A classic Spanish red cloth with a hint of bitter orange liqueur on a citrus bed. It is an essential part of the Mediterranean sense of life.
Crispy fresh white wine, accompanied by green apples and berries. Real refreshment on a long summer day.
Softly bubbles and beautyful sparkling cava, fresh citrus and raspberry. It's called the perfect match.
If you are a fan of spicy flavors, this Jalapenos tequila drink will be your favorite. After the first sip, all you can say is: Uno mas por favor !!
We love mango all day, every day! Now you will meet her in a pornstar martini twist. Mango, vanilla and an unforgettable pepper-raspberry crust.
This drink has come a long way until the smoky mezcal, the light foam of raspberries and eggs formed a perfection but miracles are commonplace, we just have to notice them…
What could two good friends share like a drink ?! We recommend this sharing cocktail to those who love the mediterrian flavors like basil thyme. This is the perfect balanced negroni!
A red classic now in a white robe. Pineapple, vanilla and Suze.
The Margarita is the drink that probably doesn't need to be introduced to anyone... It doesn't need anything else than quality ingredients. A perfect blend of tequila, citrus and orange liqueur. You can order it in fruity and spicy versions at us.
An eternal favorite. This long drink has everything you need for an afternoon siesta. Tequila, a drop of agave and grapefruit soda, which ensures relaxation after a long day.
The ominous devilish name hides a gentle, slightly spicy drink. Organic tequila, instead of the usual ginger beer, and redcurrant, raspberry provides the complete balance. Hmm my goodness!
The timeless classic that was James Bond's favorite. A combination of Spanish gin, Russian vodka, and an Italian vermouth, shaken not stirred!
This drink with a long history is associated with a British lady named Ada Coleman. She was the first female head bartender at the well-known Savoy hotel bar. Ada was striving for simple perfection when she created Hanky Panky and it was a hit. Gin, red vermouth, and a hint of Branca Menta.
Slightly out of the comfort zone, this drink now has a Spanish gin base. Just like Moscow but with a bit of Catalan relaxation comes the Barcelona Mule. Gin raw, citrus, cardamom, ginger beer.
Back in the 1980s, this coffee wonder was born under the name vodka espresso, but later became popular with the name of espresso martini. Anyone who likes coffee will not go wrong with this drink. Vodka, espresso, and a Spanish vanilla liqueur complete the coffee experience.
A combination of delicious, white-fleshed peaches and light bubbles in a glass. Two ingredients, one perfect match.
All drops of fully wheat-based vodka go through ultra-wheat spirit (UWS) distillation. Some of the distillates are then distilled on copper pots, including a 19th-century coal-fired pot still, so a part called Master Pot Still Batch is born. The UWS and Master Pot Still Batch distillates are then mixed with water, allowed to stand and subjected to complex filtration procedures. The end result is a fairly smooth, velvety, yet fresh-crunchy, long-lasting vodka.
Ciroc is the first vodka made entirely from grape distillate. Its name is derived from the composition of two French words: "cime" means mountain peak and "roche" means rock. Both words refer to the wine-growing region from which the distilled fruit comes. The Mauzac Blanc grape variety originates in the vicinity of a rocky mountain town (Cordes-sur-Ciel) in the Gaillac region. Unlike grain, grapes do not need to be heated or poured with hot water to dissolve the sugar, so Ciroc is made using cold soaking, cold fermentation, and cold storage. The unique process used so far only by the best winemakers allows us to get even fresher and more fruity vodka. After a fermentation period of two weeks, the fermented grapes undergo a special distillation process. The Mauzac Blanc grapes, which give vodka a soul, are distilled four times and then mixed with four times distilled distillate from Ugni Blanc grapes from the Cognac region. The final, fifth distillation takes place in one of Cognac’s family-run distilleries, where the combined spirits are cooked on a traditional Armagnac copper. This gives Ciroc vodka its ultimate, unique character, making this drink a true ultra-premium vodka.
Unlike other beverages, Beluga vodka is made using a very traditional process, the fermentation of malt is not made with synthetic substances, but with the help of natural fermentation aids. This artesian water is filtered through a layer of quartz sand and a silver, giving the drink its exceptional purity and natural, unique taste. The elegant bottle was designed by an designer of an old French cognac house. The handmade and fixed fish on the label symbolizes the purity of nature. Unusually light and harmonious vodka with no unpleasant burning taste and sweet finish.
Vodka has been made in Poland for almost 600 years. The experience and expertise gained over many centuries is condensed into this super-premium category drink. Named among the finest and most acclaimed vodkas in the world, the Belvedere is made from the finest Dankowskie golden rye by four distillations, giving it its distinctive creamy, vanilla flavor.
