• Rioja Wine Region
• Navarra Wine Region
• The Sherry Region Of Andalucia
• Montilla - Moriles In Andalucia
• Priorat Region (Cataluña)
• Penedés Region ( Cataluña )
  

In La Rioja Wine Region

• Lopez De Heredia
• Granja De Nuestra SeÑora de Remelluri
• Remirez De Ganuza
• Martinez Bujanda

In Navarra Wine Region

• Senorio De Otazu
• Senorio De Sarria

In Sherry Wine Region

• Gonzalez Byass
• Barbadillo

In Montilla-Moriles Wine Region

• Alvear

During the Middle Ages, the winemaking trade was not hindered by the presence of the Moors because of the large demands of the export markets. Real demand, however, for the wines of the Penedés, came about in the eighteenth century by Latin American countries. It was at this time, that extensive grape plantings were made throughout the area. The soil, largely limestone, is perfect for viticulture, the climate is temperate with ideal rainfall for growing grapes.
With the 1950's, came the renewed interest and development of the sparkling wine industry, known as CAVA. Cavas have been made in the Penedés since the late 1890's. Parellada, Macabeo, Xarello, and Chardonnay are the principle varietals used in the production of CAVA. By law Cava must be made in Spain and must be aged in bottle a minimum of nine months before release. 95% of all Cavas are produced in the area in and around Cataluña. Cava was established as its own denominacion in 1986.
Modernization of the region's still wines began in the 1960's, when the Torres family experimented with the French varietals of Chardonnay, Merlot & Cabernet Sauvignon and combined them with the more traditional varietals of Tempranillo, Cariñena, Parellada, Xarello, and Macabeo.
There are three sub-regions of the Penedés: Bajo Penedés, Medio Penedés, and Alto Penedés. The Bajo Penedés, borders the coastline, and is the hottest sub-region because of its proximity to the water. The climate here gets as hot as in Jerez or the central plains of Spain. The soil in this subdivision consists of limestone, clay and sand. This is the best region for growing black grape varietals, such as Garnacha, Tempranillo, Cabernet Sauvignon, and Cariñena.
The Medio Penedés produces approximately 60 percent of the total grape harvest for the region, and most of the production is of white grape varietals of Xarello and Macabeo (Viura). This subdivision is separated from the coast by stretches of low-lying hills, which are best seen from the air. The climate is cooler than on the coast, but still warm. The soil consists of limestone and clay

Senor Salis with his wife Amaya, a renown artist, patiently and with immense dedication, rebuilt the estate installing a winery on the site of the original monastery buildings, at the same time starting the lengthy task of replanting the vineyards. It is easy to dream, as Jaime did, of making a completely revolutionary wine estate from the basic unchangeable ingredients of soil and climate. Its location at 600 to 800 metres altitude is about at the far extreme of viticulture, for this region, but this factor results in slower ripening of the grapes as it is cooler and each vintage, affected by the weather on the mountain side, has ups and downs making for exceptional wines in certain years. Somewhat similar to the experience in Bordeaux.

Breaking with the traditional wine making methods of Rioja, where wines from different areas and vineyards were blended together each year, Jaime was driven by the idea that his wine would emerge from the produce of a single property giving him total control of the final liquid from grape vine to bottle. And how right he turned out to be. In spite of the similarities with Bordeaux, currently Remelluri uses methods closer to those of Burgundy. The winery is a model of cleanliness and efficiency and has revived the use of the large conical vat. Special attention is given not just to grape ripeness but to grape pips which, if green, can leave a bitter legacy.
In another novel touch, the floating cap of grape skins is plunged into the wine must using a wooden paddle. This procedure (pigeage) is unheard of elsewhere in Rioja, lends smoothness to the tannins and allows greater extraction leading to a better structured wine and avoids the aggressive stance taken by very young wines.

