que muchas veces estamos abandonando. Este vino nos evoca a aquel pequeño bosquete que el hombre pobló por primera vez. Ese paraje donde la naturaleza nos regaló un bosque originario y único, como únicos son ahora los viñedos que lo rodean.
El objetivo con este vino es conectarnos directamente con la naturaleza. Basoa procede de una selección de parcelas que pertenecen a diferentes términos de las zonas de Yécora, Viñaspre y Esquide. Las cepas reposan sobre suelos calcáreos muy pobres, rodeados de quejigos y encinas. Predomina la viña vieja que se ensambla con uva de viñedo más joven seleccionado y cuidado con mimo.
La vendimia se realiza en pequeñas cajas y la fermentación se hace minuciosamente parcela a parcela. Utilizamos hormigón, acero inoxidable y madera en función de las características de la uva. La crianza la realizamos en bocoyes de 500 litros de roble francés.
Ezki Basoa es un vino único, muy singular, con un precioso color rojo picota con tonalidades púrpuras. En nariz destacan por un lado las notas de frutos rojos maduros, ciruela, mora y por el otro las notas balsámicas y los recuerdos a ahumados, torrefactos, chocolate negro y regaliz característicos del tempranillo. En boca el vino es carnoso, con mucha persistencia de fruta madura, fresco y balsámico, el final es suave y texturizado gracias a la nobleza de la crianza en madera.

This 100% Tempranillo wine shows all the richness and intensity of its vintage. From vines with low production and 75 years old, it is made in French oak vats with a capacity of 5,000 litres. Alcoholic and malolactic fermentation is carried out in the vat where it remains for a total of 11 months. It then enters 225-litre French oak barrels where it gains fine tannins, vanilla, smoke, tobacco and tobacco. ....

The 6.600 bottles of its limited production will rest in the bottle for 18 months, obtaining a complex, intense and silky wine.

Alcoholic graduation: 14% Vol.
Ageing: 11 months in French oak vats, 18 months in French oak barrels and 18 months in the bottle.

VINEYARD
El Musco.

AGEING SYSTEM
20 months in French oak barrels and at least 14 months in the bottle.

WINEMAKING
Once the best El Musco grapes have been selected, they are placed in 5,000-litre stainless steel tanks where they undergo a pre-fermentative maceration of 7 days. Once the alcoholic fermentation has begun, they are pumped over between three and four times a day for 7 days. Once this fermentation is finished, the maceration is prolonged with the skins for 20 days. The second fermentation (malolactic fermentation) is also carried out in these tanks and then the wine is transferred to French oak barrels. After the time in barrels, the wine is transferred to concrete tanks to round it off and obtain the long, structured and persistent wine that characterises it. After this, it is transferred to the bottle, where it rests for a minimum of 14 months until it is released onto the market.

TASTING STAGES
Sight: Cherry with purple tones.
Nose: Intense floral and mineral aromas. Mixture of red fruit with notes of thyme and rosemary.
Palate: Ample, powerful, structured. Pleasant and elegant with good volume. Tannins present but without sharpness.
Aftertaste: Long and persistent.

Alcohol: 14%.

Intense, with a nose of berries, ripe figs, thyme and lavender.
thyme and lavender. In the mouth it is smooth and
textured, with fine tannins that make it easy to drink and a ripe
easy to drink and a ripe Grenache finish.

The wine matured for 24 months in a 5,000 litre oak vat and then in American and French oak barrels. It maintains the style of a typical Tempranillo, deep and powerful, yet fresh and elegant.
Alcohol content: 14%.

Tasting notes:
Appearance: Clean, deep garnet colour with violet tones indicating its lack of evolution.
Nose: High intensity, very well defined. Notes of red fruits with underlying aromas of cocoa, balsamic and toasted. As the wine sways in the glass, the aromas become more intense, recalling cream tarts, sweet roots and ginger.
Taste: On the palate, the attack is silky smooth but with some bite from the pronounced but balanced tannins. Fresh red berries are to the fore, accompanied by spicy aromas and mineral nuances. The finish is fresh, long and persistent.

