Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity Handpicked into 15kg boxes. The Malvasia and Trebbiano bunches are destemmed and pressed separately. Fermentation begins with native yeast in stainless steel tanks. Before each tank finishes the alcoholic fermentation, the blend is made for bottling. Ancestral method without disgorgement. It presents cloudiness from the yeasts. T Hints of brioche and honey on the nose with background aromas of almonds. Lovely vibrant structure, refreshing and clean. Avoids the cidery element that some Pet Nats do not. A very good style.

With a solid back-bone of single vineyard Mount Barker Shiraz, mulitple fermentation techniques are used (steel, old oak; large and small) and three separate co-ferments with Frankland River Gewurztraminer, Viognier and Riesling (skins only) – it’s rose, but not as you know it! This dry rose presents pale pink in the glass with a light lees suspension that allows a truly exotic range of botanicals and aromatics that excite the senses. The combination of alternative fermentations techniques gives the palate delicacy, weight, texture and length that simply one sip can’t justify. Pomegranate, watermelon and scorched mandarin notes flow effortlessly, while clean and crisp acidity refreshes. Deux Rebelles (two rebelles) not only describes this unique rose, but encapsulates the producers journey in creating Break Free Wines, always breaking traditional styles with highly aromatic and strangely curious wines that always entice! Like all the Break Free wines, there is no filtration or fining and mimimal sulphur on bottling to keep the wine fresh and lively.

Five tonnes of Shiraz were selected from a single vineyard with one tonne picked ‘whole-bunch’, destined for carbonic maceration – the other four tonne was gently crushed, open fermented for ten days giving the juice extraordinary bright purple colour. Both parcels were then blended and pressed before being racked into older French oak hogsheads for malolactic fermentation and seven months maturation. 5% of single vineyard Adelaide Hills was also picked and fermented in stainless steel to retain and preserve the floral aromatics, colour and vibrancy – making up the final blend before bottling, with no further adjustment, filtration or fining. The Little Wing Shiraz Noir Carbonic is the ultimate summer mixup – vibrant, juicy and super fresh - you can even serve it chilled! Stacks of ripe supple cherries, plums and spice, lifted nuances of the carbonic gives exotic perfumes and interest to the palate…of which there is oodles of flavour from start to finish – the lip-smacking crunchy acidity is so refreshing, it’ll have you coming back for more.

Kalós Wines were created by the Losada family, who took up residence in Mendoza 20 years ago. It was created to pay tribute to Calixto, the Losada family's grandfather. That is why the family decided to use his lifetime stories as a source of inspiration for the names of the wines. The name "Calixto" is of Greek origin and comes from the word "Kalós," which means "something of great beauty." Part of the philosophy of Kalós Wine is to pay tribute to the local people’s hospitality by producing wine of the highest quality. With this in mind, they selected the best grapes in Altamira and brought together winemakers Pablo Benavides and Fabián Valenzuela to make their wines. The fruit for this wine was sourced from the Rodeo del Medio vineyard which is planted at 700 meters above sea level with an average age of 25 years. Alluvial soils with large amounts of pebbles and sand. Temperate and arid climate. Very warm summers and cool winters. The grapes from this area lend the wine freshness and great intensity on the palate, which is characteristic of wines from warmer areas. The fruit was harvested between the 3rd & 4th week of March using small 15kg crates. Once in the winery the fruit is then softly pressed and macerated on skins for 15-20 days. Fermented between 20 - 25oC to maintain freshness and vibrancy. Bottled without the use of oak. Balanced, vigorous, and adventurous wine. Intense red colour with violet shades. High intensity of red fruits aromas in nose. Kind, natural and fresh in mouth. So juicy and Moorish, belting at this price!

