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.

Skin-contact Pinot Gris with hints of melon, apricot, and herbal notes. Lively and slightly grippy on the palate.

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.

Brimming with ripe stone fruit and a firm mineral backbone, this Chardonnay shows both structure and lift. A touch of skin contact adds texture, while fruit from a friend’s vines in Arbois gives it local character. Open, expressive, and a lively take on Jura Chardonnay from Alice.

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.

Crisp and refreshing lager with a hoppy kick.

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.

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.

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

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

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

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

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

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.

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

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.

Our OG day 1 beer. Orange and lemongrass notes. Perfectly balanced and bottle fermented.