During the preparation, the distiller follows traditional production methods. A short soak of the grain is followed by a three-day rest period. This is followed by the addition of Mediterranean herbs (eg thyme, rosemary, coriander, black olives), bergamot and lemon peel. After repeated soaking, the distillation takes place four times. After the addition of spring water from Alicante, activated carbon filtration is used to achieve the desired quality and purity. As a result, a pure herbal vodka with Mediterranean notes can be tasted.
The balance of its salty and sweet shades makes it extremely versatile and complex, a distinctly sophisticated and soft drink that can be a good choice for any occasion. A special gift for vodka lovers. It has a clean, medium-intensity, bakery-like, seafood, iodine and mild grapefruit citrus notes.
Larios 12 is a high-quality Spanish premium Gin that surprises its consumers with a soft and really fresh aroma. It is named after the 12 carefully selected herbs that give it its sophisticated yet complex taste. Larios 12 has several citrus fruits in addition to classic gin spices such as juniper, coriander, angelica root and nutmeg. After the basic four-fold distillation, the orange is added to the fifth, and this little Mediterranean twist causes the citrus freshness
This premium gin opens up a whole new category in the world of "pink gins". This is the first to be distilled with fresh strawberries and not influenced afterwards. True to Seville’s roots, they dare to be different and want to show it to the whole world. With its sweet and wild aroma of strawberry and juniper, this pink gin is a great getaway for those open to new and exciting flavors. between two continents. This historical memory is evoked by the name of the drink.
It has been made by four distillations since 1830 and is a specialty of the 'London Dry Gin' type based on the same recipe. A rich, multi-layered gin with the flavors of juniper, coriander and angelica. In addition to the three main dominant plants, Tanqueray is flavored with spices from all over the world, but the exact recipe is known only to the three distillers around the world.
A harmonious balance is struck between the delicious, sunny, sweet bitter taste of ripe Seville oranges and the complex gin based on the original Tanqueray recipe.
The Spanish Modesta Soler distillery has been in operation for more than 130 years, during which time it has gained an amazing amount of experience and expertise in creating juniper spirits. Their 5th gin brand features four unique London Dry gins. Thematically, the products revolve around the four basic elements, namely earth, water, fire and air. With their same distillation technique, but their influenza with different botanicals, they offer a great opportunity to discover the seemingly small but distinctive differences in drinks that are made with the same style and the same production technology.
Pleasant, delicately scented, quite light gin with notes reminiscent of red fruit, peach and sherbet. It is made in the province of Galicia in northern Spain, mostly using local plants. Nordes gin breaks with traditional production methods, using rather slow distillation based on a local (Albarino) grape variety. Nordes gin is flavored with 12 types of Galician herbs, including peppermint, hibiscus and lemongrass.
This very floral Spanish gin is made using juniper, rose petals, jasmine, hibiscus, lavender, mallow, violet, veronica, orange blossom and lemongrass. In its taste and finish, lime and yuzu dominate in addition to floral notes.
Mare is a true Mediterranean gin, full of fresh, crunchy taste, vitality and light. It is made in the town of Vilanova, next to Barcelona, and has an unadulterated Mediterranean feel with rosemary, thyme, olives and basil. This is complemented by the fruity character of fresh Seville oranges and lemons. Interestingly, the copper distillery on which Mare gin is distilled operates in a chapel that was once owned by monks.
Premium quality gin made in Spain from grain distillate distilled three times in a Langley distillery in England. The gin, created by the famous winemaking company William & Humbert, is made from all-natural ingredients, and mango and Buddha’s Hand are also used to flavor it, giving this drink a special character. They also use juniper, mandarin, thyme, coriander, lemon, cardamom, cinnamon, mint, chamomile, anise, sweet orange peel and almonds.
This exciting mix was born from the idea of an entrepreneurial couple in Barcelona. They have worked with four people, all of whom excel in their profession - a chef, a sommelier, a perfumer and a mixer. Due to the low temperature distillation, lemon and other citrus as well as cardamom, coriander, laurel and kaffir lemon become dominant in the taste, while the aroma is most pronounced in the aroma. Vacuum distillation ensures that the flavors and aromas are even more perceptible.
Mare is a true Mediterranean gin, full of fresh, crunchy taste, vitality and light. It is made in the town of Vilanova, next to Barcelona, and has an unadulterated Mediterranean feel with rosemary, thyme, olives and basil. This is complemented by the fruity character of fresh Seville oranges and lemons. Interestingly, the copper distillery on which Mare gin is distilled operates in a chapel that was once owned by monks.
It is made from premium grain distillate as well as salt-tolerant seaweed from the Helophytic family and Muscat grapes, but an important element of the production is the sometimes surprising application of modern and classical alchemy. The spirit of the Mediterranean, the energy of the sunrise, the soul of plants, are all elements of production. The fusion of the senses and nature, the light and effect of the full moon ... Because perfection cannot be described by numbers and data. A true alchemist also cares about the soul and spirit of the created drink, and those who are receptive to it will experience it. Alkkemist Gin is distilled 12 times a year when the moon has the strongest effect. The base is provided by 3 times distilled grain spirit. It is re-distilled with the 21 spices used and the Mediterranean grapes, creating a kind of magic potion at the end that shows a dazzling and beautiful scent
Prior Barcelona Dry Gin - Spanish gin distilled in the Priorat wine region, known for its complex and full-bodied wine, and flavored in Barcelona. Mediterranean style with juniper, citrus fruits from southern Catalonia, figs, priority grapes, fennel, rosemary and pine.
