10.6 C
Bilbao, Spain
Thursday, December 3, 2020
There are wineries that invest big chunks of money in building tasting rooms. Large oak tables, high chairs, lighting that favors tasting, background music, expensive glasses, the kind that make you cry if they get broken... Alfredo Egia considers all...
Sometimes I get to meditate about the world around us. Sometimes I even meditate on things that have nothing to do with wine, matters of great and extreme gravity, with conclusions that never cease to amaze me. However, we...
I had the chance to enjoy a few glasses of wine with Matej Lupinc. His wines, actually. He is a very nice guy with a paused way of talking. His wines are simply amazing. Wines you can drink forever....
I have always been against chauvinism. This thing that what’s mine is the best only because it is mine is a concept that I cannot understand. And I don't share it either, of course. There are some aspects in which I...
Some time ago, perhaps two vintages, we talked about Teo Legido and the work he is doing in a small corner of Ávila. It was a real discovery, both he and his wines, and without having any other reason to...
Small productions have their charm. For me it means that the person behind them has put all his passion to make these wines. I do not mean, far from it, that whoever makes wines for hundreds of thousands or...
When it comes to talk about Orange Wines, everyone knows Josko Gravner. He is the Godfather of Orange, or as he prefers, Amber wines. His wines are everywhere, articles about him are posted all over specialized magazines and the...
Back in the day, all labor was done by hand; there was no pressing machine, no automatic destemming machine, nothing you could plug into a wall for operating. It was the only way to work in a winery, doing...
Recently I wrote an article about my beloved Ribolla Gialla/Rebula. I said it was my favorite grape varietal. I love it as I explained in that article. Close behind comes the Vitovska, especially when it is about white wines macerated on...
98 days of maceration on the skins are to blame. On top of that, both fermentation and maceration are carried out in clay amphorae of maestro Juan Padilla. And if that wasn't enough, we will add two months of ageing in French oak barrels. But...

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