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Beer & Cider
White Rat, Ossett Brewery’s classic best-selling cask ale, is now brewed as a Nitro Pale Ale.
White Rat was first brewed in 2011 in the small cellar of the Rat and Ratchet in Huddersfield. This West Yorkshire pub has quite some pedigree - 35 continuous years in CAMRA’s Good Beer Guide - so the drinkers there would know a good pint. White Rat became so popular that Ossett Brewery helped out when demand outstripped the supply from the pubs micro-brewery; it then became part of their core range in 2020.
This Nitro version of the flagship White Rat was launched in 2026. It aims to bring a craft drinkers preferences, and demographic, to an iconic cask beer. The marketing was inspired by it being an alternative white version of Guiness - a strong brand, the demand for ‘creamy’ pints with a smooth mouthfeel and the cold temperature of keg.
Aligned as a hop-focused America style pale ale it has found a flourishing niche on the bar with drinkers looking for a bolder but sessionable quality beer, having all the hallmarks of ‘craft’ and as an exciting nitro option.
Ambar is a premium lager made with a unique brewing method that grinds whole hop cones immediately before they are added to the boil - a technique designed to maximise the hops essential oils and alpha acids. Slow fermentation at a low temperature respects the demands of its prized yeast and it is kegged at 1°C to enhance and ensure that flavours and aromas remain to the fore.
Located in Zaragoza, northern Spain, Cervezas Ambar is the leading beer brand in Aragon. It is fully independent and maintains a 100% family-owned spirit.
Ambar was founded in 1900 in the historic San José neighbourhood as La Zaragozana brewery. They maintain a craft approach to brewing in their new, modern brewery which opened in 2020, beside the original which now serves as an educational brewing center and museum featuring the traditional open fermentation vats and old wooden machinery.
Over its 125 years Ambar has launched multiple pioneering and innovative styles, including several firsts in Spain (first alcohol-free beer, first wheat beer, first gluten-free beer, and first sugar-free beer).
With a total of 96 awards in the past 10 years, Ambar received 14 brewing accolades in 2025 - including crowned ”Country Winner” at the Word Beer Awards plus claiming 6 Gold Medals at the World Beer Challenge. In 2024 Ambar Especial achieved a perfect 100 score and “Best Beer in the World” at the W.B.C.
Weltenburger is the world’s oldest monastic brewery still in operation with a Bavarian brewing tradition of nearly 1,000 years.
In its current form it is of great historical importance; distinctive features – the abbey’s own Jurassic spring water, ancient lager cellars carved into the hillside by hand and an age-old brewing recipe in the Benedictine tradition – culminate in outstanding flavours through a technically perfect production process.
Weltenburg Monastery is located immediatly at the entrance of the legendary Danube Gorge, an area of special geological significance, in the heart of Bavaria. It was founded in the early 7th century by Irish-Scottish wandering monks, making it the oldest monastic settlement in the region. Around the year 800, the abbey adopted the Rule of St. Benedict and brewing is said to date from 1050.
Although the brewery facilities are still owned by the Benedictine Abbey, fifty years ago the monks handed over production of their award-winning lager and signature dark brews to the Bischofshof brewery, itself founded in 1649, 30 kilometers away in Regensburg.
Today, seven Benedictine monks still live at the Weltenburg Monastery and around 20 Bischofshof staff run the brewery.
Weltenburger brewery has withstood “several fires, floods, destruction and secularisation as well as a world war” in which an order to blow up the entire complex was narrowly thwarted.
At national and international competitions, Weltenburger beers have gained over 100 awards. The Kloster Barock Dunkel has won gold three times at the World Beer Cup and been honoured as the “World’s Best Dark Beer”.
Weltenburger is the world’s oldest monastic brewery still in operation with a Bavarian brewing tradition of nearly 1,000 years.
In its current form it is of great historical importance; distinctive features – the abbey’s own Jurassic spring water, ancient lager cellars carved into the hillside by hand and an age-old brewing recipe in the Benedictine tradition – culminate in outstanding flavours through a technically perfect production process.
Weltenburg Monastery is located immediately at the entrance of the legendary Danube Gorge, an area of special geological significance, in the heart of Bavaria. It was founded in the early 7th century by Irish-Scottish wandering monks, making it the oldest monastic settlement in the region. Around the year 800, the abbey adopted the Rule of St. Benedict and brewing is said to date from 1050.
Although the brewery facilities are still owned by the Benedictine Abbey, fifty years ago the monks handed over production of their award-winning lager and signature dark brews to the Bischofshof brewery, itself founded in 1649, 30 kilometers away in Regensburg.
Today, seven Benedictine monks still live at the Weltenburg Monastery and around 20 Bischofshof staff run the brewery.
Weltenburger brewery has withstood “several fires, floods, destruction and secularisation as well as a world war” in which an order to blow up the entire complex was narrowly thwarted.
At national and international competitions, Weltenburger beers have gained over 100 awards. The Kloster Barock Dunkel has won gold three times at the World Beer Cup and been honoured as the “World’s Best Dark Beer”.
Brauerei zum Kuchlbauer is a Bavarian Weissbier (wheat beer) specialist. They brew in accordance with the Bavarian Beer Purity Law of 1516 to traditional recipes using the best local ingredients
One of their flagship beers, this soft, round-bodied Hefeweissbier has delicate and mildly bitter hops and an extremely balanced finish.
Kuchlbauer can be regarded as one of the oldest breweries in the world: it can trace its origins back to 1300 when a brewery in Abensberg obtained official brewing rights from the local court. It is now run by the 9th generation of the Horsch family, who acquired the brewery and the restaurant Zum Kuchlbauer in 1904.
Brewing uses their own pure water from a private well and self-bred strains of yeast. They have long-term procurement partnerships – including organic producers – supplying hops from the Hallertau, Bavarian Jura and Gäuboden grown barley.
Delivering a refreshingly modern interpretation of Bavarian beers and their culture, this new craft brewery’s core product is an authentically Bavarian speciality lager - Starnberger Hell.
Located on, and taking its name from, the famously idyllic Lake Starnberg in Bavaria, the brewery has helped to create new excitement in Germany’s traditional brewing scene since launching its first beers in 2016.
The Starnberger brewery prides itself on a craft approach to brewing and maturation, a meeting of creativity and tradition. Only the finest natural and locally sourced ingredients are used. This includes pure water from deep wells in the lush surroundings of Lake Starnberg, hops from the Hallertau region and malt from two Bavarian malt houses.
Germany’s best-selling premium Pilsner
All Krombacher beers are brewed only at source in the original location of the small town of Krombach, Westfalia. The brewery, founded in 1803, was sited to take full advantage of the pure, local spring water - Felsquellwasser® and is still drawn upon today. Being soft and low in minerals the water is therefore ideal for brewing Pilsner.
Krombacher is a perfect marriage of old brewing traditions with modern technology and their use of the finest natural ingredients and provides the essence to the uniqueness and taste of their beers. Independent and still family owned they have no incentive to compromise on quality. This commitment guarantees you will “enjoy the taste of natural beer.”
Krombacher Unfiltered has a yeasty, hoppy aromatic character: a Premium Pilsner in its purest form.
This unpasteurised and naturally cloudy beer is a speciality brew with some history behind it. In olden times unfiltered cellar beer – Kellerbier – was reserved exclusively for Master Brewers, who sampled it for maturity and quality, direct from the cask.
Today, we all can take pleasure in this fresh and original style of beer.
Krombacher Unfilterd Dark has an outstanding depth of flavour: an authentic, dark, German lager – naturally brewed according to the German Purity Law of 1516 – that is packed full of flavour: rich and complex.
Selecting high roasted malts alongside the finest aromatic hops used in Krombacher Pils creates a powerful and typically malty and spicy character of this speciality dark beer.
The widespread appeal of wheat beer has led to the innovation and addition of Krombacher Weizen – refreshing, fruity, full-bodied and naturally cloudy.
Important vitamins, proteins and minerals are preserved during the brewing process, producing a tangy Weizen, golden in colour and with the unique characteristic Krombacher flavour.
Krombacher Hell is a “Munich Helles Lager” style of beer, light coloured with a smooth and full-bodied taste – ideal for those who prefer a fuller-bodied beer and less astringency.
The subtle hopping, use of distinctive malt flavour and extra filtration ensure that Krombacher Hell is moderately less bitter and has a pleasantly sweet taste.
Hell is the German adjective for “light”, while Helles is a noun used in the sense of “a light tone”. However, this designation refers to colour only, and not to the alcoholic strength.
Germany’s best-selling premium Pilsner – 1 in 10 drinks consumed is a Krombacher!
All Krombacher beers are brewed only at source in the original location of the small town of Krombach, Westfalia. The brewery, founded in 1803, was sited to take full advantage of the pure, local spring water - Felsquellwasser® and is still drawn upon today. Being soft and low in minerals the water is therefore ideal for brewing Pilsner.
Krombacher is a perfect marriage of old brewing traditions with modern technology and their use of the finest natural ingredients and provides the essence to the uniqueness and taste of their beers. Independent and still family owned they have no incentive to compromise on quality. This commitment guarantees you will “enjoy the taste of natural beer.”
Germany’s best-selling premium Pilsner – 1 in 10 drinks consumed is a Krombacher!
All Krombacher beers are brewed only at source in the original location of the small town of Krombach, Westfalia. The brewery, founded in 1803, was sited to take full advantage of the pure, local spring water - Felsquellwasser® and is still drawn upon today. Being soft and low in minerals the water is therefore ideal for brewing Pilsner.
Krombacher is a perfect marriage of old brewing traditions with modern technology and their use of the finest natural ingredients and provides the essence to the uniqueness and taste of their beers. Independent and still family owned they have no incentive to compromise on quality. This commitment guarantees you will “enjoy the taste of natural beer.”
Great taste and refreshment for everyday and anytime. Krombacher’s innovative brewing techniques leads to the superior taste and natural refreshment of this Alkohofrei lager.
A natural thirst-quencher with fine maltiness and 0.0% alcohol. It is the most popular non-alcoholic Pils in Germany – with a 20% market share.
