White wine, Cointreau , Green apple and Blueberry
Crispy fresh white wine, accompanied by green apples and berries. Real refreshment on a long summer day.
Cava, Cointreau, lyophilized Strawberry and Raspberry
Foamy bubbles, a wonderfully sparkling cava, citrus, freeze-dried strawberries and raspberries. Need more?!
Red wine, Cointreau, Citrus
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.
Since our opening, this cocktail has been the most loved, so now we have brought it back for
you to bask in this tropical Mediterranean wonder again. Vodka, refreshing lime, fleshy
sweet mango, vanilla, raspberry crust and, of course, a little Cava to end your favorite
cocktail experiences with pleasant bubbles.
Taste it and fly away to a dreamlike world invented for you here at UnoMas by Márk Pap, one of Hungary’s most decisive bartenders.
As the name implies, this cocktail is a dream in which smoky, earthy Mezcal, creamy white chocolate liqueur, and Nerolis tonka beans matching the perfume are mixed with the aromatic, fragrant kaffir lime leaf and fresh citrus.
At first, it is difficult to grasp the complexity and delicacy of this drink, so we advise you to order one.
Make the evening with your favorite friend even more memorable with this pineapple rum-
based double Negroni. We added real Mediterranean Spanish vermouth due to its typical notes
of nuts and figs. We have softened the sweet bitterness of the well-accustomed Campari with
young coconut water to ensure a long-lasting experience even on warmer summer days.
What could be better than a true classic Margarita? A more fiery, piquant version, which is made by the Mediterranean vermouth with sweet vanilla and green spices into a truly unique experience.
A perfect Espresso Martini twist with the sweet, fruity notes of the Spanish Pedro Ximénez, the fragrant florality of the rose and the saltiness of a little olive juice.
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.
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, angostura bitter, ginger beer.
Tequila-based shooter with spicy pepper liqueur, the tropical fruitiness of fresh lime and
passion fruit, and the characteristic spiciness of cassia cinnamon.
It is made from the finest alcohol-free pineapple distillate, perfectly tuned with the citrus of fresh lime, the florality of perfumed tonka bean and neroli, and the depth of rooibos, which also contains pineapple.
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.
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.
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.
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.
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.
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.
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.
It is made by hand using natural extracts and distillates. A complex blend of citrus, tropical fruit and herbal aromas, with a characteristic taste of juicy pineapple. We recommend its consumption with tonic and pineapple slices.
Alcohol-free distillate with the flavors of juniper, raspberry and hibiscus. Thanks to its fruity, spicy and aromatic notes, it is a perfect choice even for an alcohol-free Gin & Tonic.
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.
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.
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.
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.
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.
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.
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.
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.
It’s not where you came from that matters, but where you are now.”
This mezcal is perfection itself, because the makers have strived to create a refined and very complex distillate, as well as to favor those who want something rarer gourmet.
Mezcal Local is a Pechuga de Magueys – that is, only the heart and fruit of the agave are steamed, not the flesh of the plant. Leonel Hernández (Don Gil), a third-generation maestro mezcalero, makes these specialties in San Pable Villa de Mitla. Mezcal Local 100 is made from agave Espadins, which are harvested after 10 years. The agaves are then roasted underground for 3 days, then crushed with an Egyptian mill wheel and aged in wooden barrels for 10 days.
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.
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.
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.
Ez, a sokak által a „Legjobb Blanco Tequila” -ként számon tartott premium ital egy 100%-ban tiszta kék agavéból előállított csoda, egyenesen Mexikó San Miguel de Allende tartományából. A titok abban rejlik, hogy az agavé valódi esszenciáját egy olyan innovatív eljárással hozzák elő, mely az ital tisztaságára összpontosít, ezzel is előcsalogatva a ropogós, de ugyanakkor lágy ízeket.
Ízében az enyhe, édes mangó, és kókusz aromák mérsékelt fanyarsággal párosulnak, melyet a grapefruit és a zöldalma jegyeinek köszönhet, némi herbalitással kiegészülve. Az elegáns lecsengést a vanília és a mandula jegyeknek köszönhetjük.
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.
