Expect subtle nuances of cherry, plum, tomato, and dried fig. In the backround notes of cedar, leather, and clove. Pair with bbq grilled meats, lasagna, or mexican food.
A careful selection of the best grapes from our Bobal and Tempranillo organic vines are vinified separately in the traditional style, then blended to produce this youthful, typically mediterranean red wine.
This tempranillo is bursting with flavors of vibrant fruits, cranberry, minute acidity and quick pleasant finish. Pair with beef, pasta, veal and poultry on a brisk afternoon.
Etiqueta Verde, or Green Label, is the entry-level offering from Granbazan. The grapes are hand-harvested and de-stemmed before undergoing a cool pre-fermentation maceration which helps to lock in and amplify aromas and structure.
Pale golden color,
Pale straw in colour, with subtle hints of green. Notes of apple and white pears, with a tropical touch and a hint of honey at the end. Light, fresh, balanced, full of tropical fruit and with just a touch of viscosity that adds body and a longer finish.
The 2018 La Bella is a tremendous success, with delicate white flower and lemon zest on the nose leading to a highly mineral, granitic palate with fascinating and finely tuned textures owing to acid and tannin. The finish is long and intense, with graniti
Bodegas Frontonio, the DO Campo de Borja winery of our winemaker Fernando Mora, has added a new white wine to the entry-level El Casetero range, named after a 13th Century monk who left the Benedictine order to devote himself to the grapevine, as he found
Fermentation fermented with stems in open-topped 4,000 kg wood tanks. Maturation 8 months in French Oak 600 liters (old barrels) and 7 months in bottle.
Dos Molinos is a 100% Garnacha (Grenache) wine from vineyards over 40 years old in Aragona, located in northern Spain. The ward and arid rocky soil at high elevation is particularly suited to producing Garnacha. Dos Molinos comes from vines at the edge of
Hand harvested and destalked before fermentation. Following alcoholic fermentation the wine was transferred to American oak casks where it remained for at least 12 months.
A blend of local varieties, this includes vijariego negro, tintilla, listán negro, baboso negro and malvasía rosada, and emphasizes the concentrated fruit of century-old vines. Youthfully black, with a core of red fruit and rose scents, it needs a lot of
The Akutain Cosecha is comprised of mostly Tempranillo with Garnacha, is fermented in fiberglass vats with native yeasts and raised for a short time in the same fiber glass vats. A delicious wine to pair with a variety of Tapas, and a pure exampl
Kosher is a Hebrew word which means pure . This term is used to describe a lifestyle in accordance with the requirements of Jewish law. The whole winemaking process, from looking after the vines, the harvest, the fermentation process, the aging a
Fermentation in stainless steel tanks at controlled temperatures of grapes from our vineyards in La Rioja Alta. The malolactic fermentation takes place in tanks and then the wine is aged in American oak barrels for a year, during which it acquires aro
The nose reveals plenty of red berry and black fruit aromas with cherry, black plum, strawberry and dates on first smell. On the palate, red berry fruit and sweet black fruit come through well, together with dried figs and dates. The wine’s lively acidity
La Xara (pronounced La Chara) was the original name of Vilanueva de La Jara, the town where Bodegas Ponce is located. The vineyard is the perfect site for Garnacha sitting at 800-900 m, the nights are cooler allowing for a fresher wine.These are old vines
Founded in 1975, Bodegas Akutain’s 6.5 hectares sit in some of La Rioja’s best vineyard sites; their Gran Reserva is dominated by Tempranillo and Garnacha, fermented in fiberglass and aged in old American oak for 36 months. The wine is only produced in th
4 Monos (4 Monkeys) is a project started in 2010 by 4 wine savvy friends - Javier García, Laura Robles, David Velasco and David Moreno – in the Gredos mountains, west of Madrid. They work 4 hectares of their own, as well as 10ha with other growers, with p
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