Krombacher Alkoholfrei Pils is an ideal alternative to sweet soft drinks for al lthose who consciously choose to avoid alcohol of any kind, but without sacrificing flavour. Thanks to the brewing process valuable ingredients, vitamin B12 and folic acid are retained and it satisfies those looking for sporty-isotonic refreshment with a full-bodied taste.
Alhambra Especial lager follows a slow fermentation process thanks to which its unique, light and fruity nuances are obtained, achieving a flavour as ‘especial’ as its name.
Founded in Granada in 1925 and named after the city’s magnificent Alhambra Palace the beers, like the building, are a by-word for tradition and craftsmanship. Inspired by classic German Lager Pilsner style the master brewers follow a careful brewing process to obtain a light, balanced lager beer with a mild bitterness that translates into a unique flavour.
Their beers are made from 100% Spanish ingredients; Granada’s water source is the nearby Sierra mountains.
Quality is evident in this Ultra premium lager with a unique embossed bottle.
Reserva 1925 is named after the year of the brewery’s foundation and, inspired by the first recipes, was first brewed in 1997. The iconic bottle (awarded both Gold and overall ‘Best in Show’ for packaging in the 2015 International Beer Challenge) is based on the original design, without a label – and green glass in Spain was very rare in those days!
It certainly lives up to its “Crafted Inside & Out” tag-line. The finest ingredients are used and a specific yeast strain pitched fresh in every batch. It is brewed and conditioned over a lengthy 35 days to impart the maximum of flavour and smoothness
Alhambra brewery was founded in Granada in 1925 and is named after the city’s magnificent Alhambra Palace. Alhambra beers, like the Palace, are a by-word for tradition and craftmanship.
Quality is evident in this Ultra premium lager with a unique embossed bottle.
Reserva 1925 is named after the year of the brewery’s foundation and, inspired by the first recipes, was first brewed in 1997. The iconic bottle (awarded both Gold and overall ‘Best in Show’ for packaging in the 2015 International Beer Challenge) is based on the original design, without a label – and green glass in Spain was very rare in those days!
It certainly lives up to its “Crafted Inside & Out” tag-line. The finest ingredients are used and a specific yeast strain pitched fresh in every batch. It is brewed and conditioned over a lengthy 35 days to impart the maximum of flavour and smoothness
Alhambra brewery was founded in Granada in 1925 and is named after the city’s magnificent Alhambra Palace. Alhambra beers, like the Palace, are a by-word for tradition and craftmanship.
Maeloc Dry Apple Sidra made with 100% pressed apples, no added sugar or concentrate. Clean, refreshing and well balanced with an enticing and intense apple flavour, this is a premium hand crafted sidra from Spain's Galicia region.
Founded in 1998, Maeloc combines innovation, trend and tradition - reflected in their strap-line “do it your way”. Named after the 6th century bishop of Bretona, a local settlement of Celts in Galicia - an area with a long tradition of apple growing and is the largest cider region in Spain.
Maeloc ciders are made the traditional way from apples not concentrate – using selected varietals sourced solely from over 1000 Galicia orchards, with all fruit being fully traceable. 10-12 apples are required for every litre of cider. Fermentation is with wild yeasts and from pressing to bottling the process takes about five months.
The latest non-alcoholic beer from vandeStreek, adding a Blonde to their IPA, NEIPA and Stout.
The low alcohol is achieved by using a very unique yeast variety and specially installed brewing equipment. Key to packing so much flavour into this beer is that nothing has been taken out. No dealcoholisation, no weird ingredients.
VandeStreek Brouwerij is a new craft brewery based in Utrecht in the Netherlands. The beers are modern, full of flavour, challenging and creative – above all, top quality. They are brewed by a team of serious beer enthusiasts engaged in creating new flavours and techniques. But they all approach their task in a joyful manner, creating as much happiness as possible in the process. So, to them brewing beer is just like being in a ‘playground’.
They have collected numerous accolades at the World Beer Awards and International Beer Challenge.
An American ‘Session’ IPA which is positioned 6th top brand in the US craft category. Complex array of malts and not over hopped.
Founders Brewing Co. located in Grand Rapids, Michigan is in the forefront of the US craft beer movement. They are acclaimed for producing a large portfolio of highly rated and award-winning craft-style ales.
All Day IPA was created by head brewer Jeremy Kosmicki in 2009, leading onto RateBeer ranking Founders as second in the World’s Top Breweries for two consecutive years – 2011 and 2012.
The beer has been scored 97 points by RateBeer.
Alhambra Especial lager follows a slow fermentation process thanks to which its unique, light and fruity nuances are obtained, achieving a flavour as ‘especial’ as its name.
Founded in Granada in 1925 and named after the city’s magnificent Alhambra Palace the beers, like the building, are a by-word for tradition and craftsmanship. Inspired by classic German Lager Pilsner style the master brewers follow a careful brewing process to obtain a light, balanced lager beer with a mild bitterness that translates into a unique flavour.
Their beers are made from 100% Spanish ingredients; Granada’s water source is the nearby Sierra mountains.
Alhambra Especial lager follows a slow fermentation process thanks to which its unique, light and fruity nuances are obtained, achieving a flavour as ‘especial’ as its name.
Founded in Granada in 1925 and named after the city’s magnificent Alhambra Palace the beers, like the building, are a by-word for tradition and craftsmanship. Inspired by classic German Lager Pilsner style the master brewers follow a careful brewing process to obtain a light, balanced lager beer with a mild bitterness that translates into a unique flavour.
Their beers are made from 100% Spanish ingredients; Granada’s water source is the nearby Sierra mountains.
A ‘Bock’ style lager, adapted to the Spanish palate, full of delicate notes with a flavour that is much smoother and silkier than expected given its high abv.
Inspired by traditional German Bock beer recipes, the longer fermentation and resting period in the brewing of bock beers generates primary fruity aromas. The following maturation or lagering eliminates a “green beer” bouquet, making the aromas that come from the malt - cereal, grain, toast and caramel - more clearly perceptible.
A fresh and natural option, with a low alcohol content and great balance between the sweetness and acidity of the lemon juice and the bitterness of the Alhambra Especial beer.
Made with natural lemon juice, cardamon extract and unrefined sugar cane.
The popularity of this type of beer dates back to the 1920s in Bavaria, as a refreshing drink after cycling (Radler means cyclist in German), very fashionable at that time, although the origins are believed to be earlier.
Alhambra’s ‘non-alcoholic’ beer Sin (“without”) is brewed in a similar way and with the same natural ingredients to give the same character as their Especial.
During the brewing process certain parameters, such as temperatures and times, are adjusted and controlled. This produces a beer wort low in fermentable sugars, which minimises alcohol production during fermentation.
High quality, natural ingredients enhance the profile of Sin. Carefully selected barley malts, which are responsible for the golden colour and malted cereal aromas, plus the addition of corn to tone down the astringency of the malt. The hops used give the beer a mild bitterness with a pleasant persistence on the palate.
Alhambra’s ‘non-alcoholic’ beer Sin (“without”) is brewed in a similar way and with the same natural ingredients to give the same character as their Especial.
During the brewing process certain parameters, such as temperatures and times, are adjusted and controlled. This produces a beer wort low in fermentable sugars, which minimises alcohol production during fermentation.
High quality, natural ingredients enhance the profile of Sin. Carefully selected barley malts, which are responsible for the golden colour and malted cereal aromas, plus the addition of corn to tone down the astringency of the malt. The hops used give the beer a mild bitterness with a pleasant persistence on the palate.
A premium, organic certified, Italian beer appealing to drinkers of quality lagers and light ales. Its crisp and refreshing character suitably reflects the snow fields adorning the nearby mountain peaks in Trentino, north Italy.
The purity of Trentino water has led to the establishment of a number of craft breweries in the region. The springs of Val di Non are fed from sources at an altitude of over 1,000 meters in the Dolomites (Italian Alps).
Drinks company Melchiori was founded in 1994 to produce apple juice and apple vinegar. They converted to organic growing in 1998. Their emphasis on ‘natural drinks’ led into an expansion with the Angioletti range of ciders in 2004. Craft beer production followed in 2013.
Always using the highest quality raw materials - without additives or preservatives - in their modern, custom made facilities, Melchiori embody the very best of Italian craftsmanship and innovation.
A premium, organic certified, Italian beer appealing to drinkers of quality lagers and light ales. Its crisp and refreshing character suitably reflects the snow fields adorning the nearby mountain peaks in Trentino, north Italy.
The purity of Trentino water has led to the establishment of a number of craft breweries in the region. The springs of Val di Non are fed from sources at an altitude of over 1,000 meters in the Dolomites (Italian Alps).
Drinks company Melchiori was founded in 1994 to produce apple juice and apple vinegar. They converted to organic growing in 1998. Their emphasis on ‘natural drinks’ led into an expansion with the Angioletti range of ciders in 2004. Craft beer production followed in 2013. The purity of Trentino water has seen the establishment of a number of craft breweries in the region
Always using the highest quality raw materials - without additives or preservatives - in their modern, custom made facilities, Melchiori embody the very best of Italian craftsmanship and innovation.
The lineage of Primus makes it the original Belgium Pilsner. It has been brewed to the same Haacht Pilsner recipe for 100 years and still at the traditional standard Belgium strength of 5.2%.
It is matured (‘lagered’) for 14 days during the brewing process.
The beer now takes its name from Jan Primus, the 13th Century Duke of Brabant. As one of the most powerful feudal lords he was also historically significant in showing his appreciation for beer through the special privileges he granted to brewers.
Haacht is the third largest Pilsner brewery in the Belgian market, behind Jupiler and Stella Artois, and pre-dates both for the first ever Belgium brewed Pilsner in the 1920’s.
Wine & Sparkling
‘Senza Rete’ is the Italian for ‘without a safety net’.
The values Senza Rete embodies are more about ‘withouts’ than ‘withs’. Its name has a classic circus legacy, chosen because like the best acrobats nature always finds its balance without the need for any ‘safety net’.
The venture is a homage to traditional Tuscan wines; a project by winemaker and consultant Maurizio Castelli, backed by Master of Wine Gabriele Gorelli.
This orange wine is made from 100% Vermintino grapes coming from hand harvested organic dry-farmed vineyards on the Tuscan coast, near to Alberese. They are mainly low-yielding parcels, from fine sandy soils.
