World’s Best Sommeliers’ Selection

Pago de Carraovejas enters in the World’s Best Sommeliers’ Selection 2026

Pago de Carraovejas, El Anejón, and Cuesta de las Liebres have been included in the World’s Best Sommeliers’ Selection 2026. Now in its third edition, this list has brought together 29 sommeliers and wine directors from 17 countries and six continents, all linked to restaurants featured in The World’s 50 Best Restaurants list, to select 115 wines from 16 different countries, including all kinds of styles and characteristics, to offer a reliable reference list for all sommeliers around the world.

Coordinated by Kristell Monot, from the Mugaritz restaurant, the panel tasted, discussed, and selected 115 wines from 16 different countries, compiling a list that combines classic references with lesser-known projects that have a promising future in wine.

In this global context, Spain has shown the diversity and vitality of its historic regions. Among the 12 Spanish wines selected, three belong to Pago de Carraovejas: Pago de Carraovejas 2023, El Anejón 2021, and Cuesta de las Liebres 2021. Three different interpretations of the same origin, sharing the same quest: to honestly express the landscape of the Ribera del Duero and the patient work in the vineyard.

World’s Best Sommeliers’ Selection 2026

The World’s Best Sommeliers’ Selection 2026 has focused on major European regions such as Italy, Portugal, France, and Spain, without losing sight of emerging territories that enrich the global wine scene. On this diverse map, our wines represent an approach to viticulture based on respect for the environment and a deep understanding of origin.

The World’s Best Sommeliers’ Selection is based on a rigorous and collegial tasting process. A panel of 29 sommeliers and wine directors from some of the restaurants on The World’s 50 Best Restaurants list meets over several days to blind taste hundreds of wines from different countries. Beyond assessing technical parameters, the professionals analyze the identity, consistency, and, especially, the performance of the wine at the table: its ability to harmonize with food, its balance, and its potential for evolution. After joint discussion, a final selection is agreed upon, which aims to become a reference tool for international sommeliers.