Este vino está elaborado con las cepas de una parcela única de Maturana Tinta plantada en 2015 en una zona denominada Valdebil en Yécora, Rioja Alavesa.
Esta variedad, originalmente francesa, se recuperó en Rioja en 1991 y probablemente llegó aquí a través del camino de Santiago. Valdebil es un topónimo que significa valle de andar “Vald –ibili”, haciendo una clara referencia a ese transcurrir de peregrinos por la zona.
El paisaje es algo cambiante, configurado por el entorno y la mano intervencionista del hombre. La Maturana es una oportunidad que la naturaleza y la historia nos presentó, y que decidimos aprovechar. El objetivo con este vino es el de la constante evolución.
Dentro de un sentido respeto hacia lo
que tenemos, necesitamos experimentar, probar cosas nuevas para mejorar, sin copiar otros modelos.
Esta parcela única plantada en laderas y terrazas a 540 m de altitud tiene orientación sur-este. El sol de la mañana hace que la piel fina de la Maturana madure lentamente. Las raíces jóvenes penetran por la estructura del suelo haciendo que la planta se abastezca de los pocos nutrientes que hay en estos suelos pobres y de a la uva lo necesario para su maduración plena. La vendimia se realiza en cajas de 15 kg a finales de Septiembre. La vinificación se realiza en depósitos de hormigón y madera en función de las características de la uva.
Valdebil es un vino con una gran concentración de color, unos tonos violáceos muy densos. En nariz presenta gran intensidad aromática, a moras, grosellas, con notas balsámicas de monte bajo y notas tostadas y torrefactas de la madera. En boca es un vino con mucha estructura, concentración y profundidad.

Dark, intense and rebellious, black plums, cocoa,
balsamic and a dark and meaty finish. Palate
Fresh and silky.

Organic VITICULTURE in certification process
Garnacha was the main grape variety in the Rioja Baja until no more than 40 years ago, currently occupying less than 10% of the planted area.
less than 10% of the planted surface area. With this wine we highlight the
the goodness of this variety in a specific place, the high altitude vineyards on the northern slopes of the Sierra de Yerga and the
Yerga and their suitability for its cultivation.

El Pastor and El Foro vineyards, at an altitude of 550 and 600 m above sea level on
altitude on sandy loam soils.
Harvested by hand in 11 kg boxes.
Cluster selection. Average yield 4,500
kg/ha
Complete destemming and spontaneous fermentation with wild yeast.
with wild yeast. The winemaking process
follows the principle of minimum intervention,
respecting the variety and the place of origin.
the grape variety and place of origin.
Malolactic fermentation and ageing for 12 months in large used barrels
in large used barrels (400 and 500 litres)
Spicy, full-bodied, with aromas of Mediterranean herbs, red fruits
Mediterranean herbs, energetic and spicy red fruits.
spicy red fruits, sapid with great minerality and
length.

Abel Mendoza Selección Personal es un vino tinto elaborado en la D.O.C.a Rioja por Abel Mendoza Monje en San Vicente de la Sonsierra.


Abel Mendoza comenzó su andadura en 1988 y actualmente posee 18 hectáreas cultivadas de manera ecológica, y situadas al margen del rio Ebro. Los terrenos de cultivo son accidentados y de composición variada, alternando suelos arcillosos, margas y areniscas finas. Con un clima continental moderado, marcado por la influencia cantábrica.
Abel Mendoza es un viticultor que trabaja con dedicación sus viñas y las traduce en vinos personales, fruto de la interpretación de los diferentes terruños.



Abel Mendoza Selección Personal nace de un viñedo trabajado en ecológico conocido como Marrate ubicado en la zona de El Bardallo, entre San Vicente de la Sonsierra y Labastida. Tempranillo de 70 años plantadas en terrazas sobre suelos calcáreos y pedregosos.
Vendimia manual con selección de uva grano a grano. Fermentación en depósitos de acero inoxidable. Fermentación maloláctica en depósitos de hormigón. 12 meses de crianza en barricas nuevas de roble francés.



Abel Mendoza Selección Personal es un vino de carácter mineral, jugoso y suculento. Muy directo, te atrapa des de un principio y no para de hacerte disfrutar.

Arizcuren Winery

Fruity aromas (black plum and blackcurrant), over a light earthy
the light earthy background provided by the amphora.

This creation by Roberto Oliván comes from vineyards up to 105 years old located in the town of Viñaspre (Álava). Grown in structural replantation on marl and sandstone, only 1,767 bottles were filled in this 2019 vintage. A wine with a groundbreaking aesthetic that is ideal for those who are looking for wines with a differential character.

