We are the exclusive importer in Belgium of all the wine estates featured on this website.
Tempranillo (98%), Albillo (2%)
75 cl.
2020
The Viñas Viejas is a selection of the better (organic) vineyards of the village of "La Aguilera". Vineyards with an average age of 60 years are used for this wine, coming from the 2 terroirs : sandy cobblestone soils and limestone-clay soils. Being a field blend, the coupage consists of 98% Tempranillo and 2% Albillo. Moreover, a top price/quality !
Tinto Fino (100%)
2021
A perfect union between the classic Ribera style and the meatier, fruitier, riper black berries of the new style. A typical Crianza wine.
Macabeu (100%)
1998 was the first vintage of this white Penedès wine. Since then, the cuvée has changed a lot. It is made with the grapes of a high altitude parcel of old Macabeu in La Juncosa, called La Finca Els Camps. It has a very Mediterranean character, and a nice minerality.
Macabeu, Xarel.lo
2012
Syrah (53%), Cariñena (35%), Sumoll (12%)
2018
The vineyards are located at La Joncosa del Montmell, at an altitude of 400 metres, on limestone sols.
Macabeu, Parellada, Xarel.lo
150 cl. (Magnum)
2017
Reserva de la Música is the successor to the Reserva Brut. A long ageing in bottle has given this Cava more body and complexity. The disgorgment date is mentioned on the back-label.
Sumoll (100%)
2019
Gerard Jané was instrumental in the revival of one of the most typical grapes of Penedès: Sumoll. For a long time, yet, this variety was not on the DO's grape list. Fortunately, this changed 10 years ago and now the DO favours the development of the local varietals.
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Macabeu (50%), Xarel.lo (50%)
Jané Ventura stated producing cava in 1914 and soon grew famous in the whole region.It is one of the pioneers of Cava. Since 1988, it has also been producing still wines, white and red. The greatest cavas have a very limited sugar dosage, or no dosage at all, thus showing the full richness of the wine.
2023
Arcos, Bonicaire, Garnacha, Monastrell
2022
Javi's "vin de village", this cuvée blends the main grapes of the place: Alicante Bouschet and Monastell. The first comes from a 0,8 hectare vine planted in 1966 at 700 m above sea level; the second, the Monastrell, comes from a small plot on sandy and stony soils at 620 m, planted in 1985. Production: 1,789 bottles, Surprisingly fresh for a bi-varietal from this region.
Malvasia, Merseguera, Tortosí, Trepadell, Verdil
This is Javi's first white wine, made from typical Valencian and Méditerranean varietals. These grapes come from the slopes of the Penya Foradà, in Font de la Figuera. The Pla del Micalet (or Michael's plain, Micheal being the patron saint of Valence), is located at 730 metres above the sea level. Only 2000 bottles!
Tempranillo (78%), Garnacha (20%), Viura (2%)
This "village wine" (the village in question being San Vincente de la Sonsierra, in Rioja Alta) is a blend of four different parcels lying at some 500 metres above sea level.
Tempranillo (85%), Garnacha (10%), Palomino, Viura
This "village wine" (the village in question being Labastida, in Rioja Alavesa) is a blend of four different parcels lying at some 500 metres above sea level.
Verdejo (100%)
The estate's masterpiece - hence its name. For us, one of the best verdejos on the market, with a good ageing potential, which is quite rare.
Garnacha, Tempranillo, Viognier
2021 was the first vintage of this wine made by one of Rueda's top estates. This Victoria cuvée is Ignacio's and Martina's tribute to their mother Victoria Pariente, who founded this bodega. This wine is made with organic grapes of two red varietals (tempranillo and grenache) and one white varietal, viognier, which is more surprising for a rosé.
The top wine of this estate, and a very complex cuvée. Most of the wine experts think that verdejo is not particularly apt for barrel fermentation. But this FEB gained by it in structure without losing anything in liveliness. It is Marivi's tribute to her father who took care of these vines all his life.
Mencia (100%)
La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his nephew, oenologist Cesar Marquez.
La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his nephew, oenologist Cesar Marquez. Biodynamic wine.
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