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Wines Selection

Wines of Month

Every month we make a selection of wines that should not stop trying

Explore new flavors and prove new essences

Wine List

Wine of Month July 2014

La Bruja Avería

Designation of Origin VINOS DE MADRID

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Wine of Month June 2014

Lar de Paula Tinto Cepas Viejas

RIOJA qualified Designation of Origin

Logo Wine Lar de Paula Tinto Cepas Viejas

Wine of Month May 2014

Muriel Tinto Reserva

RIOJA qualified Designation of Origin

Logo Wine Muriel Tinto Reserva

Wine of Month April 2014

Valdrinal SQR

Designation of Origin RIBERA DEL DUERO

Logo Wine Valdrinal SQR

Este vino es una creación personal de David Cuéllar. El nombre viene de la palabra inglesa “square”que significa “al cuadrado”. Es “Valdrinal al cuadrado”. Vino que se presenta potente desde su primer olor. Crianza de 12 meses en barricas de roble francés de 225 litros.

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Wine of Month March 2014

Carmelo Rodero Pago de Valtarreña

Designation of Origin RIBERA DEL DUERO

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Wine of Month February 2014

M de Murua

RIOJA qualified Designation of Origin

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Wine of Month January 2014

Beronia Reserva Mazuelo

RIOJA qualified Designation of Origin

Logo Wine Beronia Reserva Mazuelo

Wine of Month December 2013

Dehesa de los Canónigos Crianza

Designation of Origin RIBERA DEL DUERO

Logo Wine Dehesa de los Canónigos Crianza

15 months in American oak barrels, medium toast, fine grain, from one to two years of age.

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Wine of Month November 2013

Faustino 9mil

RIOJA qualified Designation of Origin

Logo Wine Faustino 9mil

Only 9Mil liters of an intense wine, elegant. Neither more nor less. An exceptional ground, years of utmost care, centenary know-how, limited productions always looking for better quality .... Manual selection of the best beans from each cluster. So come every year 9,000 liters of an intense wine, elegant, made by the malolactic fermentation in new barrels of French and American oak, remaining there eight months.

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Wine of Month October 2013

Casa de la Cruz

Designation of Origin BULLAS

Logo Wine Casa de la Cruz

Winemaking: Each variety is fermented separately to a t th of 28 ° C for 10 days. Maceration: 25 days after fermentation. Also separately passed new barrels of French Allier oak where malolactic performed. Total time in barrel 24 meses.Dos thousand three hundred fifty bottles. Bottling January 26, 2008

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