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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...
Articles
As temperatures rise, altitude has become a hot topic in the wine world. We explore the importance of altitude before taking a tour of some of Spain’s highest vineyards. 
Articles
In a previous article titled the ABCs of Sherry, Wines from Spain provided an overview of the Manzanilla and Fino fortified wines, which we hope will serve as a primer for the single-subject articles that we’ll begin here.  
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