Fresh air, salt, and sunlight in the glass..

• Thyme After Thyme
• Moscatell Ancestrall
• Swallows
• Cabernet Franc
• Blauer Silvaner

Fizzy, low-intervention wines with real energy and fruit. Bestial Brutal · Cueva Mariano Cloudy, wild pét-nat with plenty of bite. Y Fait Soif · Le Monde est Petit Juicy and easy — pure fresh fruit. Le Pech Abusé · Domaine du Pech Structured, savoury, a bit serious. Morio Muscat · Georg Lingenfelder Floral and grapey, off-dry. Marisancho · El Regreso Crisp, bright, mineral white. Blauer Silvaner · Bonne Nouvelle × Lukas Krauss Clean and direct, easy-drinking.

An orange style natural wine from Alsace, crafted by blending skin macerated Pinot Blanc (3 weeks), Gewürztraminer (2 weeks), and Gamay.

Unfiltered and spontaneous fermented, it bursts with tropical notes and vibrant freshness.

Bold yet balanced, it’s expressive and playful, perfect for adventurous wine lovers seeking an unforgettable sip.

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.

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

A light, expressive red made from 100% Gamay grown on clay limestone soils in Lorraine, France.

Produced with whole cluster maceration and spontaneous fermentation, it’s gently pressed and bottled naturally.

Refreshing and fun, it bursts with red fruit, subtle spice, and earthy minerals, perfect lightly chilled with friends, pizza, or simple summer meals.

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

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.

Buzet blend of Merlot and the two Cabernets, biodynamic, long aged in old foudre with no added sulphur.

Dark fruit and violet over a fresh, mineral core.

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.

Dry farmhouse cider, wild fermented in wine barrels.

Bracing and appley with a touch of funk.

Escoda-Sanahuja Carmen 2022 comes from Joan Ramón Escoda and his wife Carmen Sanahuja, a radical winemaker and pioneer of natural wine in Catalonia. Made from 100% Cabernet Franc, it ages for 24 months in French oak before bottling without filtration or added sulfites. The result is bold yet elegant, with red fruit, spice, and earthy depth—100% Brutal! 

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

This elegant wine is crafted from Merlot, Cabernet Franc, and Cabernet Sauvignon grown on gravel and limestone soils. Whole cluster fermentation with a month long maceration is followed by two years of aging in demi muids, resulting in a wine of complex aromatics and mineral finesse. Best served at 15, 16°C, it pairs beautifully with refined dishes and offers remarkable aging potential of 15 to 25 years.

Buzet blend of Merlot and the two Cabernets, biodynamic, long aged in old foudre with no added sulphur.

Dark fruit and violet over a fresh, mineral core.

Old vines, quiet patience, and time itself at work..

• Totum 2009
• Perill Noir 2015
• Blanc de Noir 2018
• Dix Vers Sion
• Ploussard
• Blauer Silvaner

Cabernet Franc, long aged in French oak.

Structured and intense, with cassis, herbs and firm tannins.

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.

Ancestral method Penedès sparkler from Monastrell, native and unfiltered.

Cloudy and red fruited with a gentle fizz.

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.

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.

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.

Our OG day 1 beer. Orange and lemongrass notes. Perfectly balanced and bottle fermented.

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

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

Fine, creamy bubbles with citrus and brioche.

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.

Piedmont Nebbiolo, the region's noble grape.

Perfumed and firm, with rose, red cherry and grippy tannins.

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.

Old vine Monastrell and Garnacha from Jumilla, biodynamic and foudre aged.

Ripe blackberry and plum with herbs and a fresh finish.

Old vine Jura white, organic and wild fermented.

Concentrated orchard fruit with a chalky, saline finish.

This shows a clear, pale golden color.

The nose is intense, revealing a beautiful floral aromatic profile.

On the palate it is splendid, rich and full bodied, with notes of lemon.

BIG BOTTLES ONLY..

• Tres Porcs 1.5 L
• Blanc de Noirs 1.5 L
• Le Pech Abuse 1.5 L

Six bottles made for late nights and slow mornings..

• Blauer Silvaner
• Acapulco
• Trepat Ancestrall
• Cabernet Franc
• Tot Rosé
• Concubine Rot

Requena white of Macabeu and Muscat of Alexandria, direct pressed and spontaneously fermented with nothing added.

Aromatic and fresh, with citrus and orange blossom.