Contrary to our first thought, the secret is revealed not by an artificial dye but by a natural ingredient, blue pea flower (or butterfly pea flower, known in Latin as Clitoria ternatea), which turns this Portuguese gin into a bright blue. In addition, if the gin is mixed with a tonic and some citrus fruit, the drink will gradually turn purple and then pink. The blue flower from Asia has long been used as a colorant, but its popularity in the US and Europe has grown in recent years. In addition to the classic plants (juniper, coriander, angelica, ginger, cinnamon, cardamom, lemon peel) they are also flavored with strawberries and raspberries. Portuguese
In every bottle of Aguere Rum you will find the true taste, rhythm and energy of the Canary Islands. Discover the only premium honey rum with the authentic Aguere Honey Rum Vintage product. Enjoy an incredible fusion of selected aged rum and pure honey.
Right in the middle of the stunningly beautiful Terepaima National Park is the Unidas distillery, which produces the most varied rum in Latin America. In addition, it is one of the few plants in the world that can produce gin, whiskey, vodka, brandy and countless liqueurs in addition to rum, not in any quality. resulting in richer and sweeter than Mantuano. The drink, which also contains 12-year-old rums, in addition to having the characteristic sweet-fruity features of the brand, has a very concentrated and intense character. It is an amazingly tempting, sensual and sensitive rum. It has deep, lively, rich flavors.
In the second half of the 19th century, a certain gentleman named Senior Don Andres Brugal Montaner moved his headquarters from Cuba to a beautiful seaside town in Puerto Plata, Dominican Republic. He gained the secrets, know-how and experience of rum distillation in Cuba, but started his own company in the Dominican Republic, which also marked the beginning of a long family tradition. The main ingredient in the drink is sugar cane molasses, the result of a maturing process of at least 12 years is the characteristic taste (first in ex-bourbon and then in ex-sherry barrels). Brugal 1888 owes its complexity to the unique, double-maturing process. The time spent in an American ex-bourbon barrel owes its characteristic sweetness to vanilla and caramel notes. And the perfect harmony is due to the years spent in Spanish ex-sherry oak barrels, which creates a dry, pleasant harmony of citrus and red fruits.
Philippine rum that pays homage to Papa Isio. Papa Isio was a charismatic and influential leader on the island of Negros, playing an important role in the country's independence in the 1890s. Legends around its shape have also inspired the figure of Don Papa Rum. Negos, the fourth largest island in the Philippines, has excellent conditions for sugar cane cultivation due to its climate and volcanic soil - the varieties here can be used to make sweet molasses with a high sugar content. After fermentation, the distillate is distilled in column columns and then transferred to used bourbon barrels with a fresh alcohol content of 65%. During the intensive ripening at the foot of Mount Kanlaon, approx. 8% evaporates, so that's the Angels. After 7 years of maturation, it is cooled before filtration and filtered through a layer of carbon to make it as smooth as possible.
It has dried vanilla in its aroma, first with aromas of cocoa and vanilla, followed by exotic fruits, compote and sour cherries. The bourbon and coffee were aged in liqueur barrels.
La Maison Du Rhum Pineapple Discovery is a flavored rum-based drink whose style has gained a lot of popularity in recent years. This batch of La Maison du Rhum in France is based on rum made from Panamanian molasses and distilled in a column distillery. Although the exact recipe for the drink is secret, all we know is that it is made up of pineapple and herbs. It opens with a stunning pineapple scent, with a little aeration, the delicately spicy spices emerge. On the palate, fresh fruit and caramelized pineapple are mixed with cinnamon and cloves.
Flor de Cana rum has been made in Nicaragua since 1937. During this time, Nicaragua has grown into the largest producer of rum, and today the family business is run by the 5th generation. single estate rum, ie sugar cane is procured from a single estate, which is also environmentally friendly. It is distilled on a column distillery and then aged in American oak barrels and is not air-conditioned in storage houses for the most natural ripening and taste. that the distillery places a strong emphasis on environmental protection and sustainability.
It so happened that founder Thomas E. Bulleit, Jr., fulfilling his childhood dream, recreated the Bulleit Bourbon whiskey based on an old-to-old recipe made by his grandfather between 1830 and 1860. Tom left behind a successful career as a lawyer in 1987 to try something new, unknown and risky. The brave venture bore fruit this time around, as Bulleit has grown into a multi-award winning, widely acclaimed, handcrafted bourbon whiskey over the years.