TASTING
Palate: Fruity, elegant and with very smooth tannins.
Serving temperature: We recommend serving at 16 ºC.
Consumption: Until 2028 if kept in optimum conditions.
VINEYARD AND WINEMAKING
Vineyard planted in high bush vines at an altitude of 595 metres above sea level.
Surface area: 0.40 hectares.
Age: Vines between 50 and 105 years old.
Soil: Structural replanning on marl and sandstone. Shallow, flat soils with a sandstone bedrock and very shallow (25-50 cm) low density loams.
Climate: Atlantic influence in a vintage marked by spring and summer rains.
Harvest: Harvested by hand in 15 kg crates on 1 October.
Vinification:
Partial destemming of 60%. Spontaneous fermentation in stainless steel tanks. Gentle punching down.
Ageing:
Ageing in second use French oak barrels for 9 months without racking.
Bottled in September 2020.

Rating 94 points The Wine Advocate

The 2020 Ahari is a blend of small plots of old vines from Laguardia, Leza, Navaridas and Elvillar, a subtle red that has 20% to 30% Graciano from younger vines in a plot planted some 35 years ago on

limestone-rich soils. This fermented with some 5% to 20% stems and uncrushed grapes, all foot trodden. He’s always done that because he feels it adds texture/structure to the wines. The nose is elegant, a little closed, serious and nuanced. The wine has a medium to full body, 14% alcohol and the freshness and tension that I find in all his 2020s. It has some silky tannins and therefore a silky texture.

Made with grapes from a single vineyard planted more than 70 years ago with 95% Tempranillo, Graciano and Garnacha varieties.
Days before the harvest, we make a careful selection of each vine plant, removing damaged bunches and under ripe bunches so that only the best grapes remain. Due to the age of the vines and the selection made, the annual production is no more than 3,000 Kg / Ha.

Ageing: 12 months.
Type of soil: Clayey - Calcareous / Clayey - Sandy.
Quantity available: 1.093 bottles.
D.O.Ca.: Rioja - Rioja Alavesa.

Tasting
Appearance: Garnet cherry colour.
Nose: blackberry, frangipane, smoked.
Palate: Sweet, spicy, structured.
Serving temperature: 18ºC.
Pairing: Cured cheeses, red meats.

Vineyard
La Llana, plots 15-659 and 15-862. Planted in 1945 at an altitude of 460m and facing north-south. The
composition of the soil is chalky-clay and sandy-clay. Plantation frame of 1,60x1m. Traditional goblet pruning.
This plot has grown for many years with a choreography of twisted vines.
choreography of vines twisted by age.
Tapiales, the boundaries of the estates, were built with stones that were
They were built with stones that came out when the land was cultivated. This plot is enclosed by these walls.

Production
Vineyard planted in 1945.
Its old vines, twisted by the years, deepen their roots in soils of different compositions and colours.
By selecting certain vines before each harvest and choosing the best clusters, we make this wine with a limited production of 1,093 bottles.
Traditional sustainable viticulture.
Selected manual harvesting.
Fermentation in open barrels. Maturation in vats
for 12 months and ageing in barrels for 12 months.
Delestage.

This wine is a revelation ! Give it 5 min time and you will fall in love - an unforgettable experience.
Suzzane refers to Leonard Cohen’s song Suzanne and is an ode to women. The back label cites Eduardo Galeano: “I crack this egg and woman and man are born. And together they will live and die. But they are born again. They will be born and die and come into rise again. And will never stop being born because death is a lie.”

Vineyard

A vineyard of 3ha located in Cárdenas (Rioja Alta) at 580 metres altitude, dating back to 1903. It has an iron-rich clay soil with over 10% of rocks and gives low yields of 2000 kg per hectare. The various parcels this vineyard is comprised of show small differences which add to the complexity of the wine.

Winemaking

Fermentation takes place in 500 litre used French oak barrels and concrete egg, using indigenous yeasts. The wine ages for approximately 12 months in 500 litre French oak barrels and concrete egg, and is then bottled unfiltered.

The 3000 kilos of the most exclusive grapes give life to a wine that transcends
a wine that transcends the mutual knowledge between the vineyard and the human being. An intimate wine, to enjoy with friends and loved ones. It enhances relationships and makes any moment of happiness magical. An experience of pleasure.
Fruit of the heart of the best grapes of the Tempranillo variety selected in the vineyards.
Tempranillo grapes selected from the oldest vineyards of the winery with more than 70 years of age very close to the winery.
With a meticulous elaboration and meticulous ageing
for 18 months in new French oak barrels. The maximum expression of the good work of the Frías del Val brothers.