With a 10% slope and a high content of sand, quartz and ballast, it provides the vineyard with perfect drainage, a fundamental player in viticulture. The textures of the soil favour root penetration, giving a very high stability to the vines. Serrano maritime climate with average rainfall of 1200mm per year and between 160 and 260 meters above sea level. It tends to be windy keeping the vines in optimal health conditions. With 12 acres under vine Sierra Oriental practice sustainable farming; natural processes, and minimal intervention vineyard management. A blend of 60% Sauvignon Gris and 40% Pinot Grigio. The current popularity of Orange wines and low intervention wines has inspired Sierra Oriental to develop native techniques. The vinification of white grapes with their skins, allows winemaker’s to reach an intense phenolic concentration. After aging, without the presence of sulphites, these phenols reach an orange hue, which varies its intensity according to the type of grape chosen. Only French oak is used, during fermentation and aging, for a total time of 6 months, 4 months of which the wine is in contact with the skins. Bottled unfiltered. Aromas of wildflowers, notes of citrus, dried fruits, black tea and honey. Intense, dry and zingy, the palate is bold and intense with a great citrus acidity, and the finish is beautifully complex.

A blend of 45% Cabernet Sauvignon, 30% Tannat and 25% Merlot. Made as a young style, where the winemakers’ limit the extraction of tannins to achieve a red wine with a medium structure, intense colour and a delicate and juicy palate. Each variety is vinified separately, with a short maceration and fermentation at low temperature, allowing a wine with a great aromatic impact. Aged in American and French oak, for 3 months. An abundance of black fruit – blackberry and plums, with nuances of red apple, coffee, chocolate, vanilla, blueberries, and quince. Fleshy with a sweet and round mid palate with a touch of mint, liquorice and a lovely minerality. Fresh and juicy on the finish.

In 1975, Quico Carrau Pujol, in collaboration with the University of California Davis, began the search for a terroir to plant the first virus-free vines. This place had to have qualities that would adapt to the climate of Uruguay, sandy soils and slopes that would allow good drainage to avoid excess water in the vine. After going through and analysing different soils in the South of Brazil and North of Uruguay, they found this property in Rivera, Cerro Chapeu, in Cuchilla de Santana, with sandy, reddish and deep soils, with low fertility and very good drainage. It is here where the project of selecting vineyards that would adapt to this place began. In 1997 Francisco Carrau, ninth generation and youngest son of Quico, after touring wineries in different parts of the world, designed the winery, deciding to build it inside a hill to take advantage of gravity and thus achieve vinification with minimal manipulation of the musts. Currently, Bodegas Carrau is a family business, where five brothers pay tribute to over 260 years of wisdom generated by their ancestors. Francisco Carrau – Winemaking Legend, Tim Atkin MW Uruguay Report 2021 Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity Handpicked into 15kg boxes. A blend of 70% Trebbiano and 30% Malvasía. The Malvasia and Trebbiano bunches are destemmed and directly pressed. Fermented with selected native yeast in stainless steel tanks sur lie for over 6 months for natural clarification, unfiltered. Then bottled with minimal handling in order to preserve all its freshness with nominal So2. Lovely tropical aromas, together with peach and floral characters. Integration is seamless with a mineral edge and lovely acidity. Grapefruit pithiness on the finish.

Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity. Handpicked into 15kg boxes. Made with 80% Tannat co-pigmentation with 20% of Petit Manseng's first press skins. Tannat bunches are destemmed over the tanks and combined with 20% skins from 1st. Press of Petit Manseng grapes. Fermented with selected native yeast in stainless steel tanks with pumping over twice a day for 6 days. It finished the 2nd fermentation in 2nd wine barrels where it completed malolactic fermentation. Then it's kept for just a few months for natural clarification. Then bottled with nominal So2. “Bright nose with black sour cherries, herbs and stones, as well as some grapes and a hint of lemon zest. Perfumed and racy with a very supple, round palate. Really silky, smooth and characterful with generous, juicy fruit. Vegan. Sustainable. 80% tannat and 20% petit manseng. Vegan. Unfiltered. Fun. Drink now.” - James Suckling.

Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity During pressing great care is taken to avoid oxidation. Fermented at 13º C with a selected native yeast strain and kept under anaerobic conditions for 6 months on the lees in a stainless steel tank (“sur lie”) with a weekly mixing process. Bottled with minimal handling to preserve all its freshness in June 2021. On the nose there is an aromatic complexity with notes of grapefruit, green apple and white peach. Dry and alive in the mouth.

