Quintessential is the only word I can use to describe this wine. This is my new weekend lunch wine and summer staple.
Sustainable farming practices and hand-harvested.
Itsasmendi’s winery and its vineyards is a part of the UNESCO-declared Biosphere Reserve of Urdaibai. As a Biosphere Reserve, Urdaibai is one of 580 unique ecosystems across the world devoted to sustainable development and the creation of a balanced relationship between man and nature.
Sustainable + ECO Certified (a more rigorous implementation of organic) farming practices, woman-winemaker.
This tasty bottle of Cava has become one of our go-to picks for simple nights in. It’s fresh, it’s affordable, and it pairs well with a variety of snacks – popcorn, chips, or cheez-its, you name it!
Cava is produced via the same method as Champagne, though uses the Xarel-lo, Macabeo, and Parellada grape varieties.
This Tempranillo-dominant wine is made with a touch of Garnacha, Graciano, Mazuelo, Viura, and Malvasía Riojana. It’s produced from 50+ year old bush vines and is aged for 12 months in neutral barrel. This is a very elegant example of a high quality Rioja! Sustainable farming practices and only 677 cases produced.
Winemaker Diego Magaña has been quoted saying that “this is probably my favorite of all the vintages I’ve made in Rioja so far.” We’d jump on it!
ATTN: Pinot Noir and Cabernet Franc lovers! If you are looking to branch out and try something new, this is your answer.
This Spanish red blend is mostly Mencía blended with Bastardo (Trousseau) and Garnacha Tintorera (Alicante Bouschet). It has floral and spicy aromas with hints of dry underbrush. The palate is juicy and well-structured with bright red fruit, dried herbs, coffee bean, and tomato leaf. It’s a smooth drinker with soft tannins and lots of length on the finish.
Organic farming practices and unfined & unfiltered.