Vinification is by skin contact fermentation in stainless-steel vats with 3 months on fine lees. Indigenous wild yeasts are used, no temperature control, no enzymes or other additions. It is naturally fermented to dryness (residual sugars <1 g/l); bottled unfiltered, unfined with no added SO2.
A limited production of 4000 bottles
‘Senza Rete’ is the Italian for ‘without a safety net’.
The values Senza Rete embodies are more about ‘withouts’ than ‘withs’. Its name has a classic circus legacy, chosen because like the best acrobats nature always finds its balance without the need for any ‘safety net’.
The venture is a homage to traditional Tuscan wines; a project by winemaker and consultant Maurizio Castelli, backed by Master of Wine Gabriele Gorelli.
Made from 100% Ciliegiolo grapes (named after their supposed cherry like colour and flavour) mainly low-yielding parcels, organically grown in sandy soil vineyards on the Tuscan coast, close to Paganico.
After hand-harvesting, whole bunches are trodden in a single stainless-steel vat. Vinification is with indigenous yeasts, no temperature control, no Sulphur Dioxide no enzymes nor other additions. The juice is naturally fermented to dryness (residual sugars <1 g/l) with Malolactic fermentation occurred spontaneously in concrete vats before transferring to 30Hl oak barrels, resting for 6 months before being bottled, unfined, unfiltered and without any SO2.
A limited production of 3000 bottles
Rood is a fresh, modern Belgian red of specialist grape varietals Cabernet Cantor, Cabernet Noir and Merlot Khorus. It is fruit driven, structured and concentrated.
Hoenshof’s main goal is to put Belgian wines more prominently on the map, not by standardising but innovating. They bridge the gap between traditional craft and bold experimentation, delivering uniquely local wines that are regulars on Michelin-starred lists.
Rood’s grapes are harvested in different waves, each lot is vinified separately to preserve fruit, freshness and structure; each varietal in a very precise and different way:
Cabernet Cantor ripens early and is usually picked by the end of September. It undergoes a short, energetic skin fermentation of 7 days at 25°C, with manual pigeage 4 times per day to extract colour and fruit without heaviness. To push the aromatic lift even further, around 5% of the Cantor is made via carbonic maceration.
Cabernet Noir has naturally small bunches and berries, giving intense concentration. It undergoes a longer and deeper 20-day skin fermentation at 28°C for maximum extraction and structure. After fermentation, Cabernet Noir is raised in neutral 220 L French oak for 6 months, adding polish without masking the fruit.
Merlot Khorus is the late finisher, harvested only in early November. The must is gently pressed and undergoes malolactic fermentation in stainless steel, using selected bacteria that enhance fruit expression while avoiding any buttery, yoghurt-like notes.
Hoenshof is based in Belgium’s Haspengouw region - an area with a surprisingly long wine tradition: in the 10th century Borgloon had a guild dedicated to viticulture and trade – the Wijnluyden. The subsoil of Haspengouw is a mix of loam and marl: the loam in the soil lends a certain richness to the wines, while the marl provides minerality. Yields are generally limited to 55 hl/ha, this limited yield is beneficial for the quality and concentration of the juice extracted from the grapes
Hoenshof cultivate 6.5 ha of the regions 50 hectares of vineyards, with no fewer than 25 different grape varieties. There is a strong emphasis on experimenting with highly varied blends, working primarily with innovative grape varieties adapted to the cool climate. Winemaker Dr. Ghislain Houben began work in 2002 when planting his first vines on land that has been in the family since 1907. His son Jerom and godson Simon, who both grew up among the wine barrels, have also been captivated by the world of wine.
They are aligned with the PiWi wine movement - an abbreviation of the German term “Pilzwiderstandsfähige Reben” standing for “fungus resistant grape varieties”. These are hybrid varieties (no genetic modification) that have been developed over 40 years to be drought and mildew resistant, and at the same time provide great flavour profiles. Hoenshof’s vineyards are planted with these modern grape varieties because of Belgium’s cooler, more humid climate; allowing them to grow grapes more sustainably, using little to no chemical pesticides or herbicides.
Hoenshof prefer to use the term "modern varieties" or "innovative grape varieties" as some people often already have preconceived ideas about PiWi (probably less in the UK as the term is not yet common). Their emphasis is working ecologically, that the wines are low in residues, and that they use lower sulphur levels than are typically found in conventional viticulture.
The wines of Hoenshof Estate are crafted with the aim of delivering an exceptional gastronomic experience. As a result, many of our wines are served in some of Belgium’s finest restaurants. Every year, we strive to present wines of outstanding quality and provide chefs with unique creations. As Simon Loos states: “My goal is to see every bottle we produce appear on the tables of chefs who cook with the same passion that we bring to winemaking.
Wit is a fresh and vibrant Belgian white wine with a distinctive green edge -expect bright aromas, crisp freshness and silky texture
Hoenshof’s main goal is to put Belgian wines more prominently on the map, not by standardising but innovating. They bridge the gap between traditional craft and bold experimentation, delivering uniquely local wines that are regulars on Michelin-starred lists.
Wit wine is vinified in stages from October-picked grapes. Solaris and Cabernet Blanc receive a short skin contact before gentle pressing, while later-picked Sauvignac undergoes a cold maceration - 48 hours at 3°C - before pressing to bring extra aromatic lift. Fermentation takes place in stainless steel, followed by fine lees ageing for texture. A small part of the blend is matured in third-fill French barriques with bâttonage, adding subtle depth without losing freshness. In early summer the lots are blended, stabilised and protected with a minimal SO₂ dose for reliable keeping.
Hoenshof is based in Belgium’s Haspengouw region - an area with a surprisingly long wine tradition: in the 10th century Borgloon had a guild dedicated to viticulture and trade – the Wijnluyden. The subsoil of Haspengouw is a mix of loam and marl: the loam in the soil lends a certain richness to the wines, while the marl provides minerality. Yields are generally limited to 55 hl/ha, this limited yield is beneficial for the quality and concentration of the juice extracted from the grapes
Hoenshof cultivate 6.5 ha of the regions 50 hectares of vineyards, with no fewer than 25 different grape varieties. There is a strong emphasis on experimenting with highly varied blends, working primarily with innovative grape varieties adapted to the cool climate. Winemaker Dr. Ghislain Houben began work in 2002 when planting his first vines on land that has been in the family since 1907. His son Jerom and godson Simon, who both grew up among the wine barrels, have also been captivated by the world of wine.
They are aligned with the PiWi wine movement - an abbreviation of the German term “Pilzwiderstandsfähige Reben” standing for “fungus resistant grape varieties”. These are hybrid varieties (no genetic modification) that have been developed over 40 years to be drought and mildew resistant, and at the same time provide great flavour profiles. Hoenshof’s vineyards are planted with these modern grape varieties because of Belgium’s cooler, more humid climate; allowing them to grow grapes more sustainably, using little to no chemical pesticides or herbicides.
Hoenshof prefer to use the term "modern varieties" or "innovative grape varieties" as some people often already have preconceived ideas about PiWi (probably less in the UK as the term is not yet common). Their emphasis is working ecologically, that the wines are low in residues, and that they use lower sulphur levels than are typically found in conventional viticulture.
The wines of Hoenshof Estate are crafted with the aim of delivering an exceptional gastronomic experience. As a result, many of our wines are served in some of Belgium’s finest restaurants. Every year, we strive to present wines of outstanding quality and provide chefs with unique creations. As Simon Loos states: “My goal is to see every bottle we produce appear on the tables of chefs who cook with the same passion that we bring to winemaking.
Acclaimed vinery Falezze are truly passionate about creating limited edition and exclusive Valpolicellas for those who love and appreciate the finest wines. Squarzego is a ‘second label’: Certified Organic and a fascinating example of a more unique style of Ripasso. Only 3000 bottles are produced.
Corvina, Corvinone, Rondinella and Oseleta grapes (the latter not a classic variety but used to add a deeper colour and a fair dose of tannin and spiciness) are sourced from Val Squarzego. At about 100m, these are vineyards on the lower hilly slopes with a SW aspect and calcareous loam–clay soil plus abundant coarse carbonate gravel. The vines are around 60 years old, trained on a traditional Veronese pergola system that has proved to be more resistant to climate change, ensuring high-quality grapes,
Manual harvesting takes place September-October, with selected bunches left in the drying room for about a month do give slightly withered grapes. Between November and December there is the first fermentation, followed by second fermentation on the skins left over from Amarone - the traditional Ripasso (passing over) technique. This fermentation is in steel vats, at a controlled temperature for about two weeks, with limited pumping over.
The final cuvee is a blend of 50% of this juice and 50% that has been aged in used French oak barrels for 12 months.
Falezze has been run by the same family for three generations since the 1950s and its history dates back more than eighty-five years. It is located in the municipality of Illasi, in the Valle di Mezzane. Luca Anselmi’s father Sergio grandfather Severino spent their lives caring for the family estate and growing vines - obtaining grapes that were perfect and ripe was always a source of great pride for them. Luca thus started out with vineyards that had been looked after with the very greatest care, with the finest quality grapes that would make for the highest quality of wine, making wines of absolute excellence possible.
Trained an agronomist, molecular biologist, and nutritionist Luca developed a systematic vision of viticulture and oenology. In 2008 he put his name to the first bottles of Amarone and Valpolicella produced by the Falezze estate. Acclaim came in 2013 when L’Espresso magazine, which publishes a famous wine guide, hailed the Falezze winery as an outsider in Valpolicella, recognising the originality and integrity of what it had achieved in just five years since it first started.
The main estate is located at an altitude of between 200 and 250 metres above sea level, facing from south-west to north-west. The gradient ranges from 5% to 30% and the land slopes down gently, making it possible to stagger the grape harvest and control the quality of each single bunch. The vines are aged between 25-40 years but there are also some historic plots that were planted 80 years ago.
The vineyards have always been cultivated exclusively with vines and are surrounded by hazelnut and oak woods, olive groves and natural biodiversity. The estate follows low-impact agricultural practices focused on soil health, biodiversity preservation and sustainable vineyard management, maintaining a strong connection between landscape, tradition and long-term environmental care. Sustainability means respecting the rhythms of nature without asking the vineyards to give more than they can.
