Le Pech Abusé is a characterful wine made from Merlot (40%), Cabernet Franc (40%), and Cabernet Sauvignon (20%), with the final blend varying according to the vintage. Vinified in stainless steel for 15–20 days, it is then aged for 3–5 years in century-old or new large oak casks, without racking, allowing it to mature naturally into a stable wine. Its depth and balance make it a perfect match for roasted or grilled meats, rich sauces, fatty fish, or spiced dishes such as tajines.

This elegant wine is crafted from Merlot, Cabernet Franc, and Cabernet Sauvignon grown on gravel and limestone soils. Whole-cluster fermentation with a month-long maceration is followed by two years of aging in demi-muids, resulting in a wine of complex aromatics and mineral finesse. Best served at 15–16°C, it pairs beautifully with refined dishes and offers remarkable aging potential of 15 to 25 years.

Aged for 14 years in century-old foudres without added sulfites, this wine is striking in its depth and character. As the winemaker says, “when you can no longer spit it out during a cellar tasting, it’s ready to drink!” Complex and elegant, with aromas of coffee and ripe fruit, it softens beautifully with air, making it equally at home enjoyed on its own or alongside a Sunday feast—or any evening of the week.

Clos Lentiscus Gubi Gubi Pet Nat is a bold natural sparkling wine made from 70% Sumoll and 30% Moscatel de Alejandría, hand-harvested and co-fermented with native yeasts. Fermentation finishes in the bottle, where the wine rests for at least 12 months on lees before hand-disgorging, with no fining, filtering, or added sulfites. Bursting with wild berries, Mediterranean herbs, and a touch of umami, it’s a vibrant, saline, and gastronomic Pet Nat that appeals to adventurous wine lovers.

From a single 0.8-hectare parcel on highly calcareous soils, this wine shows purity and precision. Vinification includes 20% whole bunches, with an 18-day maceration in 500 L open barrels and stainless steel, followed by fermentation with native yeasts. It is then aged briefly for three weeks in French and American oak, resulting in a wine of frank texture and lively character.

Made from the Ull de Llebre grape, Joan Rubió’s wine is carefully crafted through hand-harvesting, pressing, and fermentation in French oak barrels, followed by barrel aging. The result is an intensely coloured wine with balanced acidity, subtle woody notes, and remarkable complexity. Elegant yet powerful, it pairs beautifully with rich dishes such as stews, red meats, or game, while also shining on its own for special occasions.

This exciting wine sits at the crossroads of orange, white, and dry sherry styles, made from 100% Xarel·lo hand-harvested and skin-macerated for 11 days before aging under flor in used French oak. Aromas of dark fruit, nuts, chalk, and dried herbs mingle with fresh floral notes, while the palate is juicy and full, with gentle tannins from maceration and a salty-bitter finish from its flor aging. Best served at 8–10°C in large white wine glasses, it’s a brilliant match for fried seafood, charcuterie, or small tapas.

From vineyards of lime, clay, and river stone at 340 meters, this wine is crafted from both north- and south-facing parcels. After manual harvest, the grapes undergo 11 days of carbonic maceration in fiber tanks, followed by destemming, two days of skin contact, and spontaneous fermentation with native yeasts before gentle pressing. Aged in stainless steel, it is fresh, pure, and expressive of its terroir.

Núria Parellada Pét Nat is a natural sparkling wine from Penedès Garraf, Catalonia, made from 100% Parellada grown on calcareous soils. After direct pressing, fermentation begins with native yeasts in 55 L demijohns and finishes in the bottle, with less than 2 g/L residual sugar and minimal SO₂ (<10 mg/L). Aged 10 months on fine lees before manual disgorgement, it is crisp and delicate, with citrus, floral, and mineral notes that highlight the purity of Parellada.

This wine is hand-harvested, directly pressed, and cold-decanted for 36 hours before beginning spontaneous fermentation in a 55-liter demijohn. Fermentation finishes in the bottle, where it ages for a minimum of 24 months on lees. Disgorged only upon order, it offers exceptional freshness and purity.

La Rural Malvasia de Sitges comes from organically farmed vineyards on clay-limestone soils at around 360 m elevation in Santes Creus, Catalonia. The grapes undergo a 25-day native-yeast maceration before being pressed and aged on lees for 10 months in stainless steel, bottled unfiltered, unfined, and without added sulfur. The result is an aromatic and expressive orange wine with floral, herbal, citrus, and mineral notes that showcase the pure character of the Malvasia de Sitges grape.

