4 Kilos Vinicola

Humble beginnings are part of the 4 Kilos origin story. A “kilo” is old Spanish slang for one million Pesetas, Spain’s former currency. 4 Kilos founders Francesc Grimalt and Sergio Cabellero’s investment of 4 million Pesetas (the equivalent of $35,000 Canadian dollars, modest for the industry) birthed this renowned winery.

With limited resources and excellent grapes, they produced their first wine on the stunning island of Mallorca with the help of an older grapegrower, fermenting the wine in old milk refrigeration units. Officially launching in 2007, they converted a former sheep farm into what is now the 4 Kilos winery. 

Francesc is a gifted winemaker and former partner of Mallorca’s Ànima Negra winery. Sergio is a musician and founding partner of Sónar Barcelona, an avant-garde electronic music and arts festival. Together they are unstoppable, effortlessly expressing the beauty of Mallorcan grapes under an ultra-slick brand. 

 4 Kilos isn’t bound by any particular D.O., with vineyards located around northern and southern Mallorca. Their philosophy focuses on varietal quality paired with the combination of strain, soil, climate and growth - operating with an unwavering respect for the natural environment. 

They grow Callet, Cabernet Sauvignon, French Fogoneu, Merlot, Monastrell and Syrah using organic and biodynamic methods. Grapes are planted in Cal Vermell soils, a popular name to describe Franco clay soils. 

We had the privilege of creating a custom wine with Francesc and Sergio, an old-vine Manto Negro aptly named Island Tundra. Working together closely and hand-harvesting the grapes, Cosecha and 4 Kilos created a Spanish wine made with Canadian muscle!  



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Alella Vinicola

A stunning modernist winery designed by Antoni Gaudi's disciple Jeroni Martorell is the home of Alella Vinocola, founded over 100 years ago in the heart of D.O. Alella, just 15 kilometres from Barcelona. 

The vineyards are nestled on the slopes of the coastal Cordillera, all facing the sea. For over a hundred years the family has produced wines with the distinct style of the D.O. with indigenous grapes Pansa Blanca and Grenache Blanc. Recovering old vines that had once nearly all been forgotten, they create sweet, generous wines that are reinventing the area.

Marfil has been the winery’s flagship wine since the 1920s. Throughout the 20th century it has been one of Barcelona’s most iconic white wines, exported worldwide.

Both in the winery and in the vineyard, Alella is committed to minimizing the harmful environmental effects generated by any company that produces food products. Using sustainable and organic practices, they work to close the carbon and nitrogen cycle by properly returning the by-products generated in the winery to the vineyard.

For 20 years, all the grapes used at the Alella winery have been free of synthetic products. Owners let the wild plants and herbs grow to retain the sand with the roots and to prevent them from rotting, enriching the soil with nutrients. 

No chemicals whatsoever are used in their grape growing. They minimize the use of non-renewable energy and water with solid practices in the winery and in the vineyard and by using fully recyclable supplies. 

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Alvar de Dios Hernandez

Alvar de Dios is a devoted artisanal winemaker based in the Toro D.O., a Spanish wine region that was traditionally known for leathery and overly robust wines, not unlike the over-the-top looks from the 80's! ⁠⁠Born into a family of winemakers in the village of El Pego, Alvar decided to venture outside of his hometown to learn and perfect his craft.

Alvar is flipping the script on the typically gaudy flavour profile of Toro wines, instead using organic and biodynamic viticulture to create ultra-fresh, nuanced and ethereal creations. The young Spaniard was hired as the cellar master for Fernando Garcia (of Comando G) at Bodegas Marañones 10 years ago in the Sierra de Gredos region.

As he worked for Fernando, he split his time between Toro and the Gredos mountains. Purchasing his first vineyards in his native DO, the terroir of the Arribes DO quickly caught Alvar’s attention. In Arribes he found a terroir reminiscent of that of Gredos – high altitude soils infused with granitic sand and mica, as well as a wide range of highly expressive indigenous grapes.

Alvar’s wines have tremendous freshness, partly because of the altitude at which the vines grow, but also due to his winemaking style, heavily influenced by his work with Comando G. His wines are as fresh as his singing style, which he enjoyed in full karaoke glory when he joined us for a visit to Toronto⁠.