Falezze is currently supplying many Michelin starred restaurants in Italy, Germany and France. The bottle labels are designed by Luca’s artist wife Sofia.
Made in the Traditional (Champagne) Method, this intense ruby red sparkling wine is, delicate with a touch of sweetness followed by a complex and full flavoured palate. It is vinified with a limited use of SO2.
Rouge de Noirs is made from the regional specific Salamino di Santa Croce grapes grown on the estate’s vineyards. (The grape gets its unusual name because its cylindrical clusters look like bunches of small salami sausages). Harvested in the coolest part of the day, there is further chilling of the grapes before a soft pressing, maceration and fermentation at low temperatures in a stainless steel tank; then prolonged cold refinement in steel. All these phases of vinification occur in an environment has been made inert with nitrogen in order to limit sulphur dioxide use in the final wine.
Secondary fermentation takes place in the bottle, after the addition of must, under controlled temperature and storage conditions. Bottle ageing is for a minimum of 40 months.
Ventventi is a family winery headed by Vittorio Razzaboni and his sons Riccardo, Andrea and Tommaso, the latter two now the winemakers.
The cellar is in the middle of their 80 ha of vineyards, north of Moderna, in the heart of Emilia Romagna. Enveloped by the land and the vines they produce wines only with grapes from their estate; including local varietals Lambrusco di Sorbara and Salamino di Santa Croce.
Having organic status, Ventiventi aims to make the winery more and more sustainable, It has installed a photovoltaic system already producing 56kw per year, but the goal is to become as self-sufficient as possible. A precision and cutting-edge irrigation system allows greater respect for the environment, allowing a significant reduction in nutrients and water consumption.
For Ventiventi it is the essential condition to produce excellent and healthy wines, free from chemicals and free of defects. Their winemaking has been designed and set up with the sole goal to obtain a quality product through the greatest respect for plants and territory. In the vineyards and winery every single machine and instrument has been chosen to support the "green" soul of Ventiventi.
La Vie is a Charmat Method (used for Prosecco) sparkling Lambrusco whose gentle bubbles enhance the lively red fruit and support a rounded taste. A Certified Organic wine made for pleasure and sharing.
It is made with 100% Lambrusco di Sorbara, the local varietal grown on Ventiventi’s estate. Harvested during the coolest hours of the day the grapes are soft pressed with 30% of the juice fermented and macerated at low temperatures for 24 to 48 hours.
This is blended with the remaining juice in an autoclave (pressure tank) for a prolonged period plus the use of an agitator to keep yeasts in suspension. An Isobaric bottling technique keeps the pressure generated during fermentation, giving the wine its soft sparkle.
Ventventi is a family winery headed by Vittorio Razzaboni and his sons Riccardo, Andrea and Tommaso, the latter two now the winemakers.
The cellar is in the middle of their 80 ha of vineyards, north of Moderna, in the heart of Emilia Romagna. Enveloped by the land and the vines they produce wines only with grapes from their estate; including local varietals Lambrusco di Sorbara and Salamino di Santa Croce.
Having organic status, Ventiventi aims to make the winery more and more sustainable, It has installed a photovoltaic system already producing 56kw per year, but the goal is to become as self-sufficient as possible. A precision and cutting-edge irrigation system allows greater respect for the environment, allowing a significant reduction in nutrients and water consumption.
For Ventiventi it is the essential condition to produce excellent and healthy wines, free from chemicals and free of defects. Their winemaking has been designed and set up with the sole goal to obtain a quality product through the greatest respect for plants and territory. In the vineyards and winery every single machine and instrument has been chosen to support the "green" soul of Ventiventi.
Happy Selvaggio Ancestrale is a Certified Organic Pet-Nat rosato wine, bottled unfined and unfiltered and closed with a crown cap. A wine with minimal human intervention: its goal is to express fully the work done in the vineyard.
It is also a social project in collaboration with AstronaveLab - social project involving adults with various impairments and disabilities who contributed by drawing the 12 different labels and took part in the harvest, vinification, bottling etc. AstronaveLab receives some of the proceeds from the sale of every single bottle.
Made from 100% Lambrusco di Sorbara estate grapes that are harvested in the coolest times of the day. They undergo a soft pressing in inert atmosphere with the use of nitrogen to limit the need for sulphites, and 24 to 48 hours of maceration. Fermentation is started in steel tanks and ended naturally when all of the sugar is consumed. The wine is conditioned in bottle before release. It is very dry – no dosage is added (it has zero residual sugar), and cloudy - no yeast or lees are removed.
Ventventi is a family winery headed by Vittorio Razzaboni and his sons Riccardo, Andrea and Tommaso, the latter two now the winemakers.
The cellar is in the middle of their 80 ha of vineyards, north of Moderna, in the heart of Emilia Romagna. Enveloped by the land and the vines they produce wines only with grapes from their estate; including local varietals Lambrusco di Sorbara and Salamino di Santa Croce.
Having organic status, Ventiventi aims to make the winery more and more sustainable, It has installed a photovoltaic system already producing 56kw per year, but the goal is to become as self-sufficient as possible. A precision and cutting-edge irrigation system allows greater respect for the environment, allowing a significant reduction in nutrients and water consumption.
For Ventiventi it is the essential condition to produce excellent and healthy wines, free from chemicals and free of defects. Their winemaking has been designed and set up with the sole goal to obtain a quality product through the greatest respect for plants and territory. In the vineyards and winery every single machine and instrument has been chosen to support the "green" soul of Ventiventi.
A lightly sparkling Verdicchio sourced from 30ha of exposed vines at around 300m altitude.
For 70 years, Fazi Battaglia has focussed exclusively on one grape variety. Vineyards with different soils, elevations and exposures guarantee different interpretations of Verdicchio. In their cellar, new smaller tanks enable vinification of separate batches of grapes in order to further enhance differences in soil, clonal selection and vineyard exposure.
With innovation, creativity and insight to new wine trends, Fazi Battaglia now offer ‘orange’ and ‘pet-nat’ styles.
After hand harvesting there is a gentle pressing of whole bunches. Primary fermentation is in tank and the wine is bottled with a crown cap and stored at about 18 degrees Celsius until being ready for release 9 months following the harvest.
Fazi Battaglia is an icon of Italian wine since 1949. Owned and operated by the Angelini family, it is a symbol of both the Marche region and the Verdicchio grape variety. The aim of its wineries is respect for the environment and to promote the local 'identity' as authentically as possible.
30 ha of north-eastern exposed vines at around 300m altitude. Hand harvested. De-stemmed and whole bunches undergo a natural fermentation in vat.
Whole bunch portion left in contact with skin for 5 days, creating a sort of ‘infusion’ to extract flavor and aroma yet minimize tannin. MLF is blocked to retain a high level of freshness and bright acidity. No additions other than minimal SO2 at bottling. Unfiltered.
Fazi Battaglia is an icon of Italian wine since 1949. Owned and operated by the Angelini family, it is symbol of both the Marche region and the Verdicchio grape variety. The Angelini empire consists of top estates in Italy's esteemed regions. The aim of its wineries is respect for the environment and to promote the local 'identity' as authentically as possible.
Production methods are rooted in transparency and precision. Andrea Lonardi is a legend in his own right, with deep experience producing wine around the world. He is the COO of Bretani Domains, and a force to reckoned with. The foundation for this collaboration is 30 hectares of thoughtfully, responsibly farmed vines in the heart of the region.
Coupled with Andrea Lonardi's pedigree, these wines represent the pinnacle of Verdicchio, produced in a creative range of styles.
A captivating style of Picpoul that has a little more fruit character and a little less acidity than its French counterparts.
2025 provided ideal growing conditions for the grape - a cool growing season with optimal on vine maturation: developed flavours rarely seem with this varietal according to the winery
The grapes were harvested in one parcel when the fruit was determined to have a balanced flavour profile. The juice was pressed off gently, with only the free run used in this wine. The wine is fermented with a higher-than-normal percentage of juice solids. Fermentation of the free-run juice was performed in stainless-steel tanks at 14 °C to maintain freshness, while aromatic yeasts are used to promote aromatics.
Several finishing trials are conducted to develop the texture and optimise the weight of the palate to best exhibit the variety's characters. Filtration and bottling were undertaken in rapid succession to maximise the freshness of the wine.
Producer Windowie’s ultimate desire is to live in a sustainable environment, as chemical free as possible, producing wine that reflects where they live and what they believe in.
The Saperavi grape is indigenous to Georgia; powerful fruity and with robust tannins it has great affinity with the Moppa region in the Barossa region. Traditionally dry grown, the vines here are naturally low-yielding and consistently provide parcels of fruit unparalleled in quality. The flavour profile can be described as darker, complex and brooding, and the structure of wines produced from this fruit ensures they cellar remarkably well.
Moppa is arguably the most historic and premium region within the Barossa. It is home to some of the oldest vines in the world with plantings of Shiraz, Grenache, Mataro and Cabernet Sauvignon dating back to the late 1800’s and early 1900’s. Neighbouring vineyards to Arila Gardens have produced highly sought after fruit that have featured in the Barossa’s most top-hand wines, including Penfolds (Grange, Special Bin 111A and Block 42), Peter Lehmann’s (Masterton) and Torbreck (Runrig).
At 300m Moppa is one of the higher points in the Barossa Valley, providing cooler conditions which allow for long, steady ripening. The soil profile is unique – with a patchwork of sand, ironstone & quartz over deep clay.
Saperavi grapes from the Nietschke vineyard are fermented in small open top vats for 8 days with gentle pump overs and hand plunging. It has 10 months in seasoned French oak hogsheads and filtered prior to bottling.
Arila is an Aboriginal word for ‘sand, land and earth’ - thus honouring the original owners of the land. Just like the older vignerons who so carefully tended vine by hand, the current custodians refer to their vineyards as ‘gardens’. As a boutique winery, wine production is limited each year. 2019 was the first vintage.
Simon Rion has created separate single-vineyard mono-varietal wines - the ‘Larmes’ range. Vinified in oak barriques for 11 months they mark a move towards more distinct, boutique Champagnes of very small volumes.
