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

Lagrein Baby

A natural sparkling Pet Nat made from 100% Trepat in Alt Camp, Catalonia.

After a short skin contact, it’s bottled mid fermentation and finished in the bottle, unfiltered and without added sulfur.

Light and fresh, it shows delicate bubbles, bright red fruit, and lively acidity, an easy, low alcohol fizz perfect as an aperitif.

A natural sparkling Pet Nat from Catalonia, made using 100 % Moscatel d’Alexandria.

The grapes are destemmed and macerated on the skins for about a day, then fermented in stainless steel and bottled mid fermentation to finish in the bottle.

Crisp and thirst quenching, it shows precise, dense aromatics, not overly floral, resulting in a refreshing, compelling sparkle.

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

A natural sparkling Pet Nat from Utiel Requena, Spain, made from Moscatel and Macabeo with a cheeky twist, fermentation includes jalapeño for a spicy kick.

Bottled before fermentation finishes and unfiltered, it delivers fine bubbles with floral and spicy notes and a refreshingly bold character.

Earthy, vibrant, and unforgettable, a true "beast" in the glass.

Ancestral method Penedès sparkler from Monastrell, native and unfiltered.

Cloudy and red fruited with a gentle fizz.

Grower Champagne from the Montagne de Reims, barrel fermented and long aged.

Fine, creamy bubbles with citrus and brioche.

Grower rosé Champagne from 100% Meunier.

Wild strawberry and citrus with a fine, dry sparkle.

Grower Champagne, Blanc de Noirs from 100% Meunier.

Red apple fruit and brioche over a soft, round mousse.

Frizzante rose from Lagrein grown on steep South Tyrol slopes, bottle fermented.

Lively and fresh, with wild strawberry and a gentle fizz.

One of Catalonia's most fascinating native red grapes, valued for its delicate perfume, bright acidity and naturally light structure.

In sparkling form it becomes wonderfully expressive.

Made using the ancestral method, this pét nat combines vibrant raspberry, redcurrant and rose petals with fine bubbles and refreshing acidity.

Ancestral method sparkling from Xarel·lo grown in the Penedes.

Cloudy and dry, with green apple, citrus and a yeasty snap.

Ancestral method rose from red Sumoll grown in the Penedes.

Aromatic and gently fizzy, with wild strawberry and citrus.

Clos Lentiscus Blanc de Noirs Brut Nature 2018 is a natural sparkling wine from Catalonia, made from 100% Sumoll grown on calcareous-clay soils in the biodynamic estate of Garraf. Hand-harvested and gently pressed, it ferments with native yeasts and ages 30–36 months in bottle (traditional method) before disgorgement, with no added sulfites and a bone-dry finish. Delicate copper-pink in color, it shows red berries, citrus, brioche, and mineral notes, with fine bubbles and sharp acidity—an elegant, food-friendly sparkling ideal for seafood or as an aperitif.

A sparkling rosé from Penedès, made from Xarel·lo with spontaneous fermentation.

Bottled mid ferment and finished in the ancestral method, it rests on its lees before release, unfiltered and without added sulfites.

Cloudy, lively, and refreshing, it shows notes of citrus, red berries, and a salty finish, perfect for aperitifs or casual drinking.

A wild, ancestral sparkling wine from Penedès, Catalonia, crafted intuitively from Xarel·lo, Parellada, Macabeu, and a touch of Ull de Lebre.

After spontaneous fermentation, it’s bottled mid ferment, allowing the natural yeasts to generate gentle bubbles, and then aged on its lees for 12 months, no fining, filtering, or added sulfites.

Bright and unpredictable, with fine bubbles, apricot hues, dried flowers, candied citrus, and a salty, bracing finish, this bottle captures pure coastal energy.

Is a natural sparkling wine from Catalonia, made from 100% Sumoll grown on calcareous clay soils.

Hand harvested and gently pressed, it ferments with native yeasts and ages 30, 36 months in bottle (traditional method) before disgorgement, with no added sulfites and a bone dry finish.

Delicate copper pink in color, it shows red berries, citrus, brioche, and mineral notes, with fine bubbles and sharp acidity, an elegant, food friendly sparkling ideal for deep and flavourful bisque or as an aperitif.

Núria Muscat Pét Nat is a natural sparkling wine from Penedès Garraf, Catalonia, made from 100% Muscat of Alexandria grown on calcareous soils. After direct pressing, fermentation begins with native yeasts in 55 L demijohns and finishes in the bottle, with less than 2 g/L residual sugar and minimal SO₂ (<10 mg/L). The wine ages for 24 months on fine lees before manual disgorgement, resulting in a vibrant, elegant Pét Nat with purity and finesse.

This wine is hand-harvested, directly pressed, and cold-decanted for 36 hours before beginning spontaneous fermentation in a 55-liter demijohn. Fermentation finishes in the bottle, where it ages for a minimum of 24 months on lees. Disgorged only upon order, it offers exceptional freshness and purity.

Núria Parellada Pét Nat is a natural sparkling wine from Penedès Garraf, Catalonia, made from 100% Parellada grown on calcareous soils. After direct pressing, fermentation begins with native yeasts in 55 L demijohns and finishes in the bottle, with less than 2 g/L residual sugar and minimal SO₂ (<10 mg/L). Aged 10 months on fine lees before manual disgorgement, it is crisp and delicate, with citrus, floral, and mineral notes that highlight the purity of Parellada.

Clos Lentiscus Gubi Gubi Pet Nat is a bold natural sparkling wine made from 70% Sumoll and 30% Moscatel de Alejandría, hand-harvested and co-fermented with native yeasts. Fermentation finishes in the bottle, where the wine rests for at least 12 months on lees before hand-disgorging, with no fining, filtering, or added sulfites. Bursting with wild berries, Mediterranean herbs, and a touch of umami, it’s a vibrant, saline, and gastronomic Pet Nat that appeals to adventurous wine lovers.

A natural sparkling ancestral wine from Valencia made from Tardana and Macabeo grapes grown on clay limestone at high elevation.

After six days of skin contact and spontaneous fermentation with Bobal lees, it’s bottled to finish fermentation and ages on its lees for over four months.

Aromatic and balanced, it’s fresh with fine bubbles, light tannins, and a joyful, structured character.