Year: 2019. Red wine.
Designation of Origin: D.O.Ca Rioja.
Location: Viñaspre (Álava). RIOJA ALAVESE
Varieties: 40% Tempranillo and 60% Viura.
Rootstock: Rupestris du lot.
Planting frame: 2.3 m x 1m.
Training system: 100% high bush vines.
Climate: Mediterranean influence, dry year with very low rainfall.
Area: 0.62 ha.
Soil: Soil characteristic of the narrow valley bottoms that run through the Rioja Alavesa region from north to south, flowing into the Ebro. These are soils with a good useful depth, greater than 150 cm, with a slight longitudinal slope that favours drainage. In specific areas of the plot it is made up of pebbles from the erosion of higher reliefs, marly gravels.400 metres above sea level. Viticulture: Own vineyard worked under a minimum intervention and reasoned viticulture. Minimal mechanical and manual tillage. Aged 67 years.
Harvest: 100% manual in boxes of 200 kilos. 1st October.
Winemaking: Spontaneous fermentation in open containers of different capacities without destemming, gentle punching down and ageing in French oak second wine barrels for 9 months without racking. Bottling: End of July 2020 without clarification or filtration.
Number of bottles: 1625 bottles 0,75l.

Light in colour. Elegant and refined nose. Full-bodied fruit with fresh notes. All delicacy harmonised by fine tannins that give structure to the whole. Seduction is the word that defines this wine.

Vineyards over 100 years old
1/2ha of the total surface area

ORIGIN
Wine from a single plot in Labastida made up of 80% Tempranillo, 10% Garnacha and 10% Viura. This unique vineyard is located under the Sierra del Toloño mountain range and was planted in 1920 on a clay-limestone soil with a sandy surface.

WINEMAKING
Manual harvest in boxes and subsequent spontaneous fermentation in stainless steel tanks with light daily pumping over. Aged in 500 and 225 litre French oak barrels for a total of 16 months. Unstabilised, unfiltered and unclarified.

TASTING NOTES
Intense cherry colour with a clean, bright appearance. On the nose it displays primary aromas of fresh fruit with a subtle spicy background. It is a wine that is ample with tannins that are present but polished and a great balance between fruit, acidity and oak.

A deep, elegant wine. Notes of an explicit nature. An unparalleled amalgam of nuances and sensations. A message full of contrary reflections.

Abel Mendoza Tempranillo Grano a Grano is a single varietal organic red wine made by the Abel Mendoza winery in D.O.Ca. Rioja.

The Abel Mendoza Monge winery was founded in 1988 in San Vicente de la Sonsierra (Rioja Alta) by Abel and his wife Maite Fernández. With only 16 hectares of land, they produce rare, curious and highly sought-after wines. Quite removed from the media, their wines are the result of their work in the field and the interpretation of the different soils where they grow.

Specifically, Abel Mendoza Tempranillo Grano a Grano is made from a series of batches from different plots located in the same town where the winery is located. A town with a long winemaking tradition in which the couple applies an ecological agriculture that respects the natural balance of the vine and the terroir. The grapes are harvested by hand.

In the winery, the grapes of Abel Mendoza Tempranillo Grano a Grano are carefully destemmed by hand. Vinification begins in stainless steel tanks and malolactic fermentation in barrels. Finally, it is aged for 18 months in French oak barrels before bottling.

Abel Mendoza Tempranillo Grano a Grano is a red wine where the freshness of the fruit is balanced by the intensity of the oak. Fresh, balanced and very elegant.

Abel Mendoza Graciano Grano a Grano es un vino tinto de la D.O. Rioja elaborado por Abel Mendoza Monge, una bodega fundada en 1988 en San Vicente de la Sonsierra, cerca de la Sierra de Cantabria.
El clima en la Rioja Alta es continental moderado, marcado por una influencia cantábrica. Las temperaturas son suaves, mínimas de 4º C en invierno y máximas de 15º a 22º en verano. Las precipitaciones son moderadas.
Este vino es un monovarietal de Graciano procedente de los viñedos propios de la bodega, de una edad media de 35 años. Los viñedos se encuentran situados en el margen del Ebro, sobre suelos arcillosos, margas y areniscas finas. El cultivo sigue métodos de agricultura biológica.
En cuanto a la elaboración, tras el desgranado manual grano a grano, se lleva a cabo una fermentación del mosto a temperatura controlada en depósitos de acero inoxidable y, posteriormente, una fermentación maloláctica, en barricas de roble francés.
Por último, Abel Mendoza Graciano Grano a Grano permanece 18 meses en barricas nuevas de roble francés, con 3 traslados.

