Antxiola (ahn-cho-la) Rosado is steel-fermented Hondurrabi Beltza left to macerate on the skins to extract body, flavor, and salmon-pink color. The vines are planted in clay soils on sunny hillsides above the Bay of Biscay, where... Read More
Antxiola (ahn-cho-la) is a steel-fermented blend of Hondurrabi Zuri (90%) and Hondurrabi Beltza, both native Basque Country varietals that are the basis for Txakoli (cha-koe-lee) wine produced near the Bay of Biscay. Anxtiola... Read More
Most Sherry companies have been in business a long time, but Bodegas Alonso is relatively new to the scene with an artisanal approach. Like Fino Sherry, Manzanilla is quite dry and made of Palomino grapes, but this wine is produced... Read More
A classic "Bordelais style" rioja wine with extended cask and bottle aging. Textured and bright, with spicy red fruits, nice flesh, and an energetic palate.
In the world of Sherry, there is Fino, Amontillado, Oloroso, Palo Cortado, Cream, PX (Pedro Ximénez), and a few more in between, spanning the entire sweetness range. East India Solera is technically a Cream Sherry with... Read More
Determining which sherries are sweet can be challenging: Cream Sherry is sweet, and Pedro Ximenez (PX for short) is very sweet. Fortunately, Gonzalez Byass tells you right on the bottle that Nectar is dulce. Its sugars occur naturally... Read More
Gulp/Hablo might resemble an artisanal orange soda, but it is an easy-drinking skin-contact wine made of a 50/50 blend of Verdejo & Sauvignon Blanc vinified in clay & oak with indigenous yeast and spontaneous fermentation. It's... Read More
Hermanos de P. Peciña was founded in 1992 by Pedro Peciña, a former head agronomist at La Rioja Alta for over 20 years. Señorio de P. Peciña is a traditional winery in Rioja Alta with vineyards located... Read More
