Spain has been producing sparkling wine (Cava) for more than one hundred years. Cava wines share the same elaboration method as French Champagne but have completely different characteristics stemming from the use of Spanish indigenous grapes (Macabeo, Xarel-lo and Parellada) and the influence of the Mediterranean climate and soil. The top 5% of the fruit from the Covides vineyards is carefully selected for this cava. Only native yeasts are used in the fermentation. Covides pioneered the isolation and use of native yeast in Cava and continues to lead research in this field (the University of Barcelona rotates researchers in the winery throughout the year). Aging takes place in the subterranean cellars located under the winery at a controlled temperature of 57º F. Only a small dosage is used and the bottles are disgorged on order for shipment.
Isaac Fernandez Seleccion is a unique collaborative venture between Isaac Fernandez and Aurelio Cabestrero. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. In 2013 they launched Biutiful Cava, the traditionally produced sparkling wine of Spain with two expressions, a Brut Nature that is bone-dry and a Brut Rose. The wine name is pronounced "beautiful", just as it would be spelled en español.
The Agerre family has been growing grapes in Getaria for three generations. Emilio Agerre is the third generation of winemakers and currently runs the winery with the help of his wife and son. The family owns 15 Hectares (37 acres) planted on the slopes of a mountain overlooking the Atlantic Ocean in Getaria. The vines range from 10-30 years old, with the Atlantic climate the perfect habitat for the Hondarrabi zuri. The soils are sandy loam over gravel of Tertiary origin. The soil quality and steep incline allow for good drainage.
Isaac Fernandez Seleccion is a unique collaborative venture between Isaac Fernandez and Aurelio Cabestrero. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. The ancient winegrowing area of Rueda was the second region they produced wine from. The local Verdejo grape offers the ability to create vibrant, crisp, citrus and herb scented white wines that exhibit a textural richness rarely found in Spanish whites.
Balnea’s vineyards are located in La Seca, in the south of Valladolid, on a high altitude (2400 foot) plateau. The soil is rich in limestone with a gravel sublayer beneath. The low fertility of the soil and scarce rains combine to produce low yields of highly concentrated grapes. Winters are harsh, dry and sunny (2600 hours/year) allowing a perfect ripening. The Continental climate, with extreme temperature differences between day and night, is the reason for the unique balance achieved in these grapes.
The brothers Andrés and Ramón Serrano Arriezu belong to a family with a long tradition in making wine. They have a deep respect for our land and cultivate following only biodynamic practices. The vineyards are all dry farmed and are not tilled. The soil is fertilized by the native plants natural cover. When needed, plant cures are made with natural plant extracts. Environmentally friendly, organic products are paired with techniques such as using the crushed vine shoots as mulch and planting wildflowers to attract pollinators. No chemicals are used.
Bere Aran is an all-natural, hard cider from the Basque Country. It is made using traditional methods using 60 different native apple varietals. Founded in 1870 in Astigarraga, the Bereziartua family has been making cider for 4 generations.
De Muller Vermouths have been made using the same recipe since 1850. The winemaker is Gemma Martinez and the winery is located in Reus, near the coast of the Mediterranean Sea in Catalonia. Reus is considered the epicenter of Spanish vermouth and De Muller is historically regarded as one of the top producers in the area. The vermouths are made with a base of wine infused with 150 botanicals. Highly guarded, the recipe includes cinnamon, orange peel, chamomile and rosemary. Most of the botanicals are native to the winery’s Mediterranean setting. The wine is finally fortified with a liquor made from molasses before bottling.
Located between Vidigueira and Cuba, in the Lower Alentejo region of Portugal, Rocim sits on the Vidigueira fault, a natural landmark which marks the border between the Upper and Lower Alentejo. The East-West facing escarpment of around 50 kilometers in length defines the climate of Vidigueira, and, despite its deep-lying southern location, makes it one of the most temperate sub-regions in the Alentejo. This facitlitates the domaine's goal of showcasing the region´s terroir while producing fresh, elegant, and mineral driven wines.