Rioja Alavesa
Ageing: Concrete tank.
Type of soil: Clayey - Calcareous.
Quantity available: 424 bottles.

Tasting
Appearance: Deep cherry red colour with purple tones.
purple.
Nose: Blueberries, blackberries and black plums.
Palate: Persistent, fleshy and fruity.
Serving temperature: 16°C-18ºC.
Food pairing: Red meats, game, stews and fish.
fish.

Vineyard
La Llana, plot 15-659. Planted in 1945 at an altitude of 460m and east-west facing. The soil composition is clayey-calcareous. With a planting frame of 1,60x1m. Traditional goblet pruning. Tempranillo, Graciano and Viura are grown on the surface.
El Abrigado is a rustic stone building surrounded by vines and olive trees, where you can take shelter from the downpours and cold winds on winter days.

Production
Vineyard planted in 1945.
Its old vines of Graciano, Tempranillo and Viura were blended on a whim at the time of planting.
By selecting certain vines before each harvest and choosing the best clusters, we make this wine with a limited production of 424 bottles.
Traditional sustainable viticulture.
Selected manual harvesting.
Fermentation and maturation in concrete vats.
Delestage.

Un viñedo que representa como pocos la diversidad que caracterizaba el cultivo de la vid. 6 variedades compartiendo un espacio de apenas 0,7 Has a 600 metros de altura en una ladera de la Sierra de Yerga que nos muestran como esa diversidad varietal se traduce en un el carácter diferencial que encontramos en este vino.

This is a heady Grenache with a touch of Mediterranean herbs and cherries in liqueur.
Mediterranean herbs and cherries in liqueur on a telluric background.
on a telluric background. The nose is hypnotic and the palate
and the palate is delightful and ever-changing.
Production
765 bottles of 0.75 and 99 magnums. March 2020

It is a wild, dense, concentrated wine,
with floral intensity, wild herbs, notes of violets and incense
of violet and incense and the freshness of a grape grown at almost
grapes grown at an altitude of almost 800 metres.

2.600 bottles
Its name
The name and its striking label express Oxer's admiration for Shakespeare. "Honi soit
qui mal y pense" (Let dishonour befall him who evil thinks) comes from the play The Reign of King Edward the Third.

Kalamity shows complexity and variety of aromas. Black and red fruit, floral notes with violets in the background and light sweet spice. A wine with good acidity, mineral and tremendous length and length to cellar - one to keep!

Gil Berzal Winery

Complex nose with hints of ripe cherry and fine aromatic herbs. Subtlety and elegance. Fine, silky tannins. Lush and delicate.

The name
Matalaz was a priest who led a popular revolt of the people against the nobility, in favor of the interests of the peasants, but who failed in his fight against the French army. He was beheaded and his head was hung at the entrance of the city as a warning to the people.

VARIETIES
90% Tempranillo and 10% Graciano

PRODUCTION
3,800 bottles of 0.75 cl.

VINEYARD
Old vineyards between 50 and 80 years old in the town of Lapuebla de Labarca (Rioja Alavesa) with pebble soils. Old-fashioned mixed plantation with very low yields per hectare.

VINIFICATION
Fermentation with indigenous yeasts in a vat with 20% stems. It undergoes malolactic fermentation in used 500L French oak barrels. Subsequent aging for 8 months in 500L barrels for various uses.

TASTING NOTES
Red fruit with marked floral notes reminiscent of the wines of the year from the towns of Rioja Alavesa. Pleasantly fresh acidity, fine and long on the palate. Very subtle wine.

Variedad Mataró (Monastrell)
Crianza mínimo de 30 meses
Vendimia manual
12% Vol.

Amarillo pajizo, con un perlaje fino y persistente. En nariz ofrece notas afrutadas y florales de pera, manzana y acacia. En el paladar es seco, la sapidez y la estructura están equilibradas y lo hacen armonioso y persistente.

El Prosecco Brut es un tipo de vino cada vez más popular y apreciado, y se está convirtiendo en la opción preferida de muchos productores no sólo de la zona de Valdobbiadene. El Val d'Oca Brut destaca por su limpieza y frescura en una continua sucesión de notas florales y afrutadas. Sus características lo convierten en un vino espumoso para ser bebido joven, perfecto como aperitivo.

