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Its wines are known for enormous potential for longevity. Although today they are much more difficult to find, at one time the wines from Colares were the standard bearer for age-worthy vins de garde in Portugal. To wit – in 1930, the appellation had more than 3000 hectares planted to vine. Today, after many 150-200 year old vineyards were ripped up to make room for beachfront construction, only 18 hectares are left, producing extremely low yields from primarily pre-phylloxera vines – the entire DOC produces fewer than 8000 bottles a vintage. Making wine in Colares is a labor of love, as this appellation doesn’t lend itself to an easy growing season. Humid and foggy most of the season, most of the region is green and fertile. Where the vines are planted, however, are the sand dunes west of Lisbon, right on the Atlantic. The hallmark of the region are the maritime nortada winds that constantly buffet the vines, necessitating low-trained plants and a system of walls to protect the fruit from too much wind and sea spray. The humidity, too, makes maturation of the long-cycle varieties grown there extremely difficult. In 1999, an organization named Fundaçao Oriente bought the 9 hectare property once owned by the grower Manuel Jose Colares with the aim of saving the appellation from extinction. Bolstering its altruistic mission is the fact that the property now employs dozens of workers who have had grave financial difficulties, giving them a chance to get their lives back on track.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/402/MJC_Tinto.png?1532026674","profile_url":"/b/adega-de-colares"},{"name":"Alberto Orte","description":"Alberto Orte is a force to be reckoned with, producing truly compelling and ambitious wines that have firmly established him as one of the most talented up and comers of the next generation of Spanish winemakers. In addition to co-founding Olé \u0026 Obrigado, Alberto has also dedicated a huge portion of his life to discovering great terroirs, resurrecting ancient clones and replanting extinct grape varieties that would otherwise be lost to modernity. Alberto produces wine in many regions throughout the Iberian Peninsula, most notably in Jerez, Valdeorras and Rioja.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2657/Alberto_Orte_-_Side_Profile_Shot.png?1623794880","profile_url":"/b/alberto-orte"},{"name":"Bodegas Hermanos del Villar","description":"The whole wine-production process is based on the “modification-free extraction” system, with the purpose of respecting the characteristics of the grape varieties and the different plots of land at their best.\r\n \r\nIn order to turn this philosophy to a practical reality, we use cutting-edge technologies such as night-time harvesting, cold pellicular maceration, native yeast fermentation, aging on lees and battonage, but we never forget our purpose of revealing our grapes and soil’s full unaltered potential, pursuing the best quality and special nature of our wine.\r\n\r\nBodegas Hermanos del Villar has 150 hectares of vineyards divided between the municipalities of Rueda, La Seca and Alaejos. The aim of the winery has always been pursuing the ideal location for their vineyards to maximize grape quality.\r\n \r\nThe cultivated varieties are Verdejo (mostly), Sauvignon Blanc and Tempranillo.\r\n \r\nVineyard management is a key aspect for the company. To produce high quality wines of a singular authenticity, a good knowledge of the grapes and their perfect adaptation to the soil and climate is regarded as a determining factor for the whole process.","logo_url":"/assets/logos/medium/missing.jpg","profile_url":"/marketing_hubs/8059"},{"name":"Bodegas Vizcarra Ramos","description":"Bodegas Vizcarra is comprised of 55 non-certified organically farmed hectares of vines, located at soaring altitudes nearly 3,000 feet above sea level. Ribera del Duero is one of the most extreme viticultural regions in the world, experiencing a rigorous continental climate characterized by low rainfall, extremely cold winter, spring, and autumn seasons, which bring high risks of frost to the vineyards. Summers are excruciatingly hot, though Tempranillo has adapted rather well to these conditions-- that is, so long as it’s guided by the hands of a meticulous farmer. Everything at Vizcarra is done by hand – from hoeing the rows to harvesting grapes into small boxes that are closer to what one might expect to find at a farmer’s market or grocery store than a commercial winery to keep the fruit in perfect shape. Herbs and wildflowers are planted among the vines to encourage competition for the water in the soil. In Ribera del Duero, the fruit’s biggest challenge is reaching an adequate level of tannin maturity while maintaining an appropriate balance of natural acidity. This is realized through attentive work in the vineyards, green harvest, sufficient canopy management, and allowing fruit to ripen without any sort of dehydration-- and winemaker Juan Carlos Vizcarra Ramos has mastered this craft.