Made from 100% Pinot Meunier grapes from a single plot Norton (which at just 0.05 ha consists of just a few rows of vines) planted in 1957. It has clay soil with a south-west exposure. Vinification is 100% in oak barrels, two of 228 lt and one of 400 lt capacity; 11 months in total on the lees, with stirring during alcoholic and malolactic fermentation. Bottle ageing is 30 months with remuage; disgorged in October 2025. Dosage is 1g/l.
The 2022 vintage was limited to just 793 bottles and 40 magnums produced.
Rion’s 2.14 hectare family estate lies entirely within Courmas - a small village located in the Petite Montagne de Reims region, 10 km southwest of Reims. Here there is a more unique terroir, the regions predominantly limestone soil is heavier due to a higher clay content.
Simon is the 4th generation of growers, succeeding grandfather Guy and father Pascal Rion when taking over the family estate in 2007. He is, though, the first to bottle champagne under the Rion name. Overall production is 17,000 bottles.
The three main grape varieties are grown: but specialising in Pinot Meunier (1.2 hectares) and Pinot Noir (0.85 ha) with just 0.1 ha of Chardonnay; the average age of vines is 25 years. Meticulous vineyard management, with the intention of preserving a rich bio-diversity of the soils, is reflected in the quality and character of his wines.
The use of herbicides and pesticides was stopped in 2017. The practice of sustainable viticulture is guided by Simon’s vision, convictions, and respect for the environment. High Environmental Value (HVE) and Sustainable Viticulture in Champagne (VDC) certifications reflect his efforts. Now on the path to organic certification is a logical conclusion to his learnt experience and desire to produce more terroir-driven and sustainable Champagnes.
Simon defines the style of his Champagnes as “balance, structure and texture”. They are accessible but at the same time very distinctive: spicy and smooth, balanced between maturity and freshness, body and precision. The main cuvées match this profile: matured in stainless steel and concrete tanks whilst undergoing longer lees ageing and lower dosage than other Houses. The base wine is enhanced with reserve wines from a solera and most cuvees are aged for a minimum of three years in the cellar. There is very little intervention in the winery - limited pumping, no filtration, cold stabilisation or fining - to emphasise the wine’s terroir and the grape’s quality.
Simon Rion has created separate single-vineyard 100% mono-varietal wines - the ‘Larmes’ range. Vinified in oak barriques for 11 months they mark a move towards more distinct, boutique Champagnes of very small volumes.
The Pinot Noir grapes are sourced from a 0.13ha plot ‘Les Maréchaude’, planted 1984-1987. The vineyards of silt and clay soil have a south-west orientation. Vinification is in 100% oak barriques of 228, 350 & 450lt capacities; 11 months in total on the lees with alcoholic and malolactic fermentation. Bottle ageing is 30 months with remuage. Disgorged in October 2025. Dosage is 1g/l.
Only 1062 bottles and 40 magnums were produced from the 2022 vintage.
Rion’s 2.14 hectare family estate lies entirely within Courmas - a small village located in the Petite Montagne de Reims region, 10 km southwest of Reims. Here there is a more unique terroir, the regions predominantly limestone soil is heavier due to a higher clay content.
Simon is the 4th generation of growers, succeeding grandfather Guy and father Pascal Rion when taking over the family estate in 2007. He is, though, the first to bottle champagne under the Rion name. Overall production is 17,000 bottles.
The three main grape varieties are grown: but specialising in Pinot Meunier (1.2 hectares) and Pinot Noir (0.85 ha) with just 0.1 ha of Chardonnay; the average age of vines is 25 years. Meticulous vineyard management, with the intention of preserving a rich bio-diversity of the soils, is reflected in the quality and character of his wines.
The use of herbicides and pesticides was stopped in 2017. The practice of sustainable viticulture is guided by Simon’s vision, convictions, and respect for the environment. High Environmental Value (HVE) and Sustainable Viticulture in Champagne (VDC) certifications reflect his efforts. Now on the path to organic certification is a logical conclusion to his learnt experience and desire to produce more terroir-driven and sustainable Champagnes.
Simon defines the style of his Champagnes as “balance, structure and texture”. They are accessible but at the same time very distinctive: spicy and smooth, balanced between maturity and freshness, body and precision. The main cuvées match this profile: matured in stainless steel and concrete tanks whilst undergoing longer lees ageing and lower dosage than other Houses. The base wine is enhanced with reserve wines from a solera and most cuvees are aged for a minimum of three years in the cellar. There is very little intervention in the winery - limited pumping, no filtration, cold stabilisation or fining - to emphasise the wine’s terroir and the grape’s quality.
The Originel cuvée is made from 50% Pinot Meunier, 30% Pinot Noir and 20% Chardonnay - a subtle balance between structure, fruitiness and freshness: Meunier is expressive, Pinot Noir is fleshy, and Chardonnay taut. This blending gives Originel a complex structure with substance, tension and a beautiful underlying minerality.
The wine is vinified in stainless steel and concrete vats with an initial 3 months on the lees plus a further 8 on fine lees, which adds roundness whilst preserving the fruit's crispness. Malolactic fermentation is carried out to soften the acidity, and a small percentage it transferred to oak. The blend is composed of 60% wines from the harvest and 40% from Rion’s ‘reserve wine’. Kept on the lees for 24-30 months, the dosage of 4.5 g/l is Extra Brut, just enough to emphasise the balance without masking the structure. Annual production is 6,000 bottles.
Rion’s 2.14 hectare family estate lies entirely within Courmas - a small village located in the Petite Montagne de Reims region, 10 km southwest of Reims. Here there is a more unique terroir, the regions predominantly limestone soil is heavier due to a higher clay content.
Simon is the 4th generation of growers, succeeding grandfather Guy and father Pascal Rion when taking over the family estate in 2007. He is, though, the first to bottle champagne under the Rion name. Overall production is 17,000 bottles.
The three main grape varieties are grown: but specialising in Pinot Meunier (1.2 hectares) and Pinot Noir (0.85 ha) with just 0.1 ha of Chardonnay; the average age of vines is 25 years. Meticulous vineyard management, with the intention of preserving a rich bio-diversity of the soils, is reflected in the quality and character of his wines.
The use of herbicides and pesticides was stopped in 2017. The practice of sustainable viticulture is guided by Simon’s vision, convictions, and respect for the environment. High Environmental Value (HVE) and Sustainable Viticulture in Champagne (VDC) certifications reflect his efforts. Now on the path to organic certification is a logical conclusion to his learnt experience and desire to produce more terroir-driven and sustainable Champagnes.
Simon defines the style of his Champagnes as “balance, structure and texture”. They are accessible but at the same time very distinctive: spicy and smooth, balanced between maturity and freshness, body and precision. The main cuvées match this profile: matured in stainless steel and concrete tanks whilst undergoing longer lees ageing and lower dosage than other Houses. The base wine is enhanced with reserve wines from a solera and most cuvees are aged for a minimum of three years in the cellar. There is very little intervention in the winery - limited pumping, no filtration, cold stabilisation or fining - to emphasise the wine’s terroir and the grape’s quality.
In addition, Rion has created separate single-vineyard mono-varietal wines - the ‘Larmes’ range. Vinified in oak barriques for 11 months they mark a move towards more distinct, boutique Champagnes of very small volumes.
A wonderful premier cru Chablis from a respected family estate. This is classic Chablis: precise, pure, and driven.
The Domaine’s 5 ha. Montmain vineyards are aged 4 to 45 years. Selecting from these different parcels enables Race to produce a dry and deep-flavoured Chablis with intense aromas.
The Domaine is now a fourth-generation estate with the daughters of Laurence and Denis Race involved: Claire has been working in the winemaking and the vineyard since 2005, Marine in administration. Race first started marketing their bottled wine in 1979 with around 2,000 bottles a year; today production is about 90,000 bottles per annum.
Their 20 ha estate is planted with parcels of vines aged 2 to 65 years, on clay-limestone slopes with Kimmeridgian fossils. Growing on slopes with excellent sunshine exposition, Race offer a range of wines: Petit Chablis, Chablis, Chablis 1er Cru (5 different vineyard holdings) and a Grand Cru.
For the winemaking, once harvested the grapes are transported in stainless steel containers to the pneumatic press. The juice is first decanted and then pumped into stainless steel thermoregulated vats.
The first fermentation (sugar being turned into alcohol) starts a few days after the harvest and the fermenting juice is closely watched and analysed twice a day to measure its density and temperature. This alcoholic fermentation can take a few days to a few weeks according to the vats.
The second is a malolactic fermentation (transformation of malic acid into lactic acid). This fermentation lasts several weeks with regular temperature monitoring. This process makes softer, rounder wines, and is an important stage of winemaking for this style.
The wine is stabilised for approximately 9 to 10 months, then cold-filtered and bottled.
“… ‘cause of a lust for life (ooh) I’ve got a lust for life (ooh)…“
Made from 100% Macabeo grapes, organically produced but not certified, from selected vineyards south east of Valencia. At 700m there is a perfect combination of Mediterranean and continental climates. The wine is made is stainless steel tanks as a still wine, then carbonated just before bottling - Méthode Gazéifiée.
Lust for Life, a notable track in the film Trainspotting, was written by Iggy Pop and David Bowie in a Berlin hotel is less that one hour - born from Iggy’s obsession with You Can’t Hurry Love by The Supremes. In the studio he intentionally recorded the vocals in one take - no cuts, no second attempt: “If I mess up, who gives a f*ck.”
Lust for Life wasn’t just a song, it was a statement of principles. Much like this wine.
A rosé wine with an outstanding fresh and fruity character, embodying the light, summery flavors of the Mediterranean region.
A blend of 95% Grenache Noir and 5% Cabernet Sauvignon from vineyards located in Southern Ardèche. The vines are planted on hillsides and gentle slopes made up of chalky-clay soil and alluvial areas. The climate is typically Mediterranean.
Grapes are harvested when the temperature is at its lowest, and with the ripest selected as the wine is made only from “free-run juice” (the berries are not crushed). The alcoholic fermentation is carried out at a low temperature. The wine’s character is full and sweet despite the low 1g/l residual sugar.
