Alicante
Alicante
Telmo Rodriguez 2023 Al-Muvedre
Spanish Red
Fresh sour cherry is joined by almond, herbs, black pepper and an earthy iron note. Fine aromatic tannins frame the finish. Made entirely from Monastrell, the fruit comes from old vineyards in Alicante's Vinalopó area. The vineyards have predominantly limestone and sandy or sandy-loam soils, sometimes with surface stones. Fermentation uses indigenous yeasts in stainless steel and cement, followed by six to eight months of maturation in the same materials.
Artadi 2015 El Sequé Monastrell Alicante
Spanish Red
Monastrell makes up ninety percent of the blend, with ten percent Syrah. The wine comes from vineyards at six hundred metres in Alicante, planted on sandy Quaternary soils over clay subsoil. Raspberry, red and black fruit, rose petals, undergrowth and aromatic herbs are present. The palate has volume, with a strong opening followed by an approachable character. It contains fourteen and a half percent alcohol.
Pepe Mendoza 2021 Pequeñas Producciones Tinaja de Padilla Velo de Flor Alicante
Spanish White
Scrubland, jasmine and night-blooming jasmine accompany a dry, chalky and saline profile. Macabeo and Merseguera each account for forty-eight percent of the blend, with four percent Moscatel. The varieties are fermented separately with native yeasts, then blended and matured for six months in small Padilla amphorae. A naturally developing layer of flor shapes four months of the ageing. Production totals 3,500 bottles.
Colección de Toneles Centenarios Luis XIV 2024 Brisat Orange Wine Alicante
Spanish White
Merseguera and Moscatel de Alejandría make up the blend in proportions of ninety and ten percent. The dry-farmed bush vines at Canyada are more than fifty years old and grow at 540 metres in sandy, calcareous soils. Fermentation takes place with native yeasts in stainless steel, followed by three months of contact with skins and stems. Sulphur is added only at bottling.
Pepe Mendoza 2021 Pureza Moscatel de Alejandría
Spanish White
Freshly cut rose, jasmine and orange blossom accompany preserved lemon, cardamom, fermented lime skin and briny notes. The palate is broad and textured, with fresh acidity and saline character. Moscatel de Alejandría is macerated with skins, fermented with native yeasts in small clay amphorae, then returned to amphora for six months. The wine is bottled without fining or filtration and contains twelve and a half percent alcohol.
Colección de Toneles Centenarios Luis XIV Red Vermouth
Spanish Fortified
Light mahogany in colour, with expressive wild herbs, anise and sweet spice layered over ripe red fruit. The palate is rounded and medium-sweet, with cinnamon warmth and a fine bitter edge bringing balance through a long, composed finish. Serve well chilled over ice with an orange twist, or use in a Negroni or Manhattan; olives, salted almonds and charcuterie make straightforward aperitif pairings.