Perill Noir Sumoll is a natural wine from Penedès Garraf, Catalonia, made from 100% Sumoll grown on calcareous soils. After destemming, the grapes undergo a 15-day maceration and spontaneous fermentation with native yeasts, with no added sulfites and less than 2 g/L residual sugar. The wine is then aged for 30 months in French oak, resulting in an elegant, expressive red with depth and natural purity.

Núria Muscat Pét Nat is a natural sparkling wine from Penedès Garraf, Catalonia, made from 100% Muscat of Alexandria grown on calcareous soils. After direct pressing, fermentation begins with native yeasts in 55 L demijohns and finishes in the bottle, with less than 2 g/L residual sugar and minimal SO₂ (<10 mg/L). The wine ages for 24 months on fine lees before manual disgorgement, resulting in a vibrant, elegant Pét Nat with purity and finesse.

Celler Tuets Tot Rosé is a fresh, vibrant blend from Alt Camp, Catalonia—crafted from Parellada, Macabeo, Grenache Blanc, Chenin Blanc, Muscat of Alexandria, Tempranillo, and Syrah, all co-fermented together. After a 24-hour maceration in cement followed by eight months of aging in stainless steel, it’s bottled unfiltered and additive-free, with no added sulphites. Bright pink in the glass, the wine is juicy and layered with red fruit, vibrant acidity, and earthy undertones, offering both freshness and depth.

Spontaneously fermented grape ale from the must of the winemaking process.

Pantxu (Celler Tuets) is a lively, chillable red made from Ull de Llebre in Catalonia. Juicy and light on its feet, it bursts with red fruit, herbs, and a touch of earthiness, carried by bright acidity and low alcohol. Fresh, joyful, and unpretentious, it’s the kind of natural wine that’s perfect for sharing and best enjoyed slightly chilled.

Tuets Brutal is a refreshingly bold red rosé from Penedès, blending Trepat and Muscat of Alexandria to create a unique, easy-going wine. Light, vibrant, and flavorful, it delivers notes of red fruit, a hint of musk, and a playful edge—perfect for sipping chilled on a warm day. With its natural winemaking approach and energetic character, Brutal is a versatile crowd-pleaser that pairs effortlessly with oysters, grilled meats, or an aperitif by the bar.

Clos Lentiscus Blanc de Noirs Brut Nature is a natural sparkling wine from Catalonia, made from 100% Sumoll grown on calcareous-clay soils. Hand-harvested and gently pressed, it ferments with native yeasts and ages 30–36 months in bottle (traditional method) before disgorgement, with no added sulfites and a bone-dry finish. Delicate copper-pink in color, it shows red berries, citrus, brioche, and mineral notes, with fine bubbles and sharp acidity—an elegant, food-friendly sparkling ideal for deep and flavourful bisque or as an aperitif.

Tuets Parellada Brisada is a rare orange-style wine made from 100% Parellada grown on limestone-rich soils in Alt Camp, Catalonia. The grapes are fermented as a red wine—undergoing two weeks of skin contact in amphora—then aged for nine months in clay amphora. Unfiltered, unfined, and with no added sulphites, it offers a cloudy, natural expression with minerality, fresh herbaceous notes, gentle bitterness, and soft acidity.

Partida Creus Brutal 2022 is anything but ordinary — a wild, energetic rosé from Penedès that blends forgotten local grapes like Vinyater, Subirat Parent, Xarel·lo, Cartoixà Vermell, and Sumoll. Fermented with native yeasts and aged in stainless steel without sulfites, it captures the raw soul of Mediterranean winemaking. Juicy pomegranate, citrus zest, and herbs come alive in the glass, with a salty edge and electric freshness that make this wine as rebellious as its name.

Partida Creus BS (Blanc de Sumoll 2022) is a rare  white from Penedès, Catalonia, made via direct-pressed Sumoll Blanco from clay-limestone soils. It’s vibrant, slightly golden, and intensely aromatic—bursting with quince marmalade, citrus blossom, rosemary, thyme, and a saline finish. Crafted naturally (no added sulfites, unfiltered), it captures purity and terroir through every sip.

Tuets Tot Negre is a light-to-medium-bodied red from Catalonia, blending Syrah and Ull de Lebre grown on limestone soils at high elevation. Hand-harvested with a mix of destemmed and whole-cluster fruit, it undergoes spontaneous fermentation for 8 days in stainless steel before aging for under 9 months and being bottled unfiltered and free of added sulfites. Bright and fresh-forward, it delivers cherry and spice aromas with silky tannins and a subtle astringency—refreshing, vegan-friendly, and perfect lightly chilled.

