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.

Dry farmhouse cider, wild fermented in wine barrels.

Bracing and appley with a touch of funk.

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.

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.

Our OG day 1 beer. Orange and lemongrass notes. Perfectly balanced and bottle fermented.

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.

Beer macerated on whole Pinot Blanc grapes then barrel aged.

Tart, funky and lightly sour.

Wild cider beer crossover, spontaneously fermented.

Dry, tart and refreshing.

Gruit ale brewed with wild herbs instead of hops.

Earthy, herbal and dry.

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.

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

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.

This barrel-aged sour spent two months macerating on second-use Xarel·lo skins, then rested for 13 months in oak. The result is a complex yet refreshing wild ale, with layered acidity, subtle tannin, and citrusy, mineral-driven depth. Vibrant and vinous at 7.4% ABV.

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.

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%.

Berliner Weisse style sour, dry hopped.

Tart, tropical and refreshing.

Trippy notes of citrus, peach and passion fruit, taking you straight to another dimension! Hops: Galaxy, Chinook, Nelson Sauvin.

Crisp and refreshing lager with a hoppy kick.