Aged for at least 5 years it is a full-bodied, nutty sherry with a strong & fragrant aroma. Amber to mahogany in colour, it is darker, smoother & less dry than amontillado sherries. Matured by the oxidation ageing process. Palomino Fino (100%) ...

Pedro Ximenez, natural sweet wine, dark ruby in colour. ...

Naturally sweet & dark in colour with aromas of caramelised raisins & molasses, with an intense finish. Pedro Ximenez (100%) ...

Denominacien de Oregen: Brandy de Jerez, Sherry Brandy, comes exclusively from the Sherry District. The production & ageing of the Sherry Brandy follows the traditional methods of the region. The brandy is obtained from grape distillate & then aged in butts of American oak which have previously been used in the ageing of Sherry wines. The ageing system used is known as the Solera system, (fractional blending) which consists of a continuous mix of young brandies with older ones resulting in a brandy of consistent quality. Flavour: Full, rich smooth. Aroma: Clean, woody aroma with nuances of vanilla & walnuts. ...

Denominacien de Origen: Brandy de Jerez, Sherry Brandy, comes exclusively from the Sherry District. The production & ageing of the Sherry Brandy follows the traditional methods of the region. The brandy is obtained from grape distillate & then aged in butts of American oak for several years. The casks have previously been used in the ageing of Cream & Oloroso Sherries, which ensure that the brandy gains exceptional smoothness with ageing. The ageing system used is known as the Solera system, (fractional blending) which consists of a continuous mix of young brandies with older ones resulting in a brandy of consistent quality. The base brandy that formed this particular 'solera' originated from the cellars of one of the members of the Hidalgo family where it had been kept under lock & key for two generations without being touched. Tasting Notes: Flavour: Full, concentrated smooth. Aroma: Complex rich woody aroma with nuances of walnuts. ...

A young, fruit-forward Txakoli, which is easy drinking. In the mouth, it is balanced, fresh & long, with an appealing slight bitterness on the finish, an agreeable characteristic of this variety. An Atlantic wine, reflecting where it is made & Itsasmendi's viticultural & wine-making philosophy. Hondarrabi Zuri (100%) ...

Bursting with orange peel, pear, honey & spice from the oak ageing, there is an incredible balance of sweetness & freshness. Hondarrabi Zuri (100%) ...

Bodegas La Horra is the new project in Ribera del Duero. 20 years old year vines of Tempranillo are used to produce Corimbo. The Alcoholic fermentation takes place in wooden vats & stainless steel tanks whereas the malolactic fermentation occurs in wooden vats & barrels. The ageing will last about 12 months in barrels made from 80% French oak & 20% American oak. A harmonious & balanced wine. Very consistent nose & mouth, in which fruits & freshness come to the fore. The result is a pedigree Ribera with personality, very pleasant, to be enjoyed. Serve at room temperature accompanied by fine rich dishes such as roasted venison or grilled beef. ...

Bodegas La Horra is the new project in Ribera del Duero. 20 years old year vines of Tempranillo are used to produce Corimbo I. The alcoholic fermentation takes place in wooden vats & stainless steel tanks whereas the malolactic fermentation occurs in wooden vats & barrels. The ageing will last about 12 months in barrels made from 80% French oak & 20% American oak. A very intense, deep, elegant, heady nose with well integrated oak. A lot of ripe black fruit. Mineral hints, sweet spice, black chocolate combined with ripe fruit. A full, rich palate. Ripe, fresh black fruit, mineral, with the hint of chocolate. Retronasal powerful with refreshing balsamic hints from the aromatic plants in the pine forest. Tannins of great quality are present. Excellent finish of ripe fruit very black, cocoa & refreshing balsamic hints. Serve at room temperature accompanied by fine rich dishes such as roasted venison or grilled beef. ...

Bodegas La Horra is the new project in Ribera del Duero. 20 years old year vines of Tempranillo are used to produce Corimbo. The Alcoholic fermentation takes place in wooden vats & stainless steel tanks whereas the malolactic fermentation occurs in wooden vats & barrels. The ageing will last about 12 months in barrels made from 80% French oak & 20% American oak. A harmonious & balanced wine. Very consistent nose & mouth, in which fruits & freshness come to the fore. The result is a pedigree Ribera with personality, very pleasant, to be enjoyed. Serve at room temperature accompanied by fine rich dishes such as roasted venison or grilled beef. ...