Clos Lentiscus Blanc de Noirs Brut Nature 2018 is a natural sparkling wine from Catalonia, made from 100% Sumoll grown on calcareous-clay soils in the biodynamic estate of Garraf. Hand-harvested and gently pressed, it ferments with native yeasts and ages 30–36 months in bottle (traditional method) before disgorgement, with no added sulfites and a bone-dry finish. Delicate copper-pink in color, it shows red berries, citrus, brioche, and mineral notes, with fine bubbles and sharp acidity—an elegant, food-friendly sparkling ideal for seafood or as an aperitif.

A sparkling rosé from Penedès, made from Xarel·lo with spontaneous fermentation.

Bottled mid ferment and finished in the ancestral method, it rests on its lees before release, unfiltered and without added sulfites.

Cloudy, lively, and refreshing, it shows notes of citrus, red berries, and a salty finish, perfect for aperitifs or casual drinking.

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.

A wild, ancestral sparkling wine from Penedès, Catalonia, crafted intuitively from Xarel·lo, Parellada, Macabeu, and a touch of Ull de Lebre.

After spontaneous fermentation, it’s bottled mid ferment, allowing the natural yeasts to generate gentle bubbles, and then aged on its lees for 12 months, no fining, filtering, or added sulfites.

Bright and unpredictable, with fine bubbles, apricot hues, dried flowers, candied citrus, and a salty, bracing finish, this bottle captures pure coastal energy.

Is a natural sparkling wine from Catalonia, made from 100% Sumoll grown on calcareous clay soils.

Hand harvested and gently pressed, it ferments with native yeasts and ages 30, 36 months in bottle (traditional method) before disgorgement, with no added sulfites and a bone dry finish.

Delicate copper pink in color, it shows red berries, citrus, brioche, and mineral notes, with fine bubbles and sharp acidity, an elegant, food friendly sparkling ideal for deep and flavourful bisque or as an aperitif.

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

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.

This wine is hand-harvested, directly pressed, and cold-decanted for 36 hours before beginning spontaneous fermentation in a 55-liter demijohn. Fermentation finishes in the bottle, where it ages for a minimum of 24 months on lees. Disgorged only upon order, it offers exceptional freshness and purity.

Núria Parellada Pét Nat is a natural sparkling wine from Penedès Garraf, Catalonia, made from 100% Parellada 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). Aged 10 months on fine lees before manual disgorgement, it is crisp and delicate, with citrus, floral, and mineral notes that highlight the purity of Parellada.

A free spirited natural rosé from Portugieser and Dornfelder, this party ready bottle bursts with strawberry, elderflower, and a touch of funky flair. Slightly softer and rounder in 2021, it still brings grip and energy, finishing with a waxy, wild twist. Unfiltered, unfussy, and totally unashamed, FKK in a glass.

A bold, complex sour brewed with second-use Sumoll grape skins and macerated for four months in a tart base. Blended with barrel-aged Saison, it’s layered with vinous character, bright acidity, and earthy depth. Wild, funky, and refreshingly intricate at 6.5% ABV.

This barrel-aged sour spent two months macerating on second-use Xarel·lo skins, then rested for 13 months in oak. The result is a complex yet refreshing wild ale, with layered acidity, subtle tannin, and citrusy, mineral-driven depth. Vibrant and vinous at 7.4% ABV.

A vibrant blend of sour beer macerated for 17 days on grape skins, then married with barrel-aged Grisette. Zippy and bone-dry with floral lift, gentle funk, and a crisp, mineral edge. A beautifully balanced 6.2% sipper from Spain’s wild ferment masters.

A no frills Belgian style farmhouse ale brewed with 100% Belgian Pilsner malt and continental hops. Fermented with a house mixed culture of yeast and Brett, it delivers bright citrus, gentle spice, and a crisp, dry finish. Refreshing, balanced, and effortlessly drinkable at 5.5%.

Berliner Weisse style sour, dry hopped.

Tart, tropical and refreshing.

Trippy notes of citrus, peach and passion fruit, taking you straight to another dimension! Hops: Galaxy, Chinook, Nelson Sauvin.

Crisp and refreshing lager with a hoppy kick.