Rudeles Peñalba de san Esteban (Soria)

The large and productive vineyard plantations of the plains of the Ribera del Duero are no longer to be seen here. This is higher, slightly irregular terrain: a small valley, a hill which separates us from the main area of the Ribera, and on its sides an array of 40 tiny plots of vineyard, some with as few as 50 vines. Many of them are over one hundred years old, some even planted before the arrival of Phylloxera.

Rudeles produces a mere 4 000 cases and concentrate on hand-picked high quality wines, reflecting the harsh conditions of the area close to 900 meters of altitude.


Valdebonita (white): A monopole to Rudeles, 70 years old Albillo of which a small percentage in fermented and aged i oak for about 3 months. Production 1500 bottles.

Cepas Jovenes: : The house wine of Valdebonita based on younger vines. No oak ageing to preserve the fruit.

Rudeles original: . A semi-crianza based on young and older vines. total production 25000 bottles.

Rudeles selección: A selection of the best old vines 90-100 years old. Mainly tempranillo and some garnacha. Production 12 500 bottles

Rudeles La nación: Single vineyard wine, vineyard 105 years old at the extreme limit of the appellation Ribera del duero.


1st entry in the Wine advocate with 91 points!!

Huellas gets its first rating by Jay Miller

The 2007 vintage is the second for Huellas. There are only 580 cases of this micro-vinification and the vines are very young by Priorat standards. Nevertheless, this is a strong beginning as the 2007 Huellas, a blend of 80% Garnacha, 15% Syrah, and 5% Carinena, demonstrates. It displays an expressive nose of mineral, roasted herbs, lavender, and confiture of black fruits. Smooth textured, rich, and concentrated, it has a bit of structure along with an elegant personality. This substantial offering will deliver pleasure through 2022 if not longer.

Why: We, Christophe Brunet and Franck Massard, both trained as sommelier and above all long time friends decided in 2004 to make a dream reality by acquiring our own vineyard. Both of us were working at the time for another winery and therefore had to keep our dream quiet, thus instead of the label bearing our names, we applied our fingerprints “Huellas” on the label, which also represents for us an artisanal wine.

Location: El Molar

Age of the vines: Approximately 25 years old

Viticulture: Sustainable no use of systemic products will convert to organic. We follow moon cycles for pruning and bottling time.

Wine-making: minimum handling to respect the fruit.
Cooling of the grapes to 6ºc, and cold maceration for 2 days. All grapes are fermented separately under controlled temperature; the cabernet sauvignon is fermented in wooden vats of 400l. The other berries are fermented in stainless steel tanks.

Ageing: Takes place in 20% new French oak of 400l capacity and 80% in 2nd and 3rd year old barriques, for a total of 1 year in wood.
Bottling with no fining and no filtration

Alcohol level: 14,5%
Total acidity (tartaric) 5,2g/l

Grape varieties:
Garnacha 70%
Cariñena 15%
Syrah 5%
Cabernet sauvignon 10%

This wine reflects his place of birth by displaying ripe fruit, cherries, figues and an underlying scent of thyme and rosemary. The structure is based on finely etched tannins and certain opulence in the mid-palate that is gently tamed by a mineral acidity lifting the wines and lending it a harmonious and seductive finish.

The happpy owners celabrating on their vintage car!!!

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Rafael Palacios wines now available on our list

We are pleased to announce that from now on you can find on our wine list Rafael Palacios wines from D.O Valdeorras such as As Sortes and Louro do Bolo.

New releases: Humilitat & Más Amor

Humilitat is the project of two friends sommeliers/vignerons Christophe Brunet and Franck Massard. We wanted to produce a wine from the Priorat featuring its best expression of Terroir, minerality and preserve its freshness which often is missing in this region. For this, we have selected vineyards on steep terrasses sheltered from the scorching sun yet sufficiently exposed to reach optimal maturity. The extraction are moderate and the wine nurtured partially in oak to confer stability and complexity yet above all, it is the freshly gathered berries that we wish to express in this particular wine.

Origin: 4 villages : El Molar, Gratallops, Porrera, Poboleda.

Age of the vines : Minimum 10 years old up to 100 years old

Viticulture: Sustainable


The berries are collected in crates of 10kg capacity. Cool down to 6ºC to allow a cold maceration during several days. Fermentation takes place at 24ºC-26ºC and extraction method are applied by a combination of pumping over and punching-down.

We used for this vintage 30% of oak of which 50% were new, french oak medium-toasted

Alcohol: 14,5%
Acidité totale 5,35g/l
Ph: 3,36

Grape varieties:
Garnacha 50%
Cariñena 50%

Tasting Notes :

A dark red ruby colour, glowing purple tinges. Savoury nose mingled with violet and freshly gathered red berries, supported by a light touch of wood. Finely textured tannins, a seamless structure, certain minerality (graphite) interacting with the vivid fruit and a long silky finish.

