Closure Type: Cork

(2025) A Blanc de Blancs dominated by Chardonnay, but I believe with Parellada and Xarel·lo also in the blend, this vintage, organic Cava is Brut but really quite dry and very Blanc de Blancs in character. You may or may not like the 'Gaudí-inspired' bottle, but the stuff inside is really very fine. It has a little of the custard and herbs note that the traditional grapes seem to always give to Cava for me, but the precise, lemony drive of the palate is refreshing and, as I say, bone-dry with fish and seafood-friendly credentials. On offer at £15 at time of review.

(2025) A zero dosage sparkling Albariño, that is bone-dry and energising with its salty, briny, lemony, fruut and core of sheer acidity. A multi-vintage blend, fermented with indigenous yeasts, it remains saline and mouth-watering in a tightly-wound format. This would work with seafood particularly well.

(2025) A small proportion of Mazuelo and Cabernet Sauvignon join the Tempranillo in this full-bodied and ripe Spanish red from the banks of the Duero. We're at the chocolaty, ripe, dense black-fruited end of the red wine spectrum here, all gloss and polish and depth of flavour. The silky plum, blackcurrant and hint of balsamic on the nose flow onto the palate, which has velvet texture and a raft of creamy oak and tannin supporting the supple, expansive fruit. Hedonistic and delicious of it's big and bountiful style.

(2025) A wine from El Escocés Volante, aka Scottish winemaker Norrel Robertson MW, who has spent over two decades making some really interesting wines in Spain. Made from the seldom seen Albilla (aka Albillo), it is unoaked but spent 12 months on the lees.  There's an interesting perfume here, a little squeak of elderflower, but something bon-bon like and floral too, almost a pineapple chunk brightness. In the mouth this has a surprisingly slippery and viscose texture, a real saline aspect, the fruit stays focused on preserved lemon and hints of riper stone fruits into a well-balanced, dry finish. Watch the video for more information.

(2025) Treixadura is a classic white grape of Bierzo in Galicia, next door to the better known Rías Baixas. There's a golden hue to this 2021 example, and honeyed notes to the soft peachy fruit. In the mouth peaches and oranges combine, the acidity a touch softer than in a typical Albariño, but it has a fleshier and slightly plumper feel that is deliciously drinkable and yet still fresh and balanced. Angels price is £14.99

(2025) A class act this, 100% Tempranillo from winemaking couple Marta Ramas and Miguel Fisac who have worked in Bordeaux, Hawke's Bay, the Napa Valley and the Western Cape. Sixteen months in French oak has imbued this deep, sonorous wine with spice and vanilla, a micha richness to plum and dark, tobacco-tinged berries. The palate walks a lively line between chocolaty, glossy fruit lushness and a more strict, earthy and spicy line of tannin, oak and acidity. Big, but beautifully balanced, the Angel price of £25.99 is one of this selection's best buys.

(2025) From Antinori's Montalcino estate, purchased in 1995, this is Sangiovese, aged 24 months in larger barrels of varying sizes. The fruit comes from vineyards at 130-200 metres above sea level on clay and limestone soils. There's real ripeness here, and maturity in a wine at six years old, a bloody streak of ripeness to black cherry and blackcurrant, gently wreathed in cocoa and tobacco. Aromatically, it verges on the jammy side of ripeness, but the palate deals with that, spicy tannins and good acid backbone giving clarity to the rich fruit.

(2025) This organic red wine is made from Monastrell, the speciality of Juan Gil from their historic home turf of Jumilla. Interesting it is also labelled as 'low histamine' at < 1ppm, histamine being a factor in some wines that some blame for 'not agreeing with them'. Rapid fermentation in stainless steel with very precise control of conditions that are said to promote microorganisms that inhibit the formation of histamines. From limestone soils at 2,300 feet, this vivid crimson wine has an undercurrent of stony minerals to cherry and lightly smoky fruit. The palate bursts with juicy red fruit flavour, vivacious and bright, before a very welcome core of cleansing acidity and modest but quite chocolaty and rich tannins add depth. Price and stockist quoted for a previous vintage at time of review.

(2025) A blend of Touriga Franca, Touriga Nacional and Tinta Roriz from Familia Carvalho Martins, there's a hint of elegant transparency to the bright ruby colour. Pleasantly fruity, with ripe summer berries, a hint of something herbal and minty that adds freshness. In the mouth this hits a lovely summery place, with sweetness and ripeness, something like pomegranate perhaps that leaves it light on its feet as elegant cherry-ripe acidity emerges in a gently spicy finish.

(2025) Something a bit different for sure from Prosecco producer Giol, but it is not Prosecco. This is a frizzate, so gently sparkling deep red wine made by the tank method from the Raboso variety. Cherry is the overwhelming note on nose and palate, where there is also a drying, coal like quality to the tannins softened overall by 15g/l of residual sugar - though this still feels dry in the mouth and would suit drinking with charcuterie or chorizo perhaps.