Get to know all the wineries we work with from Monvins. Small wineries that make wines of great singularity in their designation of origin. Each winery has a personal story to tell.

  • Àrid Vins

    Àrid Vins (4)

    Àrid Vins At Àrid Vins we make fresh, authentic wines with personality. It all starts in the vineyards located almost 800 meters in the Penedès and more than 500 meters in the Priorat. The highest areas in both cases. We obtain wines with a high aromatic intensity and with a great freshness in the mouth, we manage to express the own identity of the elaborated varieties. Red Wines In the case of reds, the passage in wood is not long, we only seek to round the wine without covering the primary and secondary aromas, ending with an aging in the bottle of at least one year to finish refining it. White Wines For white, a light passage through lees serves to provide fat and structure in the mouth. We work with rosé with one of the noblest varieties, Pinot Noir, very well adapted to the upper Penedès area, being perfect for making fresh, aromatic rosé wines with low color intensity. Following our vision of preserving the environment, our Penedès wines are ecological and those of Priorat are in conversion.
  • AT Roca

    AT Roca (9)

    AT Roca The AT Roca project was born in 2012 with the aim of achieving the maximum expression of the old vineyards of the Penedès. Our raison d’être, then, stems from a deep-rooted commitment to the territory and its people. We are farmers, winemakers and viticulturists but, above all, we are people who understand wine as the original language of the landscape. Philosophy In this search for new paradigms, we are committed to ecological viticulture that respects the diversity of the landscapes that make up the Penedès. That is why we are working on the recovery of the traditional varieties rooted in the territory with the complicity and synergies of the people who make it throb. At AT Roca we work with the conviction that the vine is part of a life cycle linked to the different elements of its environment. We seek harmony between plant and nature, treating the vineyard individually and respectfully with the principles of organic viticulture in order to make wines that, year after year, reflect the liquid history of its territory. Historically, through inheritance, it has been the vineyards that have been chosen by their winemakers; in our case, on the other hand, based on the experience and knowledge of the territory, we were the ones who chose the terroirs more unique and suitable for each variety. Beyond making wines that express all the character of the various landscapes of the Penedès, from our estate of Sant Sebastià dels Gorgs, the epicenter of the region, we work with the complicity of our winemakers in order to enhance our commitment to a viticulture closely linked to the territory and its landscape.
  • Ausàs

    Ausàs (1)

    Ausàs Personal project of the prestigious oenologist Xavier Ausàs, who was for more than 20 years the technical manager of the prestigious Vega Sicília winery. Twenty-five years of work in internationally renowned wineries have allowed him to create this project. It has old vineyards of the best places of the Ribera del Duero, obtaining wines with continental character. His philosophy is to try to extract the best from each region, differentiating personalities and thus respecting the originality of the terroir. During his career, his wines have achieved a great recognition by both national and international critics. In 2007 he was named the best oenologist in Spain, consequently being one of the most recognized oenologists.
  • Belote Vinos de Cueva

    Belote Vinos de Cueva (1)

    Belote Vinos de Cueva The Belote Vinos de Cueva project begins in 2012with the help of Alberto Viejo. Our idea arose some time ago when we saw how our people were being transformed into another people. The houses began to be left empty and abandoned in a fertile land such as Terra de Campos, but in sometimes a forgotten land. We work with a non-interventionist philosophy. Inside a cave open with a pick and shovel, aimed at recovering the environment and maintaining the sap of a geographical area between the provinces of León, Zamora and Valladolid.
  • Bodegas Paco García

    Bodegas Paco García (3)

    Bodegas Paco García After more than 6 years working at Bodegas Paco García (founded in 2001) Juan Bautista considers and wonders why the generational decline in wine consumption. Since then his only obsession has been to work hard in the cellar and in the field to find out which path he had to walk to achieve his goal: To find a wine that he likes and attracts, that lets his consumers enjoy, that he likes and that allows him to live his passion, the cultivation of their vineyards and the making of their wines. The idea was clear, we had to do something different, something differential, more modern, fruity and sweet wines on the palate, image more striking and, above all, very tasty for today’s youth. In other words that is, bringing wine closer to new generations and non-consumers; And that at the same time, those already introduced to the world of wine were allowed to enjoy this wine; with this clear idea, enjoy the world of wine.
  • Bodegas Remírez de Ganuza