Partida Creus Anónimo Ancestral 2023 is a wild, ancestral sparkling wine from Penedès, Catalonia, crafted intuitively from Xarel·lo, Parellada, Macabeu, and a touch of Ull de Lebre. After spontaneous fermentation, it’s bottled mid-ferment, allowing the natural yeasts to generate gentle bubbles, and then aged on its lees for 12 months—no fining, filtering, or added sulfites. Bright and unpredictable, with fine bubbles, apricot hues, dried flowers, candied citrus, and a salty, bracing finish, this bottle captures pure coastal energy.

Partida Creus MUZ Vermouth is a natural, unfortified vermouth from Penedès made with organic red and white wines. Infused with over 50 botanicals, it shows layers of citrus, herbs, and spice, with a balanced bitter-sweet profile. Fresh, complex, and aromatic, it’s delicious on its own over ice or as the base for creative cocktails.

Tuets Tot Blanc is a fresh, unfiltered white blend from Catalonia, bringing together Chenin Blanc, Garnacha Blanca, Macabeo, Moscatel, and Parellada. Juicy and expressive, it shows tropical fruit, citrus, and a subtle bittersweet edge, carried by a creamy texture and lively acidity. Easy to drink yet characterful, it’s a versatile natural wine that works just as well on its own as at the table.

Tuets Garnatxa Blanca Brisat is a vibrant orange wine from Alt Camp, Catalonia, made from Garnatxa Blanca grown on limestone-rich soils. After hand harvesting, the grapes undergo three weeks of skin contact in amphora and are then aged for nine months in the same vessels. Juicy and balanced, it bursts with ripe white fruit, mineral energy, and refreshing acidity.

Partida Creus “CX” (Cartoixà Vermell) is a natural rosé made from Cartoixà Vermell, a pink-skinned cousin of Xarel·lo, grown on limestone soils in Penedès, Catalonia. After skin contact and aging in stainless steel, it shows a hazy amber-pink color with aromas of citrus, herbs, and white flowers. Fresh, tangy, and easy to drink, it’s a vibrant wine that shines at the table or on its own.

Partida Creus VN Vinel·lo 2022 Red is a natural blend of local Catalan grapes from Penedès, made with minimal intervention. Fermented with native yeasts and aged in stainless steel, it’s bottled unfiltered and without added sulfites. Light, juicy, and fresh, it shows bright red fruit, herbs, and a lively acidity that make it an easy, everyday drinker.

Partida Creus HY Hydromiel is a natural mead from Penedès, made by fermenting local honey with water using native yeasts. Left unfiltered and without additives, it keeps a raw, authentic character. Light, slightly herbal, and gently sweet with a dry finish, it’s refreshing and playful, somewhere between wine and cider.

Partida Creus TN Tinto 2022 is a natural red from Penedès, made from Trepat grown on limestone soils. Fermented with native yeasts and aged in stainless steel, it’s bottled unfiltered and without added sulfites. Fresh and vibrant, it shows red berries, spice, and a gentle herbal touch, making it an easy-drinking red best served slightly chilled.

Partida Creus XL Ancestral 2023 is a sparkling rosé from Penedès, made from Xarel·lo with spontaneous fermentation. Bottled mid-ferment and finished in the ancestral method, it rests on its lees before release, unfiltered and without added sulfites. Cloudy, lively, and refreshing, it shows notes of citrus, red berries, and a salty finish, perfect for aperitifs or casual drinking.

Partida Creus VN Blanco 2022 is a natural white blend from Penedès, made from a mix of local grapes grown organically on limestone soils. Fermented with native yeasts and aged in stainless steel, it’s bottled unfiltered and without added sulfites. Fresh and lively, it shows citrus, white fruit, and a saline edge, making it an easy and vibrant everyday white.

Clos Lentiscus Blanc de Noirs Brut Nature 2018 is a natural sparkling wine from Catalonia, made from 100% Sumoll grown on calcareous-clay soils in the biodynamic estate of Garraf. Hand-harvested and gently pressed, it ferments with native yeasts and ages 30–36 months in bottle (traditional method) before disgorgement, with no added sulfites and a bone-dry finish. Delicate copper-pink in color, it shows red berries, citrus, brioche, and mineral notes, with fine bubbles and sharp acidity—an elegant, food-friendly sparkling ideal for seafood or as an aperitif.

Clos Lentiscus Blanc de Blancs 2012 is a traditional-method sparkling wine from Penedès, made from Malvasia de Sitges grown biodynamically on calcareous soils. Fermented with native yeasts and aged on lees before disgorgement, it’s bottled without added sulfites. Elegant and expressive, it shows floral notes, citrus, and brioche, with fine bubbles and a salty-mineral finish.

