Spain

La Rioja | Oyon

The story begins in 1889, with Joaquin Martinez Bujanda and 5 generations later, Bodegas Valdemar has gone from strength to strength. Over 275 hectares of vineyards and 9 different vineyards, all of which are over 400m above sea-level. The homeland is of course Rioja, covering all three winegrowing areas, with the origins based in Alavesa, La Rioja. Other estates include Fincas Valdemacuco located in Ribera del Dueros and Valdemar Estates in Washington state - USA, Walla Walla wine region.

Familia Wine | 1870

Bodegas Torres was established in 1870 by Jaime Torres Vendrell and brother Miguel Torres Vendrell, located in Vilafranca del Penedes. The company has currently 1300 hectares and wineries in Chile, USA and of course Spain, with vineyards located in multiple Appellations - La Rioja, Ribera del Duero, Catalunya, La Mancha, Rias Baixas, Jumilla and Priorat. Some of the brands they produce include Pazo das Bruxas, Altos Ibericos, Celeste, De Casta, Sangre de Toro and Vina Esmeralda, to name but a few.

Casa Rojo - Red House

Origin of Spain | The Best Of Each Land

Casa Rojo (Red House) was founded by Jose Luis Gomez and Laura Munoz but the project dates back to 1920, in the wine region of Murcia, specifically in D.O Jumilla. Together with a group of young professionals, Red House now produce 8 wines from 5 Spanish DO and DOCa Wine regions, 8 denominations, representing the true characteristics of the soil, climate and grape varieties from the different regions themselves. Currently the wines regions represented are Castilla y Leon, sub-regions – Ribera del Duero and Rueda, Catalunya (Catalonia), sub-regions – Priorat and Penedes, Galicia, Sub-regions – Valdeorras and Rias Baixas, Murcia, sub-region – Jumilla and La Rioja, sub-region – Rioja Alta.

Established 1959

Segura Viudas Cava and Winemaker was established in 1959, located in the heart of the Catalonian wine region of Penedes, Torrelavit. The winery is best known for its Cava's, in particular the Reserva Heredad. Produced using the same method of Champagne, the traditional method of cava production uses three grapes, Macabeo, Parellada and Xarel-lo, with the bottle aging process, similar to the French. A Cava firstly must have a minimum of 9 months aging in a bottle, Reserva a minimum of 15 months and Gran Reserva a minimum of 30 months aging in bottle.