; Blog - Bodega Crusoe Treasure
Salmon, tofu and avocado “butter”, tear peas, chives by Daniel Negreira 748 435 Ane Martín

Salmon, tofu and avocado “butter”, tear peas, chives by Daniel Negreira

After chef Daniel Negreira’s proposal of a “not so classic” tiramisu for our red wines, we present you another of his recipes, this time focused on taking the tasting of our white wines to another level. The Galician chef, besides being the author of countless cookbooks and opinion columnist in distinguished publications in Asia, is…

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Do you know virtual wine tastings? 2016 1134 Crusoe Treasure

Do you know virtual wine tastings?

The month of March began with excitement, with the desire to see what the arrival of the spring would hold for us. With the enthusiasm of open-air celebrations, parties, toasts, overall, special moments with the people we love most by our side. The COVID – 19 caught us all off guard. We gradually saw how…

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Not a classic tiramisu by Daniel Negreira 721 371 Ane Martín

Not a classic tiramisu by Daniel Negreira

Many of you have asked us which would be the best choice for pairing our wines in order to make the experience of tasting them a step further. With the pairing, we want to highlight and enhance the qualities of both products, the food and our underwater wine, enjoying the experience even more. Bodega Crusoe…

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Crusoe Treasure Winery wines history 150 150 Ane Martín

Crusoe Treasure Winery wines history

At Bodega Crusoe Treasure, 10 years ago, we began an adventure that many considered crazy: we wanted to see if the sea had an influence on the aging of the wines. We dared to give a new perspective to traditional wine by researching and developing a new way of making wine, in a world where…

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Barrika’s geological treasure 1280 960 Ane Martín

Barrika’s geological treasure

We have walked around Barrika a thousand times and in our case, every time we go out to work in our boat, we have fallen in love with its wild beaches and its sea-viewed cliffs. We have enjoyed its green and blue colours, the breeze and its impressive landscape. Such an extraordinary place must have…

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Our vineyard in Barrika 1024 768 Ane Martín

Our vineyard in Barrika

Our vineyard is situated in one of the most privileged places of the Bay of Biscay.   Among all the areas that compose the Bay of Biscay, Barrika is undoubtedly a very special one. Its proximity to the sea makes it an exceptional place, not to mention the important connotations it has for Crusoe Treasure…

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The life of our wines upon leaving the sea 1024 768 Ane Martín

The life of our wines upon leaving the sea

Do you want to find out how to store our underwater wines? Perhaps, as a wine lover, or as a consumer of new and different experiences, you have among your collection one of our underwater wines and have wondered how to store it without letting it lose all its authenticity. You may have wondered if…

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Underwater Wine Congress 2019
We bring together international experts at the I Underwater Wine Congress 4032 3024 Teresa Iriarte

We bring together international experts at the I Underwater Wine Congress

On December 12 and 13 we organized in Bilbao and Plentzia the 1st International Congress of Underwater Enology, Underwater Wine Congress 2019, with the aim of publicizing this innovative winemaking process together with marine sustainability. Underwater enology, or the body of knowledge related to the production of wines under the sea, breaks with the basic…

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Interview with Antonio Palacios, our Enologist Manager 2560 1440 Crusoe Treasure

Interview with Antonio Palacios, our Enologist Manager

During an expedition on the Crusoe Treasure boat, we chatted with our Oenology Director, Antonio Palacios, about the influence of the sea on the wines, the wine collection and the surprising Duet Packs. You can red more about our enologist manager at: Antonio Palacios, with reason and heart [Video transcription: You have to try it…

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The soul of a Japanese child in our packaging 1800 1200 Crusoe Treasure

The soul of a Japanese child in our packaging

(Video transcription at the end of the article).   Yusei Nagashima was fascinated by a fish in his childhood: the way the fish moved, the gleam in its eyes and its flakes, how under the incandescent light of the fish shop they all looked like a starry night. That is why now the passion of…

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