Martínez Corta Crianza 2019 Rioja

Located in the heart of the Salnes Valley, Viñabade was founded by Manuel Vazquez 50 years ago. The second generation of the family, Myriam and Manuel Vazquez, now run the winery. They select the best grapes from their Estate to produce the ultimate expression of each wine’s character and personality. The name “Viñabade” means “Abbot’s Vineyard” in the Galician language, a reference to the Cluny monks who are believed to have brought Albariño to the area from Burgundy in the 12th or 13th century. The granitic soil and Atlantic climate provide perfect growing conditions for Albariño, producing clean, bright wines with excellent minerality.

Awards Durona Blanco 2021: 90 – Robert Parker, 90 – Tim Atkin Durona Blanco 2020: 90 – Robert Parker, 16 Jancis Robinson (Distinguished) Durona Blanco 2019: Best wine of Parellada, Guia de Vins de Catalunya Durona Blanco 2018: Best wine of Parellada, Guia de Vins de Catalunya Durona blanco 2017: 90+ Robert Parker Durona blanco 2016: 9,34 Guía de vins de Catalunya Durona blanco 2015: 90 Guía Peñín Durona blanco 2014: 9,30 Guía de vins de Catalunya

Located in Rueda, Palacio De Bornos was founded and began making wine in 1976, alongside the Appelation of Origin Rueda. The initial years were dedicated to consolidating the brand in the Castilla y Leon region, to later begin a rapid expansion both nationally and internationally. Palacio de Bornos was the first winery in Spain´s Castilla y León region to produce a sparkling wine, in 1978. Since those early days they have sought to exploit the great potential of the Verdejo grape in a single variety wine, with its individual, unique character, to produce a very high quality traditional-method sparkling wine. Palacio de Bornos boasts 308 hectares of their own vineyards, in the towns of Rueda, Pollos and La Seca, which is more than 30 years old. The Palacio De Bornos Barrel Fermented Verdejo presents hues of deep yellows with greenish tones. On the nose, Intense, clean aromas of great complexity, oak (smoky, vanilla) the fruit and a vegetal touch. Excellent entry on the palate. Structured, velvety and lingering. A long finish with the aromatic complexity of the the nose coming through again. Fermented and aged for four months in oak barrels. Pairs well with Cheese, seafood, fish or grillled meat. Serve at 12 to 15°C.