A very funky wine!

“Do you remember we spoke two years ago?” Javi Bueno asks me. “We were in the hospital, about to give birth!” That’s right. I called him to try one of the wines we’ve made in this section, and he told me he was about to become a father to Luka. The mother is an extraordinary sommelier: Ariadna Rubinart, who works for the Varma group, dedicated to the distribution of spirits. He works for the Peralada group.

The One-Off is a personal project for both of them. And as they always do, they surround themselves with friends. In this case, with Eduard Pie, the talented and Dear Sicus owner“I studied with Eduard. After that, we each went our separate ways. I worked at Vila [Vila Viniteca, the world-renowned winery owned by Quim Vila], I made Rebeldes… Ariadna was the one who said, ‘Why don’t we make a unique, one-of-a-kind wine…?’ And that’s how One-Off came about.” Javi is friends with many people. In fact, he confesses that the next project he’d like to do would be with Emilio Moro. “Keep an eye on him, he just got 99 Parker points!” I tell him.

And the project was born from this friendship. “Eduard had it in mind to blend Malvasia with Sumoll. Remember, we’re talking about a wine.” naturilio"Huh?" And we laugh when he says it. "I don't know how the ARA readers will take it!" he exclaims. And I tell him that the ARA readers are real enjoyers and always have all the curiosity possible. "It has a lot of fans and a lot of detractors. Sulfite-free, in an amphora, very funky... We made 800 bottles, most of which went to restaurants. But we said, 'Should we try the AHORA?'

A well-made fricandó

The wine would go very well with stewed meat, grilled fish, saffron milk cap mushrooms… “With a well-made fricandó,” he exclaims. “Not just any fricandó.” This is coming from a man who really enjoys cooking. “A fricandó made with mime"With time, with good beef, with a good sofrito, a good broth, and heat for an hour and a half, two. In other words, not a quick fricandó."

In the mouth you will find red fruit, pepper, all the minerality, all the salinity. Dare to try it, to understand it and, once understood, to love it (or not to love it for the sake of loving, for the sake of loving, for the sake of loving, for the sake of loving, for the sake of loving), The One-Off, One-Off, exclaim. With the Sicus imprint. "Now I travel more than before, I am very proud of the company where I work," he tells me. To say this, in life, is to say a great deal.