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Don Crisanto's San Simón da Costa Bufón cheese is made from pressed pasta from pasteurized whole cow's milk. It is cured for a minimum of 30 days and smoked with birch wood. 

Bright and expressive, the LBV 2018 is characterized by its immense freshness and succulent fruit.    Our LBVs are matured in...

Pecorino Moliterno al Tartufo is a raw sheep's milk cheese, interwoven with generous veins of black truffle.    Something unusual...

Niepoort LBV 2014 is a concentrated wine, with aromas of forest fruits, spices and dark chocolate, with a subtle floral nuance.    ...

Amontillado is a very unique wine, since it combines the aging under a veil of flor, typical of Fino and Manzanilla, with a later period in which the veil of flor disappears and the wine is exposed to oxidation.  ...

Pedro Ximénez wine is made from the grape of the same name, which is raisined in the sun to obtain a must with an extraordinary concentration of sugars.&nbsp; &nbsp; <span style="font-family:...

Under its appearance of shiny old gold, it has a deep, reminiscent fragrance. Its old solera gives it a great body and a dry palate with an aftertaste of oak and walnuts.&nbsp;

Sometimes it is very difficult to identify the line that separates a Fino from an Amontillado.&nbsp; &nbsp; This is the case of Sánchez...

A Ventresca made with fresh Northern Albacore fish from the Burela fish market, hand-packed fillet by fillet and accompanied by an exclusive butter, handcrafted by the Lugo cheese factory Airas Moniz from the raw milk of its flock of grazing jersey cows.&nbsp;

Martín Códax Organistrum is a white wine that on the nose presents an important fruity load accompanied by vegetal nuances and a subtle note of very well integrated wood.&nbsp; &nbsp; <span...

The whole natural Lodosa piquillo pepper from La Catedral de Navarra is processed, peeled by hand, without any use of water.&nbsp; &nbsp; ...