Macerated for 19 days on second-use Pinot Noir skins from Antoine Lienhardt, this 4.2% sour is bright, breezy, and effortlessly drinkable. Delicately vinous with subtle red fruit and soft acidity, it’s a crisp, balanced refresher with a graceful, low-ABV charm.

Juicy and generous Merlot with notes of ripe cherry, herbs, and soft tannins. Unfiltered and naturally expressive.

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

Juicy and salty with ripe peach and quince. Fermented on skins and aged on lees for 14 months.

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.

Bursting with citrus and tropical fruit, this Scheurebe delivers exotic aromas and a bright, herbal finish. Perfectly crisp and vibrant.

Fresh and textural with notes of pear, almond blossom, and a savory herbal edge.

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 bold, complex sour brewed with second-use Sumoll grape skins and macerated for four months in a tart base. Blended with barrel-aged Saison, it’s layered with vinous character, bright acidity, and earthy depth. Wild, funky, and refreshingly intricate at 6.5% ABV.

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

Fresh and vibrant Trepat with wild strawberry, herbs, and soft spice. A lively red perfect served slightly chilled.

This barrel-aged sour spent two months macerating on second-use Xarel·lo skins, then rested for 13 months in oak. The result is a complex yet refreshing wild ale, with layered acidity, subtle tannin, and citrusy, mineral-driven depth. Vibrant and vinous at 7.4% ABV.

Light, juicy red with bright red fruits and gentle spice. Fresh and low tannin, perfect for a chill red.