A blend of 50% Tannat, 25% Cabernet Sauvignon, and 25% Arinarnoa. Altitude is 250 meters above sea level with the vines planted in soils of red sand, with great depth and water retention capacity. Maritime climate with influence of the Río de la Plata and Atlantic Ocean. Harvested by hand in boxes of 15 kg in March 2019 with optimal maturity. Crushed over the tanks with 30% whole grains, cold maceration for 10 days with two daily pump overs in our gravity cellar. Each variety is then aged separately in French oak barrels for 12 months, then blended and bottled with minimal handling. A vivid dark ruby color, it offers notes of blackcurrant, raspberry and blackberry, in harmony with an elegant touch of black pepper and graphite on the finish.

The family’s desire to produce great wine flows through every glass. Through natural winemaking techniques combined with small batch processing and hand plunging, the purity and integrity of the wine is enhanced. A vintage to forget for so many reasons. Heat, drought, smoke, a very small harvest and a pandemic thanks to Covid-19. To start the drama, summer kicked in early with a very warm and dry October & November and only one relieving bit of rain late in December. The vines struggled from the beginning with only a small canopy and a tiny 0.5 of a tonne crop – 30% of their normal crop. Traditional winemaking practices such as small fermentation tanks, natural fermentation (i.e. no yeast additions) and gravity feeding. Whilst this can be quite labour intensive, Sanguine believe it ensures the preservation of natural fruit flavours and the Heathcote terroir character. As with all varieties produced at Sanguine Estate, the grapes were destemmed, lightly crushed, and then naturally fermented with wild indigenous yeasts in small open fermenters. The wine is then transferred via gravity (to avoid pump shock) to predominantly French oak barriques (approximately 15% new) and left to mature for approximately 12 months. Interestingly not as deep in colour as the previous vintage but, WOW what an amazing aromatic profile. Rich black fruits in droves with hints of bright berries and in the background an uncharacteristic complex aroma of smoky French oak lifting this Progeny shiraz to a new and surprising level. An incredibly dense rich, ripe, and juicy blackberry and plum fruit. Amazingly lush and softly textured, also a surprise for such a young wine.

Having control of the wines from the soil to the bottle gives Guy & Liz Adams great satisfaction. They understand how each parcel of fruit came to be and where certain distinct characteristics may be found. This is invaluable when it comes to blending the wines, building each layer of texture and flavour to create styles which we believe best showcase our estate and the Langhorne Creek region. The most notable thing about Langhorne Creek is the ability to grow premium quality grapes with a minimal amount of fuss. The climate is warm enough that we don’t have to endure some of the cool climate headaches such as devastating frosts, labour intensive canopy management or inclement weather associated with late harvest dates. Picked between 15 March - 26 March 2018 from 100% estate vineyards of 5 individual plantings. 18 months in tank with a small percentage of the wine spending a short time in French oak. Bright crimson in colour. This wine has lovely raspberry coulis and red fruit medley with vanilla. Medium bodied on the palate with delicate oak treatment. Approachable and generous.

Eden Valley is a cool climate region nestled between 400 and 600 meters above sea level and is part of the Barossa and Mount Lofty Ranges. It is rough, rocky country that belies its ability to produce wines of great delicacy and finesse. The soils are derived from schistic and sedimentary rock with red clay soils and sandy, silty loams interspersed with schistic gravels. The cooler climate of the Eden Valley allows fruit to experience longer ripening periods which is perfect for flavour accumulation and intensity. The Eden Valley grapes were harvested early at optimum maturity. The grapes were picked in the cool of the night and then gently pressed by an air bag press to collect the best free run juice for this wine with only minimal skin contact. The clean juice was then sent into cold fermentation to gain the optimum varietal fruit expression of the vineyard into the wine and gaining crisp acidity to reflect the dry style. Picked from a single vineyard in Eden Valley, the pure fragrant nose of white peach, grapefruit and orange blossom is a celebration of Riesling. The palate is defined by flavours of green apple, chalky acidity and bright crisp natural acid.

