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German Gilabert Cava      $18

Winery and Vineyard

Cava is Spain’s most famous sparkling wine. In order to be called Cava, the wine has to be made using the Champagne method, or método tradicional, where the secondary fermentation happens in the bottle. 95% of Cava is produced in the Penedés area of Catalonia, located just southwest of Barcelona. It is no wonder that Cava is the drink of choice in the many tapas bars of the great city. The grapes used for German Gilabert come from the subzone Alt Penedes, where the highest elevation plots are located. Only native grapes are used, and the wine is bottled without added sugar, or Brut Nature Reserva. German Gilabert is a cuvee made especially for Vinos de Terruños By Familia Pastor Gilabert.

Grapes: 50% Macabeo, 30% Xarel-lo, 20% Parellada

On the Nose and Palate: Citrus fruits, minerality, dry, and medium bodied

Food Pairings: charcuterie & cheeses, muffaletta sandwiches, and oysters on the half shell

2020 Bodegas Care Solidarity Rosé, Carinena, Spain       $12.00    

Winery and Vineyard

 Bodegas Anadass started in 2000 and is a family winery located in the heart of the Cariñena Denomination of Origin , one of the historical and emerging areas of national viticulture, Bodegas Care. 

The Bodegas Care vineyards are made up of three farms , Finca Bancales and Finca Cadillos (50 hectares each), and Finca Peña Negra, with a variation of soils, which means that we can grow our vines in the right one for each variety. Each vineyard is very close to the main winery, too. 

Plus–10% of benefits of this wine are donated to AMAC-GEMA, a local association against breast cancer.

Grapes: 100% Carinena

On the Nose and Palate: Dry, with fresh aromas of red fruits such as strawberry and raspberry. On the palate the wine is fresh with a great balanced acidity. 

Food Pairings: Chicken Tajin, Pozole Soup, or Grilled + Marinated Eggplant

2018 Torremilanos Ribera del Duero "Los Cantos de Torremilanos"      $24.00

Winery and Vineyard

Pablo Peñalba López acquired the Finca Torremilanos estate in 1975 with 60 hectares of vines (now grown to almost 200 hectares of vineyards)—seven years before Ribera del Duero was even recognized as an appellation. He immediately began producing estate-bottled wines of remarkable quality, moving away from the former practice of selling bulk grapes to the local co-op. Pablo continued to develop and showcase the potential of the land across a wide range of soils (sand, rounded river stones, clay, limestone) and exposures. By the early 2000s, their eldest son, Ricardo, had stepped into his father’s role and began investigating organic and biodynamic farming methods, including returning to horse-plowing, hand picking, and native-yeast fermentation. In 2015 they became the first in the appellation to be Demeter certified. Since 1988 they have even produced their own barrels of French and American oak at their in-house cooperage.

Biodynamically farmed vineyards. 5 different parcels distinguished by the presence of round river stones (“cantos”) contributed grapes to the blend with an average age of the vines being 35 years. Parcels were chosen based on aromatic and structural traits. It is aged for sixteen months in French oak barrels.

Grapes: 95% Tempranillo and 5% Merlot

On the Nose and Palate: black pepper, ripe plum, blackberries, tobacco, leather

Food Pairings: hamburgers, barbequed meats, steak or chicken fajitas
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