Glenmorangie Lasanta is an elegant, full-bodied single malt whiskey that is matured in barrels for storing Spanish Oloroso sherry after maturing in oak barrels for a total of at least 12 years. Glenmorangie Lasanta’s succulent, light flavor composition and seductive, sweet aroma make the brand popular with luxury drinkers alike.
From Scotland, the land of whiskey distilleries. Nomad, born in the Scottish Highlands, among the best malt and grains, continues to ripen in a sun-rich place in Jerez, Spain. This Nomadic journey that makes it special retains the Scottish spirit and further improves his career, in hot Spain.The whiskey blend is made for 5-8 years aged in exBourbon barrels in some areas of Scotland and then aged in Jerez from the age of 3 for a further 12 months. It has a very special aroma, with malt garlands, wood and sherry tips. A very elegant whiskey with a deep aftertaste.
Nagyon különleges aromájú, malátafüzérekkel, fa- és sherry-tippekkel rendelkezik. Egy nagyon elegáns whisky mély utóízzel.
According to folklore, St. Cosma and his twin brother Damian performed miracles and also overcame death. It is also revered by many as the patron saint of doctors. It was also named after the jersey made in Santiago Matalán. Ingredients 100% Espadín agave. They are bottled without maturation.
The Olmeca distillery is even more open to quality with the Altos series. Altos Plata is a super-premium tequila whose name suggests that high-quality agave from the Los Altos region is used in its production. Altos Plata tequila is made exclusively from blue agave. Its taste is extremely complex: a rich, juicy, proud tequila that can only be recommended. It is good to know that it is bottled without maturation.
The Corrajelo distillery cannot be considered an old and traditional distillery, as it was only founded in 1996. It is not located in the province of Jalisco, which is so well known, but in a small town in Penjamo, Guanajuato. Not only does the distillery strive to excel with tequila, but a visit to the Hacienda is also unique, as where the distillery was built is an estate built in the mid-1700s. They hold concerts and gatherings here, but of course they take great care of one of the greatest values in Mexico, Tequila.
According to folklore, St. Cosma and his twin brother Damian performed miracles and also overcame death. It is also revered by many as the patron saint of doctors. It was also named after the jersey made in Santiago Matalán. Ingredients 100% Espadín agave. They are bottled without maturation.
It is made from hand-selected, fully mature agave, which has a high sugar content. The batch is without barrel aging, so the characteristics of the agave can be tasted perfectly. Earthy, mineral traits balanced by citrus sweetness.
Unaged and clean with intense aromas of fresh agave. Vibrant with lemon peel, black pepper, and minerals. Smooth as silk, with a slight sweet kick on a lengthy finish, which is so easy it's criminal.
Don Julio tequila is made entirely from the blue agave plant grown in the Jalisco Highlands. After harvesting, the 7-10 year old plants are baked in ovens, fermented and then evaporated. Reposad is then placed in American white oak barrels and aged for 8 months. This results in a mature, elegant and tempting, world-class tequila. Its color is determined by the gold-amber shades, its finish is rich ls smooth.
It is made from hand-selected, fully mature agave with a high sugar content. Batch without barrel aging, so the characteristics of agave can be tasted perfectly. Earthy, mineral traits balanced by citrus sweetness.
It was aged for 6 months in Napa Valley French oak barrels, in which red wine was previously stored. The barrels were burned by hand at the private distillery in Amatitan. When tasted, it is characterized by light, sweet agave traits, complemented by complex vanilla and caramel aromas, with a soft character reminiscent of cocoa powder.
After eighteen months in oak, Tres' wood character is more prominent, and on first blush it is heady on the nose with tannin and wood oil notes. This fades after time in the glass, revealing richer versions of those characteristics in the Reposado: caramel and some chocolate notes. A lovely anejo, it really opens up when you give it time.
The Casamigos business is owned by actor George Clooney. Although the brand itself is new, the actor has already stated man times that he gathered really old and competent professionals to create it. In accordance with this, the reposado version is a really sophisticated tequila. The production process is slow, the agave is fermented at twice the average rate and roasted for 10 times as long. The distillate is then aged for seven months in American oak barrels. The result is a golden colored tequila with a distinct flavor, worth a try.
Bottled exclusively from agaves harvested from Las Presas " The Dams", a ranch that belonged to Carlos Camarena's great grandfather, and distilled in 2018. The agaves harvested from this high altitude site were aged for a minimum of 6.5 years.
Egészen rendkívüli tequila, amelyben az aromák egészen koncentráltan mutatkoznak meg.
