A natural red from Penedès, made from Trepat grown on limestone soils.

Fermented with native yeasts and aged in stainless steel, it’s bottled unfiltered and without added sulfites.

Fresh and vibrant, it shows red berries, spice, and a gentle herbal touch, making it an easy drinking red best served slightly chilled.

Aged for 14 years in century old foudres without added sulfites, this wine is striking in its depth and character. As the winemaker says, “when you can no longer spit it out during a cellar tasting, it’s ready to drink!” Complex and elegant, with aromas of coffee and ripe fruit, it softens beautifully with air, making it equally at home enjoyed on its own or alongside a Sunday feast, or any evening of the week.

A red blend of Pinot Noir and Gamay, Chérouche 2023 reveals a compelling mix of aromatic delicacy and grounded structure. Crafted according to Lucas’s Burgundian-roots, low-intervention methods (handwork, long macerations, and old-barrel élevage), it’s a nuanced and pure expression of Valais fruit.

A single-varietal Gamay grown at 630m altitude in Ayent, Valais. The grapes are hand-harvested, destemmed, and macerated for about 25 days before aging in old Burgundy barrels. The result is a fresh, alpine red with lifted berry fruit and herbal detail, showing the delicacy of the terroir.

Rustic and energetic red with earthy spice, tart cherry, and wild florals. Made from old vine Catalan varieties.

Brimming with ripe stone fruit and a firm mineral backbone, this Chardonnay shows both structure and lift. A touch of skin contact adds texture, while fruit from a friend’s vines in Arbois gives it local character. Open, expressive, and a lively take on Jura Chardonnay from Alice.

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.

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

Juicy dark cherry with alpine freshness.

Made from the grape, wine is carefully crafted through hand harvesting, pressing, and fermentation in French oak barrels, followed by barrel aging.

The result is an intensely coloured wine with balanced acidity, subtle woody notes, and remarkable complexity.

Elegant yet powerful, it pairs beautifully with rich dishes such as stews, red meats, or game, while also shining on its own for special occasions.

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.

Expressive and layered, this rosé shows the aromatic intensity of Gewurztraminer lifted by the freshness of Pinot Gris. Notes of hibiscus, lychee, mango, and ginger unfold with clarity, balanced by bright acidity. The texture is supple yet precise, leading to a long, refreshing finish that keeps the wine lively and food friendly.

A textured and aromatic blend with orchard fruit, citrus, and subtle spice. Made from native Catalan varieties with low intervention.

A German sparkling wine made from 100% Pinot Meunier. Fresh and vibrant, with fine bubbles and notes of orchard fruit, citrus, and brioche.

This playful pét-nat is made from old Lagrein and Vernatsch vines grown organically on steep slopes in Bolzano. Naturally refermented in bottle, it bursts with red berry zest, stony freshness, and an electric pulse of energy. Joyful, unfiltered, and utterly drinkable—perfect for casual snacks or serious good times.

Complex red blend with black fruit, peppery spice, and a herbal lift. Balanced with both freshness and depth.

Delicate and bright with aromas of red cherry, rose petal, and forest floor. A vibrant and pure expression of Pinot Noir.

Skin-contact Pinot Gris with hints of melon, apricot, and herbal notes. Lively and slightly grippy on the palate.

Dark berries, peppery spice, and vibrant acidity define this natural red. Lively and rustic.

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A non alcoholic sparkling aperitif crafted in Italy using natural botanical extracts.

This vibrant beverage offers a pleasantly bitter profile, making it an ideal alcohol free alternative to traditional aperitifs.

A traditional method sparkling wine from Penedès, made from Malvasia de Sitges grown biodynamically on calcareous soils.

Fermented with native yeasts and aged on lees before disgorgement, it’s bottled without added sulfites.

Elegant and expressive, it shows floral notes, citrus, and brioche, with fine bubbles and a salty mineral finish.