Piedmont Nebbiolo, the region's noble grape.

Perfumed and firm, with rose, red cherry and grippy tannins.

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.

Skin contact country blend in keg, organic and unsulphured.

Grippy and herbal with an orange peel bite.

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

Alpine Valais red from Cabernet Sauvignon and Merlot, no added sulphur.

Dark berry and herbs with a fresh mountain lift.

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.

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.

Often associated with powerful wines from Rioja or Ribera del Duero, in Catalonia it is traditionally known as Ull de Llebre, "eye of the hare.", the variety takes on a completely different personality.

Grown organically at altitude and vinified with a light hand, it becomes vibrant, expressive and remarkably fresh.

The 2023 vintage benefited from cool nights that preserved acidity despite a warm Mediterranean growing season.

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.

Old vine red from Terra Alta in Catalonia, wild fermented and unfiltered.

Dark fruit, with a savoury, earthy depth.

Luxembourg Rivaner, fresh and easy.

Soft pear and floral notes, gentle and dry.

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.

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 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.

Tart wild ale brewed with grapefruit and coriander.

Zesty, citrus bright and thirst quenching.

Pale, featherlight Jura red from Poulsard, organic and wild fermented with low sulphur.

Cranberry and wild strawberry with a savoury, earthy edge.

Terra Alta red from Tempranillo and Morenillo, made with minimal intervention.

Fruity and juicy, with red berries and a fresh, herbal lift.

Old vines, quiet patience, and time itself at work..

• Totum 2009
• Perill Noir 2015
• Blanc de Noir 2018
• Dix Vers Sion
• Ploussard
• Blauer Silvaner

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

2023 comes from the west facing vineyard Stube, one of the coolest sites in the northern Pfalz with old, deep rooted vines.

Naturally fermented and bottled unfiltered, it shows calm power and clarity, with citrus, herbs, and a fine mineral line.

Elegant and quietly expressive, it’s a Riesling that shines through purity rather than showiness.

Loire rosé, organic and wild fermented.

Crunchy red fruit, dry and thirst quenching.