Catalan red blend, wild fermented and unfiltered.

Juicy red and black fruit, light and gluggable.

Catalan red blend, wild fermented and unfiltered.

Juicy red and black fruit, light and gluggable.

Old vine blend of Carinyena and Garnatxa from Conca de Barbera, aged in steel.

Intense and structured, with dark fruit, wild herbs and firm tannins.

Cabernet Franc, long aged in French oak.

Structured and intense, with cassis, herbs and firm tannins.

Made from Moravia, one of Spain's forgotten red grapes, in inland Castilla La Mancha.

Naturally high in acidity, keeping freshness in a warm climate.

Bright, light and lively.

Made from Jacivera, a rescued native red variety rooted in Manchuela.

Spontaneously fermented with nothing added.

Deep and characterful with dark fruit.

Biodynamic Buzet red from Merlot and Cabernet, aged in old foudre with nothing added.

Dark berry fruit, with a fresh, earthy backbone.

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.

Approachable red blending Bobal and Tempranillo from Utiel Requena.

Juicy and fresh, with soft red fruit and gentle structure.

Red blend of Bobal and Marselan from Utiel Requena, organically farmed and native yeast fermented.

Fresh and structured, with dark fruit and a herbal lift.

Vernatsch baby

Lagrein Baby.

Loire rosé, organic and wild fermented.

Crunchy red fruit, dry and thirst quenching.

Jura red from Trousseau, organic and native yeast fermented.

Bright red berries with a peppery, earthy lift.

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

Cranberry and wild strawberry with a savoury, earthy edge.

Pfalz Blauer Silvaner bottled for Bonne Nouvelle, organic and unsulphured.

Crisp pear and citrus with a herby snap.