El Escocés Volante is a project in Aragón, the work of Norrel Robertson MW and his family. His wine journey began in Edinburgh three decades ago and led him part-way around the world, to Portugal, Italy, France, Australia, Chile and New Zealand - before settling in Spain in 2003.Inspired by the terroir and the sheer quality of the Garnacha he found there - this grape became his initial focus and drive, seeking out and retrieving old Garnacha vineyards. This ‘mission’ has extended to other varieties, including an old Macabeo vineyard, planted in 1969.As well as working closely with a select group of local growers who share his philosophy, Norrel today owns 40 hectares of mainly old vine Garnacha (between 50 and 115 years old) along with other indigenous varieties such as Mazuelo (Carignan), Moristel, Macabeo, Garnacha Gris and Provechón. El Escocés Volante have also undertaken a programme of new plantings - to create the old vines of the future. Their vineyards are based around the towns of Villarroya de la Sierra, Cervera de la Cañada, Torralba, Aniñon and Torrijo de la Cañada, 650 - 1,000 metres above sea level. El Escocés Volante are members of the Regenerative Viticulture Association in Spain. They have been organic in practice since 2014, and have recently started the certification process. They don't use pesticides, they maintain a cover crop during winter months and create their own biochar from vine cuttings. All of their vineyards are dry grown. In the winery the bottles are 88% recycled glass and they have been moving to lighter-weight versions.

A blend of Macabeo and Garnacha Blanca - the Macabeo grapes are sourced from the Cerro Merino vineyard at 920 metres altitude, planted in 1969 on glacial soil; the Garnacha Blanca grapes grow in gravel soils at 750 metres. Both varieties are hand-picked into 20kg cases and stored overnight in a cool room before processing.

Following a 'Burgundian' method in the cellar - both varietals are mixed together and loaded whole bunch into the press. Using a long, slow press cycle with no sulphur and enzymes. The must is cold-settled overnight and then racked to 500 litre barrels (almost zero toast). Spontaneous fermentation takes place for around 2 weeks until dry, then the wine remains on lees for a further month before being racked back into the same barrels. The wine is bottled in Spring of the following year.

Grilled chicken