SPAIN AND PORTUGAL
Created in March 2018 by Mr. Bruno Fortin, owner of Bistro Lepic and La Piquette restaurants in Washington DC, this stunning white wine comes from the schist part of the Borba district in Alentejo.
These two wines are coming from a small coop in Navarra, north fo spain. Thei technical team has found a way of carbonating those wines in mini batch Charmat method, and for a long time at the righ gas pressure in order for the bubbles to be fully integrated with the wines and for those to retain lasting carbonation.
Sparkling white: 90% Airen, 10% Sauvignon Blanc make for a pale yellow crisp color, nose of white flowers, Korean melon, minerals and delicate citrus. Light to Medium body on the palate, the same flavors linger through a crisp silky texture and a delicious fizzy finish. A crowd pleaser, awesome by itself, but also with red fruit and/or guava juice.
Saprkling Rose: 100% Tempranillo makes for a pale Rose wine, with notes of small berry, goose berry, red currant, and spice. Light to Medium body on the palate, the same flavors linger through a crisp silky texture and a delicious fizzy finish. A crowd pleaser, awesome by itself but also with red fruit and/or guava juice.
Tom Puyaubert sells barrels in Spain, falls in love with Rioja, and starts making wines there back in 2003. His wines burst of fruit, flavors, balance and character. Tom combines traditions (grapes foot stomping) and innovation (amphoras/eggs, french oak barrels only), and the personal touch of pulling the wines out of barrels whenever the ideal balance is achieved rather than following the classic Crianza, Reserva, Gran Reserva requirements. He works with all grapes from the Rioja region: Tempranillo, Garnacha, Graciano, Viura, Mavasia, Garnacha Blanca, and emphasizes some micro parcels which he harvests and vinifies as a vineyard blend.
The winery’s history goes back more than two hundred years to the town of La Horra in the heart of the Ribera del Duero region.
In 1777 Abundio Balbás, the pioneer, began to use his own grapes to produce red wine for local consumption, which he transported and distributed in wineskins known as odres, which he made himself. The family continued to make and sell wineskins until the arrival of glass bottles.
Abundio’s great-great-grandson, Juan José Balbás, who runs the company and is a key figure in the Ribera del Duero D.O. In fact, Bodegas Balbás was one of the pioneering wineries that helped to set up the appellation in 1982, which covers more than 300 wineries today. Juan José Balbás was president of the D.O. Regulatory Council from 1996 to 2000.
MOST RECENT RATING BY THE WINE SPECTATOR: 92 POINTS.
Cooperativa Santa Quitera is located in Higueruela, 43 km east of Albacete, D.O. Almansa, and produces a unique carbonic maceration red wine based on 100% Garnacha Tintorera, otherwise known as Alicante Bouschet.
This wine is the recipient of many awards.
Bodegas Y Vinos Pablo Uriol was born in 1928 in the fertile lands of Calatayud (Zaragoza), Spain, to become a great specialist in the elaboration of naturally flavored wines. After a century, passion, tradition and good work have been transmitted from generation to generation. Today, Bodegas Valdepablo has the widest range of to quality sangria, and vermouth.
Zamora is the capital of Zamora province in the Castilla and León region of northwest Spain. Its city center lies on the north bank of the Douro River, ringed by well-preserved defensive walls and gates. It's known for the Zamora Cathedral, encompassing a Byzantine dome, Romanesque tower and neoclassical cloister. The cloister houses the Museo Catedralicio, with a collection of Flemish tapestries. In the small town of Zamora is a young couple: the husband makes the beers and the lady supervises the wines. All beers and some of the wines are available in Keykegs.