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The Pazo de Barrantes estate is situated in the Galician Salnés valley, in the heart of the D.O. Rias Baixas, and it is surrounded by 12 hectares of own vineyards planted with the Albariño variety. The estate's soils are granitic, with sand on the surface and an average vine age of 40 years. The winery was built next to the original stone manor house in 1991, and started to produce wine under the same philosophy as Marqués de Murrieta: to create estate wines that show the character and personality of the terroir from which they come. Pazo Barrantes was originally conceived as a great wine that expresses the true potential of the albariño grape and captures the essence of the Pazo de Barrantes estate. The wine is made in a slow, unhurried manner: long cool fermentation that lasts 30 days, 6 months of ageing in stainless steel tanks and acacia wood barrels, as well as further bottle ageing prior to release. The result is a truly unique Albarino, with an intense aroma of nectarine and yellow plum, hints of acacia blossom and fennel, with a vibrant, expressive freshness on the palate, and a broad, lively finish. This is a wine that expresses the hedonistic aromatics of Albarino, as well as the moreish textural qualities unique to the variety.

Distilled using the peel of Sicilian blood oranges, Italian juniper and four other botanicals. Blood oranges are a prized variety in Sicily and harvested in November. Their rich and red colour develops from the cool Mediterranean nights.

Fine plum brandy from Croatia. Customarily drunk as an aperitif refrigerated in standard fashion. Connoisseurs will serve it as a digestive with a dried prune, or use it as a base for various aromatic cocktails.

Chartreuse green is an aromatic French liqueur flavoured with 130 herbs. Naturally green colour, it can be served cold or as a fragrant base to cocktails.

Génépy is a legendary alpine herbal liqueur, unique to the Savoy region, that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is a petite and rare variety of artemisia found principally in the high mountain air and adventure. Dolin is one of the few remaining houses that still relies on local herbs foraged in summer, and distillation in a venerable old copper alembic. Today, Génépy remains a darling of both intrepid hikers and French skiers. Served on the rocks or with tonic water, and a welcome addition to hot chocolate. Le Chamois is Dolin’s oldest Génépy recipe, dating back to 1821, when Joseph Chavasse first established what is today Maison Dolin. Its gentle sweetness and heady herbal character have pronounced notes of chamomile, sage and mint. To many French consumers, the Dolin name is inextricably linked to this signature Génépy recipe and the alpine experience.