The family began restoring the vineyards, with a focus on white varieties traditional to the region, especially sauvignon blanc and furmint. As of 2019, Michael and his wife, Maria, have taken on full responsibility for the estate. “There were and are many role models in my life, but for me it’s important to find my own way,” Michael says. This is precisely what he and Maria are doing in Gorca and Colles — focusing on traditional varieties, farming organically, hand harvesting, working with spontaneous fermentations, malo, extended lees contact, and bottle aging.
In the heart of the Wachau, on the slightly obscure south bank of the Danube, Georg Frischengruber is realizing his dream. Georg is the fifth generation of his family to steward their estate, now 10 hectares, mostly old vine grüner veltliner and a smaller quantity of riesling.
When Urban and Dominique Stagård took over the family estate in 2006, they set straight to reimagining its potential. Their vision had four elements: reclaiming obscure vineyards, reexamining the possibilities of iconic sites, farming based on a close study of soils, and making wine by drawing on knowledge and techniques of the past.
Under the direction of Josi Leitz, Weingut Josef Leitz has earned the reputation of being one of Rheingau’s top growers and moreover, one of the finest producers in Germany. Since taking over his family estate in 1985, he has grown his holdings from 2.6 hectares to over 40, most of which are Grand Cru sites on the slopes of the Rüdesheimer Berg.
The estate of Max Ferd. Richter has been passed down from father to son for the past 300 years. The current reins are held by Dr. Dirk Richter, the 9th generation, and will eventually be passed down to his son Constantin. Max Ferd. Richter produces world-class Rieslings from some of the most esteemed vineyards in the Mosel, and all production comes from estate holdings.
Today, the Franzens have 5 hectares in the Calmont and holdings in the venerated Neefer Frauenberg and Kloster Stuben vineyards nearby. The focus is, naturally, riesling, with small plantings of elbling and pinot varieties. Vines are up to 90 years old, their roots driven into the terraced slate, giving immense concentration to the wines.
Weingut Heinrich Spindler has taken its place among the great estates of Forst, with parcels in the Jesuitengarten, Pechstein, and Ungeheuer. None of this is lost on Markus Spindler, great-grandson of Heinrich. He carries forward the 20-hectare, certified organic estate with a level of skill and respect equal to the heritage and holdings entrusted to him.
The wines are singularly cool, slender, taut, and sculpted. This is because Benedikt thinks of them not in terms of other reds, even Burgundy, but of riesling. “Good pH, fine extraction, and reductive methods” are, he says, crucial to achieving the level of finesse and detail that mark out the wines.
The wines destined to be fruity are less opulent than in vintages past; they are more crystalline and crunchy. In keeping with the organics practiced in the vineyards and the longer hang time prior to harvest, Max encourages indigenous yeast fermentations for all of his wines.
This estate is one of the oldest Swiss wineries founded in 1886. Urbain Germanier harvested his first vintage in 1896 at Balavaud (a hamlet in the commune of Vértroz) and devoted his life to his vineyards. His three sons, Francis, Paul and Charles later took over and the winery is now in its 3rd generation under the direction of Jean-René Germanier and his nephew Gilles Besse.
Domaine La Colombe is located in the regional AOC of La Côte, one of Vaud’s six wine regions, sited between Lausanne and Geneva. The winery itself is in the village of Féchy, as are most of their holdings (their Petit Clos parcel is in the neighboring village of Mont-sur-Rolle). Together, these two appellations produce a significant portion of the canton’s white wine.
Terrific Malbec from Mendoza and the Achaval-Ferrer winery. Juicy mouth gushing fruit, integrated tannins, lively acidity.
Hector and Pablo Durigutti are the winemakers behind the MIO wines. The grapes in the Durigutti brothers' wines are organically grown and hand-harvested. Fermentation takes place with native yeasts, no winemaking additives are used and the wines are not fined or filtered. The wines showcase generous New World fruit with Old World elegance. This delicate balance is a trademark of the Durigutti brothers, two of the most well known young winemakers in Argentina right now.
Cara Sucia is a return to the land that gave birth to the Durigutti brothers- the family origins where they spent their childhood with many happy memories. As a new wine that is perspective of native varietals, Pablo and Hector aim for it to be a journey back in time for its consumers. They support the local growers who proudly maintain the vineyards and traditional practices of this historic winemaking region in the face of aggressive urbanization.
