Vegan

Intense cherry colour shows violet reflections. Red berries, cherry, potpourri, wintergreen, spice, cedar and leather accompany a smooth, medium-bodied palate with juicy fruit, soft tannins and refreshing acidity. The dry finish is medium in length. Made from Garnacha in Castilla, the wine is produced from organically grown grapes and is identified as vegan, sustainable and carbon conscious.

Blueberry, blackberry and raspberry flavours are joined by dark chocolate. The wine is semi-sweet, with acidity balancing its sweetness. Made from Shiraz in South Africa’s Western Cape, it underwent malolactic fermentation in tank and remained on fine lees. About 20 percent spent six months in French oak. Alcohol is 12.4 percent, residual sugar is 63.7 grams per litre, and the wine is vegan.

Mature red fruit, vanilla and mocha meet forest berries, cherry, blackberry, cocoa and pine. The palate is smooth and balanced, with ripe tannins and a lingering toasted finish. Organic Monastrell from old vines in Alicante is fermented in stainless steel and receives a touch of medium-toast American oak. The wine is also produced for vegan diets.

Deep cherry-red colour shows violet shades. Blueberry and bramble meet black tea, savoury herbs and pepper. Fresh acidity and polished tannins accompany the dark-fruited palate, with warmth and a savoury finish. Garnacha Tintorera and Monastrell form the blend in Spain’s Almansa area. The varieties ferment separately in temperature-controlled stainless steel, complete malolactic fermentation and remain in stainless steel until bottling.

Ripe, sweet berries and mineral notes define a full-bodied profile. The palate is fruity and supple, with liquorice, soft tannins and a ripe, long finish. Tinta de Toro comes from sandy vineyards with a high granitic-stone component. Harvesting is by hand, fermentation uses natural yeasts in concrete below twenty-four degrees Celsius, and the wine spends two months on its lees in concrete.

Cherries, strawberries and hay shape the aroma. The palate is light, fresh and balanced, with gentle acidity and a clean, fruity finish. Fruit comes from ungrafted Pinot Noir vines in Chile’s western Casablanca Valley, planted in sandy-loam and clay-loam soils. The wine contains 13.1 percent alcohol and is vegan, sustainable, organic and biodynamic. Serving options include charcuterie, cold meats or grilled asparagus with goat cheese.

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.

Wild fruit, liquorice and cocoa appear in the profile. The palate is silky, and the finish is long and fresh. The blend combines Touriga Nacional, Touriga Franca and Tinta Roriz from forty- to sixty-year-old vines on schist soils in Numão, Douro Superior. Grapes are harvested manually and selected in the vineyard. Fermentation takes place in temperature-controlled stainless steel, with twenty percent matured in second-year French oak casks. The wine contains thirteen point six percent alcohol and is suitable for vegan diets.

Cassis, violet and caramel form the bouquet. The first sip is smooth, with plush tannins supporting blackberry, butterscotch, anisette, rose petal and orange zest through a slightly chewy finish. Monastrell grapes are hand-picked in September from certified-organic vineyards in Jumilla, with winemaking taking place during the second week of October. The wine contains fourteen percent alcohol and is organic and vegan.