Last Chance

Susucaru Rosato Rosé 2020,

Frank Cornelissen
This organic rosé produced under the IGP Terre Siciliane label is made from Nerello Mascalese, Malvasia, Moscadella, and Insolia grapes grown on basalt soils in the biodiverse plots of Frank Cornelissen's vineyard. Its beautiful, bright strawberry color already makes it very seductive; the freshness that emerges on the nose and palate confirms this. Plenty of fruit and a slight bitterness make for this highly sought-after, enjoyable wine.
A natural wine with no added sulfites.

Pinot Noir Red 2021

Domaine Einhart
The deep, purplish color of this Pinot Noir from Domaine Einhart evokes black cherry: this is a velvety, ripe red, 100% Pinot Noir from the estate, with an intense, fragrant, and gently fruity aroma. The first nose is enhanced by aromas of black fruits (blackberry, blackcurrant, black cherry) with a hint of freshness blended into a light vanilla woodiness. The second nose is more open, with aromas of blood orange, bitter almond, and kirsch. On the palate, the small fruits are still present, supported by present but well-melted tannins, and lead to a velvety finish resting on a lovely freshness. Plenty of persistence and length. The Pinot Noirs from which it is made, aged around thirty years, grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, on indigenous yeasts, takes between ten and twelve days. Aging for one year on fine lees, in demi-muids, precedes bottling without filtration. From the vineyard to the cellar, this wine was made without any chemical additives or added sulfites. Decanting is recommended so that it fully expresses all its finesse and grace. The magnum format is only good for it, accentuating its velvety texture and depth.

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, and tonic, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Cerro las Monjas 1368 Red 2004,

Bodega Barranco Oscuro
Natural wine without added sulphites.

Pamina Blanc 2018, Domaine de l'Octavin
Pamina is a Chardonnay produced biodynamically from white and gray marl soils typical of the Arbois region. It is a lovely crisp white that will accompany grilled white meats or fish, or any savory dish with puff pastry or shortcrust pastry: vol-au-vent, quiches, croustades, etc.
Natural wine with no added sulfites.

A deep, emblematic red, where Gamay achieves an expression of great finesse. Jean Foillard's 3.14 2018 embodies all the precision and elegance of Beaujolais.

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A major figure in Beaujolais, Jean Foillard works his vines respecting natural balances, with minimal intervention in winemaking. This cuvée, made from old vines, reflects all the complexity of Gamay from great terroirs.

The color is an intense ruby. The nose reveals aromas of black cherry, violet, spices and a subtle mineral touch. On the palate, the wine is structured, with fine tannins and good depth.

The balance between concentration and freshness is remarkable, with a long and elegant finish.

A great gastronomic wine, ideal with roasted meats or refined dishes. A cuvée with character and aging potential.

Nuria Cartoixa Vermell Sparkling White 2018

Clos Lentiscus
Purity, elegance, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still red, white, and rosé wines.

This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Núria is the name of Manel's daughter, who assisted her father in the creation of this fresh and delicious sparkling white wine, made using ancestral methods, from the direct pressing of the native Catalan Cartoixà Vermell grape variety. The primary fermentation, based on indigenous yeasts, takes place in 55-liter demijohns, and the secondary fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement. A wine for fried shrimp, fried fish, and all seafood from the Mediterranean and beyond.

Temporis Blanc Champagne,

Eric Collinet
This Temporis cuvée, produced by Éric Collinet, is an organic, biodynamic, and natural extra-brut white champagne (AB, Eurofeuille, and Ecocert certified). Sourced from the Riceys terroir in Côte des Bar, it is made from Pinot Noir with 2% Chardonnay.

The Trace of Limestone
The Pinot Noir and Chardonnay vines grow on Kimmeridgian clay-limestone soils, which give the wines minerality and tension. The wines are from the 2018 harvest. The cuvée takes its name from the time it took to wait for it... It is in fact from the 2014 harvest and was disgorged in 2017. Dosage: 4.3 g/l.

