Our selection

David Sampedro and his wife, Melanie Hickman own and run this 9.5 ha biodynamic estate around the village of Elvillar in the Rioja Alavesa where limestone soils meander through three valleys that run between the Sierra Cantabria mountains and the River Ebro. The philosophy is based on a modern approach promoting respect for the environment with a partially subterranean built ‘‘off the grid’’ winery powered by solar panels, and ambitious natural wine making that follows the lunar calendar. Ageing takes place for the top wines in French oak 500 and 600 litre casks. The resulting wines are enticing, dense, deep, and elegant. They also exploit some small plots of old Rufete vines in the mountainous region of Salamanca, where the soils are composed of granite and slate.

Biodynamic. 90% Viura, 10% Garnacha - The grapes are destemmed, blended and placed in a concrete tank where alcoholic fermentation starts naturally after an initial 3-day period of cold pre-fermentation maceration, then left on the skins for about 10 days. After partial fermentation, the wine is pressed and placed in old French oak barrels for 6 months where the fermentation continues slowly. The wine is then transferred to stainless steel tanks where approximately 50% of malolactic conversion occurs naturally.

Remarkable value from one of the best white wine producers in Spain, this is a complex, stylish blend of Viura and Garnacha Blanca. Subtle, leesy and very lightly wooded, with notes of saffron, orange zest and quince and a tangy, refreshing finish.

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