South Tyrol red from Lagrein and Vernatsch, biodynamic and concrete aged.

Juicy dark cherry with alpine freshness.

A no frills Belgian style farmhouse ale brewed with 100% Belgian Pilsner malt and continental hops. Fermented with a house mixed culture of yeast and Brett, it delivers bright citrus, gentle spice, and a crisp, dry finish. Refreshing, balanced, and effortlessly drinkable at 5.5%.

A rare white from Penedès, Catalonia, made via direct pressed Sumoll Blanco from clay limestone soils.

It’s vibrant, slightly golden, and intensely aromatic, bursting with quince marmalade, citrus blossom, rosemary, thyme, and a saline finish.

Crafted naturally (no added sulfites, unfiltered), it captures purity and terroir through every sip.

Bursting with citrus and tropical fruit, this Scheurebe delivers exotic aromas and a bright, herbal finish. Perfectly crisp and vibrant.

Fresh and textural with notes of pear, almond blossom, and a savory herbal edge.

Exists where the worlds of wine and brewing meet.

Working from organically farmed vineyards and spontaneous fermentations, the project blurs the traditional boundaries between beer, cider and natural wine.

Every release reflects the agricultural cycle rather than a fixed recipe.

Pinot Gris from a volcanic hillside, macerated two weeks with some whole bunches and aged eleven months in barrel.

An elegant red from Pfalz, crafted from grapes grown on limestone slopes facing south.

Aged in used barriques, it offers a warm burgundy hue with a lovely blend of strawberry, fresh hazelnut, and a touch of cinnamon spice.

Luxurious yet balanced, it’s a nuanced Pinot Noir with a gentle oak backdrop and refined structure.

A bold, complex sour brewed with second-use Sumoll grape skins and macerated for four months in a tart base. Blended with barrel-aged Saison, it’s layered with vinous character, bright acidity, and earthy depth. Wild, funky, and refreshingly intricate at 6.5% ABV.

A light and aromatic Parellada with citrus, white flowers, and a touch of spice. Clean and refreshing with a soft texture.

A naturally fermented white from the Pfalz, made with minimal intervention in used barriques and bottled unfiltered.

Reflecting its limestone terroir and dry Pfalz climate, it’s complex yet fresh, layered with herbal spice, apple and pear, a juicy core, fine tannic grip, and a subtly bitter, mineral finish.

Charming and textured, it’s an elegant white with depth and a lively personality.

Fresh and vibrant Trepat with wild strawberry, herbs, and soft spice. A lively red perfect served slightly chilled.

Skin-contact wine made from organically farmed grapes in Valais. Fermented and aged without additions. Textured, dry, and slightly aromatic, showing the freshness of the alpine climate.

Alpine blend of Riesling, Sylvaner, Cabernet and Merlot, vinified apart then married.

Light and aromatic, best slightly chilled.

A bold and elegant thyme infused beer that captures the essence of the Mediterranean maquis. Herbaceous, aromatic, and deeply expressive, it’s a rare bottle bursting with character, layered, refined, and impossible not to sip again. Limited in quantity, unforgettable in flavor.

Xarel·lo from vines planted in 1998 in the Penedes, native yeast and unfiltered.

Deep and mineral, with citrus, orchard fruit and a long saline finish.

Is a fresh, unfiltered white blend from Catalonia, bringing together Chenin Blanc, Garnacha Blanca, Macabeo, Moscatel, and Parellada.

Juicy and expressive, it shows tropical fruit, citrus, and a subtle bittersweet edge, carried by a creamy texture and lively acidity.

Easy to drink yet characterful, it’s a versatile natural wine that works just as well on its own as at the table.

Is a light to medium bodied red from Catalonia, blending Syrah and Ull de Lebre grown on limestone soils at high elevation.

Hand harvested with a mix of destemmed and whole cluster fruit, it undergoes spontaneous fermentation for 8 days in stainless steel before aging for under 9 months and being bottled unfiltered and free of added sulfites.

Bright and fresh forward, it delivers cherry and spice aromas with silky tannins and a subtle astringency, refreshing, vegan friendly, and perfect lightly chilled.

A fresh, vibrant blend from Alt Camp, Catalonia, crafted from Parellada, Macabeo, Grenache Blanc, Chenin Blanc, Muscat of Alexandria, Tempranillo, and Syrah, all co fermented together.

After a 24 hour maceration in cement followed by eight months of aging in stainless steel, it’s bottled unfiltered and additive free, with no added sulphites.

Bright pink in the glass, the wine is juicy and layered with red fruit, vibrant acidity, and earthy undertones, offering both freshness and depth.

This elegant wine is crafted from Merlot, Cabernet Franc, and Cabernet Sauvignon grown on gravel and limestone soils. Whole cluster fermentation with a month long maceration is followed by two years of aging in demi muids, resulting in a wine of complex aromatics and mineral finesse. Best served at 15, 16°C, it pairs beautifully with refined dishes and offers remarkable aging potential of 15 to 25 years.

Organic white from near Requena, direct pressed.

Crisp citrus with a saline finish.

Organic white from near Requena, direct pressed.

Crisp citrus with a saline finish.

One of Catalonia's most fascinating native red grapes, valued for its delicate perfume, bright acidity and naturally light structure.

In sparkling form it becomes wonderfully expressive.

Made using the ancestral method, this pét nat combines vibrant raspberry, redcurrant and rose petals with fine bubbles and refreshing acidity.

A collaborative orange style cuvée from Catalunya, blending equal parts of Pansa Blanca, Garnatxa Blanca, and Parellada, crafted by members, Oriol Artigas, and Frisach.

The grapes are hand harvested, co macerated for three months, and fermented naturally before aging for 10 months in stainless steel.

The result is a lightly dusky sparkling wine with invigorating mineral freshness and juiciness, bright, tonic, and effortlessly refreshing.

Jura red from Trousseau, organic and native yeast fermented.

Bright red berries with a peppery, earthy lift.

A refreshingly bold red rosé from Penedès, blending Trepat and Muscat of Alexandria to create a unique, easy going wine.

Light, vibrant, and flavorful, it delivers notes of red fruit, a hint of musk, and a playful edge, perfect for sipping chilled on a warm day.

With its natural winemaking approach and energetic character, Brutal is a versatile crowd pleaser that pairs effortlessly with oysters, grilled meats, or an aperitif by the bar.

Spontaneously fermented grape ale from the must of the winemaking process.