Tomàs Torres is one of those must-try Spanish producers who makes delicious, humble wines that offer a lot for very little. This is one mightily approachable Garnacha, made in a vivid, supple style. Crunchy red fruits up front, with just the right amount of spice. Find out more.

A characteristically unruly Garnacha in a Mediterranean style - spiced black cherries that have been kissed by the sun, with flashes of the wild herbs of El Pinell de Brai. No barrel-time with this one, so it's all about the upfront fruit and embracing the funk. Find out more.

The taste of Garnacha when grown at altitude over granitic soils in the mountains surrounding the city of Madrid. Hot days and cool nights impart freshness and perfume. Find out more.

The lighter, juicier, companion wine to their ever-popular La Bruja de Rozas. The difference here being that some Cariñena is in the mix, the maceration is lighter and the wine develops in clay tinaja for one year before bottling, leaving a lovely granular texture to the soft tannins. A taste of the mountains outside Madrid. Find out more.

For Ramón’s rosado he picks grapes a week or so before he would for the reds, with the grapes still slightly green. He does this because what he wants is a wine that is fresh, bright, high acid and easy drinking. Find out more.

A rosado made from the white grape Macabeu? Si, si! The truth is that the skins from a pressing of Garnacha and Syrah have found their way into the tank and, a little bit like swishing a paintbrush around in water, their red pigment has seeped into the wine in the most delicate way. Find out more.

Whole bunches of Garnacha are crushed and macerated for 5 days before pressing in basket press before being passed to stainless steel vats. Bottled with a little residual sugar and disgorged after 6 months on the lees. Find out more.

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