Under the expert eye of the award-winning winemaker, Alex Russell, Alex Russell Wines has raised the bar of winemaking in South Australia’s Riverland region for the last six years. With a wealth of knowledge and experience in the industry, both locally and internationally, Alex’s motivation to create the best possible product has resulted in a diverse range of premium alternative wines. The soil is unique to the Murray River system and is known technically as calcareous earth, ranging from brown to red-brown loamy sand, sandy loam or loam. The surface is neutral to moderately alkaline with increasing alkalinity at depth as textures become more clayey and calcareous. Overall, the soil supports the vigorous growth and high grape yields. Alejandro is a premium offering of alternate varietals wines inspired by the sun-beaten soils of Southern Spain. The varieties grown for the Alejandro label, such as Saperavi, adapt exceptionally well to the climate of the Murray Darling wine-growing region, which mirrors that of their ancestral homes. Dark and fruit-driven, Alejandro Premium Australian Wines are the perfect companions for all things tapas. 6 months maturation in barrel using both French and American oak. Mulberry, dark fruits, fennel and spice combined to produce a complex aromatic wine that resembles a rich, dark fruit cake. Rich, tannic, full bodied with lots of French and American oak to compliment the fruits and spices.

Alex’s obsession with quality and sustainability is unwavering. Nowhere is that more evident than with the release of his newest label, Russell & Suitor. Endlessly zealous about quality and craft, 2019 has seen Alex has set his sights on the cooler climate of Pipers River, north of Launceston, Tasmania. Under Russell & Suitor, Alex has been reinvigorated by the idyllic and pristine terroir of Tasmania, and the new opportunities such a climate presents. Alex has grabbed the bull by the horns with that familiar confidence beloved by Alex Russell Wines loyalists, yet with the gentle hand required of cool-climate winemaking. Bright dark red colour with tinges of black to the edges and a light red hue. Fragrant hints of violets intermix with ripe cherry, strawberry and raspberry fruits followed by spicy fresh herb end notes. Light in body, juicy like red cherry and winter strawberry flavours decorate the mouth with notions of inky earth and spicy herbs lying underneath. Dryish finish with slightly chalky tannins, fresh acidity, and an aftertaste of moderate length.

Jason’s minimal intervention winemaking style enables him to create small-batch wines that are not mainstream – they are new-age expressions of Barossa classics, designed to allow the fruit to speak for itself and tell a story through the glass. **Meta: An abstraction from a well-known concept The fruit from Jason’s family’s Thiele Road vineyard was hand-picked on February 27th, 2020 and 100% whole bunch fermented. The fruit was rotated into open fermenters with dry ice and a floating lid put on and sealed. Wild yeast (naturally occurring yeast) started the fermentation process (carbonic maceration) for 11 days. Gentle foot-stomping and pump-overs continued for the next 8 days until the fruit was pressed. Once pressed it remained in tank until blending. This portion is the backbone of the wine, providing the structure and earthy, smoky characters. The second portion of fruit from the Marananga vineyards was picked on the 12th March with 15% whole bunch fermented. Wild yeast started fermentation, with soft pump-overs and hand plunges used to extract colours and flavours from the berries. Towards the end of the ferment the fruit was foot stomped to break any unfermented berries to release sugars. Pressed after 19 days, it then remained in tank until blending. This portion gives floral characters and minerality to the final blend. This year Jason also used a small portion of fruit from another Bethany vineyard. The fruit was picked on 4th March, with 35% whole bunch used and fermented for 13 days. This wine was used in the final blend to soften some of the tannins from the other two wines. A vegan friendly wine bottled with no fining or filtration. The 2020 Meta Grenache has a little more Grenache swagger than previous years of this release. Black cherry, blueberry and lavender scents with nutmeg spice and some alluring fresh red berry edges. Plenty of sappy chomp and it’s packaged smartly with fresh acidity, but a little juicy cherry fruit and pliant tannin to finish.