Testalonga was born in the Swartland in 2008, at a time when the Swartland Revolution put the region on the map and proved it is much more than a land of cheap plonk.
Isaac Fernandez Seleccion is a unique collaborative venture between Isaac Fernandez and Aurelio Cabestrero. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. 2011 was a busy year for the partners as they launched this project focused on beautiful old vines of Garnacha grown on the high slopes of Calatayud in what was once the ancient kingdom of Aragon. Acentor is named for the small brown birds, similar to starlings which come to eat ripe grapes, always a sign that they are nearly ripe enough to make great wine.
Isaac Fernandez Seleccion is a unique collaborative venture between Isaac Fernandez and Aurelio Cabestrero. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. 2013 was the first vintage of Legado del Moncayo, a subtly oaked, old vine Garnacha from Campo de Borja. This wine compliments their existing offering from Calatayud as it offers more floral, red fruit aromas and lighter weight.
Bodegas y Vinedos San Roman is a family owned winery that was founded by iconic winemaker Mariano Garcia. They own 100 hectares of vineyard in the villages of Villaester, San Roman de Hornija, Morales de Toro and Pedrosa del Rey. The vineyards are planted mainly with Tinta de Toro, a local clone of Tempranillo that has adapted to the local region. In general the vines offer smaller berries and bunches than Tempranillo in other regions, and yields wines that offer deep colors, intense aromas and robust structure.
Winemaker, Miguel Ángel Peñalba Martínez, has lived in Ribera del Duero for his whole life. He studied Chemistry, wine making and business and has been managing over 250 hectares of grapes for for more than 10 years. He has transitioned many of these vineyards from traditional agriculture to organic practices and continues onward to biodynamic management of these sites.
Adegas Gran Vinum is a family owned winery that started working in 2002. They planted new new vineyards on steep, sandy, south-facing slopes, near the ocean which minimizes temperature swings and extends maturation times giving more spice, saline and fruity varietal character to the finished wines. Soils in the vineyards are enriched in the traditional manner by digging in shells of local mollusks. They exclusively grow Albariño, this internationally recognized, high quality grapes of Galicia. It is an intensely aromatic grape with thick skins uniquely suited to the cool, damp growing conditions typical of the area. In addition, it maintains excellent natural acidity leading to fresh, balanced wines.
Isaac Fernandez Seleccion is a unique collaborative venture between Isaac Fernandez and Aurelio Cabestrero. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. Their first joint wines were made in 2010 in Ribera del Duero, where Isaac has been working for more than 25 harvests. Rios de Tinta is a reference to the rivers of ink used to print exciting news in the many Spanish newspapers.
Isaac Fernandez Seleccion is a unique collaborative venture between Isaac Fernandez and Aurelio Cabestrero. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. Pingao - a Tempranillo from the classic region of Rioja was first produced in 2013. It is sourced from old bush vines and presents the classic Rioja elements of mineral-driven red fruit aromas and juicy cherry flavors in a more modern style where fruit is given equal billing to oak aging.
Luis and Eva (husband and wife team) farm 28 Has (70 acres) in the mountains around El Villar, a tiny medieval town of 370 people. Their vineyards have been in each of their families' for four generations. They aim to make wine that fully expresses the character of the place they are both from, starting in the vineyards they know so well. Eva and Luis have a deep respect for their family vineyards and cultivate them following biodynamic practices. Environmentally friendly, organic products are paired with techniques such as using the crushed vine shoots as mulch and planting wildflowers to attract pollinators. The vineyards are all dry farmed and all the grapes are hand harvested biodynamically.
La Perla is located in Fuenmayor, the heart of Rioja Alta. The mountains and continental climate offer perfect conditions for the cultivation of Tempranillo. The altitude of their vineyards is slightly higher and cooler than much of Rioja, resulting in wines of great freshness. In the winery, spontaneous fermentation takes place with native yeasts. No winemaking additives are used and the wines are very minimally fined or filtered. The sulfite levels are below 55 mg/L. The resulting wines are traditional in style, with great balance. The concentration of the fruit comes from the hard work in and great care of the vineyards. Isaac Fernandez, winemaker, has been making wines for more than 25 years.
