Grown on limestone soils, this wine has sour cherry flavours throughout and a satisfying saline finish. Medium bodied with gentle tannins, it’s more complex than the quaffable Puszta Libre, but just as much of a crowd-pleaser. The Blaufränkisch grapes were fermented in stainless steel, with both carbonic and semi-carbonic maceration, before aging in 1000L and 3500L old oak barrels. Drink at around 12–14° and pair with game pie.

The grapes for Rufia Orange ’24 were some of the last to be picked, before the fires brought harvest to a standstill. Co-fermented in stainless steel, it’s a third Cerceal Branco, with a selection of Encruzado, Sírria, Rufete and Malvasia Fina, and a touch of Bical. Sharp eyes in the vineyard and a second inspection of the fruit at the winery, a sorting process known as manual triage, ensured that only high quality grapes reached the press. The bunches were de-stemmed and given two weeks’ skin contact, before maturing in stainless steel. An ideal apéro wine that hits the spot between Rooibos and peach iced tea. Drink chilled with a wedge of kimchi grilled cheese sandwich.

Golem 2023 is 100%, skin contact Macabeu. Like all the macerations at Recerca, it’s made with whole bunch maceration, skins, stems and seeds all playing their part in the structure and flavour of the wine. Less aromatic than a typical Macabeu, Golem is salty and powerful, with a light oxidative note that makes it a great bottle to enjoy with food. Drink chilled.