Az aranynak van egy sajátos, naplementében megjelenő árnyalata. Amikor az alkonyat előtti utolsó pillanatban a sötétség átöleli a fényt. Ez a mesés mozzanat ihlette a Clase Azul Tequila Goldját. A párlatot ráadás gyanánt egy csillogó üveg dekanterben prezentálta a brand: az arany fénye összeolvad a palackon az éjszakai sötétséget képviselő kerámialappal. Már a palack láttán érezhetjük, amint a sötétség randevút ad a fénynek, és részesei lehetünk a nagy átalakulásnak. Ez egy páratlanul finom joven tequila. Egy bámulatos blend, amelyben istenien keveredik a Clase Azul Tequila Plata egy különleges francia tölgyfahordóban érlelt Reposado tequilával, és egy amerikai whisky hordóban érlelt, sherry hordóban befejezett Extra Añejóval. A párlat puha borostyán színben, arany csillogással ragyog. A Clase Azul Gold remekül illik a tenger gyümölcseihez és a magasabb zsírtartalmú halakhoz (tonhalhoz, lazachoz és poliphoz, illetve homárhoz, garnélarákhoz, kagylókhoz), vajjal és citrommal főzve. Ráadásul istenien harmonizál a brie sajtos tapashoz, illetve harmonizálnak az aromái a fehér csokoládéval, lekvárral vagy citrusfagylalttal. Már az ital dekantere is felkelti a figyelmet: csillogó üvegét egy fekete kerámia lappal illesztették össze. Ez egy olyan komplex technológia, amit a készítőknek 6 hosszú évbe telt kifejleszteni.
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.
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.
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.
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.
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.
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.
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.
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.
A refreshing, Mediterranean-style vermouth, based on muscat, supplemented with 38 types of herbs and spices, the most noticeable of which are thyme, sage, chamomile and vanilla,Its scent is dominated by aromas typical of muscat, elder and Mediterranean plants, accompanied by a hint of clove and nutmeg. When sipped, they intensify, accompanied by thyme and marjoram notes, crisp acids, a pleasant bitter taste and a long aftertaste.
Selymes textúrájú, jól strukturált, mediterrán aromakarakterű vermut Barcelonából. Vaníliás,kókuszos jegyek, mazsolával, fügével, dióval, szegfűszeggel kiegészülve melyek összhatása miatt egy igazán egyedi izvilágú vermuttal találkozhatunk, ami gyorsan belopja magát az emberek szívébe és poharába egyaránt.
A vermouth inspired by Islay and American bourbon whiskey, which is made following Scottish distilling traditions, using smoke-dried herbs and peat. It is aged in new, extra-roasted, 200-liter American oak barrels, which helps to create a perfect balance.
Its intense aroma shows caramel and smoky notes, which are followed by a long sip of complex, brown sugar, cinnamon and candied pears.
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.
D.O.P CARIÑENA, northeastern Spain. 600-800 m above sea level,
continental Mediterranean climate, little precipitation, less than 400 mm per year, which is characterized by the cold and dry wind, the so-called Cierzo. Rocky and poor soil.
Traditional winemaking. After must settling, the fermentation is temperature controlled at
16ºC for 15 days, resulting in a fresh and fruity base wine.
The wine matures on its lees for 3 months.
After maturation, the base wine is sparkling using the Charmat-Martinotti method. In this method, the secondary fermentation in pressurized stainless steel tanks at a controlled temperature takes place in order to achieve fine-structured bubbles and preserve fruitiness.
This wine shows a pale yellow color with green reflexes that indicate its youth with a lively
effervescence. Its aroma has particularly honest and fresh aromas, mainly white fruits (green apple, stone fruit and tropical fruit). The taste is full, intense, refreshing and fruity.
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, Parellada, Xarel-lo
Winery: Raventós i Blanc
Smell and taste characteristics: fruity, parfumed, mineral
Wine region: Penedés
Blanc de Blancs is a traditional champagne with a typical character that faithfully reproduces the characteristics of the location. Vinya del Llac, a vineyard over 40 years old, which allows the production of a structured, fresh and complex champagne base. Champagne from biodynamic viticulture. It is made only from indigenous grape varieties: 40% Xarello, 35% Macabeu, 20% Parellada. 5% Malvasia de Sitges.
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 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: Xarel·lo , Bastard Negre
Winery: Raventós i Blanc
Smell and taste characteristics: peach, apple, peach
Wine region: Penedes
Mas del Serral is a sparkling wine made from the Xarel·lo and Bastard Negre grape varieties planted since 1954 on the Clos del Serral plot within the Raventós i Blanc estate. The area, which Pepe Raventós, the 21st generation of winemakers working on this estate, already recognized as exceptional in 2005.
Clos del Serral is undoubtedly the most emblematic vineyard of the family estate. It has a unique microclimate, due to its north/northwest orientation, gentle slope and being protected by the Serral forest. Its soil is calcareous with a large amount of marine fossils.
They worked with biodynamic viticulture and only with the help of our Breton horses, without machines.
In 2005, Pepe Raventós decided that this would be the ideal habitat for an exceptional champagne, Mas del Serral.
In Pepe’s words, „this is the wine I’ve always dreamed of, since the 2004 Silex vintage with Didier Dagueneau; the most mineral champagne.”
