In 2013, Bruno Balbás, along with three good friends, founded the Lolea Sangria brand in Zaragoza to reclaim a drink that they loved; a drink whose reputation and virtue had been sullied by too many generic versions and too much tourist pandering. Sangria Lolea is an artisanal, bottled libation that is made with only real ingredients and comes in a variety of styles, from the recognizable Lolea Noº 1 (a blend of Cabernet Sauvignon, Merlot, orange juice, lime, and cinnamon) to the sparkling white wine-based Lolea Brut with wild apples and elderflower—a refreshing blend that always instantly piques my appetite. Not wanting to miss out on the action, Barcelona superstar chef Albert Adrià even requested his own Lolea Sangria style, dubbed La Cala. A step up from your average summer sangria, La Cala leans towards the vermouth aspects, evoking the flavors of the Mediterranean with strong hints of rosemary and cinnamon.
