DNA Extracted from 200-Year-Old Vineyards in Spanish Botanist’s Herbarium
The DNA, extraction of which was quite challenging, corresponded with current-day varieties such as Monastrell, Pedro Ximénez and Tempranillo.
MoreDO Cava Works With Gastronomy Expert to Identify New Food Pairings
François Chartier will study Cava’s properties and develop new food pairings for the Mediterranean Diet and American, Mexican, Peruvian and Japanese cuisines
MoreMatarromera Group Creates an Innovative Alcohol-Free Line of Wines
These wines maintain the healthy benefits and organoleptic qualities found in traditional wines
MoreWines from Spain in the Spotlight at Terroir Renaissance International Symposium in China
This event is part of ICEX’s communications campaign, which aims to boost Spanish wines’ market perception and positioning
MorePuerto de Indias Launches New Flavored Gin Called Guadalquivir
Guadalquivir, the company’s second unique gin, contains flavors representative of Seville: orange and peach, plus a hint of elderflower.
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