Mas del Serral is a route with a single destination: the origin. Is there a place where the past and the future meet: offering something permanent in the future, but also working on the methods of the past.
Grape variety: Verdejo
Winery: Bodegas Hermanos del Villar
Wine region: Rueda
Smell and taste characteristics: apple, pear, peach, tropical fruit
High alcohol content 13.5%
Barco del Corneta – Production area: Vino de la Tierra de Catilla
They started planting grapes in 2007. Their very first wine was born in 2010.
Even then, they made organic wines and only by hand harvested, this is very important to them. At an altitude of 750 meters above sea level, in the settlement of La Seca
are found. Beatrice the head winemaker and her mother installed the very first one in 2008 Verdejo grape variety. They have extremely varied soils.
Sedimentary, clayey, limestone, which makes the acids lively and that minerality also appears.
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: 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: Godello
Winery:Paco & Lola
Wine region: Valdeoras
Smell and taste characteristics: Lime, lemon, apple, creamy flavors
Paco & Lola – Production area: D.O. Rias Baixas One of the most popular wineries in Rias Baixas. It was founded in 2005. More than 400 independent wine producers joined together has a member, it is one of the largest in Rias Baixas.
They also have territory in the Valdeorras wine region, within Galicia. The Godello grape variety is also cultivated there. An area of 200 hectares, which is roughly divided into 1,800 small estates, which typical in this region.
They harvest the grapes by hand and store them in wooden crates to keep them intact.
The Atlantic Ocean climate results in an extraordinary microenvironment.
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: stone fruits, floral, balsamic
Wine region: Rias Baixas
Funfact:
Albariño de Fefiñanes III Año is the result of the ambition of excellence.
Albarino selected from the Salnés valley near the town of Cambados in Western Spain. After filtering at the end of September, the must ferments in stainless steel tanks, and then the wine is aged for 7 months using batonnage technology, also in tanks. After bottling, the wine is left to rest in the cellar for two years in order to show the perfect mature style of Albariño.
On the nose, the stone fruit notes are very nicely complemented by the white floral and understated balsamic notes. The palate is dry and full, elegant with nicely ripe fruit notes, but the acids are still vibrant.
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: 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: 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: 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: 100% Tempranillo
Winery: Domino de Pingus
Smell and taste characteristics: black cherry, blackberry, black truffle, tabacco
Wine region: Ribera del Duero
„PSI” is a joint project based on the fruit from old Tempranillo grapes produced by local grape growers. The goal is to help grape growers and save old vines. Growers are encouraged to use biodynamic or organic vineyard management practices.
Fermentation takes place in large concrete vats, while aging takes place in concrete and wooden tanks and oak barrels.
Grape variety: 86% Tempranillo, Graciano, Mazuelo, Garnacha
Winery: Marqués de Murrieta
Smell and taste characteristics: plum, blueberry, spices and flower,
Borvidék: Rioja
If we want to talk about Spain’s number one wine region, the mention of Marqués de Murrieta cannot be avoided. The origin of the estate is also the origin of the wine region, when it was founded in 1852, it was the first large estate in Rioja. 300 hectares of own vineyards, a long past, an even longer planned future!
After picking, tank fermentation follows 8-10 days of soaking on the skins, and then the fresh wine is separated from the pomace with a vertical press. The base wines used for blending are aged for 21 months in American barrels, followed by several more months of aging after blending. Many identify the wine region and especially the variety with robust, masculine features. Instead of these, we find very fine ripeness, bright acid and deep fruit flavors, and immaculate purity. It has a 14% alcohol content.
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: 100% Tempranillo
Winery: Domino de Pingus
Smell and taste characteristics: plum, chocolate, vanilla, licorice
Wine region: Ribera del Duero
One of Spain’s iconic wines. Its raw material comes from the fruit of vines older than 35 years leased in the La Horra area. Since the 2005 vintage, grape cultivation has been carried out using a biodynamic method.
Fermented from carefully cared for grapes at a controlled temperature, the resulting wines are aged in barrique barrels for 14 months in order to preserve their fruity, dark cherry profile.
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
The legendary wine of Vega Sicilia, where the combination of tempranillo and cabernet sauvignon in varying proportions gives perfect harmony. Its grapes grow in the area where the alluvial plain meets the hillside. The five years of barrel maturation expected at the Spanish winery, which employs the most workers per hectare, takes place in French and American oak barrels made by its own coopers. The wine must then spend another five years in the bottle. This special winemaking protocol is unique and unmatched, as far as we know, there is no other winery that does it in a similar way. In 2012, despite its minuscule 5% presence, cabernet sauvignon is immediately recognizable and prominent in the blend. A deep and long wine with a predominance of tertiary notes, lots of sweet spices, menthol, eucalyptus, cedar and graphite aromas.