    Bodegas Remírez de Ganuza (9)

    Bodegas Remírez de Ganuza Founded in 1989. Bodegas Remírez de Ganuza born as a personal bet of its founder, Fernando Remírez de Ganuza. From the beginning, the idea has been the same: to make an exhaustive choice of the grapes and to intervene as little as possible in the winemaking process. Firstly, to be as faithful as possible to the vintage, and secondly, to the vineyard. Over the years, elements have been incorporated into the production and aging process. Therefore, they make Remírez de Ganuza a pioneering winery in the application of new techniques. Innovation from the beginning has been a constant, as year after year improvements are incorporated to raise the quality of wines. Elements such as the selection table, cold rooms or the use of new barrels for aging wines, may be common today in other prestigious international wineries , but they were not at the time they were applied. Other elements such as the bag used in the extraction of the Trasnocho or the machine to wash the grapes with their own must, are examples of the continuous innovation and research of the quality carried out in Remírez de Ganuza.
  • Bodegas y Viñedos Pradorey

    Bodegas y Viñedos Pradorey (5)

    Bodegas y Viñedos Pradorey Bodegas y Viñedos Pradorey is the most important historical estate of the Ribera del Duero. The lands on which it is based originally belonged to Isabel the Catholic, who gave them the name of the Real Sitio de Ventosilla. They then passed to Philip III, who enjoyed hunting in El Prado de Rey, and to Alfonso XIII, who declared it a model farm. In this course, he also seduced artists such as Rubens and Lope de Vega. But it was not until 1989 when Javier Cremades de Adaro bought the estate seeing its wine-growing potential. Therefore, he began to make quality wines in the eastern part of the Ribera del Duero. It seems to be one of the highest quality areas for its unique characteristics of altitude, terrain, climate and soil composition. The estate has 3000 hectares, 520 of which are vineyards, divided into 131 well-differentiated plots and divided into eight installments. Some of them with ecological certificate. Although the tradition took root in this land, since its origin Pradorey seeks the excellence of its wines and in this have played a key role the innovation and boldness of the owners, who were the first to make a wine of category Oak.
  • Ca Roman

    Ca Roman (1)

    Ca Roman Artisan ratafia made from the family recipe of Ca Roman for more than 50 years. Our ratafia is made from a family recipe with more than 50 years of tradition. The women of Ca Roman (Josepa, Josefina, Rosa and Rosita) have been making this product since the 1960s for family consumption. This fact is not unique to our family. In Rasquera, there are many houses where, for years, they have made their own ratafia. Every house has its recipe, and this is a secret. However, there are basically two types of recipes: short and long. At Ca Roman, we make ratafia based on the short recipe for twenty-two ingredients from the neighbor of Carrer Parral, Na Teresa Farnós (Ti Berta). In 2008, the family recipe came into our hands (the second generation, Carme and Glòria), who year after year - and with the help of their father - we have assimilated the elaboration taking into account the units of traditional measurement (a dusting, as you see, more or less….) After a few years of practice and always under the supervision of the most experienced women, we ventured into the adventure of undertaking and marketing the family ratafia that - until now - we only shared with friends and family.
  • Casar de Burbia

    Casar de Burbia (8)

