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.

This wine is hand-harvested, directly pressed, and cold-decanted for 36 hours before beginning spontaneous fermentation in a 55-liter demijohn. Fermentation finishes in the bottle, where it ages for a minimum of 24 months on lees. Disgorged only upon order, it offers exceptional freshness and purity.

Núria Muscat Pét Nat is a natural sparkling wine from Penedès Garraf, Catalonia, made from 100% Muscat of Alexandria grown on calcareous soils. After direct pressing, fermentation begins with native yeasts in 55 L demijohns and finishes in the bottle, with less than 2 g/L residual sugar and minimal SO₂ (<10 mg/L). The wine ages for 24 months on fine lees before manual disgorgement, resulting in a vibrant, elegant Pét Nat with purity and finesse.

Núria Parellada Pét Nat is a natural sparkling wine from Penedès Garraf, Catalonia, made from 100% Parellada grown on calcareous soils. After direct pressing, fermentation begins with native yeasts in 55 L demijohns and finishes in the bottle, with less than 2 g/L residual sugar and minimal SO₂ (<10 mg/L). Aged 10 months on fine lees before manual disgorgement, it is crisp and delicate, with citrus, floral, and mineral notes that highlight the purity of Parellada.

From a single 0.8-hectare parcel on highly calcareous soils, this wine shows purity and precision. Vinification includes 20% whole bunches, with an 18-day maceration in 500 L open barrels and stainless steel, followed by fermentation with native yeasts. It is then aged briefly for three weeks in French and American oak, resulting in a wine of frank texture and lively character.

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.

A Valais red blend of Cabernet Sauvignon and Merlot, Orcyre 2022 captivates with herbal and peppery notes that bring a savory allure.

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.

Pantxu (Celler Tuets) is a lively, chillable red made from Ull de Llebre in Catalonia. Juicy and light on its feet, it bursts with red fruit, herbs, and a touch of earthiness, carried by bright acidity and low alcohol. Fresh, joyful, and unpretentious, it’s the kind of natural wine that’s perfect for sharing and best enjoyed slightly chilled.

Tuets Parellada Brisada is a rare orange-style wine made from 100% Parellada grown on limestone-rich soils in Alt Camp, Catalonia. The grapes are fermented as a red wine—undergoing two weeks of skin contact in amphora—then aged for nine months in clay amphora. Unfiltered, unfined, and with no added sulphites, it offers a cloudy, natural expression with minerality, fresh herbaceous notes, gentle bitterness, and soft acidity.

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.

Perill Noir Sumoll is a natural wine from Penedès Garraf, Catalonia, made from 100% Sumoll grown on calcareous soils. After destemming, the grapes undergo a 15-day maceration and spontaneous fermentation with native yeasts, with no added sulfites and less than 2 g/L residual sugar. The wine is then aged for 30 months in French oak, resulting in an elegant, expressive red with depth and natural purity.

On the terroirs of Siant Hippolyte in Alsace, this Pinot Noir plunges into granite soils and offers us a depth and chewiness that some would envy. Another success for Farid Yahimi with his most iconic cuvée!

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.

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.