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.

Cueva Joy Ancestral is a natural sparkling ancestral wine from Valencia made from Tardana and Macabeo grapes grown on clay-limestone at high elevation. After six days of skin contact and spontaneous fermentation with Bobal lees, it’s bottled to finish fermentation and ages on its lees for over four months. Aromatic and balanced, it’s fresh with fine bubbles, light tannins, and a joyful, structured character.

Georg Lingenfelder Spätburgunder (Pinot Noir) is an elegant red from Pfalz, crafted from grapes grown on limestone slopes facing south. Aged in used barriques, it offers a warm burgundy hue with a lovely blend of strawberry, fresh hazelnut, and a touch of cinnamon spice. Luxurious yet balanced, it’s a nuanced Pinot Noir with a gentle oak backdrop and refined structure.

Cueva Mariano Marianer Garden Orange is an alcohol-free vermouth from Valencia, crafted with macerated botanicals and citrus. Fresh and aromatic, it shows notes of orange peel, herbs, and gentle spice, with a lively bittersweet balance. Refreshing and complex, it’s perfect as an aperitif on its own, with soda, or as a base for creative mocktails.

Cueva Ancestral Bestial 2023 is a natural sparkling Pet-Nat from Utiel-Requena, Spain, made from Moscatel and Macabeo with a cheeky twist—fermentation includes jalapeño for a spicy kick. Bottled before fermentation finishes and unfiltered, it delivers fine bubbles with floral and spicy notes and a refreshingly bold character. Earthy, vibrant, and unforgettable—a true "beast" in the glass.

Tres 3 Porcs 2023 is a collaborative orange-style cuvée from Catalunya, blending equal parts of Pansa Blanca, Garnatxa Blanca, and Parellada—crafted by members of Tuets, Oriol Artigas, and Frisach. The grapes are hand-harvested, co-macerated for three months, and fermented naturally before aging for 10 months in stainless steel. The result is a lightly dusky sparkling wine with invigorating mineral freshness and juiciness—bright, tonic, and effortlessly refreshing.

A light red blend with tart red fruits, pepper, and rustic charm. Made for casual drinking with bright acidity.

Bright and lively Xarello with notes of lemon peel, pear, and mineral hints. Fermented naturally for a clean finish.

A light and aromatic Parellada with citrus, white flowers, and a touch of spice. Clean and refreshing with a soft texture.

A textured and aromatic blend with orchard fruit, citrus, and subtle spice. Made from native Catalan varieties with low intervention.

Textured and aromatic blend of Xarello and Garnatxa Blanca with stone fruit, herbs, and a salty finish. Expressive and full of Mediterranean character.

Rustic and energetic red with earthy spice, tart cherry, and wild florals. Made from old-vine Catalan varieties.

Skin-contact Xarello with bold texture, dried citrus peel, and savory herbal notes. Structured and saline with great complexity.

This skin-contact white is made from 100% Moscatel d'Alexandria grown on young vines in the granitic sands of Alella, just north of Barcelona. With six days on the skins, it reveals floral aromatics, citrus peel, and a touch of spice, all wrapped in a zesty, textural frame. Pure, vibrant, and wild at heart—just like the trio behind it.

An Alto Adige Pinot Noir blending grapes from granite, limestone, and gneiss soils across Naturno, Trento, and Val Venosta. Whole-cluster fermented and aged 20 months in old Slavonian oak and tonneaux, it’s a refined expression of fruit, freshness, and finesse—vibrant yet effortlessly drinkable.

Soft and approachable Chardonnay with notes of ripe pear, citrus, and light minerality. Clean and easy-drinking.

Sourced from steep, terraced Vernatsch vines planted in the 1960s beside the Pranzegg estate in Bolzano, this wine honors the historic Campill site—minus the bureaucratic Cabernet. Fermented naturally in open wood vats and aged in oak and concrete, it’s vivid and savory, with notes of rosehip, sourdough, cranberry, and tobacco. Juicy yet structured, a soulful Alpine red with serious drinkability.

From volcanic soils on the Ritten above Bolzano, Tonsur blends mostly Müller-Thurgau with Chardonnay, Pinot Blanc, and Sylvaner into a textured, alpine white. Fermented partly on skins and aged a year on lees in large oak, it shows notes of chamomile, stone fruit, and cool mineral tension. Compact and savory, with a firm structure and long aging potential.

Grown on a striking mix of dolomitic limestone and gneiss-schist soils in the steep slopes of Eppan Berg, this Bronner is all about mineral precision. With a few days’ maceration and long wild fermentation, it offers notes of citrus peel, alpine herbs, and a cool, stony tension. Unfined, unfiltered, and aged on lees—pure mountain character in a glass.

From limestone-rich soils between 500 and 700 meters in Eppan and Kaltern, this Solaris is the first harvest of the season. Lightly macerated and fermented with native yeasts, it undergoes full malolactic and ages on lees in steel and neutral oak. Bright and creamy with floral lift and a mineral edge—an elegant, early-ripening expression of the mountains.

A harmonious field blend led by Solaris, from early PIWI plantings on dolomitic limestone soils in Eppan Berg. Naturally fermented—partly on skins—and aged on full lees in steel and old oak, it’s textured, bright, and quietly complex. Floral and mineral-driven, with a gentle grip and alpine freshness.

A free-spirited natural rosé from Portugieser and Dornfelder, this party-ready bottle bursts with strawberry, elderflower, and a touch of funky flair. Slightly softer and rounder in 2021, it still brings grip and energy, finishing with a waxy, wild twist. Unfiltered, unfussy, and totally unashamed—FKK in a glass.

This ancestral-method sparkling from Cocconato captures the charm of old-school winemaking with a fresh, herbal lift. Made from late-harvested Sauvignon Blanc, it’s vibrant and dry, with zesty citrus, wild mint, and a savory, mature depth. Rustic yet refined—pure fun with a serious edge.

Complex red blend with black fruit, peppery spice, and a herbal lift. Balanced with both freshness and depth.

Crisp and mineral-driven Xarello with notes of citrus zest, green apple, and subtle saline undertones. A pure Catalan white with refreshing acidity.

A juicy, bright red wine with ripe red berries, wild herbs, and soft tannins. Mediterranean freshness in every sip.

A unique red blend with Cabernet Franc’s peppery depth and Parellada’s lift. Herbal, savory, and fresh.

Delicate and bright with aromas of red cherry, rose petal, and forest floor. A vibrant and pure expression of Pinot Noir.

Juicy and structured with red fruit, herbs, and earthy undertones. A natural red with depth and freshness.

Named after the hilltop vineyard shaped like a giant’s nose, this vibrant red blends Merlot and Grenache in the 2021 vintage. Juicy and wild with dark berries, spice, and a rustic twist, it’s a lively, ever-evolving expression of Escoda-Sanahuja’s playful spirit and natural winemaking style.