Sourced from a friend’s vineyards in Arbois, this Poulsard was harvested by Alice and fermented with a mix of whole bunches and destemmed grapes for ten days on skins. It then rested in cuve for just under a year. The wine is bright and precise, showing classic notes of blood orange, earth, and gentle spice.

A creative Alpine white blending Humagne Blanche, Petite Arvine, Riesling, Muscat and more. Textural and aromatic with orchard fruit and mountain herbs. Skin contact adds grip and depth.

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

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.

Beer macerated on whole Pinot Blanc grapes then barrel aged.

Tart, funky and lightly sour.

Wild cider beer crossover, spontaneously fermented.

Dry, tart and refreshing.

Gruit ale brewed with wild herbs instead of hops.

Earthy, herbal and dry.

Dry farmhouse cider, wild fermented in wine barrels.

Bracing and appley with a touch of funk.

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!

Chenin Blanc from Conca de Barberà, oak aged and unsulphured.

Deep and mineral with quince and a saline grip.

From a single 0.8 hectare parcel on highly calcareous soils, this wine shows purity and precision. Vinification includes 20% whole bunches, with an 18 day maceration in 500 L open barrels and stainless steel, followed by fermentation with native yeasts. It is then aged briefly for three weeks in French and American oak, resulting in a wine of frank texture and lively character.

This exciting wine sits at the crossroads of orange, white, and dry sherry styles, made from 100% Xarel·lo hand harvested and skin macerated for 11 days before aging under flor in used French oak. Aromas of dark fruit, nuts, chalk, and dried herbs mingle with fresh floral notes, while the palate is juicy and full, with gentle tannins from maceration and a salty bitter finish from its flor aging. Best served at 8, 10°C in large white wine glasses, it’s a brilliant match for fried seafood, charcuterie, or small tapas.

From vineyards of lime, clay, and river stone at 340 meters, this wine is crafted from both north and south facing parcels. After manual harvest, the grapes undergo 11 days of carbonic maceration in fiber tanks, followed by destemming, two days of skin contact, and spontaneous fermentation with native yeasts before gentle pressing. Aged in stainless steel, it is fresh, pure, and expressive of its terroir.

Comes from organically farmed vineyards on clay limestone soils at around 360 m elevation in Santes Creus, Catalonia.

The grapes undergo a 25 day native yeast maceration before being pressed and aged on lees for 10 months in stainless steel, bottled unfiltered, unfined, and without added sulfur.

The result is an aromatic and expressive orange wine with floral, herbal, citrus, and mineral notes that showcase the pure character of the grape.

A natural wine from Penedès Garraf, Catalonia, made from 100% Sumoll grown on calcareous soils.

After destemming, the grapes undergo a 15 day maceration and spontaneous fermentation with native yeasts, with no added sulfites and less than 2 g/L residual sugar.

The wine is then aged for 30 months in French oak, resulting in an elegant, expressive red with depth and natural purity.

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.

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.

Spontaneously fermented grape ale from the must of the winemaking process.

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.

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.

Is a rare orange style wine made from 100% Parellada grown on limestone rich soils in Alt Camp, Catalonia.

The grapes are fermented as a red wine, undergoing two weeks of skin contact in amphora, then aged for nine months in clay amphora.

Unfiltered, unfined, and with no added sulphites, it offers a cloudy, natural expression with minerality, fresh herbaceous notes, gentle bitterness, and soft acidity.

Partida Creus Brutal 2022 is anything but ordinary — a wild, energetic rosé from Penedès that blends forgotten local grapes like Vinyater, Subirat Parent, Xarel·lo, Cartoixà Vermell, and Sumoll. Fermented with native yeasts and aged in stainless steel without sulfites, it captures the raw soul of Mediterranean winemaking. Juicy pomegranate, citrus zest, and herbs come alive in the glass, with a salty edge and electric freshness that make this wine as rebellious as its name.

A rare white from Penedès, Catalonia, made via direct pressed Sumoll Blanco from clay limestone soils.

It’s vibrant, slightly golden, and intensely aromatic, bursting with quince marmalade, citrus blossom, rosemary, thyme, and a saline finish.

Crafted naturally (no added sulfites, unfiltered), it captures purity and terroir through every sip.

Is a light to medium bodied red from Catalonia, blending Syrah and Ull de Lebre grown on limestone soils at high elevation.

Hand harvested with a mix of destemmed and whole cluster fruit, it undergoes spontaneous fermentation for 8 days in stainless steel before aging for under 9 months and being bottled unfiltered and free of added sulfites.

Bright and fresh forward, it delivers cherry and spice aromas with silky tannins and a subtle astringency, refreshing, vegan friendly, and perfect lightly chilled.

Organic white from near Requena, direct pressed with no added sulphur.

Fresh, citrussy and saline.

Is a fresh, unfiltered white blend from Catalonia, bringing together Chenin Blanc, Garnacha Blanca, Macabeo, Moscatel, and Parellada.

Juicy and expressive, it shows tropical fruit, citrus, and a subtle bittersweet edge, carried by a creamy texture and lively acidity.

Easy to drink yet characterful, it’s a versatile natural wine that works just as well on its own as at the table.

A vibrant orange wine from Alt Camp, Catalonia, made from grown on limestone rich soils.

After hand harvesting, the grapes undergo three weeks of skin contact in amphora and are then aged for nine months in the same vessels.

Juicy and balanced, it bursts with ripe white fruit, mineral energy, and refreshing acidity.

A natural rosé made from Cartoixà Vermell, a pink skinned cousin of Xarel·lo, grown on limestone soils in Penedès, Catalonia.

After skin contact and aging in stainless steel, it shows a hazy amber pink color with aromas of citrus, herbs, and white flowers.

Fresh, tangy, and easy to drink, it’s a vibrant wine that shines at the table or on its own.

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.

Organic white from near Requena, no added sulphur.

Bright, light and saline.

Is a natural mead from Penedès, made by fermenting local honey with water using native yeasts.

Left unfiltered and without additives, it keeps a raw, authentic character.

Light, slightly herbal, and gently sweet with a dry finish, it’s refreshing and playful, somewhere between wine and cider.