Clase Azul tequila is made using only 100% organic Tequilana Weber Blue agave varieties. After harvest, the agaves are cooked in old-fashioned brick ovens for 72 hours. Once cooked, the agave pieces are crushed to extract the juice and then mixed with a special, yeast of its own. After the fermentation process, the alcohol is distilled twice, carefully monitored to ensure the best quality spirits. This process takes place either in Los Alto or in one of the highest points in the highlands, the town of Jesus Maria in the Jalisco region. In the small Mexican town of Santa Maria Canchesda, more than 100 artisans dedicate their time to making each bottle one by one. Each glass of handmade and hand-painted Clase Azul is a unique work of art.
A Clase Azul tequila csak 100% -ban organikus Tequilana Weber Blue agave fajták felhasználásával készül.A betakarítás után az agavákat régimódi tégla kemencékben főzik 72 órán át. Miután megfőtt, az agave darabokat összetörik, hogy kivonják a gyümölcslevet, majd összekeverik egy speciális, saját élesztővel. Az erjedési folyamat után az alkoholt kétszer desztillálják, gondosan figyelve a legjobb minőségű szesz biztosítására. Mindez a folyamat vagy Los Altoban, vagy a felvidék egyik legmagasabb pontján – a Jalisco régióbeli Jesus Maria városában – zajlik.A mexikói kisvárosban, Santa Maria Canchesdában több mint 100 kézműves mester szenteli idejét az egyes palackok egyesével történő elkészítésére. A kézzel készített és kézzel festett Clase Azul minden egyes üvege egyedi műalkotás.
Aperol is an Italian aperitif made from bitter and sweet oranges, bitter root, rhubarb and many other plants, produced since 1919 and an essential ingredient in many cocktails.
Campari is the world’s most famous bitter liqueur, made from alcohol and extracts of herbs and fruits (such as bitter orange). It has a characteristic bitter taste and a dark red color. The history of Campari began in 1860, when Gaspare Campari invented its recipe in Novara, Italy. According to the manufacturer, the recipe is secret and has not changed since 1860.
Averna Amaro Siciliano is a popular Italian bitter liqueur still made from the original 1868 recipe for natural ingredients. Herbs, roots and citrus fruits ripen twice as long. The plant mixture also contains pomegranate and essential oils of bitter lemons.
Osborne Pedro Ximenez is a wonderfully sweet, full-bodied wine from the province of Jerez in southern Spain. It is made from Pedro Ximenez grapes, which are dried in the sun after harvest, fortified with wine distillate during fermentation and then matured in oak barrels for an average of 6 years. It is excellent on its own, before meals or for desserts and blue cheeses.
Osborne Veterano is a matured, special Andalusian grape distillate from the Spanish region of Jerez, made using traditional methods since 1772. Pleasantly fruity but with a dry taste, with notes of pleasant oak, vanilla and sherrys. It is matured in American oak barrels in which the famous Pedro Ximenez dessert wine was previously stored, giving it distinctive sherry characteristics.
In 1845, Bernardino Branca founded the beverage company in Milan. From then on, production of the famous herbal bitter, Fernet Branca, began. Fernet Branca contains twenty-seven flavors of herbs, mixed with alcohol to mature the drink in oak barrels for more than a year. The mint-flavored version of the drink, Brancamenta, is also becoming more popular.
Tia Maria creamy coffee liqueur or otherwise known as coffee cream liqueur is basically made from sugar cane based alcohol and Jamaican coffee with the addition of vanilla, sugar and other natural flavors. Due to the ingredients and the method of production, Tia Maria is a cream liqueur with a very soft, distinctive taste, although with a higher alcohol content.
Perhaps the world’s most popular orange liqueur, Cointreau’s special flavors are provided by soaking the greenish-bronze bigarade bitter orange peel and drying and then distilling and seasoning the normal orange peel. Additional ingredients such as alcohol, sugar and water give the drink a creamy roundness and strength.
Perhaps the world’s most popular orange liqueur, Cointreau’s special flavors are provided by soaking the greenish-bronze bigarade bitter orange peel and drying and then distilling and seasoning the normal orange peel. Additional ingredients such as alcohol, sugar and water give the drink a creamy roundness and strength.
Ancho Reyes is a liqueur made in Mexico. The dried form of Poblano chili is called ancho, and this strong and not incidentally smoked pepper is soaked in sugar cane distillate for half a year. This creates a very spicy liqueur that is great for seasoning cocktails like Margarita, Daiquiri or Paloma. The recipe itself dates back to 1927, in Puebla, famous for its ancho peppers.
Matured white wines and herbs make up the basic type of classic French vermouth: chamomile from Romania, chamomile from France, bitter orange from Tunisia and lucky nut from Indonesia.
BCN Vermouth is a new, innovative fortified wine from Catalonia. It was made from wine made from premium quality old-fashioned Garnacha and Carinena grapes. This base wine is soaked in fresh, carefully selected Mediterranean herbs such as cinnamon, cloves, vanilla, rosemary, thyme, juniper berries and laurel. During the 3-9 week maceration, daily tastings are used to determine when the taste of the drink reaches the right ripeness. which preserves the fresh, fresh profile of the plants. After blending, the wine is fortified with a flavored distillate and sweetened with lightly caramelized sugar. The taste is full-bodied, supple, complemented by a strong acid character and bitterness.
