Xavier named his winery after his daughter, and what a bubbly girl she must be. A farmer who turned to wine in 2003, he works on 7 hectares in the... read more →
Kokkineli means light red and this one drinks like pure strawberry juice. Vasilis Vaimakis is a genius. The wines he makes have a delicious purity and speak to a respect... read more →
Looking for a playful sort of xinomavro? This is for you. It’s vinified for 12 months in old barrels and then sits on the fine lees for three months with... read more →
This is just a stunning bottle of properly aged wine. First taste is grapey but then its hits with a sandy texture. The high acidity begs for a cheese course... read more →
Trivia alert! It seems popolka was the actual name of xinomavro before the 70’s. Finding a real one, no matter what it’s called, has been rare. In fact, all seem... read more →
The pink-berried mutation called xarel-lo vermell is perfect for making a watermelon-hued skin contact wine. Here it gets a boost, co-fermented as it is with fresh pressed ull de llebre,... read more →
I never quite understood why xinomavro was called the Greek nebbiolo until I tasted this nine-year-old wine from Vasilis Vaimakis. It’s a wild ferment and no sulfur illustration of how... read more →
Oriol lives and works in vineyards a mere 15km from Barcelona where vines are competing with real estate. He’s hopping about, picking up fascinating terroirs in the almost forgotten DO... read more →
Eduard Pié Palomar started to work in 2009. A bona fide oenologist who likes clean wines and old-fashioned technique, he works exclusively with anfora, some buried, some not, then transfers... read more →
Assis and his wife Nuria specialize in vintage cava that stay long on the lees. The 2006, recently disgorged, was the talk of the tasting, but this one, the youngest,... read more →