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.

Terra Alta red from Tempranillo and Morenillo, made with minimal intervention.

Fruity and juicy, with red berries and a fresh, herbal lift.

Old vine red from Terra Alta in Catalonia, wild fermented and unfiltered.

Dark fruit, with a savoury, earthy depth.

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.

Barrel aged Catalan white, wild fermented and unsulphured.

Rich and savoury with dried fruit and nuts.

Biodynamic Buzet red from Merlot and Cabernet, aged in old foudre with nothing added.

Dark berry fruit, with a fresh, earthy backbone.

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!

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.

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.

A traditional oxidative Malvasia from Sardinia, aged in partially filled barrels under flor.

Rich and complex, it opens with aromas of dried fruit and oxidative notes, balanced on the palate by a touch of sweetness and intense marine salinity.

Long, deep, and refined, it’s a true benchmark for Sardinian oxidative wines.