In Samaniego, near Laguardia, Basque architect Iñaki Aspiazu Iza used the natural slope of a hill to create one of the must impressive and unique wineries in the world. Standing on the viewing platform inside, looking down over this unique winery is an amazing experience. The five stories are without partitions, creating a large open space where all the work is done by gravity. There is not a single pump in the winery. After selecting the grapes on a sorting table, they fall into special containers that deposit them in small, custom-made conic fermentation tanks. Stirring is also done by gravity. The winery uses only French oak.
A harsh, continental climate with long, hot summers and very little rain means that vines are virtually the only crops able to survive in the ruggedly mountainous Priorat. The vines are planted on steep hillsides, making mechanized farming virtually impossible - the work in the vineyards is mostly done by hand. Additionally, the region is known for its unique soil, known as llicorella. Remarkably infertile, it is a dark brown mix of broken slate and quartz that sparkles in the sun. Combined, these factors lead to low yields of incredibly concentrated grapes. The head winemaker at Onix, Sandra Estevez, is part of a growing movement of female winemakers in Spain. She has made a name for herself by producing elegant, carefully balanced wines that frequently garner high praise.
La Ardilla is a fun wine with explosive flavors. It is made with Muscat of Alexandria, one of the most iconic grapes of this Mediterranean region. La Ardilla's winemaker is Fernando Tarin. The winery has 1700 Has (4,200 acres) of vineyards in western Valencia, situated only 40 km from the Mediterranean Sea. The proximity to the sea leads to a mild climate and the vineyards' optimal sun orientation allows for a natural ripening.
Located in the heart of the Salnes Valley, Viñabade was founded by Manuel Vázquez 50 years ago. The second generation of the family, Myriam and Manuel Vázquez, now run the winery. They select the best grapes from their Estate to produce the ultimate expression of each wine's character and personality.
The Robles family has been producing wine in Montilla-Moriles for three generations. The current generation, siblings Pilar, Marisa and Francis, began the first ever production of organic fortified wines in 1999 and now offer the only full range, from Fino to Pedro Ximénez in the world.
The Cámbrico vineyards are located on the granitic terraces of the mountainous Sierra de Francia Natural Park, a UNESCO Biosphere Reserve in Salamanca, western Spain. The region has been home to vineyards for centuries, though 85% are now abandoned, due to depopulation and the difficulty of cultivating the mountainous landscape. In 2000, the founders of Cámbrico purchased 130 small plots of abandoned vineyards, saving many old vines, some up to 110 years old. The winery is devoted to preserving the natural ecosystem of this beautiful place. They not only follow strict organic growing practices but also encourage and revel in the flora and fauna that live in and around their vineyards. The native flora includes their vines, as they grow only native varietals, including Rufete and Tempranillo. The vineyards are planted on centuries-old mountainside plots, at elevations of 2,300-2,625 feet and are plowed by horse and harvested by hand.
When the Niepoort family moved from Holland to the Duoro region of Portugal in 1842, the rise of one of the great Port houses of Oporto began. And in 1997, as the fifth generation to make fortified wines for the family business, Dirk Niepoort began a brand new rise. Considered a true Renaissance man, Dirk continues to make Port using the same traditional methods as his ancestors, while also leading the way as one of Portugal’s most innovative, creative and exciting producers of dry table wine.
The Las Lilas vineyards are nestled between the Lima and Vez rivers, in the Vinho Verde wine region of Portugal. Almost half of the 34 acres of vineyards are planted with old vines (> 25 years old). Las Lilas' winemaker, José Oliveira has been working in the region for almost 20 years.
Semaphore 7 is made in the Alentejo region of southern Portugal. The winery is committed to environmentally responsible practices. Their land is divided between vineyards, cork forests and areas used for the breeding and conservation of native species. A continental climate characterized by warm summers and cold winters contributes to the reputation of this region for its red indigenous blends. This variation contributes to wines that display a mix of structure and freshness.
