Piedmont Nebbiolo, the region's noble grape.

Perfumed and firm, with rose, red cherry and grippy tannins.

South Tyrol red from Lagrein and Vernatsch, biodynamic and concrete aged.

Juicy dark cherry with alpine freshness.

Lightly fizzy Piedmont white from Nascetta and Moscato Giallo.

Grapey, floral and crisp.

Alpine blend of Riesling, Sylvaner, Cabernet and Merlot, vinified apart then married.

Light and aromatic, best slightly chilled.

Alpine Valais red from Cabernet Sauvignon and Merlot, no added sulphur.

Dark berry and herbs with a fresh mountain lift.

Loire Cabernet, whole cluster and unfiltered.

Bright cassis and green herbs, light and fresh.

Unsulphured Catalan white, skin kissed and unfiltered.

Textural, herbal and savoury.

Raw, unsulphured Catalan red, unfiltered.

Bold, juicy and wild.

Biodynamic Pfalz Riesling from a top limestone site.

Lime and white peach with a long, dry, mineral finish.

Single parcel Pfalz Riesling, biodynamic, hands off cellar.

Zesty citrus and orchard fruit with a taut, stony finish.

Luxembourg Rivaner, fresh and easy.

Soft pear and floral notes, gentle and dry.

Tart wild ale brewed with grapefruit and coriander.

Zesty, citrus bright and thirst quenching.

Penedès red from Tempranillo and Carinyena, steel aged and bottled raw.

Juicy red fruit, light and unpolished.

Skin contact Xarel·lo, biodynamic and unsulphured.

Amber hued, with dried apricot, herbs and a grippy, savoury finish.

Grower Champagne from the Montagne de Reims, barrel fermented and long aged.

Fine, creamy bubbles with citrus and brioche.

Grower rosé Champagne from 100% Meunier.

Wild strawberry and citrus with a fine, dry sparkle.

Grower Champagne, Blanc de Noirs from 100% Meunier.

Red apple fruit and brioche over a soft, round mousse.

Old vine Monastrell and Garnacha from Jumilla, biodynamic and foudre aged.

Ripe blackberry and plum with herbs and a fresh finish.

The Piedmontese name for Vermentino, made naturally.

Bright and citrussy, with white flowers and a saline finish.

Small batch South Tyrol white from Vernatsch, biodynamic and low intervention.

Light and savoury, with alpine freshness.

Old vine red from Terra Alta in Catalonia, wild fermented and unfiltered.

Dark fruit, with a savoury, earthy depth.

Terra Alta red from Tempranillo and Morenillo, made with minimal intervention.

Fruity and juicy, with red berries and a fresh, herbal lift.

Natural white from Terra Alta in Catalonia, native yeast and low sulphur.

Fresh and textural, with orchard fruit and a saline edge.

Biodynamic Cortese from the hills of Gavi in Piedmont, aged on the lees.

Textured and savoury, with orchard fruit, almond and a saline finish.

Ancestral method rose from red Sumoll grown in the Penedes.

Aromatic and gently fizzy, with wild strawberry and citrus.

Ancestral method sparkling from Xarel·lo grown in the Penedes.

Cloudy and dry, with green apple, citrus and a yeasty snap.

Xarel·lo from vines planted in 1998 in the Penedes, native yeast and unfiltered.

Deep and mineral, with citrus, orchard fruit and a long saline finish.

Macabeu from vines over forty years old in the Penedes.

Deep and mineral, with orchard fruit, dried herbs and a savoury edge.

Penedes red from Monastrell and Sumoll, wild fermented and unfiltered.

Juicy and fruity, with red berries and a peppery lift.

Xarel·lo from vines planted in 1996 in the Penedes, native yeast.

Fresh and crisp, with citrus, white flowers and a stony finish.

Field blend of Xarel·lo, Macabeu, Malvasia de Sitges, Sumoll Blanc and Garnatxa Blanca from the Penedes.

Deep and mineral, with orchard fruit and a saline grip.

Penedes white of Xarel·lo with a little Malvasia and white Sumoll, native yeast.

Light, fresh and crisp, with citrus and herbs.

Biodynamic Buzet red from Merlot and Cabernet, aged in old foudre with nothing added.

Dark berry fruit, with a fresh, earthy backbone.

Requena white led by the local Tardana grape, made naturally with no added sulphur.

Bright, saline and easy drinking.

Requena white of Macabeu and Muscat of Alexandria, direct pressed and spontaneously fermented with nothing added.

Aromatic and fresh, with citrus and orange blossom.

Natural white from near Requena in Valencia, organic grapes and spontaneous fermentation.

Fresh, citrussy and saline.

Organic white from near Requena, direct pressed.

Crisp citrus with a saline finish.

South Tyrol white of Sauvignon, Chardonnay and Viognier, macerated on skins and aged on the lees.

Textured and complex, with orchard fruit, herbs and a savoury depth.

Frizzante rose from Lagrein grown on steep South Tyrol slopes, bottle fermented.

Lively and fresh, with wild strawberry and a gentle fizz.

Barrel aged Catalan white, wild fermented and unsulphured.

Rich and savoury with dried fruit and nuts.

Cabernet Franc, long aged in French oak.

Structured and intense, with cassis, herbs and firm tannins.

Old vine blend of Carinyena and Garnatxa from Conca de Barbera, aged in steel.

Intense and structured, with dark fruit, wild herbs and firm tannins.

Catalan red blend, wild fermented and unfiltered.

Juicy red and black fruit, light and gluggable.

Catalan red blend, wild fermented and unfiltered.

Juicy red and black fruit, light and gluggable.

Skin contact white of Xarel·lo and Garnatxa Blanca, made like a wine by a Barcelona brewery.

Textured and dry, with orchard fruit and a herbal grip.

Barrel aged wild ale fermented with grapes, from a Barcelona brewery.

Tangy and complex, with stone fruit and a dry, sour finish.

Skin contact white of Xarel·lo and Garnatxa Blanca, made like a wine by a Barcelona brewery.

Textured and dry, with orchard fruit and a herbal grip.