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Barco del Corneta

Winemakers Beatriz Herranz and Félix Crespo are childhood friends who put a shovel in the ground along with a few trusted others in the town of La Seca in the Spanish province of Valladolid. Their goal? Change minds around the world about what the Verdejo variety and the Rueda D.O. are capable of.  

Traditionally, Rueda is a place where very industrial, commercial wines were made and manipulated with non-indigenous yeasts. Barco del Corneta is completely changing this narrative, producing gorgeous small-batch, low-intervention wines with organically farmed indigenous grapes and yeasts. 

The soils in La Seca are mainly sedimentary on a bedrock of limestone, and the benign climate allows them to work organically in the vineyards. Beatriz and Félix have put their heart and soul into truly getting to know Verdejo.

The wines they craft from this characterful grape come in a range of styles - from a fresh, fruit-forward style to a single vineyard that is lees aged in oak. They aim to achieve an authentic expression of the grapes, and describe their wines as swimming against the current.

Béatriz’ grandfather has a rich history in La Seca, dating back to the Spanish civil war. Along with Béatriz mum, Maria Antonia - who is the soul of Barco del Corneta in many ways - Béa and Félix are fighting  for the authentic expression of the Verdejo grape in Spain and also abroad. 

We never thought we’d find a Verdejo we liked until we met Beatrix and Félix! In their hands, the grape is ultra-versatile and reminiscent of a Sauvignon Blanc on steroids.



Basa Lore

Visiting the Basa Lore winery in Zarautz is like traveling back in time to an era where Txakoli - a slightly sparkling, high-acid wine from Spanish Basque Country - was produced in the family farmhouses. Zarautz, right on the edge of the ocean is next to San Sebastian and 30 minutes away from the border of France.

Basa Lore means ‘Flor del Bosque’ in Spanish that shows the bubbling and green tones of the Txakoli when it goes into the glass. In 1925 the oak trees surrounding the Basa Lore house were uprooted and and vines were planted instead. So, wine has been produced here since 1930.

Traditions have been preserved ever since: pergola-trained vines, indigenous grape varieties (Hondarrabi Zuri and Hondarrabi Beltza) and their signature spritzy touch in the wines. 

Basa Lore Winery has produced excellent quality Txakoli by combining modern and innovative techniques and machinery with traditional methods. 

BBQ Beauties

BBQ Beauties

 Cosecha's artisanal Spanish reds pair perfectly with brisket and all the delicious BBQ fixings.  

These wines are innovative yet traditional, ethereal yet accessible.
Ready to enjoy alongside your BBQ Feast or cellared to savour later! 

Joven Vinas Viejas 2020 is a single-vineyard Tempranillo created by master winemaker Goyo García Viadero in northern Spain's Ribera del Duero region. Fresh, long and meaty, this wine is best served cool.

 Carmen 2017 is a fresh red wine from Valencia's La Comaral Viticultores with distinct minerality and crisp aromas. With some Mediterranean herb character, this is an extremely elegant red.


Bodega Vinificate

Bodega Vinificate

Brothers Miguel and Jose make wine as Bodegas Vinificate in the town of San Fernando near the southern tip of Spain's Cadiz region. They worked for years with different winemaking cooperatives in the area, and decided to release their first vintage, Mahara, together in 2011.

The brothers are passionate about their land and work to create wines that translate the true spirit of their region's grape varieties and terroir. Cadiz benefits from the mix of winds that pass over the land. Levante is a warm dry wind from the Sahara desert which blends with the fresher Atlantic wind, the Poniente.

The soil is manly made up of Albariza - a Andalusian term for the white, chalky-looking soil. The land is well adapted for the Palomino, Tintilla de Rota and Tempranillo grape varieties. 

Jose and Miguel use biodynamic winemaking methods, with no sulphites added and minimal intervention in the winery. 

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Bodegas Albamar

For Xurxo Alba and his family, working the land is a way of life. It's what people do with their free time. It's a lifestyle that money can't buy. 

The Albas are a humble and practical family. Both their winery and the two hectares of owned and rented land they work are nestled by the Atlantic, a key natural element in their philosophy and in the wines they make. They are based in Cambados, located in the mouth of the River Umia in the heart of Galicia’s Rías Baixas region.

