Garnacha

Blackberry jam, prune and orange blossom open into liquorice, cocoa and a firm mineral note. Old-vine Garnacha grown in granitic gravel gives a lively, elegant palate with generous fruit and a structured frame. French-oak ageing adds depth without hiding the mountain-grown character. The finish is long and persistent. Pair with lamb, roast pork, mushroom dishes or firm aged cheese.

Intense cherry-red colour shows purple edges. Ripe red-fruit aromas lead to a fresh, balanced palate with clean fruit and a silky finish. Tempranillo forms sixty percent of the blend, with Garnacha accounting for the remainder. Fermentation lasts fifteen days with daily pigeage and remontage below 26 degrees Celsius, followed by malolactic fermentation in stainless steel before blending, clarification and bottling.

Tempranillo, Garnacha and Graciano form the red blend. The profile includes red and black fruit, oak, spice and balsamic notes. The wine comes from Rioja DOCa and carries 13.5 percent alcohol. Serve it between 16 and 18°C with roasted vegetables, grilled meats, game dishes, cooked sausages or firm cheeses. Vegetable casseroles are also listed among its pairings.

Wild berries and spice appear with a creamy texture, spicy oak and dusty tannins. Tempranillo, Graciano and Garnacha come from bush vines in Lanciego, where the fruit is harvested by hand. Native-yeast fermentation takes place in concrete. Maturation lasts approximately twelve months in old oak barrels and foudres. The wine is lightly filtered and is suitable for vegan and vegetarian diets.

Monastrell forms sixty percent of the blend, joined by thirty percent Garnacha and ten percent Bonicaire and Merseguera. The grapes come from dry-farmed vineyards across several holdings around Ontinyent, with both shaded and sunny mountain exposures. The wine matures for four months in 225-litre French oak barrels and contains thirteen and a half percent alcohol. It is classified as a red wine under DO Valencia.

Strawberry, raspberry, violet, white pepper, herbs and balsamic notes appear with earthy, mineral and iron tones. The wine is made entirely from Garnacha grown on granite in vineyards between fifty and ninety years old. Grapes were harvested by hand, and fermentation took place with native yeasts in wood and concrete, with more than thirty-five days on skins. Ageing included eleven months in French oak and six months in stainless steel.

Pure Garnacha comes from old, head-pruned vines planted between 700 and 850 metres on slate, quartzite, sand, limestone and clay. At least half the fruit is retained as whole clusters and fermented with natural yeast in concrete. Ten months of ageing also takes place in concrete. The profile is fruit-driven and juicy, with fine tannins and fresh, fluid character.

Graciano, Garnacha and Tempranillo form the blend. Red berries, alpine herbs, anise, fennel and green tomato appear with twiggy spice. The palate is tart and energetic, with refreshing acidity, fine tannins and fourteen percent alcohol. Fruit comes from Aldeanueva de Ebro in Rioja Oriental. Maceration lasts about three weeks, followed by five months in steel and concrete.

Garnacha and Cariñena come from roughly five hectares of mountain vineyards on granite and sandy soils. The vines are farmed biodynamically, and the soil is worked by horse. Grapes are harvested by hand, macerated as whole bunches and fermented spontaneously with native yeast in open amphora. Maturation lasts twelve months in amphora. Fruit, balsamic and herbal notes accompany integrated tannins.

Garnacha forms sixty percent, joined by Tempranillo, Garnacha Roya and white varieties. The profile is fresh and long, with many aromatic nuances and a slightly rugged tannic texture. Grapes are hand-harvested from selection-massale vines around 600 metres, then co-fermented as whole clusters with native yeast in open-top fermenters. Ageing uses second-use barriques and concrete; sulphur is added only at bottling.

Wild forest berries and black cherry meet spicy black fruit and Mediterranean garrigue. The texture is smooth, with fine-grained tannins and a mineral finish. Garnacha comes from two sites whose vines are sixty to eighty-five years old on poor sand and granite soils. After spontaneous stainless-steel fermentation and a ten-day maceration without stems, the wine spends eight months in used 500-litre French oak barrels.

Red fruit, herbal notes, citrus and wet stone form the aromatic profile. The palate is concentrated but easy to drink, with marked acidity, polished tannins and chalky texture. Garnacha comes from five vineyards between sixty and seventy years old at 750 metres on sandy granite. The parcels ferment separately in French-oak vats with indigenous yeasts before maturation in foudres.

Monastrell, Bonicaire, Arcos and Garnacha come from old and young plots in Els Juncarejos. Each plot ferments separately with indigenous yeasts and a high proportion of whole clusters. Maturation lasts ten months in concrete and 300-litre French oak barrels. The red wine contains thirteen percent alcohol, with a pH of 3.56 and 5.1 grams of acidity; 6,500 bottles were produced.

Dried citrus peel, toasted almond, chamomile, wild herbs and layered savoury spice sit alongside freshness and mineral character. This oxidative red is made entirely from Garnacha. Ageing takes place in criaderas and demijohns using an established solera. Alcohol is eighteen percent. The wine comes from San Martín de Valdeiglesias in the Vinos de Madrid area.

Spicy and balsamic aromas include vanilla, coconut and black pepper with blackberry notes. The palate is well structured, with balanced acidity and alcohol, soft, silky tannins and a long finish of fresh blackberry and spicy wood. The blend is eighty percent Tempranillo and twenty percent Garnacha. Tempranillo matures for thirty-six months in American oak, while Garnacha spends thirty months in American oak.