Vignerons Ardechois are the bigger producer of rose wines in the region, the style accounts for 40% of the co-operatives production.
This "Cool Climate" Sauvignon Blanc is a personal favourite of winemaker Rudi Ruttger. Cultivated with special care, it delights with its aromas of fresh grass, spicy nuances and green bell pepper with a freshness deriving from cool night-time temperatures. Its residual sugar is 4.9 g/l.
The Neuleininger Höllenpfad vineyard’s sandy and limestone-rich soils, combined with a warm and sunny aspect, allow the grapes to reach excellent aromatic maturity while maintaining freshness - one of the key elements behind the success of this wine.
For the winemaking, grapes were transported quickly and gently, with no maceration, followed by careful pressing and precise must clarification. The wine saw no unnecessary movement after fermentation, remaining undisturbed in the same vessel until bottling. Natural protection from the fine lees helped prevent oxidation while enhancing texture and complexity.
Winemaker Rudolph Rüttger's family has been involved in winemaking since 1643, when Johannes Rüttger, born in Luxembourg in 1620, arrived in the village of Neuleiningen in the Rhine-Palatinate, south-west of Stuttgart.
Rudi’s winemaking experiences at home and abroad, particularly in Austria and New Zealand, have profoundly shaped his outlook. Today, he combines this knowledge with the deep roots of the family business, resulting in wines that reflect the character of the vineyards, their traditions and his personal touch.
The vineyards of tertiary limestone, calcareous marl, loess soil and bunter sandstone are situated on a promontory of the Haardt Mountains and lie in the sheltered foot of the slope above Neuleiningen. They include the single sites Feuermännchen, Schlossberg and Sonnenberg. Though separated by only a few hundred meters in distance, they produce their own style, structure and expression - diverse enough to offer significant differences.
Vines date from the oldest planted in 1958 (mainly Riesling) to the youngest from 2024, (Pinot Blanc and Pinot Gris); the grapes take on a distinctive soil tone and show strength and structure in an elegant way.
Bacchus is a German cross breed of Riesling and Silvaner grapes that ripens early and was usually grown to make sweet wines. Dryer styles, such as this are now much more fashionable.
“Lieblingswein” on the label indicates it is a “Favourite Wine” of the estate.
At a dryish 8.1 g/l it displays a rich tapestry of aromas and flavours, including floral tones that develop delicately on the palate.
Grapes are sourced from the Neuleiningen Sonnenberg vineyard, at an altitude up to 320 meters, which is of calcareous limestone which stores the day's warmth and releases it slowly – ideal for the vines. In the lower-lying areas, calcareous marl soils predominate, lending the wines precision and minerality.
Winemaker Rudolph Rüttger's family has been involved in winemaking since 1643, when Johannes Rüttger, born in Luxembourg in 1620, arrived in the village of Neuleiningen in the Rhine-Palatinate, south-west of Stuttgart.
Rudi’s winemaking experiences at home and abroad, particularly in Austria and New Zealand, have profoundly shaped his outlook. Today, he combines this knowledge with the deep roots of the family business, resulting in wines that reflect the character of the vineyards, their traditions and his personal touch.
The vineyards of tertiary limestone, calcareous marl, loess soil and bunter sandstone are situated on a promontory of the Haardt Mountains and lie in the sheltered foot of the slope above Neuleiningen. They include the single sites Feuermännchen, Schlossberg and Sonnenberg. Though separated by only a few hundred meters in distance, they produce their own style, structure and expression - diverse enough to offer significant differences.
Vines date from the oldest planted in 1958 (mainly Riesling) to the youngest from 2024, (Pinot Blanc and Pinot Gris); the grapes take on a distinctive soil tone and show strength and structure in an elegant way.
Grauburgunder is the grape known elsewhere as Pinot Grigio (Italy) or Pinot Gris (France). A racy dry wine though with 6.6 g/l of residual sugar; it offers a crisp balanced finish that highlights its limestone origins.
Young Grauburgunder vines thrive on pure limestone soils the Neuleiningen Sonnenberg vineyard, at an altitude up to 320 meters, of calcareous limestone which stores the day's warmth and releases it slowly – ideal for the vines. In the lower-lying areas, calcareous marl soils predominate, lending the wines precision and minerality.
The grapes undergo a gentle 5-hour-maceration and a cool, steady fermentation at 16-18°C in stainless steel.
Winemaker Rudolph Rüttger's family has been involved in winemaking since 1643, when Johannes Rüttger, born in Luxembourg in 1620, arrived in the village of Neuleiningen in the Rhine-Palatinate, south-west of Stuttgart.
Rudi’s winemaking experiences at home and abroad, particularly in Austria and New Zealand, have profoundly shaped his outlook. Today, he combines this knowledge with the deep roots of the family business, resulting in wines that reflect the character of the vineyards, their traditions and his personal touch.
The vineyards of tertiary limestone, calcareous marl, loess soil and bunter sandstone are situated on a promontory of the Haardt Mountains and lie in the sheltered foot of the slope above Neuleiningen. They include the single sites Feuermännchen, Schlossberg and Sonnenberg. Though separated by only a few hundred meters in distance, they produce their own style, structure and expression - diverse enough to offer significant differences.
Vines date from the oldest planted in 1958 (mainly Riesling) to the youngest from 2024, (Pinot Blanc and Pinot Gris); the grapes take on a distinctive soil tone and show strength and structure in an elegant way.
Weissburgunder is the German name for Pinot Blanc.
This dry wine (5.8 g/l) is jucy, fresh and light - sleek and elegant in both texture and flavour. Made from 40-year-old vines rooted in sandy clay soils. No maceration and fermented at 16°C in stainless steel tanks.
Thanks to the estates ideal location and excellent soil conditions, Ruttger places particular emphasis on the cultivation of Pinot Gris and Pinot Blanc. These ‘Burgunder’ wines thrive on the calcareous soils of the Neuleininger Berg, which impart minerality and power to them. They are fermented exclusively in stainless steel tanks to preserve their delicate structure.
Winemaker Rudolph Rüttger's family has been involved in winemaking since 1643, when Johannes Rüttger, born in Luxembourg in 1620, arrived in the village of Neuleiningen in the Rhine-Palatinate, south-west of Stuttgart.
Rudi’s winemaking experiences at home and abroad, particularly in Austria and New Zealand, have profoundly shaped his outlook. Today, he combines this knowledge with the deep roots of the family business, resulting in wines that reflect the character of the vineyards, their traditions and his personal touch.
The vineyards of tertiary limestone, calcareous marl, loess soil and bunter sandstone are situated on a promontory of the Haardt Mountains and lie in the sheltered foot of the slope above Neuleiningen. They include the single sites Feuermännchen, Schlossberg and Sonnenberg. Though separated by only a few hundred meters in distance, they produce their own style, structure and expression - diverse enough to offer significant differences.
Vines date from the oldest planted in 1958 (mainly Riesling) to the youngest from 2024, (Pinot Blanc and Pinot Gris); the grapes take on a distinctive soil tone and show strength and structure in an elegant way.
The St. Laurent variety shares similar characteristics to Pinot Noir and is known for producing elegant and expressive wines. The 30 year old vines grow in limestone and sandstone soils, lending depth and character to the cuvee.
Like all Ruttger’s red wines St Laurent is fermented exclusively on the skins and undergoes natural acid reduction. After a gentle 7-day maceration and a natural malolactic fermentation in concrete tanks, the wine was matured mainly in stainless steel tanks to preserve freshness. Troken – Dry – style with 5 g/l of residual sugar.
The Neuleininger Höllenpfad vineyard’s sandy and limestone-rich soils, combined with a warm and sunny aspect, allow the grapes to reach excellent aromatic maturity.
Winemaker Rudolph Rüttger's family has been involved in winemaking since 1643, when Johannes Rüttger, born in Luxembourg in 1620, arrived in the village of Neuleiningen in the Rhine-Palatinate, south-west of Stuttgart.
Rudi’s winemaking experiences at home and abroad, particularly in Austria and New Zealand, have profoundly shaped his outlook. Today, he combines this knowledge with the deep roots of the family business, resulting in wines that reflect the character of the vineyards, their traditions and his personal touch.
The vineyards of tertiary limestone, calcareous marl, loess soil and bunter sandstone are situated on a promontory of the Haardt Mountains and lie in the sheltered foot of the slope above Neuleiningen. They include the single sites Feuermännchen, Schlossberg and Sonnenberg. Though separated by only a few hundred meters in distance, they produce their own style, structure and expression - diverse enough to offer significant differences.
Vines date from the oldest planted in 1958 (mainly Riesling) to the youngest from 2024, (Pinot Blanc and Pinot Gris); the grapes take on a distinctive soil tone and show strength and structure in an elegant way.
A sustainably sourced Sauvignon Blanc from the Gers region of Gascony.
Winemaker Laurent Gauzi originally studied as a pharmacist before he became an oenologist. Working in mainly Languedoc and Bordeaux his conviction is that “the art of blending makes it possible to sublimate the terroirs”.
He is committed to ‘Sustainable Viticulture’ aiming to ensure the sustainability of the vineyard and an income for the farmer through regular and quality production, whilst preserving the environment and benefiting the local people. It implies a change in mentalities and working methods, more than a technical revolution. Many French winegrowers have started to turn to this form of viticulture – a respect for the environment that is encouraged by European and French state authorities.
Gers is a wine making area, (noted as the place of Armagnac production), in the heart of Gascony - a vast, historical region in southwest France located between the Pyrenees mountains and the Garonne River that runs into Bordeaux. There are 20,000 hectares of vines, which cover over 50% of the Gers region, mainly situated in the northwest of the department - though there are vines, to some degree, everywhere else on exposed hillsides.
A surprisingly dry white wine made from Moscatel de Alejandria grapes. Very full bodied with a long aftertaste.
Fermented in stainless steel tanks with 8 months ageing “on the lees” it has the very aromatic characteristics of the varietal with mineral notes that are typical of the Axarquía region’s slate soils plus additional close-by marine influences.
The AOC Crémant de Bordeaux is relatively young (1990), but the method behind it goes back to the 19th century, when Bordeaux cellars first mastered secondary fermentation in bottle.