Fruity with aromatic vermouth, green apple, elderflower, lily of the valley, garden herbs, maraschino cherry and orange peel, ripe summer berries, apples, vanilla, and bitter herbs.
Fot-Li is made from white grapes, primarily White Grenache, and macerated for three weeks with aromatic plants and our secret formula, in keeping with tradition.
"There are thirty one botanicals, the most representative for Fot-Li Fórmula Antiga are: thyme, orange, vanilla, orange peal, angelica, lemon, anise, cardamom, nutmeg, sweet flag, licorice root, laurel, oregano, fennel, sage…"
The world's first vermouth, patented in 1786 by Antonio Benedetto Carpano in Turin. It has an unmistakable scent and a unique vanilla aroma. It is still made according to the original recipe in the Fratelli Branca distillery. The grapes used for the wine come from the regions of Romagna, Puglia and Sicily. A number of plants are soaked in the wine, the most important of which in terms of final character is vanilla (Madagascar, Papua New Guinea and Tahiti).
A rich, complex Vermouth di Torino, based on 150-year-old recipes, this secret blend combines carefully selected wines with rare botanicals such as red sandalwood and three varieties of artemisia. Our modern expression of the authentic artisanal vermouth.
Grape variety: Parellada, Macabeu, Xarello
Winery: Pere Ventura
Wine region: Sant Sadurní d’Anoia
Smell and taste characteristics: Acacia, walnut, honeydew melon, lemon
Fun Fact:
Most of the winery is underground to keep the cava intact.
Their level of eco-sustainability is so great that they use as little electricity as possible, and only work in the offices when there is natural lighting.
Grape varieties: Macabeu, Parellada, Xarello, Chardonnay
Winery: Rimarts
Smell and taste characteristics: lemon, lime, green apple
Wine region: Catalonia
They make aged cava in harmony with nature.
Each Cava is made organically.
They prioritize quality over quantity.
Fun fact: They use a corking machine that is more than 100 years old, which their grandfather bought, and everything must be controlled manually on it.
Grape variety: Parellada, Macabeu, Xarello
Winery: Juvé y Camps
Smell and taste characteristics: citrus, apple, pear, banana, fennel, toast
Wine region: Sant sadurní D’Anoia
Reserva de la Familia was originally made exclusively for the Juvé family and was given as a gift to close friends. Today, Juvé & Camps’ most iconic wine is the world’s best-selling Gran Reserva cava, which can be found in award-winning restaurants around the world.
Grape varieties: Xarello, Macabeu, Parellada, Monastrell
Winery: Raventos
Smell and taste characteristics: scent of delicate red flowers, taste of soft red fruits
Wine region: Conca Del Riu Anoia
Cava made with a traditional process from biodynamic viticulture. Wine made from organic grapes in accordance with the astronomical calendar.
„Fatjó Josep Raventos was the first winemaker to make champagne using the Champagne process in Spain. In 1872, he made the first herald of the „Cava” using local grape varieties.”
Fun fact:
More than 5 centuries of winemaking tradition in the hands of the Raventos family. The biodynamic vines of the Barbera, Plana and Viader parcels have deep clay soil, which give us freshness and elegance. The Monastrell vineyard is located on the terraces on the Serral hill, and with its uniqueness defines the style of De Nit Rosé
„I was looking for color when I found Monestrell in the western part of the Serral hill, which offers complexity without losing freshness” – Pepe Raventos
Grape variety: Macabeu, Xarello, Parellada, Chardonnay
Winery: Juve Y Champs
Smell and taste characteristics: white flowers, dried fruit, lemon peel, bitter candy and herbs
Wine region: Sant Sadurni D’Anoia
It is aged on its lees for 42 months, which is why it is only produced in exceptional vintages and has been considered an emblematic cava since its first vintage in 1972, because it is made from grapes selected from the company’s best vineyards.
The winery has 6 floors and was built in 1921.
Grape variety: combination of blue grape varieties, Xarello vermell, Bastard Negre, Sumoll
Winery: Raventos
Smell and taste characteristics: citrus, red apple traits, mineral, spicy, slightly roasted, elegant
Wine region: Conca Del Riu Anoia
„The Bastard Negre is a native breed that was recently discovered on the Raventos estate. Until the summer of 2015, it was identified as Monestrell, however, when DNA tests were carried out on the grapes, it was confirmed that it was an older rare local variety.”
Biodynamic, the perfect embodiment of Mediterranean varieties, the result of the Penedes climate, stony soil, and long aging on the broom. It has power and great potential.
Perhaps you can celebrate the world’s most unique estate in this wonderful bubbly drink harvested in a biodynamic „closed garden”. Without exaggeration, the best champagne in Spain is made here.