    Casar de Burbia Casar de Burbia is a small family winery in the Bierzothat makes red and white wines from 100% own vineyard. The winery has vineyards in the mountains of Valtuille de Arriba, mostly old vineyards over 60 years. In the case of VIÑA SAPITA, it was planted at the beginning of the 20th century, in 1903 by D. José Bouza Potes. Its 27 hectares. of vineyards are crossed repeatedly by the Camino de Santiago where Godello and Mencia cultivate. This last variety, according to the legend, has origin in the Cabernet Franc. A French pilgrim brought the grapesto the Bierzo, and this evolved over time. Until today, what is known as Mencia, and in small traces is found for decades, mixed with the variety Grenache Tintorera. Possibly in the neighboring vineyards on the Camino de Santiago, there is the oldest Mencia del Bierzo.
  • Cuñas Davia

    Cuñas Davia (5)

    Cuñas Davia Cuñas Davia is a small family project based in Cuñas, one of the most prestigious historical terroirs in the Avia Valley, in the center of the Ribeiro. Our grandfather acquired in 1957 a property consisting of four plots with just over 1.5 Hectars. of vineyard and a cellar. The origin of this construction dates back to the twelfth century, making it one of the oldest operating wineries in the whole peninsula. For many years, we have been acquiring small abandoned plots in our area, to join the four originals into one, about 7 ha. Always maintaining the vocation of colleiteiros, which is how it is known in Galicia as a producer. We make our wines 100% with grapes from our farm and exclusively from local varieties. Treixadura, albariño, godello and lado in whites. Mencía, Brancellao, caíño and Souson in reds. These are the main autochthonous varieties that give the different Cuñas Davia their marked personality, linked to the terroir from which they come.
  • De Andrés Sisters

    De Andrés Sisters (1)

    De Andrés Sisters We are two sisters so different but so restless. We do all this ... We make unique products, singular elaborations, that transmit values and respect the earth. We researched, we searched, we traveled, we tried, we compared, we met and we talked. We talk to producers, to consumers, to buyers and sellers, to experienced people and newbies. And all this to create: to create products that excite. We are De Andrés Sisters! DO Rueda Rueda is located on the northern plateau, following the Duero River. Surrounded by the designations of origin of red wines, Rueda has its uniqueness thanks to white wines. In addition, thanks to a variety of native white grapes, the Verdejo. First, it is grown in very poor, calcareous soils with different percentages of clay. Second, it is necessary to take into account the continental climate, cold and dry winter and hot summer of hot nights make up the characteristics that give this grape. The soil is gypsum, loose and very stony, which favors drainage.
  • Emendis

    Emendis (1)

    Emendis "Emendis, the first woman to live in our Finca, is a source of inspiration. A name full of history that brings together the values of a job well done: tradition, modernity, elegance and that sixth sense that only women have ... " Salvador Vallès Rull. Founding Partner. This project is the particular homage we offer to the constancy and history of these cultivated lands, generation after generation, under the same concept: the work on the Finca. Since 1186, experience, tradition and, above all, the love for the land have managed to bear fruit in a very particular project. Reflecting this work carried out over several generations, the Vallès family, viticulturists of these lands for generations have made this Vins i Caves Emendis winery a reality. A tribute to the first woman who inhabited the estate. Behind each bottle, the experience and tradition of a nostalgic past are mixed with the innovation of a future full of excitement. Emendis is history, experience, mysticism, tradition and, above all, the future: a new way of understanding wines and cavas, from the vineyards to the stimulus of the senses when enjoying a drink.
  • Estones de Mishima

    Estones de Mishima (3)

    Estones de Mishima Synergy between the Barcelona rock band Mishimaand Estones Vins. From the friendship between Sergi Montalà and David Carabén arises the possibility of oenologically interpreting three of his songs. As a result, we obtain three wines from three different DOs. A red Montsant, a white Terra Alta and finally with the complicity of Salvi Moliner and Caves Oriol Rossell, a cava. Three wines that want to convey the musical sensitivity of the band made wine. Three wines that represent three ways of making three different DOs, and that want to show the virtues of the varieties, vinifications and territory where they are made.
  • Estones Vins

    Estones Vins (7)