The aging casks are French oak employing naturally cured wood and due to their superior quality cost double the price of Spanish barrels made from American Oak. Whenever decisions are to made about the winemaking process the costs are not primarily the issue, rather the eventual result of a fine wine made and matured in the best fashion. The philosophy of the winery is to give the wine as much cask aging as that particular vintage requires. So the quality of the harvest year by year is the key factor rather than the time spent in barrel.
Naturally, these working rules prohibit extensive volume production and an average year will see 500,000 to 600,000 bottles safely in the cellar. One third of these will eventually be exported across the globe where Remelluri's reputation is second to none.
The present generation, Jaime's son Telmo carries on the tradition of innovation and has studied the best examples of European wine making, adapting as fits to the unique terroir and climate of this part of Rioja. Always the aim is to exceed the normal expectation of wines of the region and by selective harvesting, careful winemaking and the use of the best oak casks available to achive the pinnacle of single estate fine wine with an elegant bouquet, sought after aromas and mellowness ending in a truly long finish.
Tasting notes: Reserva 2000: Full and robust multi-layered expression of wild strawberries and black berries mixed with smoky vanilla.
Gran Reserva 1998: Wonderfully complex and deep tatsing wine that has developed subtle nuances over the years in cask
Blanco 2005: A blend of some local and international varietals with freshness and green acidity underlying the perfumed fruit nose.

His bodega is built in the form of a splendid stone mansion faced with masonry stone blocks that are at least 200 years old and have acquired a warm patina. The mansion encloses a spacious, quiet, working yard crossed by a small stream of fresh cold spring water. The bodega borders on to the medieval church, intermingling perfectly with the other ancient buildings. However, once inside the visitor can see a breathtaking display of the most up to date wine making equipment and state of the art processes.

The quality of these extraordinary wines rest firmly on the concept of grapes nurtured and harvested by the owner with his unsurpassed knowledge of each plot's orientation, soil type and vine age. Only by producing the grapes under his strict day by day control can Fernando be sure of achieving a true reflection of the long established tradition of Rioja Alavesa wines.
Autumn is the critical time for the vineyards and the grapes to be harvested. As they mature at varying times in the different vineyard sites a continuous and laborious monitoring of ripeness is observed so picking at the optimum time can be made. Pickers employing small12kg baskets will harvest the ripe bunches from a the vines leaving the still - maturing fruit for picking later in the season. After picking Remirez de Ganuza carries out a rigorous selection regime, separating the bunches by means of three conveyor belts: the first removes any loose single grapes, the second discards any unhealthy or damaged bunches, the third is used to cut the bunches in half, horizontally.

The half bunches are made from the top part ( shoulders ) or the bottom part ( feet ). This is a most unusual bodega practise, and having to be carried out by hand, makes for an expensive procedure in these days of ruthless business efficiency. Pressing of the half bunches follows, again using an innovative technical system whereby a flexible bag is lowered into the tank of must and this bag is gradually filled with water exerting a gentle but firm pressure on the grape pulp. Most of the remaining liquid is thus allowed to flow without risk of oxidation or extraction of unwanted herbaceous flavours. The basic principle is ancient and known as Trasnocho ( during the night ) where the winemakers allowed the grape must to slowly drip from sundown to sunrise.
The half bunches are processed separately and are not married together until the wine has been made. Ramirez believes , with some justification, that the top half of the bunch grows and develops at a different rate to the lower half so to take advantage of this fact the winemaking technique results in two wines from the same vine differing in character. Fermentation first takes place in unusually shaped small conical stainless steel tanks, and later the new wine is transferred to new oak barrels to complete the malolactic phase. To get the best from the barrel's contribution to developing and flavouring the wine, one third of the casks are replaced by new ones each year.
Both the French, and American oak barrels add specific flavour notes to the wine and Ramirez make decisions at each stage of the wine making process as to which wines need particular treatment and how much time should be allowed for maximum benefit.
The final tastings of these various casks identifies the characteristic nature of each wine so that a final wine blend can be made and the wine committed to the bottle which will be returned to the cool cellars for lengthy maturation.

The ultimate goal is to achieve a well structured, balanced and harmonious wine that can only await many years of maturation to deliver the perfection that is the reward for all the meticulous work and skills devoted to the task by all who give their efforts and dedication to Remirez de Ganuza.
Remirez de Ganuza Reserva: Full of matured and clean fruit expressing the unique character of Tempranillo grapes from mature vines grown in Rioja Alavesa. Long lasting central flavours that unfold on the palate as the wine breathes (decanting one hour prior to drinking is a good idea) followed by a smooth aftertaste rehearsing the complexities that have gone before.