Situated north of the Danube, in Kamptal, resides the small, family owned and run winery producing Brunn. Winemaker Karl Steinschaden and his family are dedicated to traditional practices, completing the harvest 100% by hand in small cases. The old estate vines produce low yield with very high quality grapes. The character of the wine is defined by the soil of the vineyard and the climate of the region. An optimal climate leads to wines of elegance while preserving the unique flavors of the grapes.
Malbec is the flagship red variety from Argentina. It has found in Mendoza its true home. We work as hard as necessary during eleven months in the vineyard, to produce grapes that will need very little intervention during the winemaking process. The climate, the viticulturural program, the irrigation management: Everything is thought as a step towards the goal of true expression of the vineyard. The vineyard´s personality shines through the wine, vintage after vintage, with a recognizable and repeated signature. Fermentation took place in a small tank. At dryness, the wine was pressed and racked into French oak barrels, 100% new, where it was then aged for 15 months.
Both Andrea Marchiori and Luis Barraud come from families with long winemaking traditions in Argentina. They met each other while studying winemaking in Mendoza. Together they pursued advanced studies at UC Davis and worked in California before returning to Argentina. After collaborating on a number of projects for other wineries, Luis and Andrea have finally accomplished their shared dream of making their own wine. They work with Andrea's family-owned Marchiori Vineyard, located in the Perdriel area of Lujan de Cuyo in Mendoza. Andrea manages the vineyard with exceptional care and close attention to detail. Together they make a small amount of wine in pursuit of expressing the best of the terroir for each varietal.
Ricominciare uses only grapes from the Finca San Vicente Estate, in La Consulta in Uco Valley. This vineyard has been in the family for more than 50 years. Deep sandy soils, the high altitude of the vineyards and the water coming from the thaw of the Andes Mountains combine to create wines of unique personality. The harvest is done 100% by hand. Only native yeasts are used and fermentation is done in small tanks plot by plot. The wines are bottled with no fining and only a very light filtration. The aim is always elegance.
Anecoop is one of the largest agricultural cooperatives in Spain. They work with citrus, melons, vegetables, and wine. They started marketing wine in 1986. This cooperative winery sources fruit from all of sub-regions Valencia and has two winemaking facilities in the D.O. They produce red, white, rose, sparkling and sweet wines.
The Bertola brand dates to 1876 when two brothers, Manuel and Salvador Díez y Pérez de Muñoz, started a wine producing business. In 1892 another brother, Francisco, joined the company and its name was changed to Diez Hermanos. The following year, the winery was granted the honorary title of “Supplier to the Royal Family” by His Majesty King Alfonso XII, allowing them to use the Royal Coat of Arms on labels and invoices.
Back in the late 1940s, it was the first farm in the entire country to grow protea flowers, which is South Africa’s national flower, and Ginny makes sure to maintain this long-standing tradition today by dedicating a fraction of her property to protea cultivation. With vineyards freshly planted in 2009 and 2010, her winery is just now coming into production. Ginny is one of the exciting winegrowers to keep an eye on – her vibrant and charming personality shines through in her distinctly refined, textured and lively wines.
Central to the success of the wine and farming business is the Cluver Family – a close-knit group with a visionary, pioneering spirit. Paul Cluver Wines is situated in Elgin on the De Rust estate, a property in the family since 1896. Dr. Cluver has long been a supporter of conservation projects, officially undertaking projects of his own on the estate from 1970.
David and Nadia Sadie met at the University of Stellenbosch when he shifted his focus to viticulture after a rugby injury sidelined him from his first love. Nadia oversees viticulture for their project and manages the vineyards that they lease. She employs biological farming, which is to say she avoids the use of any herbicides, plants cover crops and she’s begun experimenting with a conversion to organics. Together, David & Nadia make high acid, textured wines that have cemented them as one of the most highly regarded wineries in the Swartland.
Our country borders Italy and our vineyards are intertwined with those of the neighbouring Collio region without a borderline. On one side, our hill region leans against the ridges of the Kolovrat and Sabotin Mountains, and, on the other one, descends towards the Isonzo River and High Plains of Friuli. Long ago, locals discovered that both the soil and climate were appropriate for viticulture. Perhaps they even settled here in order to grow vines and produce wine.