All the grapes used must be picked by hand and the wine aged for a minimum of 12 months to qualify as Crémant de Bordeaux. Most whites utilise a mix of grapes including Sémillon, which lends more minerally flavours and grassy, floral aromas than Champagne and other Cremants.
Precious Day is a blend of 60% Sémillon and 40% Merlot. resulting in a unique and captivating flavour profile. Its combination of fruitiness, elegance, and affordability makes it a real crowd-pleaser
There are several different labels for each bottling, all depicting a scene from a 'precious day'.
Awards:
Bronze Medal - International Wine Challenge 2023
“Frothy easy sipper with apple notes and nutty hints”.
A beautiful combination of 100% Chardonnay fruit and oak.
The Saint-Véran appellation sits within southern Mâconnais region, at the crossroads of Burgundy and Beaujolais. It is a relatively new AOP, established in 1971.
Clos de Chevigne was founded in 1990, in the commune of Prissé, nestled at the foot of the Roche de Solutré – which, as a silhouette, appears on the label as the symbol of the domaine. Its 25 ha are of stony scree and Jurassic clay-limestone soils, perfectly suited to the finesse of Chardonnay wines. A semi-continental climate with abundant sunshine gives further richness and character.
Vineyard work is geared towards an authentic, more traditional winemaking style with hand-harvesting, direct pressing of the grapes upon arrival in a pneumatic press, settling, cold stabilization for 48 hours. Fermentation in tanks at a low temperature of 16-20°C to preserve the aromas followed by aging in tanks or barrels. The "Les Morats" cuvée is aged in oak for 8 months.
The Clos is currently undergoing organic conversion and will be fully certified starting with the 2023 vintage.
Domaine Terra Noé is a 25ha estate in the south of the Ardeche, in the commune of Rochecolombe, overlooking the valley. It is the flagship vineyard of the Vignerons Ardéchois and The Cooperative Society of Collective Interest (SCIC) nof over 900 members. With more than €2.3 million in subscriptions, this has enabled the purchase of over 60 hectares of vineyards and the establishment of new winemakers in the Ardèche region.
The organically certified Roussanne and Marsanne grapes that make up this cuvée come from vines planted on deep, stony clay-limestone soils.
They are worked as follows: 1 out of 3 rows are naturally grassed with different species such as oats, faba beans and rye to provide the necessary nutrients for the vines. The remaining 2 rows are worked to aerate the soil and avoid too much plant competition.
The harvested grapes undergo a long pressing, with the press juice and free-run juice separated. Vinification is carried out in the traditional way, with must settling at a temperature below 8°C, followed by temperature-controlled fermentation at between 18° and 19°C. Alcoholic fermentation takes place in French oak vats of approximately 30 hectoliters. Once fermentation is complete, the wine is aged on its lees in the same vat for around 9 months on the lees, which are stirred once a week initially, then once a month.
Domaine Terra Noé has been organic since 2019 , gaining certification in 2022. It is now converting to bio-dynamic farming, specifically regarding ‘Preparations‘ - treatments and supplements for the soil.
An organic certified Cotes du Rhone made from a blend of Carignan, Mourvedre, Grenache and Syrah.
The vineyards located on the Mount Montjau (Jupiter hill), the upland of Bourg Saint Andeol village. The soils are comprised of large pebbles that were rolled and rounded on the old Rhône river bed. These pebbles, that can weigh up to 30 kg, are very beneficial to the grapes as they provide excellent conditions for ripening. They store up the heat from the sun during the day and release it slowly through the mild summer nights.
The cuvée is exclusively crafted with a selection of grapes from old vines. They are harvested at a late ripening stage, and a long 18 day maceration makes it a quite concentrated and rich, yet balanced wine.
"Glou Glou" is a French term, like "glug-glug," describing the sound of liquid being gulped down. It also references easy-drinking wines that you want to keep drinking.
This range of draught wines covers a Cote de Gascoigne white, Loire red and Languedoc rose. They are part of Bordeaux based Maison Idiart’s range of premium wines in keg format.
100% Gamay from the clay-limestone soils of the Loire.
Winemaker and founder Nicolas Idiart is focused on new projects and ways to make innovations in the industry whilst maintaining an artisanal approach to winemaking and producing terroir expressive wines.
He maintains wines on in kegs/on tap offer many benefits: they remain fresh for up to 3 months, are more environmentally friendly – reducing carbon-footprint by 96% - and are more cost-effective.
There are savings at all levels: bottle, cork, and carton costs are eliminated; the waste from throwing away part bottles of oxidized wine is ended; transport overheads are significantly reduced as the weight of a keg is significantly lighter than the equivalent in bottles, and the kegs are fully recyclable.
Sherry, Vermouth, Gin
Manzanilla Spritz - Rebujito - is a classic Andalusian summer cocktail, hugely popular at fairs and festivals across southern Spain, especially the Feria de Abril in Seville.
It's essentially ‘ready to drink’ - equal parts dry manzanilla or fino and lemon-lime soda; just serve over plenty of ice with a sprig of fresh mint.
This manzanilla version is the most traditional and arguably the best, as its briny, chamomile-edged character works brilliantly against the sweetness of the mixer.
A Manzanilla that is bottled unfiltered - ‘en Rama’ - with 8 years in the solera. Xixarito Manzanilla is a perfect aperitif and accompaniment to a wide variety of foods.
Xixarito represents the second tier of wines from Bodegas Barón. An uber fashionable design led label is aimed at the more discerning and style conscious consumer or establishment.
The montage of images on the label depict events in the family’s history; these notes on the design are by Bodegas co-owner Juan Luis:
“Its design is a tribute to my grandfather’s nickname ‘Xixarito’ – it is like Chicharito (little pea) and is a reference to his bright green eyes. Each part of the label is a piece of life of my grandfather, the winery, the winery dog, my uncle Venenciando, my grandfather in disguise with my grandmother, the bull symbol, the flag of Sanlúcar, the sidecar motorcycle he had when he was young, the ship is that of Christopher Columbus. Egg with peas is the sun. There is also a story about an Elephant… but that’s for another time…”
A little obscure perhaps, but then so is the design!
An extraordinarily concentrated sweet wine of intense raisiny fruit. The natural sugars from the PX grape undergo partial fermentation and alcohol fortification before ageing for 15 years in the solera.
Xixarito represents the second tier of wines from Bodegas Barón. An uber fashionable design led label is aimed at the more discerning and style conscious consumer or establishment.
The montage of images on the label depict events in the family’s history; these notes on the design are by Bodegas co-owner Juan Luis:
“Its design is a tribute to my grandfather’s nickname ‘Xixarito’ – it is like Chicharito (little pea) and is a reference to his bright green eyes. Each part of the label is a piece of life of my grandfather, the winery, the winery dog, my uncle Venenciando, my grandfather in disguise with my grandmother, the bull symbol, the flag of Sanlúcar, the sidecar motorcycle he had when he was young, the ship is that of Christopher Columbus. Egg with peas is the sun. There is also a story about an Elephant… but that’s for another time…”
A little obscure perhaps, but then so is the design!
An aged Manzanilla - ‘Pasada’; and bottled unfiltered - ‘en Rama’. Great complexity is achieved from its 12 years in the solera, Xixarito Manzanilla is a perfect aperitif and accompaniment to a wide variety of foods.
Xixarito represents the second tier of wines from Bodegas Barón. An uber fashionable design led label is aimed at the more discerning and style conscious consumer or establishment.
The montage of images on the label depict events in the family’s history; these notes on the design are by Bodegas co-owner Juan Luis:
“Its design is a tribute to my grandfather’s nickname ‘Xixarito’ – it is like Chicharito (little pea) and is a reference to his bright green eyes. Each part of the label is a piece of life of my grandfather, the winery, the winery dog, my uncle Venenciando, my grandfather in disguise with my grandmother, the bull symbol, the flag of Sanlúcar, the sidecar motorcycle he had when he was young, the ship is that of Christopher Columbus. Egg with peas is the sun. There is also a story about an Elephant… but that’s for another time…”
A little obscure perhaps, but then so is the design!
A classic red vermouth that evokes the herbaceous and medicinal aromas of the vermut pre-lunch drink traditionally enjoyed almost religiously every Sunday at noon at neighborhood bars or cafés.
Made from Macabeo and Xarello harvested in Padro’s own vineyards, after vinifying the grapes, in the winter following the harvest, sugar and herbs are added to create a base vermouth.
Keeping the wine in 50 year old chestnut barrels, used originally for transporting wine but now adapted for storing vermouth, gives the wine its colour. With the barrels being outside, and not in a cellar, the heat speeds up the aging and adds a little oxidation.
The Spirit of Barcelona since 1875.
One of the first craft distilleries in Catalonia with more than 140 years of history.
Port Vell is a bottle of good memories, a handful of aromas, flavours and sensations. A fast trip to Barcelona! Crystal clear Classic juniper nose with a touch of citrus and balsam Clean, dry and nicely bitter, yet smooth aromatic and unctuous 42% abv Coriander, Clove, Juniper, Angelica root, Ginger, Lemon and Orange peel Serve with a generous twist of fresh lemon and lime peel.
Our most charismatic vermouth is made using a double infusion of red vermouth and bitter herbs.
Rojo Amargo starts with an initial infusion of mountain plants, with their small roots and highly aromatic flowers.
The vermouth then rests for two years in chestnut barrels gently absorbing the aromas and, once the ageing process is complete, a second herb mixture is added consisting of a combination of plant bark and roots from the area around the winery, which give the vermouth even more character and its bitter tang.
Fino is the finest and most delicate wines style of sherry and Micaela offers a first rate, entry level example.
This sherry has spent 3-4 years in the Solera and is best served at 6°C – 8°C.
Micaela is the new design for the entry level range from Bodegas Barón. With a distinct and deliberate move away from a traditional image, Barón are expressing themselves with ultra-modern stylings.
The design represents a piece of woven cloth: the petals are those of the Passion flower – to symbolise the passion they have for their wines and the passion customers have for them.
Moscatel is a naturally sweet wine, produced in a similar way as Pedro Ximénez.