The reason for the success of Gonzalez Byass is due to its undertaking to provide quality, the core of the corporative philosophy of the firm that has led it to invest considerable amounts in wine growing, vinification and aging. Palomino grapes are from the Jerez Superior area, where the best "albariza" land is (very limy white earth). The company own 700 hectares of vineyards located in the best spots in the zone: Macharnudo, Carrascal and Burujena.

Bodegas built in the mid 19th century, whose sober exteriors conceal elegant interiors of columns and arches are guarding 80,000 casks of American oak each holding 500 litres of Sherry. To the 46 million litres of aging wine in barrels we must add a further 30 million litres capacity in stainless steel tanks employed to make wine and brandy. In contrast the strikingly modern bodegas to produce Tio Pepe and Las Copas are bold departures in architecture and construction with their own form and scale, yet respecting the golden rules of bodega design - soft shade, fresh dampness and exposure to the Jerez breezes. Built in the early 1960s and christened the Gran Bodega Tio Pepe it t is the only three-storey bodega in the Sherry region.

The vintage usually starts in the first week of September and lasts for 20 days. When the grapes are safely gathered in, fermented and alcohol added to reach 15% the three main elements of Sherry production come into play.

FLOR: This is an unique bacterial blanket that grows on the surface of the freshly pressed grape juice. Growing on the surface of the juice it prevents oxygen from affecting the wines and thus preserves their light character. Should darker, full bodied Oloroso wines be required then alcohol is added raising the level to 17% thus killing the flor and permitting the wines to oxidise.

BUTTS: These are oak barrels in which wines are aged. Of 600 litre capacity they are filled to never more than 500 litres so there is space for the flor to develop for Finos and oxygen to work on Olorosos. Butts can easily be over 100 years old since oak flavours are not necessary for Sherries, and are only changed when repairs are called for or they are too old to be of further use.

SOLERA SYSTEM: The system was developed to ensure consistency in quality and ageing and is based on introducing younger wines to older wines so that the younger acquires some of the character of the older. The Solera consist of rows of butts balanced on top of each other, each row representing one year's vintage with the youngest wines on the top row. As the wine is drawn off from the bottom of the Solera for blending and bottling, usually after 3 years, wine is cascaded down from the level of barrels above . Never more than one third is finally drawn off so allowing the continuous blending process to follow year by year.

Sherry can now be broadly classified as either Fino or Oloroso and are all basically dry wines. Sweetness if needed, for Cream Sherry for example, is achieved by adding sweet Pedro Ximenez wines before bottling.

Classic Finos are pale straw colour, light and very dry, delicate with an aroma reminiscent of almonds. Ideally suited to accompany all sorts of tapas as well as soups, sea foods, fish, ham and cheeses and should always be served well chilled.

TIO PEPE, the brand for which Gonzalez Byass is best known stands with justification amongst the world's top luxury products. It is not only the world’s most popular Fino sherry but is also the Spanish consumer product enjoyed in the largest number of countries around the world.

Gonzalez Byass sherries cover the whole spectrum of Manzanilla, Fino, Amontillado, Palo Cortado, Oloroso, Pedro Ximenez, and Pale Cream, allowing consumers the chance to vary their portfolio of drinks to suit every possible occasion, both as aperitifs and also with tapas or full scale meals.

Brandy making is very much a part of the company's mission and their Soberano and Lepanto marques are known around the globe whenever fine spirits are enjoyed.

Finally, mention should be made of their collection of vintage or Anada sherries of which they are very proud. Each year 200 casks from the total 20,000 casks are set aside fro maturing as single vintage wines. The style is Oloroso at a strength of 22% varying according to the age of the wine and are not clarified or filtered before hand bottling directly from the cask. Current vintages on sale range from 1963 to 1979 and are in individually numbered bottles with usually less than 700 bottles available from each vintage.