Patxi Garmendia became the biggest supplier of partridge in Europe and has now built an organic winery (complete with winemaker who looks like a freedom fighter) and started rearing Wagyu beef in the countryside southwest of Burgos. His Blanco is a 50/50 blend of zizzy, grassy Verdejo (a grape best known from nearby Rueda) with the softer, oilier Viura (best known from white Rioja). His reds are beautifully-made Tempranillos with deep saturated fruit.
