Yecla D.O. is located in the Murcia region of southeastern Spain.

The vineyards cover approximately 5,000 hectares and are situated at altitudes ranging from 535 to 800 meters above sea level. Yecla's climate can be described as Mediterranean-continental. The region is characterized by long, cold winters, hot summers, and large temperature swings between night and day. Precipitation is low, with annual averages barely exceeding 300 mm. Most rainfall occurs in autumn and spring. The soils are rich in limestone, with sandy topsoil and clay formations.

The climate of the area determined the choice of grape varieties. The star of Yecla D.O. and its main grape is Monastrell. Besides it, it is worth highlighting the red varieties Cabernet Sauvignon, Merlot, Tempranillo, Syrah, Garnacha and the white varieties Macabeo, Chardonnay, Sauvignon Blanc and Verdejo.

Valdobbiadene
Steep, high altitude and south facing vineyards that are located in the heart of the Valdobbiadene Prosecco hills. The terroir is characterized by sandstone and conglomerates: shallow, draining soils with low water and nutrient retention. These favor wines with freshness and minerality. Clay and marl retain more moisture yet remain draining due to limestone. Such terroir leads to aromatic wines with long-lasting freshness.

Treviso
The vineyards in the Prosecco DOC area are characterized by gentler slopes. The terroir is characterized by calcareous, well-drained soils, capable of producing fresh, delicate wines.

New Zealand produces only 1% of the world's wine, but it is known as the capital of Sauvignon Blanc. In fact, it has become the standard for this grape variety. Today, the entire wine world imitates it. The best Sauvignons in New Zealand are made in Marlborough.

The typical taste of Sauvignon Blanc from Marlborough is a bright tropical bouquet with notes of passion fruit, mango, lychee; characteristic green notes of gooseberry, currant leaf and freshly cut grass; as well as juicy explosive acidity in the taste.

Unlike colleagues from the Old World, who try to muffle varietal aromas, New Zealand winemakers, on the contrary, preserve them. To do this, they slow down the fermentation of wine at a lower temperature and practice short-term contact of the must with the skins, so that the taste of the drink becomes more intense and expressive.

The Western Cape is a fantastic region for wine production, offering a lot of unique aspects that can really set it apart. The Western Cape is known for its varied landscapes, ranging from coastal areas to mountain slopes and inland valleys. This diversity creates microclimates that allow for a wide range of grape varieties to thrive.

The region produces a broad spectrum of wine styles, from full-bodied reds like Cabernet Sauvignon and Shiraz to fresh, crisp whites like Sauvignon Blanc and Chardonnay, as well as sweet wines like Muscadel and dessert wines from the Constantia area.