    Estones Vins Estones Vins is a microvinification project that starts with fun between two friends. The project begins with Secret de Mas Sersal, which soon changed its name to Estones and ended up naming the winery itself. This wine was followed by other wines and more projects: Estones de Mishima, a collaboration with a Barcelona pop group where they shape some wines inspired by their songs. They found the quality vineyards they were looking for in the Montsant, on two estates: the Aiguasals estate, a plot of about 10ha of sloping land, in an area bordering the DOQ Priorat, planted with Grenache and Sirà vines in slate soil, especially in the upper part; and in the municipality ofEls Guiamets, a farm of less than one ha., with old vineyards of Carignan (more than 50 years). For elaboration, they were installed in Falset, a converted space in which today three wineries share equipment and services. In addition, they also have vineyards located in Batea, in the DO Terra Alta, a region where they make all white wines. Estones Vins seeks to offer balanced wines, in which fruit always predominates over wood; using first and second year French oak barrels from different forests. They are wines to always have on hand, fruity, expressive and pleasant.
  • Germán Blanco

    Germán Blanco (3)

    Germán Blanco Germán Blanco is a viticulturist from Ribera del Duero. He is developing a project with which he is preparing to make wines from old tempranillo vineyards. Vineyards cultivated in a traditional way and with extreme respect for the environment that surrounds them, which transmit the place where they were born, the small town of Aguilera. Our artisan and village wines cling to the slightest interventionism, always being faithful representatives of the land where they were born. Consequently, we do not use pesticides, herbicides nor chemical fertilizers. We firmly believe that everything begins in the so we fight to keep them alive. All our wines are aged, we understand aging as a maturation guided in which the wood does not necessarily have to intervene.
  • Ginatge distillation

    Ginatge distillation (1)

    Ginatge micro landscape distillation Ginatge Distillation is the analysis of the flora and sensory research that guide the discovery of the Fonts del Llobregat. Ginatge is a methodology of new approach to the landscape based on the sense of taste and taste for gin. The distillation of the botanists of a specific environment generates a perceptual pattern that is combined with the great purity of the water of the place. The result is Ginatge, the first landscape gin. Hand-distilled gin in the traditional London Dry Gin style. Twelve botanical and aromatic plants are used in the production process. Once the flavored alcohol has been obtained, pure water from the Fonts del Llobregat is added. The result is an extremely soft and fresh gin with a good initial presence of juniper and light citrus notes.
  • Heretat Oller del Mas

    Heretat Oller del Mas (7)

    Heretat Oller del Mas Heretat Oller del Mas located around the medieval castle, originally from the 10th century and completely restored between 1981 and 2008. The space breathes the captivating history of the Ollers: knights, nobles, nobles, religious and master craftsmen who have left their mark on the history of the country. A place where he passed, St. Ignatius of Loyola, in the sixteenth century on his pilgrimage to Jerusalem. Commitment and respect The Margenat family are the heir to this ancient history. They keep it with love and work with passion to unite it with the modernity of the new times. That is why, at Oller del Mas, we are committed to quality and excellent wines, made with the values that our ancestors have transmitted: family, respect for the environment and commitment to the territory. In Oller del Mas we are committed to organic production certified by the Catalan Council of Organic Agricultural Production (CCPAE). Oller del Mas, has the carbon footprint certificate, being the first winery in Catalonia and the third in the world in the lowest carbon emissions (0.7 grams per liter). Oller del Mashas been one of the first wines in Catalonia with the highest quality certification: Vi de Finca.
  • L'Hora del Vi

    L'Hora del Vi (3)

    L'Hora del Vi L'Hora del Vi are wines selected and bottled by Monvins, where we look for wines that dignify everyday wine. White, rosé and red are easy wines, where we want to reflect the elegance of traditional varieties, the perfect simplicity of young wines and the wisdom of a wine area as unique as Terra Alta. Wines designed to be enjoyed daily, when it arrives L’HORA DEL VI.
  • Mas Blanch i Jové

    Mas Blanch i Jové (9)