“The Grower” range is dedicated to all the Growers that Jason works with, whose hard work and dedication to their craft enable him to purchase luscious fruit year after year. The Grower range is a testament to the amazing growers Jason has forged long-term relationships with since 2001. Sourced from growers. The fruit for this wine was grown over six sub regions in the Barossa Valley; from Moppa in the north to Hallett’s Valley in the south with Bethany as the dominant sub region. The fruit was sourced from seven growers from vineyards in Bethany, Vine Vale, Hallett’s Valley, Gomersal and Moppa. The fruit was harvested dependant on ripeness and flavour with the Grenache and Mataro parcels all hand-picked. The first pick of fruit for this vintage was on the 27th of February 2020 from my family’s Grenache vineyard with the final parcel of Shiraz picked on the 17th of March 2020. All fruit was fermented in small, open top fermenters for approximately 8-15 days with wild yeast (naturally occurring yeast from the vineyard) Pump overs, hand plunging, and foot stomping was carried out as required. 10% of the finished blend is whole bunch (bunches of grapes added to the fermentation tank without the berries removed from the stalk. This process assists with tannin structure as the stalks break down in the fermentation process) The ferments were then softly pressed and kept separately until initial blending in March 2021 with final blending occurring June 2021. 35% of the blend was matured in small tanks, maintaining the freshness and vibrancy of the wine, with the remaining parcels matured in French oak vats, puncheons and hogsheads. Shows the quality of both the vintage and the fruit. Schwarz’s GSM has never been a huge wine but this one is bang on for mid-weight feel. Red plums, strawberries, blueberries, and black fruits all in the mix and a really nice firm stoniness to it too. Tastes like each part of its G, S and M, the palate is full but not heavy, nice, and smoky with just enough heft behind the fruit.

Vintage of high quality, which is one of the best in the last years were expectations were highly overcome; Initial forecast was not extremely favourable due to the different mildew attacks and hailing storms caused in different areas of the DO, joined to the uncertainty provoked by the Covid19 regarding the lack of experienced workers for manual harvest. In spite of all that, the benevolent climatology during the ripeness process in October and November with low rainfall and North winds, helped to finally get exceptional quality grapes. Chardonnay comes from a spectacular mountainous vineyard planted in 2016 with an altitude between 750 and 800 meters in Rioja Oriental on a sandy calcareous soil. Selected low yielding clone of high acidity that does not overcome 5.000 kgs/ha. Purely Atlantic microclimate. White Tempranillo comes from a Rioja Alta vineyard, with a north orientation and a continental Atlantic microclimate and controlled and very balanced productions. Limestone clayish soil. Manual and selected harvest of the two vineyards and vinification of each grape separately. Pre-fermentative cold maceration of destemmed and uncrushed grapes during 2 days in smart Ganimede tanks with CO2 to favour the aromatic extraction of each grape. Must bleeding and alcoholic fermentation of each must at a controlled temperature of 13-15ºC carried out into new light toast fine grain “foudres” and French oak barrels for the Chardonnay and American oak for the White Tempranillo. Aging for 7 months in the same French and American oak new barrels with daily fine lees battonage. Final blending of the different varieties before being bottled in July 2020, without tartaric acid addition. Very intense symphony of fruity notes like ripe pineapple, passion fruit, mango, citrus, pear and candied fruits over an elegant backdrop of floral and pastry aromas: cinnamon, honey & vanilla notes. Subtle, elegant and delicate. On the palate, it is voluminous, silky, sweet, and round with a very well integrated refreshing acidity, length and good drinkability. Mouth watering. Pleasant aftertaste of fruit (quince) and vanilla notes and an elegant lingering finish.

The Coonawarra vineyards of Leconfield are planted on Terra Rossa soils rich in the clay content that is ideal for growing premium Merlot. This is an estate grown wine sourced from vines planted from 1982 to 1999. Leconfield has developed a reputation of being among the best producers of Merlot in Australia. We are continually evolving our style to give length with finesse in this limited release wine. Leconfield are fortunate to have mature Merlot vines planted from 1982 to 1999, a significant proportion of which is dry grown. Supporting this fruit is a block of newer clones (R8 and Q45-14) which produce small berry size producing intense colour and a deeper flavour profile. Fermentation on skins was for 7-12 days after which the wines were pressed and allowed to settle before maturation in 100% French Oak (18% New French oak, 13% 1 year old French oak, remainder 3-6 year old hogsheads) with two rackings over 14 months to soften the tannin structure. The wine was blended in April 2019 and prepared for bottling in May. This award-winning wine show a ripe, fragrant nose showing cinnamon and cloves overlaying cherry fruit. This is a flavoursome Merlot with a full flavour of ripe plums and round, long tannins that provide persistence and length. It retains elegance and finesse.

