Georg Lingenfelder Morio 2023 is an aromatic white from Pfalz, Germany, made from Morio Muskat—a rare cross between Silvaner and Muscat—grown on limestone-rich soils. Fermented with native yeasts and aged in used barriques, it delivers intense floral aromatics, juicy fruit, and a fine textural presence. Bright, textured, and endlessly drinkable, it’s a floral delight with body and personality.

A naturally fermented white from the Pfalz, made with minimal intervention in used barriques and bottled unfiltered.

Reflecting its limestone terroir and dry Pfalz climate, it’s complex yet fresh, layered with herbal spice, apple and pear, a juicy core, fine tannic grip, and a subtly bitter, mineral finish.

Charming and textured, it’s an elegant white with depth and a lively personality.

2023 comes from the west facing vineyard Stube, one of the coolest sites in the northern Pfalz with old, deep rooted vines.

Naturally fermented and bottled unfiltered, it shows calm power and clarity, with citrus, herbs, and a fine mineral line.

Elegant and quietly expressive, it’s a Riesling that shines through purity rather than showiness.

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.

Is a lively white blend from Alsace, crafted from Riesling, Muscat, Silvaner, Auxerrois, and Pinot Gris.

It offers floral aromas, crisp citrus, a touch of aromatic sweetness, and a seamless harmony of those traditional Alsace varieties.

Easy drinking and charming, it’s perfect as an aperitif or with light, convivial fare.

Skin contact country blend in keg, organic and unsulphured.

Grippy and herbal with an orange peel bite.

Is a rare orange style wine made from 100% Parellada grown on limestone rich soils in Alt Camp, Catalonia.

The grapes are fermented as a red wine, undergoing two weeks of skin contact in amphora, then aged for nine months in clay amphora.

Unfiltered, unfined, and with no added sulphites, it offers a cloudy, natural expression with minerality, fresh herbaceous notes, gentle bitterness, and soft acidity.

Comes from organically farmed vineyards on clay limestone soils at around 360 m elevation in Santes Creus, Catalonia.

The grapes undergo a 25 day native yeast maceration before being pressed and aged on lees for 10 months in stainless steel, bottled unfiltered, unfined, and without added sulfur.

The result is an aromatic and expressive orange wine with floral, herbal, citrus, and mineral notes that showcase the pure character of the grape.

This skin contact white is made from 100% Moscatel d'Alexandria grown on young vines in the granitic sands of Alella, just north of Barcelona. With six days on the skins, it reveals floral aromatics, citrus peel, and a touch of spice, all wrapped in a zesty, textural frame. Pure, vibrant, and wild at heart, just like the trio behind it.

Crisp and mineral-driven Xarello with notes of citrus zest, green apple, and subtle saline undertones. A pure Catalan white with refreshing acidity.

An approachable natural white blend with bright citrus, white flowers, and a hint of orchard fruit. Light, lively, and perfect for any casual gathering.

Macerated orange wine with rich floral aromatics and exotic spice. Lush texture balanced by natural acidity.

Fresh and textural with notes of pear, almond blossom, and a savory herbal edge.

Juicy and salty with ripe peach and quince. Fermented on skins and aged on lees for 14 months.