\r\n\r\nThe Vizcarra family’s legacy can be traced back to 1780, to a time when the family sold 16 liter demijohns of wine along the border zones of Segovia and Burgos. However, it wasn’t until recently that Ribera del Duero became a fashionable wine-producing area outside of a few well-known bodegas. In fact, until forty years ago, most of the region’s grapes were destined for bulk wine, showing no real sense of this special place. Fortunately, during the 1980s, José Manuel Vizcarra Aguado took notice of Ribera’s lackluster situation, knowing full well what its vines were capable of creating. He meticulously worked the land and planted new vines, capturing the attention of the top wineries in the region who needed to supplement their own vineyards with the excellent fruit from this family grower. By 1991, his son Juan Carlos joined him at the bodega and became the first in his family to make estate-bottled wines from the family vineyards. \r\nThe family’s legacy is growing, specifically through Juan Carlos’ two daughters, Celia and Inés, who are daily inspiration to Juan Carlos, and for whom he has named his two best vineyards and top wines. Celia, the eldest, has inherited her father’s exacting nature and is studying winemaking in Catalonia, joining her father in the cellar when not at school. Inés, the younger sister, is the extroverted “boss” of the winery – and it’s easy to imagine 10 years from now a multi-lingual Ines explaining the pensive Celia’s work to winery visitors, both always carrying on the incredible Vizcarra family traditions and dedication.\r\nToday, Vizcarra is one of the region’s most highly-awarded wineries, consistently gaining recognition for their advances in microvinification and impeccable, age-worthy bottles. Juan Carlos is also a pioneer of the ‘garagiste’ winemaking movement in Spain, promoting the vinification of small-batch, terroir-reflective wines in the style of former generations of growers.\r\n\r\n \r\n\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4120/vizcarra.png?1625696125","profile_url":"/marketing_hubs/5932"},{"name":"Gaintza","description":"\r\nGuipuzcoa, in the Getaria subregion of the Spanish Basque country, is a surfer’s paradise. Long, rolling tubes and pristine beaches attract paddlers from all over the world to soak up the salt and sun, in search of the perfect ride. When they come ashore to refuel, often pouring glasses of Txakolina, the refreshing effervescent indigenous wine of the Basque country, Bodega Gaintza is among the most popular.\r\n Gaintza, meaning \"on top of\" refers to the aspect of the winery that was built in 1923 on the bluffs overlooking the bay in Guipuzcoa. With its clay and limestone  rooted vineyards at 75 meters elevation and in some cases as close as 100 m from the sea, the wine produced by Gaintza is unmistakably of this place \r\n\r\n","logo_url":"/assets/logos/medium/missing.jpg","profile_url":"/marketing_hubs/6070"},{"name":"Jose Luis Mateo","description":"Candea, meaning “simplicity” or “purity,” is the newest entry level offering from Jose Luis Mateo. As proprietor of Quinta da Muradella, Jose Luis has been singlehandedly responsible for the codification and ascent of Monterrei, bringing it from an area best known for bulk production to one of the epicenters of fine wine production in Galicia. It is his dream and his tribute to his home that drives the ethos of his wines – indigenous varietals, minimal interventionist winemaking, and exalting terroir over all else.