​​Since 2006, Xurxo has been the face of Albamar, though it was his father Luis who planted most of their Albariño vines long ago, when Xurxo was still a child. For years Luis devoted his time to making simple, label-free wines in the family’s furancho —a restaurant run by his wife Isabel where locals can enjoy some of the region’s best homemade dishes. 

Xurxo is full of energy and ideas, refining the wines his father started into gorgeous Atlantic vintages, his passion taking him to the top rankings of Galician winemakers. His aim is to keep learning and making fresh wines with the Atlantic acidity that characterizes Cambados, a protected area rich in migrating birds.

Xurxo’s winemaking is innovative and experimental as he pursues organic and biodynamic farming in this challenging maritime climate. He ferments his wines exclusively with native yeasts, and adds little-to-no sulfur during production. This is an extremely Atlantic-influenced area, and Albamar wines show that influence beautifully.

Albamar is one of only a handful of wineries in the region using natural yeasts for their fermentation, which has a dramatic impact on both the aromatics and flavour of albariño, giving the wines much more depth, complexity and interest.

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Bodegas Gutiérrez de la Vega

Felipe Gutiérrez de la Vega is a lover of opera, music and literature and has made the growing, selection of grapes and careful creation of his wines into an art form.

He names the wines after figures from literature, music or theatre, like Stendhal, Camilo José Cela, Dashiell Hammett, Antonio Cortis and Charo López, or characters such as Norma or the Prince of Salina from Il Gattopardo. 

Bodegas Gutierrez de la Vega is located in the small mountain town of Parcent, in the Marina Alta area of the province of Alicante. The boutique family winery is known for its efforts to revive the region's traditional wines, particularly sweet muscats.

As of the 2010 vintage, Gutiérrez de la Vega is no longer under the Alicante appellation so only vintages and grape varieties are mentioned on the labels. “We are back to the times when brands were more important than appellations”, says Felipe.

Every aspect of the wines is taken care of to the smallest detail. Barrels are kept in an underground cave with living stone walls that give the cellar optimal humidity and temperature for the wines.

Bodegas y Viñedos Mengoba

Mengoba founder Gregory Pérez is committed to practicing holistic winemaking and protecting the biodiversity of his land. He began his career in France, working at Château Grand-Puy-Lacoste and Château Cos d’Estournel before moving to Spain at the encouragement of his friends. It’s in Spain’s Bierzo D.O. where Gregory worked for several years before establishing Mengoba in 2007.

Mengoba vines are grown near the town of Espanillo, at the head of the river Cúa on steeply sloped vineyards situated 650 to 800 metres above sea level. The soils are infused with clay and decomposed slate and are regularly ploughed up and aerated to enhance the richness of the earth.

Gregory makes wines based on eight guiding principles: knowledge of the soil, protection of the land’s biodiversity, use of indigenous varietals, no aggressive treatments, no herbicides, low yields, hand-selection of grapes in the vineyard and traditional winemaking methods. His goal is and always has been to make authentic, great wine with minimal impact on nature, and his results are dazzling. 

Bodegas y Viñedos Ponce

In southeastern Spain in the country's Manchuela region, the Bobal grape variety grows in sandy limestone soils. Known for its thick skin and rustic characteristics, Bobal is a lesser-known variety gaining international fame thanks to passionate winemakers like Juan Antonio Ponce.  

Juan founded Bodegas y Viñedos Ponce at the tender age of 23, after working for five years as the right-hand man of Telmo Rodriguez of Cia de Vinos Telmo Rodriguez. Juan's father owned some land in Manchuela and decided to partner with his son to help him start this exciting and unique winery. 

Juan hand-harvests his grapes and ferments them with indigenous yeasts. The bunches of grapes are then chilled to 8°C and fermented whole-bunch, with the stems, in a type of fermentation known as “remango,” which was once popular in Rioja.

Juan's philosophy is to create wines that convey Manchuela's terroir and pay homage to the region's iconic Bobal grape. Translating Bobal's bold, rustic characteristics into beautiful wines is not simple or easy, but Juan has mastered his craft and delivers incredible product.


Borja Perez

This former race car mechanic is a rising star in the Canary Island wine scene. Inheriting the family wine business, Borja decided to take the seaside winery in a bold new direction. 