Más Amor, a very exciting rosé made of 100% garnacha grape. It is a bright, vivid rosé from D.O Terra Alta, located at the South of Priorat on the banks of the Ebro river. A really nice accompaniment to squids, parrilladas, tapas which may remind you the incredible endless nights in the heart of Barcelona. The label has been inspired by a graffiti in Barcelona seen on February 14th, Valentine’s day, what a coincidence!

Origin: DO Terra Alta

Age of the vines : 15 years old

Viticulture: Sustainable


The berries were hand-picked from 14th until 17th September, between 6.00am and 11.00am to keep freshness.

Between 6 and 8 hours

Alcohol: 13,5%
Total acidity : 5,35g/l
Ph: 2,82

Grape varieties:
Garnacha 100%

Tasting notes:

Attractive bright salmon pink colour. Fragrant and focus fruit on the nose reminiscent of red berries, cherries and a lifting citrusy note. Refreshing palate and crisp finish.

Castell d’Encus DO Costers del Segre

The origin of Castel d’Encus is really a love story – Raül Bobet became enamoured with the spot when in 2001 he was traveling in the region looking for land that would not be as affected by climate change.

Given the high altitude, there are magnificent views and the protected area is heavily wooded, with a Romanic hermitage and several century-old stone ‘gravity’ fermenting vats . This, combined with a clay-loam and calcareous soil, offers the ideal conditions for producing outstanding wines.

In 2004, two partners both aficionados of the world of viticulture – Joaquín Molins Gil and Joaquín Pascuas Medel, joined with Raül Bobet.

In 11th Century, Castel d’Encus, belonged to Count Bernat I. In 1151 the Counts of Arnau Miro & Aurea donated the property to the Order of Hospitalier monks.

During this period vineyards were planted and cisterns for fermentation, using the principles of gravity, were carved out of the rocks – even today these remain in very good condition. The monks remained on the property until at least 1752.

The Castel d’Encus vineyards are in the Pallars Jussà Pyrennes, a mountainous area, at an altitude ranging from 800 to 1,000 metres. They are predominantly south-west facing – well protected from the cold North wind. The coolest areas are planted with our Pinot Noir and Riesling varieties.

The property is about 95 hectares * (235 acres) though a large part of it is forested. 23 hectares (57 acres) have been planted to a high density with 5,500 to 7,700 vines per hectare. In addition to the Pinot Noir and Riesling varieties, Castel d’Encus vineyards are growing Albariño, Sauvignon Blanc y Roussanne, Syrah, Carignan, Grenache noir, Merlot, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot varieties. All have been planted with low yield rootstocks and clones.

As part of our environmental philosophy, we do not use any herbicides, insecticides or fungicides, except those used in organic viticulture.

We will produce a select quantity of bottles, no more than 80,000 bottles, all of which will be ‘Single Estate’ – produced solely with wines from Castel d’Encus.

To maximise energy efficiency, the winery will be the first to use heat exchange equipment with geotermics technology. The winery has been designed to run using gravity on all the grape movements – using the most advanced technology.

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Jancis Robinson has been dazzled by Ekam and Taleia, Raül Bobet wines from Costers del Segre. Have a closer look at her article posted on her famous blog.

Quest is now released!!!

Type Red
Pyrenees. Pallars Jussà
Production Hand picked grapes in small 10kg cases. The wine has been
fermented in different materials such as stone vats, stain steel
tanks and oak tanks. All wine has gone through malolactic
Varieties Cabernet Sauvignon, Cabernet Franc, Petit Verdot,
Bottle # 7200 bottles of 75 cl.
Tasting notes
Color Dark red cherries
Nose Complex and intensity with some floral
notes, black berries, thyme and a little of
Mouth Silky entrance, followed by some nerve and
long finish. Fresh fruit flavor with some
spices (clove and pepper)
After taste Intense, high acidity and lasting
Comments This wine will develop all its complexity while
aging in bottle. It’s unfiltered and we recommend decanting
% alcohol 14.3 %
pH 3.65
Total Acidity 5.3

In 2010 Epicure showcases in fairs

Epicure is proud to inform you that we will showcase our wines in two significant international fairs:
-in Vinisud, the Mediterranean wine fair (in Montpellier from February 22nd to 24th) on the Catalonia stand, Hall 12 Allee C Stand 81
-in Alimentaria, the most important Spanish wine fair (in Barcelona from March 22nd to 26th) where we will be happy to meet you on our own stand, pavillion 3 stand B345.

Herbis sauvignon & Herbis verdejo prized in AWC Vienna

We are very proud to inform you that Herbis sauvignon blanc and Herbis verdejo viura both won prizes at the latest Austrian Wine Competition in Vienna.

Herbis sauvignon blanc was awarded with a gold medal and Herbis verdejo viura with a silver medal.