Mastering modern technologies more respectful of the environment, Domaine Saint-Lannes is now part of a sustainable approach by investing in technologies that limit impacts on nature. This French wine impresses with its elegantly dry taste. It was placed in the bottle with only 6 grams of residual sugar. This is a real quality wine that stands out clearly from simpler qualities and so naturally enchants with the finest balance in all dryness. Taste doesn't necessarily require a lot of sugar. Light-footed and multi-layered, this crisp and light white wine presents itself on the palate. Its succinct fruit acid reveals the signature Côtes de Gascogne on the palate wonderfully fresh and lively. The finale of this white wine from the Gascogne wine-growing region, more precisely from Côtes de Gascogne, finally convinces with good reverberation. The finish is also accompanied by mineral hints of the soils dominated by limestone and clay. Lively and fresh with many complex and intense aromas of exotic and citrus fruits, typical from these local grape varieties. Long & pleasant finish. Colombard and Gros-Manseng give a rich, intense, authentic and contemporary wine.

For the cultivation of the vineyards, the company does not use herbicides, works according to the methods established by European legislation, and strictly adheres to the agri-environmental measure 10 for sustainability and respect for the environment. The fruit for this wine is planted at 70-80 meters above sea level and planted at a density of 3600-4000 plants per hectare. The characteristic composition of the soil, clayey and rich in mineral salts, the mild climate and the proximity of the lake, contribute to obtaining a high quality wine production. Trebbiano di Lugana is a species of indigenous vine with very ancient origins, probably from the area between Verona and Brescia, known in Italy since Roman times. The grapes after careful manual harvesting in small boxes, are subjected to a soft squeezing followed by traditional vinification methods and temperature controlled fermentation designed to best enhance the aromas and flavours. Aged for 4-5 months in the tank and 2-3 months in the bottle, prior to release. Wonderfully floral nose with citrus and peach notes that invite you into the glass. On the palate it is mouth-filling and almost creamy, with flavours of soft peach, lemon peel and apple as well as tropical notes on the finish.

Montecalvi’s vineyards are among the finest in the Chianti Classico area, on sandstone/ clay soil at an altitude of 250 m above sea level and with ideal south/ south-east/ south-west exposures. They farm their vineyards (and all of their estate) organically and sustainably. Not having their own white grapes, they carefully selected both the variety, Vermentino, and the local grower so as to ensure quality and character. For this wine, they ferment one third on the skins for around one week, gently submerging the cap to ensure that the skin-contact character of the wine remains subtle and balanced. Once pressed, this portion is blended back in with the remaining wine and left to complete both alcoholic and malolactic fermentations. After fermentation, the wine is left on heavy lees with occasional batonnage until bottling. Fresh, vibrant, citrus tones and aromatics, but with unique character and depth.

Montecalvi’s vineyards are among the finest in the Chianti Classico area, on sandstone/ clay soil at an altitude of 250 m above sea level and with ideal south/ south-east/ south-west exposures. They farm their vineyards (and all of their estate) organically and sustainably. Chianti Classico is Sangiovese's viticultural epicentre and Montecalvi's Chianti Classico is the beating heart of the Montecalvi estate. This wine is made from Sangiovese from the Montecalvi vineyard, complemented by a touch of Canaiolo and Canina Nera (with a good percentage of whole bunches in the ferment). This wine sees around 30 days in stainless steel tank, 18 months in French oak tonneaux and six months in bottle prior to release. Silky smooth texture, perfectly balanced acidity with rustic red ripe fruits – this is sure a wine that will knock the socks off any level of a wine drinker for sure. Montecalvi Chianti Classico 2019 received 94 points from Emily O’Hare, Decanter Magazine.

