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.

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.

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.

Lightly fizzy Piedmont white from Nascetta and Moscato Giallo.

Grapey, floral and crisp.

Single parcel Pfalz Riesling, biodynamic, hands off cellar.

Zesty citrus and orchard fruit with a taut, stony finish.

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

Spontaneously fermented with nothing added.

Deep and characterful with dark fruit.

Macabeu from vines over forty years old in the Penedes.

Deep and mineral, with orchard fruit, dried herbs and a savoury edge.

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.

Penedès red from Tempranillo and Carinyena, steel aged and bottled raw.

Juicy red fruit, light and unpolished.

Biodynamic Pfalz Riesling from a top limestone site.

Lime and white peach with a long, dry, mineral finish.

Gruit ale brewed with wild herbs instead of hops.

Earthy, herbal and dry.

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

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.

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.

Penedes white of Xarel·lo with a little Malvasia and white Sumoll, native yeast.

Light, fresh and crisp, with citrus and herbs.

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.

Approachable red blending Bobal and Tempranillo from Utiel Requena.

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

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.

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.

Skin contact white of Xarel·lo and Garnatxa Blanca, made like a wine by a Barcelona brewery.

Textured and dry, with orchard fruit and a herbal grip.

Skin contact white of Xarel·lo and Garnatxa Blanca, made like a wine by a Barcelona brewery.

Textured and dry, with orchard fruit and a herbal grip.

Single parcel Jura white, organic and low sulphur.

Fresh and stony with orchard fruit and a saline lift.