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Basque Country

Bixigu

Bixigu is a fourth-generation winery owned by the Lazkano family of Getaria, the capital city of the Getariako-Txakolina DOP. The family owns 25 hectares of vineyards perched on the hillside overlooking the sea nearby. The name Bixigu translates to “sea bream”, a local delicacy and the perfect pair to their crisp Txakoli blanco.

Rezabal

Located in Zarautz, Rezabal produces Getariako-Txakolina wines in both blanco and rosado. Using traditional high-trellising systems, Rezabal farms hondarrabi-zuri for the blanco and hondarrabi-zuri and beltza for the rosado. Their vineyards were planted in 1995, are sustainably farmed, and harvested by hand. Traditional fermentation techniques capture the light spritz of Txakoli in each bottle.

Castilla-La Mancha

Gulp/Hablo

Bodegas Parra Jiménez is located in the high desert landscape of Castilla-La Mancha and is the winery behind the famous Gulp/Hablo label. Gulp/Hablo is a collection of organic and biodynamically-farmed wines in a variety of colors. ‘Gulp Orange’ is a blend of verdejo and sauvignon blanc, macerated for a week on the skins and aged in stainless steel.

Hand Work

Also from Bodegas Parra Jiménez, Hand Work is focused on red grape varieties like garnacha and tempranillo to deliver quality at a great price. Hand Work’s garnacha is farmed organically and biodynamically, de-stemmed, and aged in stainless steel tanks to emphasize freshness.

Ossian

Un-grafted, pre-phylloxera verdejo vines up to 200-years old are the focus at Ossian. These ancient vineyards are planted in the sandy soils of Segovia at 900m in elevation.

Bodegas Ponce

Juan Antonio Ponce is a maestro of the bobal variety, which he farms across southwestern Manchuela. In 2005 at 23 years old, Juan founded Bodegas Ponce with his father. Ponce farms their high-altitude vineyards organically and biodynamically. ‘Clos Lojen’ is bobal fermented with whole clusters and aged in a combination of large format French oak casks for six months.

Catalonia

Penedès

Albet i Noya

Dating back to 1903, Albet i Noya has long been a benchmark for consciously-farmed wines from their Can Vendrell estate in Penedès. In 1978, Albet i Noya became the first winery in Spain to produce certified organic wines. Margarita Torres, their chief winemaker of 25+ years, continues to produce stellar expressions of Classic Penedès in a style, and at a price, most agreeable.

Celler Pardas

At their Can Comas estate, winemakers Ramón Parera and Jordi Arnan founded Celler Pardas in 1996. After clearing some of the forest and scrubland, the duo established three main vineyard areas with a focus on native Catalonian varieties: xarel-lo for white wines and sumoll for the reds. ‘Sus Scrofa’ is Latin for “wild boar” , which roam the hillsides around Pardas. Their expression of sumoll is fresh and aged for 3 months in concrete.

Priorat

Cesca Vicent

In the famous town of Gratallops, Francesca Vicent is a fifth-generation winemaker with a family history of grape growing dating back to the 16th Century. ‘Cesca’ has farmed organically since 1999 and has taken the efforts to map the soils of her 13.2ha of vineyards. Vicent’s ‘Cabaler’ Blanco ages in a combination of steel tanks, French oak barrels, and chestnut casks. Her Priorat Red ages for 9 months in French oak barrels.

Coster dels Olivers

A custom blend made for European Cellars by Priorat winemaker Joan Sangenis, Coster dels Olivers is a tremendous value Priorat from the slate soils of Porrera. The fruit for this bottling comes from a blend of young and old-vine parcels with north-facing expositions to emphasize freshness in the final blend. Primarily carinyena, the wine is aged for 12 months in a combination of French and Hungarian oak.

Rioja

Artuke

A small-production biodynamic project delivering both incredible value at the entry-level and stunning single-parcel wines from 22 hectares across Baños de Ebro and Ábalos in Rioja Alavesa. ‘Pies Rotos’ is sourced from high-elevation vineyards planted on alluvial soils. The wine is aged for 12 months: 90% in oak puncheons and 10% in concrete tanks.

Dominio del Challao

After working with star winemakers around the world, Manu Michelini settled in Rioja Alavesa and began farming a wealth of old vines. Manu’s style is elegant and typically includes a portion of whole clusters during fermentation. ‘Virna’ is Manu’s village wine from Labastida. It is a blend of 50% tempranillo, 40% garnacha, and 10% white varieties from two organically-farmed, old-vine vineyards.

Sierra de Toloño

Sandra Bravo founded her winery in the the upper hillsides of Rioja where some of the oldest and highest-altitude vineyards are located. Her winery is located in the town of Villabuena de Álava where small parcels of fruit are fermented in a variety of vessels — from steel to oak to amphorae. Her entry-level Rioja is sourced from the clay-limestone soils of Rioja Alavesa. The tempranillo is fermented with native yeasts and aged in a combination of neutral oak and amphorae.

Sierra de Gredos

A Pie de Tierra

A Pie de Tierra was founded by sommelier Aitor Paul and David Villamiel, a winegrower from Méntrida, after the two worked with Dani and Fernando from Comando G. The ‘Fuerza Bruta’ bottling is from a 60+ year-old vineyard planted in granitic sand in the Vinos de Madrid DO. The garnacha is fermented with whole clusters and aged for 10 months in a combination of French oak and Galician chestnut foudre.

Bodegas Marañones

The vineyards of Bodegas Marañones are located where the Gredos and Guadarrama mountain ranges meet, with parcels ranging from high-elevation hillsides to lower-lying plots in the foothills. The ‘Marañones’ Tinto is 100% garnacha and is the flagship wine for the estate. ‘30,000 Maravedíes’ is their village-level wine and is a blend of 90% garnacha and 10% morenillo.

Granito de Gredos

A special collaboration between European Cellars and the duo from A Pie de Tierra, ‘Granito de Gredos’ captures the essence of garnacha planted in sand from the Méntrida DO. Fermented in concrete for 10-15 days, ‘Granito de Gredos’ is an elegant expression of garnacha and a perfect introduction to the style of Gredos.

Vitícola Mentridana

Curro Barreño (from Fedellos winery in Galicia) grew up in Gredos and was a childhood friend of Dani Landi. Landi sold Barreño his ‘Las Uvas de la Ira’ (The Grapes of Wrath) parcels, which he had collected around the village of El Real de San Vicente. Barreño is now making his own whole-cluster garnacha from these high-altitude parcels.