Finca Robledo extends around the winery, forming an extension of 60 hectares, where the Mencía variety, a native grape from the El Bierzo region, occupies most of the plantation area. Other varieties such as Tempranillo, Cabernet Sauvignon and Merlot complete a unique terrain that offers the best conditions for growing quality grapes. Its favorable northern orientation lengthens the vine's vegetative cycle in a relatively warm area, which allows us to obtain more aromatic and fresh wines, endowed with a longer life in the bottle. Their vineyard sits on a very deep alluvial soil, with abundant boulders that are very suitable to produce exquisite wines. Harvesting begins when the grapes are at the precise moment of maturity. In this way, thanks to the exhaustive control to which it is subjected throughout the vegetative period, to the selection in the field and the speed with which the harvest is carried out, it allows them to obtain a harvest with the optimum quality and degree. Starting from a rigorously controlled and selected vintage in the vineyard, this red wine was produced using the whole grain fermentation technique, as a system to obtain the maximum possible fruit expression. The berries are pressed before the drained must finishes the alcoholic fermentation and continues along with the must from the whole pressed grains. All this process is carried out at a low fermentation temperature and is refined with a gentle clarification and stabilization of the wine before bottling. This wine has a beautiful cherry red colour with violet tones. On the nose it offers great aromatic intensity, dominated by the series of red fruits (raspberries, cassis, and currant) and black fruits (blackberry and cherry), as well as tropical fruits (banana and pineapple), preserving the vegetal character of the Mencía variety. On the palate it is very pleasant, fresh, balanced, unctuous and long, with a very intense aromatic finish of fruit salad.

Piedra wines have been created to delight the senses, to celebrate life and friendship. With a wide range in continuous expansion, these wines adapt to the tastes of a wide variety of palates. From young and natural wines made without sulphites or any additive treatment, to wines that appreciate the value of time and maturity, which express the best of a very old vineyard in the Toro region - “Wines proud of their origin.” It is a modern trellised vineyard with an age of more than 20 years. The characteristics of the soil and the climate make this 100% Tinta de Toro wine, a unique and differentiated wine. The soil is stony alluvium, with a sandy surface, light and poor in organic matter with a clay subsoil that helps maintain the little water that the area receives. Its continental climate, influenced by the Atlantic, along with its location at an altitude of 330m above sea level, cause huge diurnal variations in temperature. With long, cold winters, and short but intense summers. Reception at the winery with strict quality control. Fermentation takes place in stainless steel tanks at 25ºC, followed by malolactic fermentation in the tank. No oak maturation and bottled with minimal filtration. Certified organic. This young wine has a lovely perfumed aroma of fresh strawberry and currants. Elegant and fresh on the palate with more red fruit flavours. Well balanced to the finish which creates a very easy drinking wine.

The fruit sourced for Piedra Roble comes from 2 vineyards: Boccaraje - parcel of 40.67 Ha, planted in 1968 on original rootstock and in goblet formation, with a density of 1000 vines / Ha. Varieties Tinta de Toro and Garnacha and La Vuida - 8.15 Ha. Planted in 2001. Plantation spacing 3m × 1.5m. Varieties Tinta de Toro producing low yields. A blend of 85% Tinta de Toro and 15% Garnacha. Strict control in the winery when sorting the fruit. 8 days in 15,000L stainless steel tanks at a controlled temperature (maximum 25ºC). Frequently pumped over. Malolactic fermentation occurs in the tank, followed by 4 months in barrels of French oak and 2 months in bottle prior to release. Bottled with minimal filtration. Certified organic. Intense red-cherry colour. The nose is an explosion of fruits, berries, liquorice. On the palate, this wine reveals its young and fascinating personality, creating and exceptionally round and well-balanced sensation in the mouth, gliding towards and agreeably long and harmonious finish.

At Valtravieso the wines produced are distinctly representative of their terroir, along with their own house style of Ribera del Duero. The Estate seeks to produce wines that express their own identity, that are elegant, profound, and lengthy, where the accompanying wood does not mask the grape's personality. It has been a cool and humid vintage with a berry size that has allowed long and soft vinification. A year marked by high rainfall was reflected in an increase in production while maintaining quality thanks to exhaustive care of the vineyard load. “Santa María” is sourced from estate fruit bearing the same name at 850 metres altitude and plots from several loyal wine growers. Young Valtravieso vineyards together with Ribera del Duero vineyards with an average age of 15 years. Valtravieso’s winemaking process for Santa Maria seeks a fresh, fruity style of wine, a reflection of the typicity of the Ribera del Duero, with a short ageing period in used barrels to roundoff the race and vigour of the grape of this region. 6 months in French and American oak barrels, with a small percentage of new barrels and the rest from various uses barrels. Subsequent refining in the bottle for at least 2 months before market release. Aromas of red berries and violet floral overtones. Pleasanton the palate with great texture, volume, and melted tannin. A wine with good length and a spicy aftertaste.

