Ripe white fruits (apricot, peach), white flowers and mineral notes. Tasty, powerful and round, with perfectly integrated acidity. Great aromatic persistence. A complete wine: elegant and delicious, harmonious and complex. Long potential of ageing. 100 % Albariño Hand picked from a selection of 50 year old vineyards in the sub zone of Val do Salnés. Completely de-stemmed and pressed to stainless stell tanks. Ageing on lees in tank and oak vats for 6 months with “batonnage”.

Intense and deeply complex nose, apricots and pears with touches of toasted spice. Great acidity and persistence on the palate. Wine with personality and long potential to ageing. Nana is a wine made from Albariño, from the oldest vineyard owned by the family, which is over 40 years old and entirely organic. Grapes are manually harvested and go through cold skin-contact maceration with dry ice. After pressing and selecting the flor must it goes through a cold settling process. Afterwards it undergoes fermentation with wild yeasts in French oak. After fermentation, it is kept on its lees in the same barrels for 12 months, with occasional batonnage, before it's bottled, clarified and filtered.

Elegant and silky, with fresh red cranberry and wild strawberry. On the palate, it is crisp, with refreshing cranberry and red cherry acidity. Pinot Meunier Elaborated from Finca “El Molino” in which red indigenous varieties are intermingled with Pinot Meunier. This is a tribute to Robustiano and Valdomero's grandfather and great-grandfathers who were millers (Meunier means miller in French). The wine is declassified, as it isn't using DO regulated varieties. The grapes in fact come from an ancient vineyard site, which is believed to be Pinot Meunier. This is truly unique and special wine. Hand harvesting, grape selection at the winery, extended maceration, natural malolactic fermentation and finished off for 12 months in French oak.

Pereiras is a light sweet wine, with good balance between sweetness and acidity. Suitable as an aperitif or to accompany sour desserts, cream cheeses and even bitter chocolate. Think Auslese Riesling meets Albariño. Albariño 100% A natural sweet white wine resulting from the elaboration of the Finca “Pereiras”. This is the perfect example of Terroir driven wine. The plot has peculiar acidity levels that remain no matter how ripe or over-ripe the grapes become.

Smoky, creamy, fruity and zesty. A white Rioja with style. Viura 55%, Verdejo 20%, Chardonnay 20% and Tempranillo blanco 5%  After pressing the must (juice) and skins get sent to tank to exctract the most out of each variety. The wine is then sent to new French oak barrels where the wine sits on its lees for 4 months. The oak and lees aging give the creamy vanilla character and flavours.

Youthful and fruity expression of indigenous grape varieties with a hint of oak. Pedral, Sousón, Espadeiro Using only native, traditional grape varieties, and high quality techniques such as hand harvesting, grape selection at the winery, extended maceration, natural malolactic fermentation, the wine even gets finished off for 12 months in large French oak vats.

Barrel fermented. Fruity notes of pineapple and apple with a little elderflower on the finish. Viura 95% and Malvasia 5% Bodegas Perica Ologosa Blanco is barrell fermented in French oak barrels. The level of oak is prominent on the nose but the taste adds a delicate seasoning to a vibrant wine.

Cherries, redcurrant and plum. There are touches of cloves, vanilla and star anise. Tempranillo 90%, Garnacha 5% and Mazuelo 5% Fermented in large French oak vats, with malolactic fermentation allowed. Aged in Bordeaux style in 225L French and Eastern European oak barrels. Bottle aged for at least 18 months before release. Cherries, redcurrant and plum. There are touches of cloves, vanilla and star anise. Bodegas Perica Reserva "OLAGOSA" is a lovely approachable Rioja, the balance of fruit, oak and acidity is really refreshing considering the Riojan wines on the UK market are either fruit bombs or over oaked and the pricing is rarely in-line with the quality.

Layer after layer of cranberry, cherry, chocolate bitters, herbs like thyme and rosemary all wrapped in soft tannins and vanilla from the oak. Tempranillo 90%, Garnacha 5% and Mazuelo 5% Hand harvested and fermented in French oak barrels, then moved to new and old 225 litre Bordeaux style barrels for 28 months before being bottled and cellared for 36 months. In our opinion the time and money invested into this wine makes it amazing value for money. It also means that the wine is released to market when it is ready to drink.  Bodegas Perica is a Family winery, established in 1912. They own over 140 acres of vineyards in the best areas of Rioja Alta. "Perica" was the nickname of David Garcia, the son of the founder of the bodega, who transformed the business from a supplier to the local area to membership of the Consejo Regulador Denominación de Origen Rioja, in 1950.

Straw yellow colour, a sweet and fruity smell with an essence of ripe pear, honey and stone fruit compote. Dry, intense, unctuous and with a long finish. Rulei were granted permission to trial plantings of Chenin Blanc. Three rows create this limited edition bottling. If you want to be stunned by white Rioja, this will do it. 100% Chenin Blanc Limited production of 900 bottles. Barrel fermented with its lees at a low temperature with regular batonnage. 6 months in new French oak barrels of 225l. Later, it rests 10 months in concrete before bottling.

Intense ruby red colour with a terracotta edge. Toasty aromas with a hint of coffee and cacao. Structured but friendly, with a long finish A wine made up of Tempranillo and Cabernet-Sauvignon, the two main varieties of Viña Barracallo, a 35-year-old vineyard located in a really poor alluvial gravel terrain that demands the best of itself from the vineyard, transmitting that to the grapes. Tempranillo 85% Cabernet-Sauvignon 15% Direct destemming over a concrete tank without crushing of berries. 18 months in French and American oak barrels (50%-50%) of 225l.

