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

Juicy dark cherry with alpine freshness.

Lightly fizzy Piedmont white from Nascetta and Moscato Giallo.

Grapey, floral and crisp.

Alpine blend of Riesling, Sylvaner, Cabernet and Merlot, vinified apart then married.

Light and aromatic, best slightly chilled.

Alpine Valais red from Cabernet Sauvignon and Merlot, no added sulphur.

Dark berry and herbs with a fresh mountain lift.

Loire Cabernet, whole cluster and unfiltered.

Bright cassis and green herbs, light and fresh.

Unsulphured Catalan white, skin kissed and unfiltered.

Textural, herbal and savoury.

Raw, unsulphured Catalan red, unfiltered.

Bold, juicy and wild.

Biodynamic Pfalz Riesling from a top limestone site.

Lime and white peach with a long, dry, mineral finish.

Single parcel Pfalz Riesling, biodynamic, hands off cellar.

Zesty citrus and orchard fruit with a taut, stony finish.

Luxembourg Rivaner, fresh and easy.

Soft pear and floral notes, gentle and dry.

Tart wild ale brewed with grapefruit and coriander.

Zesty, citrus bright and thirst quenching.

Penedès red from Tempranillo and Carinyena, steel aged and bottled raw.

Juicy red fruit, light and unpolished.

Skin contact Xarel·lo, biodynamic and unsulphured.

Amber hued, with dried apricot, herbs and a grippy, savoury finish.

The Piedmontese name for Vermentino, made naturally.

Bright and citrussy, with white flowers and a saline finish.

Small batch South Tyrol white from Vernatsch, biodynamic and low intervention.

Light and savoury, with alpine freshness.

Natural white from Terra Alta in Catalonia, native yeast and low sulphur.

Fresh and textural, with orchard fruit and a saline edge.

Biodynamic Cortese from the hills of Gavi in Piedmont, aged on the lees.

Textured and savoury, with orchard fruit, almond and a saline finish.

Xarel·lo from vines planted in 1998 in the Penedes, native yeast and unfiltered.

Deep and mineral, with citrus, orchard fruit and a long saline finish.

Macabeu from vines over forty years old in the Penedes.

Deep and mineral, with orchard fruit, dried herbs and a savoury edge.

Penedes red from Monastrell and Sumoll, wild fermented and unfiltered.

Juicy and fruity, with red berries and a peppery lift.

Xarel·lo from vines planted in 1996 in the Penedes, native yeast.

Fresh and crisp, with citrus, white flowers and a stony finish.

Field blend of Xarel·lo, Macabeu, Malvasia de Sitges, Sumoll Blanc and Garnatxa Blanca from the Penedes.

Deep and mineral, with orchard fruit and a saline grip.

Penedes white of Xarel·lo with a little Malvasia and white Sumoll, native yeast.

Light, fresh and crisp, with citrus and herbs.

Requena white led by the local Tardana grape, made naturally with no added sulphur.

Bright, saline and easy drinking.

Natural white from near Requena in Valencia, organic grapes and spontaneous fermentation.

Fresh, citrussy and saline.

Organic white from near Requena, direct pressed.

Crisp citrus with a saline finish.

South Tyrol white of Sauvignon, Chardonnay and Viognier, macerated on skins and aged on the lees.

Textured and complex, with orchard fruit, herbs and a savoury depth.

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.

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.

Skin contact white of Xarel·lo and Garnatxa Blanca, made like a wine by a Barcelona brewery.

Textured and dry, with orchard fruit and a herbal grip.

Barrel aged wild ale fermented with grapes, from a Barcelona brewery.

Tangy and complex, with stone fruit and a dry, sour finish.

Skin contact white of Xarel·lo and Garnatxa Blanca, made like a wine by a Barcelona brewery.

Textured and dry, with orchard fruit and a herbal grip.

Exists where the worlds of wine and brewing meet.

Working from organically farmed vineyards and spontaneous fermentations, the project blurs the traditional boundaries between beer, cider and natural wine.

Every release reflects the agricultural cycle rather than a fixed recipe.

Often associated with powerful wines from Rioja or Ribera del Duero, in Catalonia it is traditionally known as Ull de Llebre, "eye of the hare.", the variety takes on a completely different personality.

Grown organically at altitude and vinified with a light hand, it becomes vibrant, expressive and remarkably fresh.

The 2023 vintage benefited from cool nights that preserved acidity despite a warm Mediterranean growing season.

Approachable red blending Bobal and Tempranillo from Utiel Requena.

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

White of Xarel·lo and Macabeo from Utiel Requena.

Xarel·lo brings structure and minerality, Macabeo brings freshness.

Textured and saline.

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.

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

Spontaneously fermented with nothing added.

Deep and characterful with dark fruit.

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.

Shows the more playful side winemaking.

While every bottle is produced with the same commitment to organic farming and spontaneous fermentation, this cuvée is all about immediacy, freshness and pure drinking pleasure.

Bright citrus, white peach and ripe pear mingle with delicate floral aromas and subtle herbal notes.

A light, volcanic red from Tenerife, built around Listán Negro with Listán Blanco from old complanted vines.

It captures the freshness and perfume of the Orotava Valley rather than density or oak.

Cherry, strawberry and floral notes lead into a juicy palate with bright acidity and fine tannin.

2023 comes from Tenerife’s volcanic north, made from a complanted mix of Listán Negro, Listán Blanco and Moscatel de Alejandría.

It is a collaboration style wine with Canary Island energy: aromatic, fresh and extremely drinkable.

The wine shows strawberry, cherry, floral notes, a hint of sweet spice and a clean volcanic lift.

A skin contact Pansa Blanca, shaped by the coastal vineyards of Alella and their granitic soils.

It is a more gastronomic wine: dry, mineral and gently grippy, with the Mediterranean saltiness that runs through Oriol’s wines.

Aromas of ripe white fruit and grapefruit meet subtle smoky and saline notes.

A deeper, more textural expression of Pansa Blanca.

Coming from old vines on granitic sandy soils, it leans into skin contact, breadth and Mediterranean power while keeping the salty line that defines Alella.

It is dry, creamy and structured, with white fruit, dried fruit, citrus peel, light tannic grip and a long saline finish.

Pinot Gris from a volcanic hillside, macerated two weeks with some whole bunches and aged eleven months in barrel.