Former El Bulli sommelier, Ferran Centelles, is not a man prone to hyperbole, so when he described Adega Algueira as ‘truly a revelation,’ the world sat up and took notice. Thankfully, we had already snapped up an allocation before the rise in demand.

Located in the spectacular Galician region of Ribeira Sacra, the hard work starts in the vineyard. The impossibly steep slopes can only be compared to those in the Mosel in Germany where it is only possible to pick the grapes by hand.

The winery utilises biodynamic practices across its land and uses wild yeast to ferment the wines. Grapes like Merenzao, Alvarello, Loureiro or Treixadura may sound a little strange and intimidating, but our advice is to dive straight in.