(+34) 913 497 100

|

TwitterFacebookYouTubeInstagram
Articles
Today we can confidently define Oloroso as the only style of dry sherry that has never been aged under a layer of flor yeast. Signature notes may include walnuts, caramel, toffee, exotic spice, dried apricot.... discover why in this article.
Articles
Spain’s cheese sector just keeps growing as the wider world discovers centuries-old regional specialities and new flavours developed by today’s artisans.
Articles
Amontillado undergoes a double solera ageing process – firstly biological, under flor yeast, and then oxidatively - making it particularly complex and intriguing. We explain how this type of sherry is made, before exploring different styles and pairings.
Articles
With fewer than 2,000 hectares of vineyards, it’s no wonder that little wine leaves Mallorca. This explains in part why you may have never heard of Manto Negro, Callet, or Prensal Blanc (aka Moll), let alone the more sparsely planted Fogoneu, Gorgollasa, or Giró Ros. 
Articles
As we explored in a previous article Spain is home to the highest altitude vines in Europe. Altitude is a key factor in terms of concentrating color, tannin and aroma in wines, as well as preserving acidity. But Spain’s high altitude terroirs vary greatly from windswept plains to steep, rocky...
Cookies

This website uses cookies to deliver superior functionality and to enhance your experience. Continued use of this site indicates that you accept this policy.