\r\nInitially conceived as a “declassified” set of blends as a use for extra fruit, Candea is an ongoing project unto itself for Jose Luis. The goal behind these wines is to offer a clear picture of the special terroir of Monterrei as only Jose Luis can – but at a price point that is approachable for a wide array of wine lovers, from the casual every day drinker to the serious oenophile. \r\n\r\nIt is this mission and ethos that have catapulted Jose Luis into international recognition as one of Spain’s finest growers and winemakers. His wines are a beacon for those who seek clear evocation of place and an unadulterated look at this very singular terroir.\r\n\r\nThe vineyards are located in Zone 1, toward the interior of Galicia, by the Portuguese border. The soil is clay and river rock, owing to proximity to the Tamega River. Monterrei is the DO within Galicia that is furthest from the Atlantic Ocean. The climate is Atlantic (cold and wet) with a Continental influence (hot and dry summers with cold winters). Average yearly rainfall for Monterrei is 23 inches.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4177/candea-tinto__photo_credit__Friederike_Paetzold.png?1625695501","profile_url":"/marketing_hubs/6026"},{"name":"Liquid Geography","description":"To express our gratitude to the many who have helped us over the years, Olé \u0026 Obrigado donates 100% of Liquid Geography's profits in equal parts to: the TJ Martell Foundation in its search for cancer cures, World Central Kitchen an organization devoted to providing meals in the wake of natural disasters, and Wheeling Forward to help people with disabilities experience life to the fullest. Liquid Geography is a dry rosé wine made with mencia grapes from 53 year old vines in the region of Bierzo in northwest Spain, a region with a wine history that dates back to the Roman times. Mencia is a red grape that is indigenous to the area. This rosé sees no oak and is fermented and in stainless steel vats. Liquid Geography is produced from vineyards owned by the Guerra winery, which farms 1/3 of all vineyards in the Bierzo region. Out of the 3,000ha (7,413 acres) of vineyard land in Bierzo, Guerra takes care of 1,000ha (2,471 acres), however, they only make wine with the best 10% of grapes. This rigorous selection process allows Liquid Geography to show consistent extraordinary quality.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/218/Capture.png?1600966158","profile_url":"/b/liquid-geography"},{"name":"Nordés Gin","description":"Gintonics are an art form in Spain, designed to accentuate the aromatics in the gin, and served in large balloon glasses with garnishes that echo the primary botanicals. The most popular premium gin in Spain, representing one bottle out of every three consumed, is Nordés Atlantic Gin. \r\nNordés is unmistakably Galician with a fresh, aromatic and maritime flavor profile that includes Albariño, the grape most strongly identified with Galicia, as its base.\r\nIn addition to Albariño, Nordés’ base consists of 11 botanicals in total, six of which are native to the region. Each botanical undergoes its own individual maceration process prior to distillation. Each maceration is treated carefully and is uniquely calibrated to its botanical in order to extract optimal flavor, with some lasting weeks and others a mere few hours. Among the native botanicals, Salicornia (also known as sea bean), bay leaf, lemon verbena, mint, eucalyptus, and sage give the gin its bright salinity and Galician character, while non-native cardamom, hibiscus, ginger, black tea, and, naturally, juniper provide depth and spice. Distillation takes place in a copper pot still. \r\n\r\nNordés offers a fresh, fruity nose, with notes of citrus and green herbal tones, as well as white fruit aromas and a whiff of sea salt. On the palate it is fruit-forward and spicy, featuring white peach and the subtle undertone of juniper with beautiful balance and a smooth profile.\r\nNordés was developed by a master mixologist and a chef, making it great for pairing with food by design. With its smooth, bright character and hint of salinity, Nordés meshes nicely with many dishes rather than clashing with or overpowering them. Some favorite pairing are ceviches, tapas, Spanish conservas, sushi and even fresh pineapple. \r\nWhile it makes a sublime gintonic, Nordés is a versatile ingredient in a broad variety of cocktails, giving balance and fresh appeal to all manner of tipples!\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4119/Nordes_untitled-2jpg.png?1624481209","profile_url":"/marketing_hubs/5975"},{"name":"Osborne","description":"The history of Osborne dates back to the end of the 18th century, when a young merchant called Thomas Osborne Mann arrived in Cádiz to commercialize the wines of the area. He soon set up business in Puerto de Santa María, the town where he founded his own winery which, more than 200 years later, would become the major business group that now enjoys international fame and recognition.