Trousseau from forty-year-old vines in Les Corvées, Montigny-les-Arsures — the grape’s historic home on Jurassic marl soils. A blend of 2022 (depth, complexity) and 2023 (freshness), with two months on skins before resting in cuve until spring 2024. Structured, energetic, and a clear expression of the variety.

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!

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

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.

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.

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.

Georg Lingenfelder Spätburgunder (Pinot Noir) is 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.

Gamay Davidson is a bright and engaging red made from Gamay grapes sourced from Beaujolais. Using 90% carbonic maceration over two weeks and aged for four months in old oak barrels, it’s fermented naturally with no filtration or added sulfites. Soft, full-bodied, and bursting with dark fruit, herbs, and subtle floral-mineral notes, it’s a joy to drink.

Gamay du Matin is a light, expressive red made from 100% Gamay grown on clay-limestone soils in Lorraine, France. Produced with whole-cluster maceration and spontaneous fermentation, it’s gently pressed and bottled naturally. Refreshing and fun, it bursts with red fruit, subtle spice, and earthy minerals—perfect lightly chilled with friends, pizza, or simple summer meals

Escoda-Sanahuja Carmen 2022 comes from Joan Ramón Escoda and his wife Carmen Sanahuja, a radical winemaker and pioneer of natural wine in Catalonia. Made from 100% Cabernet Franc, it ages for 24 months in French oak before bottling without filtration or added sulfites. The result is bold yet elegant, with red fruit, spice, and earthy depth—100% Brutal! 

Partida Creus VN Vinel·lo 2022 Red is a natural blend of local Catalan grapes from Penedès, made with minimal intervention. Fermented with native yeasts and aged in stainless steel, it’s bottled unfiltered and without added sulfites. Light, juicy, and fresh, it shows bright red fruit, herbs, and a lively acidity that make it an easy, everyday drinker.

Tuets Brutal is 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.

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.

Celler Tuets Tot Rosé is 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.

Made from the Ull de Llebre grape, Joan Rubió’s 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.

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.

A light red blend with tart red fruits, pepper, and rustic charm. Made for casual drinking with bright acidity.