Ruby red color with a nose of red fruits and caramel. Soft, excellent integration of oak and with a prolonged finish of black plum. The perfect blend of Tempranillo grapes from a 35-year-old vineyard (Viña Barracallo) and Garnacha grapes from a vineyard over 100 years old (Viña El Moral) Tempranillo 60%; Garnacha 40% Direct destemming over a concrete tank without crushing. 12 months in French and American oak barrels (70%-30%) of 225l.

Grenache 45%; Carignan 45%; Merlot 10% Grapes are grown in terraced vineyards on slate soils. Organic practices are adopted in the vineyard. Harvest is by hand, with the grapes transported promptly to the winery to preserve their freshness. Fermentation is with natural yeasts in 5,000 litre used oak barrels. The wine is aged for 9 months in French Oak barrels before bottling.

Grenache Noir 50%; Carignan 50% Produced with grapes from vines growing on terraces with clay / sand soil 350m - 380m above sea level, allowing cooling breezes to moderate the impact of the Spanish sun. Organic practices are used in the vineyards. Grapes are harvested by hand. On arrival at the winery, after careful sorting, the grapes undergo an 8 day maceration period before fermentation in 10,000 litre stainless steel tanks using natural yeasts. The wine is aged for 9 months in French Oak barrels, before bottling. 

Garnacha Blanca / Grenache Blanc 100% The vineyards are located at 235 – 305m above sea level and are made up of a mixture of clay and sand on terraces. 3 hour maceration, fermentation in 600-liter stainless steel tanks with indigenous yeasts. 3 months in barrels on fine lees

Macabeu (60%), Grenache Blanc (20%) and Grenache Gris (20%) From 40 year old bush vines grown on schist. The grapes are whole bunch pressed then cold settled in tank. The wine is racked from its lees and then fermented before being racked again prior to settling and blending.

Delightful, fresh, pale pink rose. Aromas of cranberry, raspberry and red cherry. Grenache Noir 40%; Syrah 40%; Grenache Blanc / Grenache Gris 30% The grapes are grown in the rugged landscape of the foothills of the Pyrenees in south west France. The vineyards have mineral rich schist soils and long established vines. Grapes are hand harvested and whole bunch pressed before a cool fermentation. Post fermentation the wine spends 3 months in old oak to add texture.

Young, fresh, fruity wine packed with vibrant red fruit flavours. Merlot 100% Produced with hand harvested grapes from a small organic vineyard that was acquired prior to the 2018 harvest.

Beautiful red fruits, subtle oak with light spice and dry finish. Grenache Noir 60%; Mourvedre 30%; Syrah 10% Produced with grapes harvested from 40 - 60 year old bush vines growing on Schist soils. Grapes were destemmed and fermented in stainless steel tanks. Twice daily pumping over during fermentation then a further 10 days maceration at the end of fermentation. Half of the grenache noir was aged in puncheon barrels for 12 months, with malolactic fermentation facilitated. The rest of the wine was aged in stainless steel.

Dry white wine with aromas of mango, passion fruit and pineapple. Clairette 40%; Marsanne 30%; Roussanne 30% Produced with grapes grown on silica clay soils. Grapes are pressed on arrival at the winery and the juice undergoes cool fermentation at 15⁰C in stainless steel tanks. The wine is aged for 5 months in stainless steel tanks before bottling.

Aromas of raspberry, blackcurrant and black pepper. Grenache 60%; Syrah 40% Produced with grapes from terraced vineyards with clay and sandstone soils. Grapes are partially destemmed then undergo 30 days maceration before pressing. Bottled after 10 months aging in stainless steel vats.

A wine with great finesse. Aromas of blackcurrant, raspberry, vanilla and a touch of spice. Syrah 100% Produced with grapes from vines over 30 years old. Grapes are partially destemmed, then undergo maceration for 30 days before pressing. The wine is aged for 6 months in oak barrels.

This Chardonnay-led, dry, sparkling wine from the historic town of Limoux, has an extra 6 months aging to give it beautiful notes of honeycomb and apple blossom with baked apple crumble and lemon curd. Chardonnay 50%, Chenin Blanc 30%, Pinot Noir 20%,  The estate, that is now run by his 3 great grandsons, was originated by Albert Doulet, born 1895 in nearby Carcassonne. Their Cremant NV is a blend of 2 Champagne varities with Chenin Blanc making up the rest of the blend. The grapes are hand picked and the "cuvée heads", the free run juice, is fermented seperately. It has an extra long 18 months maturation to give it a more complex flavour structure. As with many regions in France, here lies claim to the first ever sparkling wine (by the monks of the Saint-Hilaire abbey in 1531).

A dry, sparkling wine made mainly from the local Mauzac grape variety, it has aromas of green apple and citrus with some cut grass and hints of cider. Mauzac 90%, Chardonnay 5%, Chenin Blanc 5% The estate, that is now run by his 3 great grandsons, was originated by Albert Doulet, born 1895 in nearby Carcassonne. Their Blanquette (a synonym for Mauzac) is a classic blend of the 3 permitted varities with Mauzac making up a minimum 90% of the blend. As with many regions in France, here lies claim to the first ever sparkling wine (by the monks of the Saint-Hilaire abbey in 1531).

A dry, sparkling wine from Limoux in Southern France, with crisp flavours of strawberry and red fruits and a toasty brioche finish Pinot Noir 40%, Chardonnay 30%, Chenin Blanc 30% The estate, that is now run by his 3 great grandsons, was originated by Albert Doulet, born 1895 in nearby Carcassonne. Their Cremant Rosé is a blend of 2 Champagne varities with Chenin Blanc making up the rest of the blend. As with many regions in France, here lies claim to the first ever sparkling wine (by the monks of the Saint-Hilaire abbey in 1531).