The planting of Moscatel vines is nowadays less common in the sherry triangle, so grapes can be brought in from the nearby towns of Chipiona and Chiclana de la Frontera. Baron source theirs from Chipiona – the key place for Moscatel vineyards in the sherry region where they generally have more sandy soils (‘arenas’) than in Sanlúcar.
Grapes undergo the traditional process of "sun-drying" until achieving an intense raisin-like quality of the fruit.
After pressing, the musts obtained exhibit an extraordinary concentration of sugars and a certain degree of coloration. This is then subjected to partial alcoholic fermentation, which is halted, if necessary, by the addition of wine alcohol. Its aging process is exclusively oxidative in nature and is around 10+ years.
Micaela is the entry label of Bodegas Baron – who are based in the town of Sanlúcar de Barrameda, the area of Jerez where all Manzanilla in produced as the proximity to the Atlantic Ocean imparts a lighter more ‘salty’ character to the sherry.
This sherry has spent 3-4 years in the Solera and is best served at 6°C – 8°C.
The design represents a piece of woven cloth: the petals are those of the Passion flower – to symbolise the passion they have for their wines and the passion customers have for them.
PX is a naturally sweet style of sherry and is more like a dessert wine. It is made from the Pedro Ximénez grape and aged like Oloroso. Serve at 12°C – 14°C.
Micaela is the new design for the entry level range from Bodegas Barón. With a distinct and deliberate move away from a traditional image, Barón are expressing themselves with ultra-modern stylings.
The design represents a piece of woven cloth: the petals are those of the Passion flower – to symbolise the passion they have for their wines and the passion customers have for them.
A limited edition collaboration between Bodegas Barón and Owen and Tom of Bar 44 Group.
En Rama sherry is typically bottled one a year, in spring, from selected butts and with lower intervention – the sherry equivalent of the ‘natural wine’ trend
This – their third year of selection – is produced in a younger criadera/scale of the Anselmo Paz Solera, with an average of 5 years ageing, and is bottled unfiltered.
Very popular with novices and sherry lovers alike.
A soft and complex dry Oloroso that has spent more than 15 years in the solera – specially selected for the Xixarito range.
Xixarito represents the second tier of wines from Bodegas Barón. An uber fashionable design led label is aimed at the more discerning and style conscious consumer or establishment.
The montage of images on the label depict events in the family’s history; these notes on the design are by Bodegas co-owner Juan Luis:
“Its design is a tribute to my grandfather’s nickname ‘Xixarito’ – it is like Chicharito (little pea) and is a reference to his bright green eyes. Each part of the label is a piece of life of my grandfather, the winery, the winery dog, my uncle Venenciando, my grandfather in disguise with my grandmother, the bull symbol, the flag of Sanlúcar, the sidecar motorcycle he had when he was young, the ship is that of Christopher Columbus. Egg with peas is the sun. There is also a story about an Elephant… but that’s for another time…”
A little obscure perhaps, but then so is the design!
At the end of the 19th century, wines from Tarragona enjoyed great prestige internationally. At that time, our Padró ancestors were making liqueur wines in the style of the “great wines” of the time: Port, Sherry or Sauternes, among others. In 1947, these fortified wines were the first to be regulated within the Tarragona Denominación de Orígen or Appellation and were given the name Tarragona Clásicos.
We wanted to make a vermouth using a sweet Tarragona Clásico-style liqueur wine aged for 5 years in 7,000-litre oak vats and which we have been using at the winery for generations. We add a small amount of this wine to the solera wine in the final vermouth coupage together, of course, with our special touch of vermouth herbs.
Macaronesian Eternal Spring Gin incorporates fresh strawberries hand-picked in the Canary Islands. It comes in a ceramic bottle inspired by the bottles of Dutch Jenever that were traditionally sold in pharmacies.
‘Elaborated with Volcanic Water’
It uses naturally occurring botanicals from Macaronesia (the Atlantic islands that include the Canaries, Azores, Maderia) including juniper, cardamom, angelica, liquorice, lemon peel and orange peel. Tenerife’s forests are home to plenty of juniper trees and the island is famous for its tasty lemons and oranges The water used to make Macaronesian is collected from underground galleries after filtering through plenty of mineral-rich lava rock.
The ceramic bottle is made from local earth and clay and an organic dye is used for printing.
Alcohol/VOL: 37.5%
Tasting Notes:
Very soft in taste and full of aroma of fresh, sweet strawberries in perfect harmony with all the typical gin botanicals.
Solan de Cabras
A WATER LIKE THIS CAN ONLY BE CREATED BY NATURE
3600 YEARS OF NATURAL FILTRATION IN EVERY BOTTLE.
Solán de Cabras is from a remote spring in an isolated region of Cuenca, Spain. This spring has been recognized over the centuries by royal decree as a treasured resource. Rainwater and snow in their purest forms descend from the sky upon the mountains filtering through 7 layers of minerals and rock. Please enjoy a product only touched by nature for thousands of years.
Our water does not need chemical treatments as filtered water does, so it' mineral composition and unique properties are always constant and are maintained over time.
A WATER LIKE THIS CAN ONLY BE CREATED BY NATURE
3600 YEARS OF NATURAL FILTRATION IN EVERY BOTTLE.
Solán de Cabras is from a remote spring in an isolated region of Cuenca, Spain. This spring has been recognized over the centuries by royal decree as a treasured resource. Rainwater and snow in their purest forms descend from the sky upon the mountains filtering through 7 layers of minerals and rock. Please enjoy a product only touched by nature for thousands of years.
Our water does not need chemical treatments as filtered water does, so it' mineral composition and unique properties are always constant and are maintained over time.
A WATER LIKE THIS CAN ONLY BE CREATED BY NATURE
3600 YEARS OF NATURAL FILTRATION IN EVERY BOTTLE.
Solán de Cabras is from a remote spring in an isolated region of Cuenca, Spain. This spring has been recognized over the centuries by royal decree as a treasured resource. Rainwater and snow in their purest forms descend from the sky upon the mountains filtering through 7 layers of minerals and rock. Please enjoy a product only touched by nature for thousands of years.
Our water does not need chemical treatments as filtered water does, so it' mineral composition and unique properties are always constant and are maintained over time.
A WATER LIKE THIS CAN ONLY BE CREATED BY NATURE
3600 YEARS OF NATURAL FILTRATION IN EVERY BOTTLE.
Solán de Cabras is from a remote spring in an isolated region of Cuenca, Spain. This spring has been recognized over the centuries by royal decree as a treasured resource. Rainwater and snow in their purest forms descend from the sky upon the mountains filtering through 7 layers of minerals and rock. Please enjoy a product only touched by nature for thousands of years.
Our water does not need chemical treatments as filtered water does, so it' mineral composition and unique properties are always constant and are maintained over time.
A WATER LIKE THIS CAN ONLY BE CREATED BY NATURE
3600 YEARS OF NATURAL FILTRATION IN EVERY BOTTLE.
Solán de Cabras is from a remote spring in an isolated region of Cuenca, Spain. This spring has been recognized over the centuries by royal decree as a treasured resource. Rainwater and snow in their purest forms descend from the sky upon the mountains filtering through 7 layers of minerals and rock. Please enjoy a product only touched by nature for thousands of years.
Our water does not need chemical treatments as filtered water does, so it' mineral composition and unique properties are always constant and are maintained over time.
A WATER LIKE THIS CAN ONLY BE CREATED BY NATURE
3600 YEARS OF NATURAL FILTRATION IN EVERY BOTTLE.
Solán de Cabras is from a remote spring in an isolated region of Cuenca, Spain. This spring has been recognized over the centuries by royal decree as a treasured resource. Rainwater and snow in their purest forms descend from the sky upon the mountains filtering through 7 layers of minerals and rock. Please enjoy a product only touched by nature for thousands of years.
Our water does not need chemical treatments as filtered water does, so it' mineral composition and unique properties are always constant and are maintained over time.
A WATER LIKE THIS CAN ONLY BE CREATED BY NATURE
3600 YEARS OF NATURAL FILTRATION IN EVERY BOTTLE.
Solán de Cabras is from a remote spring in an isolated region of Cuenca, Spain. This spring has been recognized over the centuries by royal decree as a treasured resource. Rainwater and snow in their purest forms descend from the sky upon the mountains filtering through 7 layers of minerals and rock. Please enjoy a product only touched by nature for thousands of years.
Our water does not need chemical treatments as filtered water does, so it' mineral composition and unique properties are always constant and are maintained over time.
Ambar Triple Zero Gluten Free is a truly innovative beer, combining three key benefits: alcohol-free, gluten-free and sugar-free. It also boasts low carbon emissions as part of Ambar’s sustainability commitment.
Ambar was the first in Spain to brew an alcohol-free beer in 1976, and the first gluten-free beer, and first sugar-free beer. Triple Zero Gluten Free brings together this pioneering expertise in one modern style - brewed with barley malt and traditional beer ingredients and preserving an authentic beer taste.
Gluten Free: achieved using an enzymatic brewing process that reduces gluten levels below 6 ppm (parts per million), considered a safe threshold for coeliac consumers.
Sugar Free: crafted to deliver zero sugars while maintaining flavour, balance and body through a carefully developed recipe and brewing process. Unlike many beers that rely on added sugars or sweetening ingredients, Ambar uses dietary fibre to enhance the mouthfeel and keeping carbohydrate levels low for a lighter drinking profile. Suitable for Type II diabetics.
Alcohol Free: brewed and then carefully de-alcoholised to achieve 0.0% abv, importantly still retaining the beer’s character.
Located in Zaragoza, northern Spain, Cervezas Ambar is the leading beer brand in Aragon. It is fully independent and maintains a 100% family-owned spirit.
Ambar was founded in 1900 in the historic San José neighbourhood as La Zaragozana brewery. They maintain a craft approach to brewing in their new, modern brewery which opened in 2020, beside the original which now serves as an educational brewing center and museum featuring the traditional open fermentation vats and old wooden machinery.
With a total of 96 awards in the past 10 years, Ambar received 14 brewing accolades in 2025 - including crowned ”Country Winner” at the Word Beer Awards plus claiming 6 Gold Medals at the World Beer Challenge. In 2024 Ambar Especial achieved a perfect 100 score and “Best Beer in the World” at the W.B.C.