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2658/Osborne_Solera_India_Rare_Sherry.png?1612901229","profile_url":"/b/grupo-osborne"},{"name":"Quinta da Muradella","description":"Vigneron, historian, and preservationist José Luis Mateo began to plant vineyards by hand with his father near his hometown in the Ourense province of interior Galicia thirty years ago, a decade before Monterrei attained Denominación de Orígen status. Although he humbly refers to his early winemaking efforts as merely a way of producing “a decent white and a decent red” to serve at the family bar, José Luis is known today among his Spanish and international peers as the expert in Monterrei, where winemaking history dates back to the pre-Roman Celtic era. A true asset to DO Monterrei, he is also a passionate advocate for its potential to rank among the world’s greatest winemaking regions, of which he has explored and studied as a personal invitee of Eric Texier’s lauded Haut Les Vins winemaking group, and as an individual, spending time in Burgundy and Barolo.\r\n\r\nThe elegant wines of Quinta da Muradella hail from over 26   different organically farmed vineyard sites ranging from 360 meters to over 900 meters above sea level. A transitional climate zone, Monterrei draws influence from the frigid Atlantic Ocean, yet is drier and considerably hotter than coastal Galician DOs like Rias Baixas, and much more geologically diverse because two tectonic plates collide at its center. Though he feels his work is never truly done, José Luis Mateo has successfully identified at least 18 different soil combinations (based in either granite or slate) in his vineyards, with a potpourri of quartz, mica, wolfram, and iron mixed in. He  also labored for years to master the elaboration of nearly two dozen native varieties before beginning to incorporate them into his field blends; these include broadly-used grapes native to Monterrei’s valley floor (Mencía, Treixadura, Doña Blanca, Bastardo) and lesser-known varieties (some of which he alone grows), such as the white Monstruosa de Monterrei and the red Sousón, which hail from the mountains, an area currently without recognition by the Denominación de Orígen. These can be found in the 100% varietal bottlings, yet even when blended, speak proudly for themselves in Mateo’s wines, which are fermented using only indigenous yeasts, made with zero adjustments, and bottled without fining or filtering using a minimal amount of SO2.\r\n\r\nWhile still committed to ancient winegrowing traditions such as “villages- level” co-fermented field blends like Alanda, José Luis also looks to the future, spending recent years racing against the clock to recuperate centenarian vineyards—the first to be planted after phylloxera arrived to Galicia in the   late 19th century—so their genetic material, wisdom, and rich history will be available to future generations. Unlike the vineyards in the valley, these remote fincas are hours apart and worked completely by hand, often by elderly villagers, who have given their trust and friendship to a man who has spent his life’s work devoted to the deep understanding, preservation, and promotion of Monterrei. He has recently released to Olé tiny quantities of these new wines as part of a “mountain series,” and the proceeds from their sale will go directly to the work needed to maintain these at-risk sites. More broadly, cuttings taken from the mountain vineyards also find a home in Mateo’s flagship vineyards Muradella and Gorvia, parts of which serve as nurseries for these forgotten varieties, and which produce most of Quinta da Muradella’s wines, communicating in every bottle his patient, inspiring work.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4176/IMG130_Muradella_label.png?1625694292","profile_url":"/marketing_hubs/6025"},{"name":"Vera","description":"When Vera Vinho Verde launched the 2010 vintage we felt a quality vinho verde was missing. Our ambition was to produce a better vinho verde: estate fruit only, less RS and less carbonation; all of which runs against the norm for other offerings from the region. 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