Elegant sparkling wine made from Pinot Blanc. Bright acidity and creamy texture with green apple and floral notes.

Natural rosé with red fruit, earthy spice, and a funky twist. Tart, nutty, and full of personality.

Clos Lentiscus Sumoll Ferèstec 2010 is a naturally sparkling red from catalan Sumoll, fermented dry and bottled via méthode traditionnelle by Clos Lentiscus in Penedès. Hand-harvested and cold-decanted for 36 hours to preserve purity, the wine undergoes secondary fermentation in slender amphorae with rosemary honey and rests for over five years on its lees before being hand-disgorged. Rich yet refined, it shows dark fruit, wild herbs, and olive notes, with fresh acidity and intricate oxidative depth—elegant, profound, and unforgettable.

This ancestral-method sparkling from Cocconato captures the charm of old-school winemaking with a fresh, herbal lift. Made from late-harvested Sauvignon Blanc, it’s vibrant and dry, with zesty citrus, wild mint, and a savory, mature depth. Rustic yet refined—pure fun with a serious edge.