The last promotional activity of the D.O. Monterrei, held in Bilbao, has gathered more than sixty assistants in the distribution and restoration sector.
The D.O. Monterrei Wine Tunnel has had the participation of sommeliers and representatives of the Horeca Channel sector as Restaurante Urregin, Restaurante Andra Mari, Hotel Embarcadero, Grupo Hostelero Sodexo, Restaurante Nikkou, Hotel Ercilla, Restaurante Las Torres, Singular Bar, Basterra & Vinoarte, Restaurante Lar, Seoul Wines. In addition to distributors, bloggers, journalists or teachers of hospitality centers such as Escuela Artean Wine Bilbao or Escuela Superior de Hostelería de Bilbao, among others. All of them have received information on soil and climate characteristics, grape varieties, wine typologies or importance of viticulture in the history and economy of the area.
Also, the participants in this initiative of the D.O. Monterrei have been able to taste the reds and whites of the following wineries: Trasdovento, Pazo das Tapias, Abeledos, Ladairo, Pazo de Valdeconde, Tabú, Alba Al-Bar (Daniel Fernández), Castro de Lobarzán, Crego e Monaguillo, Fausto Rivero Pardo (Quinta Soutullo), Fragas do Lecer, Franco Basalo, Gargalo, José Antonio Da Silva Pereira (Vinos Lara), José Luis Gómez Ibáñez (Valderello), Manuel Guerra Justo (Vía Arxéntea), Manuel Vázquez Losada, Pazo Blanco Núñez (Tapias Mariñán), Quinta do Buble, Terrae Monterrei, Terras do Cigarrón and Triay Adegas de Oímbra.
This initiative is part of the cycle of promotional actions carried out by the denomination for 2022, and has already allowed wines from Monterrei to travel to Madrid, Oviedo, A Coruña or Barcelona, among other cities. “This year we wanted to be present again in Bilbao, which is one of the main markets of Monterrei in the north of Spain”, acknowledges the president of the C.R.D.O. Monterrei, Lara Da Silva. “The realization of initiatives of these characteristics allows us to show, in person, the product that is made in Monterrei not only to the distribution sector but also to the restoration or hospitality, and to teach the peculiarities and singularities that make us different”, concludes.