This year saw a mild winter with little rainfall followed by heavy rain in the spring. In general, the temperatures were moderate and constant, even during the months of July and August, and this provided good plant vegetative development which, together with the good water balance in the soil, enabled the vineyard to bring to fruition a large amount of grapes with a phenolic maturation well matched with the technological maturation. Piñel de Arriba moorland, “La Revilla” estate at 915 m altitude, together with other plots belonging to loyal winegrowers on the Piñel moorland. Valtravieso Crianza is a blended wine made with grapes from vineyards on the “La Revilla” estate, some old plots of Tinto Fino and Cabernet Sauvignon, together with the best selection of vineyards with different soils, exposures, and altitudes within the Ribera del Duero. This wine is elaborated in the traditional way using indigenous yeasts and adapting the fermentations to each area’s terroirs. At least 12 months in 90% French oak barrels and 10% American oak barrels then aged in the bottle, 2 years in total. Fruity aromas of blackcurrant and strawberry compote with spicy and toasted notes. Pleasant on the palate with fine, well-integrated tannins, precise volume and a fresh passage through the mouth thanks to its lively acidity.

In 2004, the construction of this family project began with the aim of producing wine from the fruit of our own vineyards . Little by little it has been growing thanks to the hard work of a family of farmers who focus their efforts on caring for their vineyards to achieve quality wines. Behind the concrete walls there is a small cellar with tanks for making red wines, the capacity goes from 27,500 litres to 55,000 litres and tanks of 10,000 litres for making white wines, all of them with the latest temperature control methods. After picking during the cool morning hours, the grapes are transported to the winery in small boxes, and then de-stemmed and crushed. The skins rest with the unfermented juice for three days. Fermentation takes place in stainless steel tanks. The slow fermentation process (30 days at 12 ºC) allows the wine to retain a high degree of richness and flavour. After fermentation, the wine ages in stainless steel tank for 2 months on the lees. To retain freshness, the wine does not undergo malolactic fermentation. Sharply focused lemon zest, pear and floral scents carry subtle honey and herb overtones. Dry and fleshy in the mouth, offering bitter citrus pith and fresh fig flavours that gain weight with air. Nicely concentrated yet nervy, finishing with good energy and warm, fruity persistence.

Vintage 2019 was of excellent quality, because of different factors, but above all, because of the vineyard's low vigour and low yield. Wines with greater balance of these qualities, straightforward fruity aromas, high content in polyphenols and optimal ripeness of the grapes. Along with the impeccable sanitary conditions of the grapes and the climate during the ripening process, this vintage could be considered one of the best ones from last years. Selected grapes from different Tempranillo vineyards throughout La Rioja aged between 20 and 30 years. Meticulously hand selected grapes from different Tempranillo Vineyards between 20-30 years old. Whole berry cold maceration is carried out after destemming at controlled temperature for 2 days. Alcoholic Fermentation is carried out in tank at controlled temperatures. Malolactic fermentation took place in French and American oak barrels followed by ageing for 15 months in the same barrels. Stabilization took place in the barrels, without adding any fining substance. Aging period was completed with a minimum stay of 6 months in bottle. Bottled without filtration so as to respect the quality of the wine. Intense and elegant stream of aromas first showing fruits such as dried prunes, cherries and liquorice. Then spicy notes like black pepper, cloves and nutmeg arise, followed by reminiscences of tobacco leaves, all over a fragrant background of toffee and smoky hints. On the palate, it is gentle, velvety, and voluminous. Meaty ,rounded, full bodied and unctuous. Ripe with a long and lingering finish and very polished tannins with spicy aftertaste.