Textures de Pedra takes its name from Vinya Més Alta, which is located at the highest point of the Turó del Serral estate. In these stony and high-altitude areas, the roots of the vines have to penetrate very deep to find water, this growth form results in grapes that make more concentrated and timeless wines.
The Bastard Negre is a native breed that was recently discovered on the Raventos estate. Until the summer of 2015, it was identified as Monestrell, however, when DNA tests were carried out on the grapes, it was confirmed that it was a much rarer local variety.
Grape variety: Verdejo
Winery: Bodegas Protos
Smell and taste characteristics: It is characterized by a bright straw yellow color, its aroma is mixed with fresh grass and tropical fruits
Wine region: Rueda
The Spanish white wine produced by Bodegas Protos is made from vineyards older than 15 years.
Once in the cellar, the grapes were macerated and fermented in steel tanks.
This white wine from Rueda is crisp and easy to drink.
Fun Fact: Protos means first in Greek. This shows that they were the first to make quality wines in this wine region.
Grape variety: Sauvignon blanc
Winery: Casa Rojo
Smell and taste characteristics: freshness of green apple, grapefruit and peach
Wine region: DO Rueda
Fun fact:
La Gabacha is a white wine produced by Casa Rojo that comes from 100% Sauvignon blanc and the Rueda designation of origin. Sauvignon blanc vineyards between 20 and 30 years old
In Valdestillas, Valladolid, at an altitude of 750 meters above sea level, with mechanical harvesting and harvesting at night.
Grape variety: Garnacha Blanca
Winery: Aroa
Smell and taste characteristics: passion fruit, pineapple, mango, grapefruit, mandarin, mint
Wine region: Navarre
Fun fact:
Navarre region, in an area previously free of all agricultural (and human) activity, i.e. completely clean, they started strict bio/organic farming, thus producing practically the purest grapes in existence which is possible!
Grape variety: Albarino
Winery: Martin Códax
Smell and taste characteristics: Citrus, pear, slightly floral aromas
Wine region: Rias Baixas
Fun fact:
They used to play music in the maturing area, because they believe that the vibrations
affect the wine.
300 families have united their areas and work together in a cooperative system.
Grape variety: Viura, , Garnacha Blanca, Malvazia
Winery: Muga
Smell and taste characteristics: With aromas of white flowers, peach, grapefruit, lemon, pear, apple and banana.
Wine region: Rioja
Grape variety: Albarino
Winery: Palacio de Fefinanes
Smell and taste characteristics: apricot, nectarine, peach, mango
Wine region: Rias Baixas
Fun fact:
Winemaking itself is living history, in its legendary vineyard surrounded by a 300-year-old stone wall, more than 100-year-old vines grow year after year, and their fruit is processed in a traditional Galician villa built in 1647.
The history of the Palacio de Fefinanes winery dates back to the 17th century.
The winery is a true pioneer of the wine region (Fefinanes was the first winery to bottle wine with Rías Baixsas designation of origin). For centuries (!) they have unwavering faith in the variety and the special growing area of the Salnés valley.
Grape variety: Xarello
Winery: Raventos i Blanc
Smell and taste characteristics: Anise, Mediterranean herbs, salty traits
Wine region: Penedes
Impossible to describe how this wine fills the mouth with lingering confidence […] I have never tasted a Xarel·lo like this in my life.” „The finish has a purity of purpose and electric energy that fills my bones”– Jancis Robinson
Grape variety: Tempranillo, Cabernet Sauvignon.
Winery: Barbadillo
Smell and taste characteristics: Cherry, sour cherry, raspberry
Wine region: Vino De La Tierra De Cadiz
Fun fact:
Barbadillo is a member of the 10 largest and oldest wineries in Spain.
The winery is 200 years old. Benigno Barbadillo worked in the pharmaceutical industry in Mexico and with properties, however, when Mexico declared its independence from the Spanish empire, Benigno returned to Spain and founded the winery.
Grape variety: Garnacha, Tempranillo
Winery: Chivite
Smell and taste characteristics: Strawberry, pomegranate, raspberry, cherry
Wine region: Navarre
Fun fact:
The winery has 11 generations, their history goes back to 1647.
They built one of the first bottling plants in Spain.
They dreamed together with the chef of the 3-star Michelin restaurant Arzak about the Chivite rosé, thus strengthening its place in gastronomy.
Grape variety: Tinta de toro
Winery: Bodegas Monte La Reina
Smell and taste characteristics: Black fruit, sweet traits, compote fruits, juniper
Wine region: Toro
Fun Facts:
The winery has the oldest vineyards in Spain.
They also have more than 100-year-old vines.
The phylloxera disease was not able to cause such damage here, thanks to the sandy soil in Toro.
There is a 19th-century neo-Gothic castle inside the winery, where visitors to the winery can also stay.
