Exists where the worlds of wine and brewing meet.

Working from organically farmed vineyards and spontaneous fermentations, the project blurs the traditional boundaries between beer, cider and natural wine.

Every release reflects the agricultural cycle rather than a fixed recipe.

Often associated with powerful wines from Rioja or Ribera del Duero, in Catalonia it is traditionally known as Ull de Llebre, "eye of the hare.", the variety takes on a completely different personality.

Grown organically at altitude and vinified with a light hand, it becomes vibrant, expressive and remarkably fresh.

The 2023 vintage benefited from cool nights that preserved acidity despite a warm Mediterranean growing season.

One of Catalonia's most fascinating native red grapes, valued for its delicate perfume, bright acidity and naturally light structure.

In sparkling form it becomes wonderfully expressive.

Made using the ancestral method, this pét nat combines vibrant raspberry, redcurrant and rose petals with fine bubbles and refreshing acidity.

Approachable red blending Bobal and Tempranillo from Utiel Requena.

Juicy and fresh, with soft red fruit and gentle structure.

White of Xarel·lo and Macabeo from Utiel Requena.

Xarel·lo brings structure and minerality, Macabeo brings freshness.

Textured and saline.

Red blend of Bobal and Marselan from Utiel Requena, organically farmed and native yeast fermented.

Fresh and structured, with dark fruit and a herbal lift.

Made from Jacivera, a rescued native red variety rooted in Manchuela.

Spontaneously fermented with nothing added.

Deep and characterful with dark fruit.

Made from Moravia, one of Spain's forgotten red grapes, in inland Castilla La Mancha.

Naturally high in acidity, keeping freshness in a warm climate.

Bright, light and lively.

Shows the more playful side winemaking.

While every bottle is produced with the same commitment to organic farming and spontaneous fermentation, this cuvée is all about immediacy, freshness and pure drinking pleasure.

Bright citrus, white peach and ripe pear mingle with delicate floral aromas and subtle herbal notes.

A light, volcanic red from Tenerife, built around Listán Negro with Listán Blanco from old complanted vines.

It captures the freshness and perfume of the Orotava Valley rather than density or oak.

Cherry, strawberry and floral notes lead into a juicy palate with bright acidity and fine tannin.

2023 comes from Tenerife’s volcanic north, made from a complanted mix of Listán Negro, Listán Blanco and Moscatel de Alejandría.

It is a collaboration style wine with Canary Island energy: aromatic, fresh and extremely drinkable.

The wine shows strawberry, cherry, floral notes, a hint of sweet spice and a clean volcanic lift.

A skin contact Pansa Blanca, shaped by the coastal vineyards of Alella and their granitic soils.

It is a more gastronomic wine: dry, mineral and gently grippy, with the Mediterranean saltiness that runs through Oriol’s wines.

Aromas of ripe white fruit and grapefruit meet subtle smoky and saline notes.

A deeper, more textural expression of Pansa Blanca.

Coming from old vines on granitic sandy soils, it leans into skin contact, breadth and Mediterranean power while keeping the salty line that defines Alella.

It is dry, creamy and structured, with white fruit, dried fruit, citrus peel, light tannic grip and a long saline finish.

Pinot Gris from a volcanic hillside, macerated two weeks with some whole bunches and aged eleven months in barrel.

Lagrein Baby

Lagrein Baby.

Vernatsch baby

Vernatsch baby

Vernatsch baby

Vernatsch baby.

Manzoni.

Get it while you can, might fool a lot of people at blind tastings;).

Buzet blend of Merlot and the two Cabernets, biodynamic, long aged in old foudre with no added sulphur.

Dark fruit and violet over a fresh, mineral core.

Manchuela white from local grapes, no added sulphur.

Bright, textural and saline.

Fizzy, low-intervention wines with real energy and fruit. Bestial Brutal · Cueva Mariano Cloudy, wild pét-nat with plenty of bite. Y Fait Soif · Le Monde est Petit Juicy and easy — pure fresh fruit. Le Pech Abusé · Domaine du Pech Structured, savoury, a bit serious. Morio Muscat · Georg Lingenfelder Floral and grapey, off-dry. Marisancho · El Regreso Crisp, bright, mineral white. Blauer Silvaner · Bonne Nouvelle × Lukas Krauss Clean and direct, easy-drinking.

Fresh air, salt, and sunlight in the glass..

• Thyme After Thyme
• Moscatell Ancestrall
• Swallows
• Cabernet Franc
• Blauer Silvaner

Old vines, quiet patience, and time itself at work..

• Totum 2009
• Perill Noir 2015
• Blanc de Noir 2018
• Dix Vers Sion
• Ploussard
• Blauer Silvaner

Six bottles made for late nights and slow mornings..

• Blauer Silvaner
• Acapulco
• Trepat Ancestrall
• Cabernet Franc
• Tot Rosé
• Concubine Rot

BIG BOTTLES ONLY..

• Tres Porcs 1.5 L
• Blanc de Noirs 1.5 L
• Le Pech Abuse 1.5 L

Loire rosé, organic and wild fermented.

Crunchy red fruit, dry and thirst quenching.

Jura red from Trousseau, organic and native yeast fermented.

Bright red berries with a peppery, earthy lift.

Pale, featherlight Jura red from Poulsard, organic and wild fermented with low sulphur.

Cranberry and wild strawberry with a savoury, earthy edge.

Old vine Jura white, organic and wild fermented.

Concentrated orchard fruit with a chalky, saline finish.

Subtle and mouthwatering.

It shows a bright golden yellow color.

The fruity nose reveals aromas of pear and fresh hazelnut.

Topped up Jura Chardonnay, organic and wild fermented.

Ripe orchard fruit with a chalky, mineral finish.

This shows a clear, pale golden color.

The nose is intense, revealing a beautiful floral aromatic profile.

On the palate it is splendid, rich and full bodied, with notes of lemon.

Single parcel Jura white, organic and low sulphur.

Fresh and stony with orchard fruit and a saline lift.

Pfalz Blauer Silvaner bottled for Bonne Nouvelle, organic and unsulphured.

Crisp pear and citrus with a herby snap.

Pfalz, organic, spontaneous and unsulphured.

Crisp pear and citrus with a herby snap.

Trousseau from forty-year-old vines in Les Corvées, Montigny-les-Arsures — the grape’s historic home on Jurassic marl soils. A blend of 2022 (depth, complexity) and 2023 (freshness), with two months on skins before resting in cuve until spring 2024. Structured, energetic, and a clear expression of the variety.

Sourced from a friend’s vineyards in Arbois, this Poulsard was harvested by Alice and fermented with a mix of whole bunches and destemmed grapes for ten days on skins. It then rested in cuve for just under a year. The wine is bright and precise, showing classic notes of blood orange, earth, and gentle spice.