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.

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.

A collaborative orange style cuvée from Catalunya, blending equal parts of Pansa Blanca, Garnatxa Blanca, and Parellada, crafted by members, Oriol Artigas, and Frisach.

The grapes are hand harvested, co macerated for three months, and fermented naturally before aging for 10 months in stainless steel.

The result is a lightly dusky sparkling wine with invigorating mineral freshness and juiciness, bright, tonic, and effortlessly refreshing.

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.

Unfiltered and fruity, with bright acidity and subtle spice. A playful blend of Riesling, Silvaner, and Müller Thurgau.

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 light and aromatic Parellada with citrus, white flowers, and a touch of spice. Clean and refreshing with a soft texture.

Alpine blend of Riesling, Sylvaner, Cabernet and Merlot, vinified apart then married.

Light and aromatic, best slightly chilled.

Unsulphured Catalan white, skin kissed and unfiltered.

Textural, herbal and savoury.

The Piedmontese name for Vermentino, made naturally.

Bright and citrussy, with white flowers and a saline finish.

A skin contact Pansa Blanca, shaped by the coastal vineyards of Alella and their granitic soils.

It is a more gastronomic wine: dry, mineral and gently grippy, with the Mediterranean saltiness that runs through Oriol’s wines.

Aromas of ripe white fruit and grapefruit meet subtle smoky and saline notes.

2023 comes from Tenerife’s volcanic north, made from a complanted mix of Listán Negro, Listán Blanco and Moscatel de Alejandría.

It is a collaboration style wine with Canary Island energy: aromatic, fresh and extremely drinkable.

The wine shows strawberry, cherry, floral notes, a hint of sweet spice and a clean volcanic lift.

Manzoni.

Get it while you can, might fool a lot of people at blind tastings;).

Is an expressive orange wine from Alsace, crafted from a blend of Gewürztraminer and Riesling with five days of whole cluster skin contact.

Fermented naturally and aged without filtration or sulfur, it sings with ginger, orange peel, and floral notes.

Soft, refreshing, and intriguingly textured, it leaves a crisp, fragrant finish perfect for adventurous wine lovers.

A natural white blend from Penedès, made from a mix of local grapes grown organically on limestone soils.

Fermented with native yeasts and aged in stainless steel, it’s bottled unfiltered and without added sulfites.

Fresh and lively, it shows citrus, white fruit, and a saline edge, making it an easy and vibrant everyday white.

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.

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.

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 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.

Textured and aromatic blend of Xarello and Garnatxa Blanca with stone fruit, herbs, and a salty finish. Expressive and full of Mediterranean character.

A balanced and clean white with notes of white peach, almond, and floral tones. Offers a soft texture with refreshing acidity.

Bursting with citrus and tropical fruit, this Scheurebe delivers exotic aromas and a bright, herbal finish. Perfectly crisp and vibrant.

Lightly fizzy Piedmont white from Nascetta and Moscato Giallo.

Grapey, floral and crisp.

Alpine Valais red from Cabernet Sauvignon and Merlot, no added sulphur.

Dark berry and herbs with a fresh mountain lift.

Biodynamic Pfalz Riesling from a top limestone site.

Lime and white peach with a long, dry, mineral finish.

Single parcel Pfalz Riesling, biodynamic, hands off cellar.

Zesty citrus and orchard fruit with a taut, stony finish.

Luxembourg Rivaner, fresh and easy.

Soft pear and floral notes, gentle and dry.

Tart wild ale brewed with grapefruit and coriander.

Zesty, citrus bright and thirst quenching.

Skin contact Xarel·lo, biodynamic and unsulphured.

Amber hued, with dried apricot, herbs and a grippy, savoury finish.

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

Aromatic and fresh, with citrus and orange blossom.

Organic white from near Requena, direct pressed.

Crisp citrus with a saline finish.

Natural white from near Requena in Valencia, organic grapes and spontaneous fermentation.

Fresh, citrussy and saline.

Organic white from near Requena, no added sulphur.

Bright, light and saline.

Requena white led by the local Tardana grape, made naturally with no added sulphur.

Bright, saline and easy drinking.

Small batch South Tyrol white from Vernatsch, biodynamic and low intervention.

Light and savoury, with alpine freshness.

South Tyrol white of Sauvignon, Chardonnay and Viognier, macerated on skins and aged on the lees.

Textured and complex, with orchard fruit, herbs and a savoury depth.

A deeper, more textural expression of Pansa Blanca.

Coming from old vines on granitic sandy soils, it leans into skin contact, breadth and Mediterranean power while keeping the salty line that defines Alella.

It is dry, creamy and structured, with white fruit, dried fruit, citrus peel, light tannic grip and a long saline finish.

A light, volcanic red from Tenerife, built around Listán Negro with Listán Blanco from old complanted vines.

It captures the freshness and perfume of the Orotava Valley rather than density or oak.

Cherry, strawberry and floral notes lead into a juicy palate with bright acidity and fine tannin.

Pfalz, organic, spontaneous and unsulphured.

Crisp pear and citrus with a herby snap.

Natural white from Terra Alta in Catalonia, native yeast and low sulphur.

Fresh and textural, with orchard fruit and a saline edge.

Xarel·lo from vines planted in 1998 in the Penedes, native yeast and unfiltered.

Deep and mineral, with citrus, orchard fruit and a long saline finish.