Lukas Krauss Orange Landschwein is a skin-contact white from Pfalz, Germany, made with Grüner Veltliner and Sylvaner. Fermented naturally and bottled unfiltered, it shows a golden-orange hue with no added sulfites. Juicy and rustic, it offers stone fruit, spice, and herbal notes with a grippy, refreshing finish.

Escoda-Sanahuja Carmen 2022 comes from Joan Ramón Escoda and his wife Carmen Sanahuja, a radical winemaker and pioneer of natural wine in Catalonia. Made from 100% Cabernet Franc, it ages for 24 months in French oak before bottling without filtration or added sulfites. The result is bold yet elegant, with red fruit, spice, and earthy depth—100% Brutal! 

Acapulco by Sons of Wine is an orange-style natural wine from Alsace, crafted by blending skin-macerated Pinot Blanc (3 weeks), Gewürztraminer (2 weeks), and Gamay. Unfiltered and spontaneous-fermented, it bursts with tropical notes and vibrant freshness. Bold yet balanced, it’s expressive and playful—perfect for adventurous wine lovers seeking an unforgettable sip.

Gamay du Matin is a light, expressive red made from 100% Gamay grown on clay-limestone soils in Lorraine, France. Produced with whole-cluster maceration and spontaneous fermentation, it’s gently pressed and bottled naturally. Refreshing and fun, it bursts with red fruit, subtle spice, and earthy minerals—perfect lightly chilled with friends, pizza, or simple summer meals

Bisous Bisous by Sons of Wine is an expressive orange wine from Alsace, crafted from a blend of Gewürztraminer and Riesling with five days of whole-cluster skin contact. Fermented naturally and aged without filtration or sulfur, it sings with ginger, orange peel, and floral notes. Soft, refreshing, and intriguingly textured, it leaves a crisp, fragrant finish perfect for adventurous wine lovers.

Gamay Davidson is a bright and engaging red made from Gamay grapes sourced from Beaujolais. Using 90% carbonic maceration over two weeks and aged for four months in old oak barrels, it’s fermented naturally with no filtration or added sulfites. Soft, full-bodied, and bursting with dark fruit, herbs, and subtle floral-mineral notes, it’s a joy to drink.

Georg Lingenfelder Riesling Stube 2023 comes from the west-facing vineyard Stube, one of the coolest sites in the northern Pfalz with old, deep-rooted vines. Naturally fermented and bottled unfiltered, it shows calm power and clarity, with citrus, herbs, and a fine mineral line. Elegant and quietly expressive, it’s a Riesling that shines through purity rather than showiness.

Vin de Mess by Sons of Wine is a lively white blend from Alsace, crafted from Riesling, Muscat, Silvaner, Auxerrois, and Pinot Gris. It offers floral aromas, crisp citrus, a touch of aromatic sweetness, and a seamless harmony of those traditional Alsace varieties. Easy-drinking and charming, it’s perfect as an aperitif or with light, convivial fare.

Gipsy 2021 by Sons of Wine is a natural white from Alsace made from 100% Verdejo sourced from ancient vines (over 180 years old) in Nieva, Spain. After long, gentle pressing, it’s fermented and aged in stainless steel—unfiltered and with minimal sulphites. Bright and refreshing, it bursts with citrus zest and minerality, making it a vibrant and uplifting choice.

Il Filet (Cantina Carta) is a traditional oxidative Malvasia from Sardinia, aged in partially filled barrels under flor. Rich and complex, it opens with aromas of dried fruit and oxidative notes, balanced on the palate by a touch of sweetness and intense marine salinity. Long, deep, and refined, it’s a true benchmark for Sardinian oxidative wines.

Ancestral Brutal Mariano is a natural Pet-Nat from Valencia, made from Moscatel de Alexandria and Macabeo grown on limestone soils. Bottled before fermentation finishes and aged on the lees, it’s unfiltered and without added sulfites. Fresh and lively, it shows citrus, green apple, and tropical fruit with delicate bubbles and a crisp, Mediterranean finish.

Georg Lingenfelder Sylvaner is a naturally fermented white from the Pfalz, made with minimal intervention in used barriques and bottled unfiltered. Reflecting its limestone terroir and dry Pfalz climate, it’s complex yet fresh—layered with herbal spice, apple and pear, a juicy core, fine tannic grip, and a subtly bitter, mineral finish. Charming and textured, it’s an elegant white with depth and a lively personality.

Georg Lingenfelder Morio 2023 is an aromatic white from Pfalz, Germany, made from Morio Muskat—a rare cross between Silvaner and Muscat—grown on limestone-rich soils. Fermented with native yeasts and aged in used barriques, it delivers intense floral aromatics, juicy fruit, and a fine textural presence. Bright, textured, and endlessly drinkable, it’s a floral delight with body and personality.