Grape variety: Garnacha
Winery: Proyecto Garnachas de España
Smell and taste characteristics: Cherry, plum, fennel
Wine region: Aragon
Fun fact:
The goal of the winery is to pay tribute to the garnacha grape variety from Aragon – as Spain’s historically most important variety and also the second most common variety in the world until the middle of the 20th century.
The vineyards are at the foot of the Moncayo Massif mountain range, extreme weather characterizes the area, their summers are hot and winters are always very cold, but fantastic grapes grow in the areas close to the river
Grape variety: Tinta de Toro
Winery: Bodega Matsu
Smell and taste characteristics: Chocolate, black berries and vanilla
Wine region: Toro
Fun fact:
Ancient vines (80-130 years old) from the Torro region.
The name of the winery in Japanese means „to wait, to wait until something is ready and mature”, the 4 generations of men on the label refer to the age of the vines and the richness and depth of the wine.
Grape variety: Garnacha, Sumoll
Winery: Can Sumoi
Smell and taste characteristics: Wild fruits and Mediterranean herbs
Wine region: Penedes
„By reviving the Can Sumoi estate, the Raventos family saved a special grape variety on the verge of extinction, Sumoll, known locally as Mediterranean Pinot Noir.”
The latest development of the Raventos family is the revival of the Can Sumoi biodynamic estate, which is a forest and vineyard on the Serra de Montmell in Penedés. With this investment, not only was the area saved, but also a special grape variety on the verge of extinction, Sumoll, which the locals know as Mediterranean Pinot Noir.
Grape variety: Tempranillo
Winery: Bodegas Roda
Smell and taste characteristics: A pretty aroma of blackcurrant, plum, incense, stone, and chocolate
Wine region: Rioja
Fun fact:
The winery was founded in 1987.
It was founded by Mario Rottlan and Carmen Daurella, the name of the winery comes from the initials of their names.
They avoid chemicals and use sustainable viticulture.
They harvest by hand every year with the same 40 people.
Grape variety: Tempranillo, Garnacha ink, Mazuelo and Graciano
Winery: Muga
Smell and taste characteristics: Primary fruit aroma of blackberry, vanilla and licorice
Wine region: Rioja
Fun fact:
„At the Muga winery, they still use the traditional clarification method, where they treat 100 liters of red wine with 2-3 egg whites. This process takes place in 17,500 liter „giant oak tanks”, the end result is a softer and finer tannin structure.”
Muga is the only winery in Spain where 3 barrel makers work full-time under their own master cooper.
The velvety surfaces of Tempranillo are further combed by these barrels, MUGA wines have a hairstyle, not fashionable, but of eternal beauty and eternal value, as in Pompeii. A kind of Villa dei Misteri frescoes are poured into the glass, with feminine beauty and masculine approach. For women, the message is an invitation, for men a handshake.
Grape variety: Tempranillo
Winery: La Rioja Alta
Smell and taste characteristics: Creamy, ripe red fruits, red berries, wild strawberries and plum jam
Wine region: Rioja
Fun fact:
Founded in 1890, the winery is one of the oldest and most prestigious wineries in Rioja. Including but not limited to:
The 4th World’s Most Admired Wine Brand in 2022 – Drinks International
„Top 100 Wineries of the World 2019” – Wine & Spirit
„Best Wine of the World in 2016” – Gran Reserva ‘904 2005 – Wine Enthusiast #1 in Top100
„Best Wine of Spain in 2020” – Vina Ardanza 2012 – DECANTER
The only winery in the world with 2 Decanter Wines of the Year in 2021
Grape variety: Tinto Fino, Merlot
Winery: Vega Sicilia
Smell and taste characteristics: It shows wonderful aromas of blackberry, violet and sandalwood with vanilla nuances. Full-bodied tannins and beautiful fruits.
Wine region: Ribera del Duero
Fun fact:
The legendary estate complex consists of five cellars, four in Spain’s most popular wine region, and one in Tokaj, this is Oremus.
The name of the legendary estate is further enhanced by the fact that Amber Heard and Johnny Depp also often bought from it in their favorite wine shop in Los Angeles.
VEGA SICILY
The name Vega Sicilia appears for the first time in a document from 1601 in the form „Pagos de Vega Sicilia y Carrascal”, which means: vineyards on the slopes of St. Cecilia. The name Sicilia is therefore a combination of Santa Cecilia, who was considered the patron saint of fertile lands and vineyards on the banks of the Ribera del Duero.
Over the centuries, the name has not changed, only the owners. In 1982, the Álvarez family bought the winery, and over the past 25 years, Vega Sicilia has become the emblematic estate of Spain.
The plantations are located on rolling hills, with 80% Tempranillo (tinto fino) variety.
VALBUENA 5° 2017
Vega Sicilia’s bestselling wine.
Bright, lively, juicy and spicy. Despite the warm vineyards, it has a tight structure, great content, and excellent balance.
94% Tinto Fino, 6% Merlot