Refocusing on local varieties like Listan Blanco, Listan Negro, Marmajuelo, and Baboso Negro, Borja restored old ungrafted vines back to full health, setting up new plots in the process. Reviving the grapes, farming them organically and working them with skill in the cellar, Borja developed a reputation as one of the best viticulturists in the Canary Islands. 

The volcanic, maritime vineyards are in the rich and biodiverse DO appellation Ycoden-Daute-Isora in Tenerife’s north west. The vineyards here range from low coastal elevations to around 800m on average, with the most extreme sites climbing as high as 1,400m!  The vines' proximity to the cooling winds of the Atlantic and its natural humidity produce an amazing yet challenging climate for wine production. 

In the cellar, Borja takes a low-intervention approach, with nothing added to the wines except for a touch of sulphur at bottling. He tends to favour little bit of skin contact on his whites, in order to balance the intense salinity and add more texture. 

For spicy, energetic wines with a deep sense of minerality and authenticity to the Canary Island terroir, Borja Perez' wines are what you're looking for. 

Can Rafols dels Caus

In 1979, Carlos Esteva began reworking his grandfather's 17th century estate on the stony, rugged landscape of the Garraf Massif along Spain's Mediterranean coast just south of Barcelona.

The land is rocky and inhospitable, yet is somehow home to a wide range of unique microclimates Carlos has leveraged to plant over 28 grape varieties. With soils infused with decomposed dolomitic limestone with elements of ancient stones and fossils, the Can Rafols estate gets plenty of warmth and sunshine as well as afternoon winds that temper the heat and humidity of summer.

Carlos’ arrival in the Garraf was nothing short of a revolution. Not only did he undertake the daunting task of restoring the noble but derelict masia (a traditional Catalan farmhouse), he also regenerated the farming of the vineyards, introducing new varieties and methods of cultivation, making a decisive bet on quality wines of unparalleled character that would give a fresh identity to his estate winery.

Grapes are delicately harvested and brought to a state-of-the-art processing facility where they are fermented with indigenous yeasts and aged in a mixture of stainless steel, French oak and chestnut. 

What makes Can Rafols dels Caus so unique is that the wines are only released to market when Carlos feels they are perfectly ready to drink - which often means additional ageing after bottling.

It's an unconventional approach but trust us, these wines are most definitely worth the wait.

With decades of experience in the wine world, Carlos Esteva continues to distinguish himself for his ample culture in the wine world – he has been appointed head of the prestigious International Academy of Wine for his capacity to diversify.

Not satisfied with having created some twenty vintages at Can Ràfols dels Caus –both wines and cavas– he has steered other projects such as Mas Oller in the Empordà and Can Camps a small estate that has the distinction of producing wine from vineyards located in the midst of the Natural Park of the Massís del Garraf.

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Casa Castillo

In the sun-drenched landscapes of Jumilla in southeastern Spain, the land gets 300 days of sunshine and little-to-no rain. It’s an unlikely place for fantastic wines to come from, but the vintages produced by Casa Castillo continue to defy the odds.

José María Vicente is a third-generation owner and operator of the Casa Castillo winery. When his grandfather bought the estate in 1941, the property had an existing winery, cellar and a few scattered vineyards on the land, originally built by French settlers dating back to 1870.

José Maria and his family have been working on their estate since 1991, raising the profile of the Jumilla winemaking region with their product. Together they have worked old-vine Monastrell and Grenache into brilliant vintages produced with excellence. 

What’s really special about José is that after 30 years, he’s really coming into the sweetest point of his winemaking career, creating his best wines to date. 

José has mentored many producers in our portfolio. Envinate, Javi Revert of La Comarcal and Comando G have all worked many vintages alongside him. He’s even earned the nickname “Patrón” in the industry and is an icon of sorts to younger winemakers.


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Celler Comunica

Pep Aguilar and Patri Morillo have never been ones to conform. The pair first bonded as students riding the commuter train between Barcelona and the city’s outskirts, and wound up roommates who shared an intense desire to learn, experiment and forge their own path in the world of wine. 

Finishing their studies together, they formed their own oenology consultancy which evolved into the creation of their own label - Celler Comunica - in 2010.  

