The recipe for this lovely, artisanal Vermouth was created by my grandfather, Juan Oliveros, who established the winery in 1940. We produce our essence from a selection of 30 botanicals which are then blended unfiltered with our Crianza sweet wine, and aged a minimum of 2 years in oak casks. The final result shows the pure beauty of fine Vermouth.
The Carlos Serres bodega is a family-owned and operated winery that is one of only a few centenarian producers in Rioja. The estate is southeast of Haro, just 800 yards from the winery and spreads out over nearly 150 acres of premium Rioja.
The Designation of Origin D.O. Montsant is known as the “diamond in the rough,” because although it is a D.O. which was created in 2001, it already has a prestigious reputation throughout the world. D.O. Montsant is located in the centre of Catalonia, forming a ring around the famous and exclusive DOQ Priorat. It is a very isolated area, depending exlsuively on agricultural production methods that respects the environment.
The name Feixa Negra is inspired by our stunning vineyard terraces reinforced with stone walls, which are quite common in the region of Priorat. In Catalan we call these walls “Feixa” and its here wherewe grow our premium grapes in the unique terroir compromised of rich black slate stone soil.
Our family-owned 14th century estate, Inazio Urruzola, is located in the heart of Basque Country, Alkiza. It’s here where our family lives among the grapes. We take close care of our estate vineyards, and crafting wine is our both our hobby and our way of life. We aim to show the essence of our estate, the harmony between nature and humanity.
Mas Fi is a line of value-driven Cavas (Brut NV and Brut Rosé NV) produced and bottled by the 42-hectare Masachs Estate in Penedes, Spain.
Masia Salat is the name of the estate where Josep Masachs began his organic viticulture years ago. In the heart of Penedes region, around 200 meters high, this estate represents the hard work and passion for the land.
Today, the orchards are situated fairly close to the coast near the small town of Villaviciosa in the Asturias region of Spain. In Villaviciosa, Mayador ‘Limited Production’ Sidra Espumante is produced in the traditional manner of the centurie sold Spanish sidra culture. Its excellent microclimate favors the development and growth of apple groves, which provide the most coveted fruit for the preparation of sidra: acid, sweet and sour Asturian apples. It is produced from our traditional Sidra Natural fermentation in chestnut barrels, creating a fresh, medium-dry style and light effervescence. The unusually lengthy maturation process of 14 months produces an exceptionally well balanced traditional sidra.
This wine, noted for its youth and fruit, is easy on the palate. Made from organic grapes, it is exceptionally well balanced. As the sulphur content has been reduced to a minimum, we can truly claim that this is a healthy and natural product. With this wine, we also showour commitment to organic agriculture and to its parallel environmental standards.
The Cellar Josep Masachs has been traditionally focused on production of sparkling wines (cavas) from the varieties Macabeo, Xarel.lo and Parellada. The idea of Ressò wines came when we found some old-vine Garnachas (red and white) from a great region in the western part of Catalonia, belonging to appellation “Catalunya”. We chose Garnacha (and Tempranillo for the red wine) over other typical varieties from Penedes because we are convinced that its quality and taste was superior and more ‘international’ in style
SENDA VERDE is a collection of artisanal wines from unique regions in northern Spain that follow the 43°N parallel, stretching from coastal Galicia eastward along the northern coastline. In contrast to the rest of Spain, this area is lush and green from oceanic and geologic influences. The region is referred to as “España Verde” (Green Spain).
No sulphur was added at any time or any other product to preserve the honesty of the soil and allow the expression of this great grape of our home.
It was at the turn of lastcentury when the Masachs family started to cultivate grapes in their estate located in Vilafranca del Penedès, a wine area par excellence, where the growing of grapes had already been introduced in times of the Roman Empire. In 1977 Josep and Joan Masachs launched a new line of cava to the market based on the experience and know-how of their ancestors. Little by little, the excellent quality of the cavas made by these young producers was known both in the domestic and international market, rewarding their efforts and dedication.