The Winery of Good Hope is more than just a winery. It’s an approach. An alternative way of thinking, being and doing. Yes, you will find us in the prestigious wine-making region of Stellenbosch, in South Africa’s Cape of Good Hope. But we aren’t like other wine producers. Why? Because we’re not into all the flashy stuff that’s often associated with our industry. We want to make quality wine with a conscience. At our cellar on the slopes of the Helderberg Mountain, we make great wines using traditional, natural viticultural and winemaking methods.
Pago de La Jaraba is a family owned winery built at the heart of La Mancha, which was established with a clear objective: to magnify the quality of La Jaraba wines. In June of 2019, the winery was granted the rights to produce red wines on the estate using the Protected Denomination of Origin La Jaraba. They join a generation of innovative wineries which are quietly transforming the Spanish wine scene, delivering superb wines at a great value.
Alejandro Luna is the owner of this moderately sized estate which was founded by his father, Bernardo in 1987. He came to work as director for the family winery in 2001. The philosophy of the winery is to produce wines based on quality of and respect for the land and the local grapes, Godello and Mencia.
This large, family-owned estate in the northern foothills of the Iberian Massif (Valle de Ocón) encompasses 2,000 acres. The winery's focus in production is to seek a balance between their activity and the local environment so as to sustain or improve its vitality and biodiversity. They see the environment as not just the part related to nature, but also that related to the human beings who live and work in those surroundings.
Our Brut Nature is a fresh wine perfect on it’s own anytime during the day and amazing with oysters and other seafood. It spends 18 to 24 months on the lees and we do not add any sugar or sulphur when it is disgorged. The dates of bottling and disgorgement are printed on each label to give you the exact time the bottle has spent on the lees.
Isaac Fernandez Seleccion is a unique collaborative venture between Isaac Fernandez and Aurelio Cabestrero. They work at rediscovering forgotten regions of superior terroir and maximizing the potential from old vines of indigenous grape varieties in a number of regions. 100% Tempranillo from two estate-grown vineyards averaging 15 years old. Offers up a deep bouquet of plums, black cherries, chocolate, gentle balsamic tones and spicy new oak. Very well-balanced and tasty.
Jose Antonio Cicchitti founded Bodega Cicchitti in 1982 in Guymallen, Mendoza. He was following in the footsteps of his grandfather, the Italian Vintner Giuseppe Mondati, who immigrated to Mendoza in the early 19th century. Today Cicchitti uses only grapes from the family estate. Yields from the vines are kept low. The grapes are carefully selected and handpicked into small cases of 30 pounds. Fermentation takes place in small concrete tanks followed by malolactic fermentation in American and French oak casks. Only native yeasts are used. The wines are bottled unfined and unfiltered.
Located in Weinheim, a district of the Rheinhessen city of Alzey, Chris produces stunning natural wines characterized by pure elegance and clean minerality, beautifully showcasing the region’s volcanic melaphyr soil. After the untimely death of his winemaking uncle, Chris decided to quit a career in IT and follow in his footsteps. He started from scratch and went back to school, graduating Geisenheim’s renowned wine university. From the start, he took the natural path, producing low-intervention wine without any unnecessary technology. Nature is treated with respect in the vineyard and trusted in the cellar, thus ensuring the vitality of his soil and the vibrancy of his wines.
Weingut Odinstal is a Biodynamic winery in the Pfalz region of Germany. The vineyard area totals 5.5 hectares (13.5 acres), located in the Odinstal einzellage (hence the name of the estate). The area is planted with the following white varieties: Riesling, Silvaner, Pinot Blanc, Auxerrois and Gewürztraminer. Soils of basalt (Riesling), Buntsandstein (Riesling) and Muschelkalk (Silvaner).
Pinea is born of the founders desire to make a wine on a par with the world’s finest. Its name is inspired by a beautiful and majestic Pinus Pinea tree, which is probably one of the oldest and tallest in the region. Surrounded by old vines, it has been witness to centuries of history.