    Mas Blanch i Jové Mas Blanch i Jové is a family project the result of generations and generations of passionate farmers. Our godparents were passionate farmers. Their lifes was the land. They knew her, respected her and worked with love. They are the inspiration for this family project. This ancestral trajectory led us in 2006 to create a small family winery in La Pobla de Cérvoles (Lleida) where we make wines that inspire under the DO Costers del Segre, subzone Les Garrigues. We come from the earth and this is a maxim that we always keep in mind. We adore, respect and work on it in a thorough, constant way, with professionalism and love. Our 17 hectares of vineyards are located more than 700 meters above sea level. We practice organic mountain viticulture, which allows us to obtain personal and elegant wines free of herbicides and pesticides: great wines certified as organic since 2015 by the CCPAE.
  • Mas Llunes

    Mas Llunes (7)

    Mas Llunes Mas Llunes is a Empordà winery located in the village of Garriguella, at the foot of the Serra de l’Albera, founded in 2000 by a family with a long tradition of winemakers. His philosophy is to make wines only from the grapes of the vineyards themselves. In our country we often say that extraordinary grapes come from extraordinary vineyards. In our country we often say that extraordinary grapes come from extraordinary vineyards. This is the main reason why we only make wines from our own vineyards, some of which are more than a hundred years old. When you have treasures like these there is no one better than yourself to take care of them. We work with local varieties such as Grenache and Carignan and pay close attention to our vineyards as the secret of our quality is to take care of the raw material. Prioritize the use of local varieties in the area in order to make wines with a strong Empordà character. We practice environmentally friendly viticulture and are currently in the process of converting to organic. We move forward into the future, without losing sight of our roots, because we wish that if our ancestors could see us they would feel proud.
  • Nunci Mas de les Pereres

    Nunci Mas de les Pereres (8)

    Nunci Mas de les Pereres Dirk Hoet after six years of prospecting through the best wine areas in Italy, France and Spain, it is established in the Priorat in 1999. The Nunci Priorat project was born, buying the Mas de les Pereres winery and its lands. All this, in order to bring his passion to the real world and make his nuncio wines. Philosophy This man is characterized by his scientific background, his keen sense of research, and his almost manic pursuit of perfection. As a curiosity, he signs his wines as "the most sophisticated form of cooking." Like any good chef, he decides according to his personality, how and when to plant the vines. As well as how to drive the plant, deciding the times and how to do the harvest, choosing the type of vinification to follow and directing the method of aging its young broths. Finally, it fuses micro and macro vinifications and thus achieves its personal and Mediterranean wines. In these wines, it emphasizes elegance, highlights the varieties used and maintains a respect and expression for the Priorat terroir. Dirk Hoet’s winemaking work is inspired by his tutor, friend and winemaker Fiammetta Inga, Umbria, Italy, as well as his winemaker Jean Natoli from Montpellier, France.
  • Tesalía

    Tesalía (3)

    Tesalía Tesalía is a project by Richard Golding and his daughter Natalia (Master of Oenology and Viticulture). They fell in love with a virgin land in southern Spain and decided to make their dream come true, captivated by its beauty and potential. The project, located in the foothills of the Sierra de Grazalema (Cádiz) and very close to the town of Arcos de la Frontera, was born in 2008 and after years of hard work, and patient waiting is able to measure with the best red wines worldwide. Conditions aided by the careful location of the vineyard on north-facing slopes, with plant-leading structures designed to provide ventilation and provide shade. With an average temperature of 17.3ºc, the rain falls mainly in winter, between 600 and 700 mm. These special characteristics create ideal ripening conditions for long-cycle varieties. It is located in the surroundings of the emblematic city of Arcs de la Frontera and the mountains of Grazalema. Tesalía has 22 hectares for the vineyard. clay soils lying on a gypsum subsoil. Unfertile soils, but ideal for the varieties grown: Petit Verdot, Tintilla de Rota, Syrah and Cabernet Sauvignon. Influenced by two seas the Mediterranean and the Atlantic.