Tag Archives: Moscatel

DO Navarra

Bodegas Aroa  (Zurukoain, Navarra) Bodegas De Sarria  (Puente la Reina, Navarra) The diversity of climates and landscapes A key characteristic of the D.O. Navarra area is the extraordinary diversity of its climate and landscape wich spread across more than 100 kilometres lying between the area around Pamplona in the north and the Ebro river plain to the south. The fact is that Navarra enjoys an exceptional location, one which is practically unique in the Iberian Peninsula and is marked by the confluence of the Atlantic, Continental and Mediterranean climates. The proximity of the Bay of Biscay, the influence of the Pyrenees and the temperate incluence of the Ebro valley are all key factors in giving Navarra its unique range different climates. These climatic differences mark the Navarran landscape, where more than 11,500 hectares dedicated to the Designation of Origin are distributed across the different ecosystems and crop growing conditions: slopes; river.
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DO Jerez

Bodegas Elite  (Sanlúcar de Barrameda, Jerez) Elite Seleccion Dorada  (Sanlúcar de Barrameda, Jerez) The Jerez Region is situated in the north-eastern corner of the province of Cádiz, in the extreme south of the Iberian peninsular. Standing on the Atlantic coast and flanked by both the Guadalquivir and Guadalete rivers it is a privileged location where the purest essence of what is known as Lower Andalucia is found in perhaps its most concentrated form: the light, the sea and a landscape of smooth white rolling hills which wheat, sunflowers and later vines take in turns to tinge green. To the north lies the majestic Guadalquivir River and on the other side of the estuary lies the extraordinary Coto Doñana nature reserve. To the south the vineyards blend in with the salt flats and pine woods. Further inland the gently undulating hillside becomes more and more pronounced, announcing the proximity of the.
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DO Cava

Bodegas Sumarroca  (Subirats, Barcelona) Cavas Masachs  (Torrelles de Foix, Barcelona) History The origin of Cava is associated to the splendour of Catalan viticulture by mid XIXth century. The studies of microbiology carried out by Louis Pasteur applied to wine, involved a control of the second fermentation in the bottle and the discovery of cork allowed to avoid the losing of bubbles produced in the wine. The Champenoise or traditional method was born this way. In the XIXth century some families from Sant Sadurní d’Anoia started to investigate that new technique of elaboration applied to vineyards on the area, as a result of their studies and attempts related to the prestigious Institut Agrícola Català de Sant Isidre. Cava was born consequently achieving its own peculiar identity different from any other sparkling wine of quality. In 1872 the first bottles of Cava were produced in the town of Sant Sadurní d’Anoia following.
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