They make small-batch organic and biodynamic wines in an old farmhouse estate (named the Mas d’en Cosme Estate) in the town of Falset on the border of D.O. Priorat and D.O. Montsant. The Mas d’en Cosme estate is historic, once hosting former Indian Prime Minister Nehru and his daughter, Indira Priyadarshini Nehru during their brief visit in 1938 during the Spanish Civil War. 

Pep and Patri spend more time in the vineyards than in the winery, getting to know each and every one of their vines and every inch of earth in which they grow. 

Comunica’s soils are mainly granitic, precisely the soil type Pep and Patri had been searching and dreaming of for years, allowing them to produce fresh, vibrant wines like the ones granite soils lend themselves to in D.O. Montsant.

The climate is dry, but on summer evenings, in spite of the heat, a cool breeze will blow in from the Atlantic to provide the vines and soils with moisture.

We are proud to have created a custom-made wine with Pep and Patri, a 100% Syrah rosé available only in Canada - Foxy Lady - named after the iconic Jimi Hendrix tune. 

Pep and Patri use no oak at all; they prize freshness and bright clean fruit over dry extract and high alcohol. The wines are ultra-drinkable and thirst quenching, and provide a fascinating insight into a terroir that’s too often hidden behind alcohol and oak.

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Celler Jan Vidal

In the heart of Spain's Penedès region just south of Barcelona is Celler Jan Vidal, a winery which prides itself on its long family history of winemaking. 

Celler Jan Vidal was established in 1970 and produces a selection of Cavas and fine wines with a guiding philosophy of creating products with elegance and culture. They work with hand-selected grapes and sustainable viticultural practices. 

Jan Vidal's vineyards are located in the centre of the Baix Penedès, located just a few metres above sea level. The soils are calcerous and chalky, giving rise to aromatic, fresh cavas with distinct flavour. 

Balanced, fruity, and persistent defines their Cava with the most traditional qualities of the el Xarel·lo, Macabeo y Parellada grapes. 

Jan Vidal Cavas are visually stunning in the glass, with fine persistent bubbles rising to the top and an excellent brilliant colour. 

Celler Pardas

In 1996, oenologist Ramon Parera and agronomist Jordi Anan discovered an abandoned estate, located 250 metres above sea level in the Penedés region of Catalonia. Affected by the Spanish Civil war, the Can Comas estate was made up of 60 hectares of unkempt Mediterranean forest and pasture surrounding a run-down medieval farmhouse.

They discovered a gem – an ancient cellar that had survived the dregs of war. The two painstakingly restored the cellar and the building, carefully planting new vineyards and pioneering a winemaking process Ramon and Jordi call “Conception Wine.” 

The phoenix-like rejuvenation of Can Comas is reflected in the wines produced by Celler Pardas.

The vineyards are not irrigated or ploughed, minimizing erosion of the land and allowing for greater expression of the vintage. Fermentation is done with indigenous yeasts and the wines are not clarified. With clay-lime soils on petrocalcic rocks, Celler Pardas wines reflect the terroir’s salty, mineral-infused characteristics. 

Ramon has fought to bring back grape varietals had had fallen out of favour with the Appalachians, such as Sumoll, Xarel.lo and Malvasia Sitges. As anyone who has tasted Celler Pardas wine knows, his efforts have most certainly paid off.

A man as eclectic as his wines, Ramon’s other passion is vinyl, with over 3000 records in his collection. Next time any fans from Canada visit Barcelona, a stop for some music and wine at Pardas is essential.


Clara Marcelli

Since 2006, Daniele and Emanuele Marcelli along with Papa Raffaele and Mama Clara (whom the winery is named after) have been making wine at Cantina Clara Marcelli, farming their 10 hectares organcially in the lesser-known Marche region on Italy's Adriatic Sea.
The vineyards are at 750 feet above sea, facing East to the Adriatic and South to the gorgeous Tronto valley.
Less than half of the estate is planted with vineyards, and the remainder is arable land, woods and olive groves. The estate is certified organic by the Istituto Mediterraneo di Certificazione (IMC).
The family grows wine according to century-old farming methods, and their estate is a living example of how sustainable agriculture has never left these lands.
The hard work of the local grape growers, matched by the wine making skills of local wine makers, like Marco Casolanetti, are taking the wines of the Southern Marche region to world fame.
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