Cava made with organic grapes. The personality of Alta Alella cavas is reinforced in this cava by the use of our most original variety, Mataró (the name of the capital of the Maresme region).
After a 10-hour cold maceration to obtain the desired colour, the grapes are lightly pressed to obtain the free-run juice, which is fermented at a controlled temperature of 15ºC in stainless steel tanks. After a strict application of the traditional method and a minimum ageing period of 36 months, the wine is sold freshly disgorged.
A very rainy spring gave the vines exceptional vigour and resulted in slightly higher yields than in previous years.
Our vineyard, free of mildew, and a dry, hot July led to an early harvest with exceptional health for the base of the cava.

From mid-August onwards, abundant rainfall, mild temperatures and few hours of sunshine slowed down the ripening process and made it difficult for the grapes to ripen. A slower, more difficult and irregular ripening, which required the selection and separation of the grapes both in the vineyard and in the cellar. However, thanks to the reduced rainfall and increased sunshine hours from mid-September onwards, the grapes were able to ripen more slowly, with greater difficulty and irregularity. As a result of the climatic conditions described above, more aromatic white wines with lower alcohol content and less structured but fresher red wines are obtained. A more Atlantic than Mediterranean vintage.

Appearance - The colour varies according to the vintage, from strawberry to brick red.
Nose - Aromas of violets and red fruits, typical of the Mataró grape variety, with an undertone of almonds, the fruit of long bottle ageing.
Palate - Fine bubbles with a fine passage through the mouth, recalling the aromas of red fruits and the aromas of the long ageing in the bottle. Pronounced minerality and salinity.
Very tasty and persistent.

D.O. Cava

1978 was the first vintage with which AGUSTI TORELLO MATA realised his dream: to make an exceptional cava.

With 20 years of professional experience, he produced the first KRIPTA bottles in his private cellar in Can Rossell, with a blend from three unique plots in the Penedès region.

Macabeo, Xarel-lo and Parellada begin a long ageing process with a cork stopper, achieving a unique bouquet that consolidates it as one of the great wines of the world.

The amphora bottle, designed and patented, is a tribute to Ancient Rome. The label - the work of the artist Rafael Bartolozzi - evokes the Mediterranean of Cadaqués, the vine and the olive tree: a trilogy of classics.

KRIPTA is the most awarded cava without interruption since its first gold medal at the Ancient Bratislava, 1984. Each vintage is an award that reinforces its excellence.

Translated with www.DeepL.com/Translator (free version)

This beer is brewed through a broken fermentation process, Estrella Galicia 0,0, the exquisite non-alcoholic beer, shows bright tones that remind the typical colours of pilsen beers. Its flavour is sweet but not excessively. When trying it, you will soon be surprised as you enjoy the aromatic balance between the malt and hops and the characteristic bitterness of the Estrella Galicia beers.

AROMA
Roasted malt aromas with soft notes of caramel and coffee. Hops appear on the nose with light floral and herbal nuances.
TASTE
Toasted sensations predominate on the palate, with a pleasant, well-integrated warmth with each sip.
APPEARANCE
Beautiful bright amber colour.

AROMA
Aromatically there is a balance towards malt, with pleasantly sweet, caramel notes.
TASTE
On the palate, its bitterness balances the high alcohol content and slightly spicy aftertaste.
APPEARANCE
Intense, light, old-gold coloured beer.

It is a beer with a light foam and a golden color, with a citrus and thyme aroma. Its medium body and low bitterness make it pleasant and easy to drink.

Malpeís BreweryAmber color, creamy and persistent foam. Remarkable hop aroma, with hints of peach and apricot, its palate is intense, fruity and with a marked bitterness.

AMERICAN PALE ALE / 5.5% VOL.
American Pale Ale is enriched with American and German hops and raw grain from the Canary Islands. The result is a clear, refreshing beer with a moderate bitterness due to a balanced malt support.

NOT EXACTLY A NEIPA I 4.5% VOL. I
For the first time a brewery from the UK, Mondo Brewing (London) and a brewery from the Canary Islands, Cerveza NAO (Lanzarote) join forces to create a very special beer. Juicy and explosive is our NEIPA (New England India Pale Ale Beer).

CHARACTERISTICS
Colour: Opaque lemon / Style: New England Pale Ale / Bitterness: High (40 IBU) / Body: Medium / Malts: Barley, Oats and wheat / Alcohol: 4.5% vol / Ideal temperature: 4-7º.

*Contains local grain.

Fine bubble and creamy foam, its color is reminiscent of coffee. Its sweet and toasted smell is surprising with notes of banana and caramel. When taken, it is balanced and the flavors of coffee and toffee, from its malts, stand out.