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. 

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.

A wild ale refermented with ripe local quinces, Melocotón bursts with fleshy stone fruit, subtle funk, and lively acidity. Fermented with native yeasts and aged naturally, it’s bright, dry, and dripping with Mediterranean sunshine. Pure summer in a bottle.

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.

From vineyards of lime, clay, and river stone at 340 meters, this wine is crafted from both north- and south-facing parcels. After manual harvest, the grapes undergo 11 days of carbonic maceration in fiber tanks, followed by destemming, two days of skin contact, and spontaneous fermentation with native yeasts before gentle pressing. Aged in stainless steel, it is fresh, pure, and expressive of its terroir.

A vibrant blend of sour beer macerated for 17 days on grape skins, then married with barrel-aged Grisette. Zippy and bone-dry with floral lift, gentle funk, and a crisp, mineral edge. A beautifully balanced 6.2% sipper from Spain’s wild ferment masters.

Partida Creus MUZ Vermouth is a natural, unfortified vermouth from Penedès made with organic red and white wines. Infused with over 50 botanicals, it shows layers of citrus, herbs, and spice, with a balanced bitter-sweet profile. Fresh, complex, and aromatic, it’s delicious on its own over ice or as the base for creative cocktails.

Fermented from grape and quince juice with dried grapes and apricots, this sparkling drink is layered with house-brewed elderflower, bay leaf tea, and a touch of salt. Unpasteurized and alive with kefir cultures, it’s zippy, aromatic, and completely free of alcohol or additives. Wild, refreshing, and full of life.

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.

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