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

Tuets Ancestral Trepat 2023 is 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.

Cueva Ancestral Bestial 2023 is 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.

Partida Creus MUZ Vermouth is a natural, unfortified vermouth from Penedès made with organic red and white wines. Infused with over 50 botanicals, it shows layers of citrus, herbs, and spice, with a balanced bitter-sweet profile. Fresh, complex, and aromatic, it’s delicious on its own over ice or as the base for creative cocktails.

Macerated for 19 days on second-use Pinot Noir skins from Antoine Lienhardt, this 4.2% sour is bright, breezy, and effortlessly drinkable. Delicately vinous with subtle red fruit and soft acidity, it’s a crisp, balanced refresher with a graceful, low-ABV charm.

A bold and elegant thyme-infused beer that captures the essence of the Mediterranean maquis. Herbaceous, aromatic, and deeply expressive, it’s a rare bottle bursting with character—layered, refined, and impossible not to sip again. Limited in quantity, unforgettable in flavor.

A wild ale refermented with ripe local quinces, Melocotón bursts with fleshy stone fruit, subtle funk, and lively acidity. Fermented with native yeasts and aged naturally, it’s bright, dry, and dripping with Mediterranean sunshine. Pure summer in a bottle.

Vibrant Barbera with flavors of ripe red berries, cherry, and a backbone of balanced acidity. Medium-bodied and food-friendly.

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

Trousseau from forty-year-old vines in Les Corvées, Montigny-les-Arsures — the grape’s historic home on Jurassic marl soils. A blend of 2022 (depth, complexity) and 2023 (freshness), with two months on skins before resting in cuve until spring 2024. Structured, energetic, and a clear expression of the variety.

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.

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!

A unique red blend with Cabernet Franc’s peppery depth and Parellada’s lift. Herbal, savory, and fresh.

Tuets Ancestral Moscatel d’Alexandria is a natural sparkling Pet-Nat from Catalonia, made using 100 % Moscatel d’Alexandria from Celler Tuets. 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.

Cueva Joy Ancestral is 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.