A champagne for all occasions
The beautiful, pure gold color with gray highlights is accompanied by a beautifully fruity nose: green pear, mirabelle plum, damson plum. The nose then offers notes of ripe wheat with a touch of brioche. The first contact with the bubbles is delicate, silky, and seductive. On the palate, the aromatic profile confirms the olfactory sensations. This chiseled, complete champagne can be paired with all dishes. Don't rack your brains to pair it as long as you stick to light, seafood and refined cuisine: White meats, fish in creamy sauce, cold-smoked scallops, smoked salmon, caviar, risotto. Best enjoyed at around 10-12°C.

Learn more about Éric Collinet champagnes
Limousin, established in Southern Champagne "for the love of the land and the king of wines", Éric Collinet devotes himself to viticulture on this land in Les Riceys, in Côte des Bar, combining it with truffle cultivation (Burgundy truffle, Tuber uncinatum). Whether it is vines or mycorrhizal trees, it is the same love of nature and biodiversity that Éric and his wife Martine lavish on their estate.

Champagne agroforestry
On sloping land, planting trees in the vines helps to anchor them and compensate for water loss during increasingly hot summers. The dominant grape variety is Pinot Noir, a regional tradition, with Chardonnay making up 20%. The entire estate (2.5 hectares of vines) has been managed organically (AB, Eurofeuille, Ecocert) and biodynamically since 2014.

The charm of the Côte des Bar
A remarkable freshness and salinity, a well-known signature of the Kimmeridgian limestone of the Côte des Bar, the "emerging" region of Champagne. The champagnes from Domaine Collinet are unanimously described as lively and fruity. These are tangy but not unrounded wines, with a lively bubble. A perfect accompaniment to all dishes, a great opportunity to have champagne meals without having to worry too much about the pairings.

Xino Xano Beer 2022,

Cyclic Beer Farm
Tart, exotic, and refreshing, Xino Xano, conditioned in barrels, is made for summer and tapping. It's a perfect beer for the beach or for contemplating the deep blue sea, and a Berliner Weisse (Berlin-style white beer) obtained, as the method dictates, by brewing without boiling. It is composed of half organic malted barley from Belgium, 25% organic malted wheat from Belgium, and 25% organic wheat flakes grown in Spain. Xino Xano is then co-fermented with the house cocktail of yeasts and lactic acid bacteria and finally receives a significant addition of dry hops (the variety varies depending on the vintage). Xino Xano alcohol content is 4%.

To find out more
Cyclic Beer Farm is a duo of Barcelona friends, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second side is the wine, made exclusively from native Catalan grape varieties. Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style, without forgetting to dare the beer with wine, of course. On classic bases and a Belgian fermentation model, the two brewers-winemakers Joshua and Alberto play with ingredients, aromas, macerations, between cereals, fruits, vegetables or grape skins of Catalan grape varieties, to achieve flavors that are reminiscent of the Obni (unidentified drinkable object). Whether they assert themselves on balance or on a certain managed dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled (like their creators).

Cuvée Mourvèdre Red 2022

Fréderic Cossard

Frédéric Cossard's Cuvée M Mourvèdre is an organic and natural red wine made from Mourvèdre from the Mont Ventoux region in the lower Rhône Valley, and vinified in Burgundy. This is an excellent wine for laying down, with presence and personality.

Vinification

One hundred percent organic Mourvèdre from the southern Rhône Valley, harvested by hand, M Mourvèdre is macerated in whole bunches in a prefermentative manner, then fermented for a long time using indigenous yeasts and aged for one year in concrete eggs. No sulfites are added.

Tasting

Nicely structured, M Mourvèdre offers very fresh fruit (blackberry, raspberry) and ripe, fine tannins. Secondary notes of Mediterranean plants. Elegant and dense, yet fluid, this very tasty natural wine will be perfect for all your dinner parties, barbecues, and gourmet celebrations. He likes grilled Red Meats, black truffles, cold meats and cured meats, but you can make a (high-end) all-terrain table wine with it.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney gives voice in organic and natural mode to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemistry, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.

Between viticulture and trade

Frédéric Cossard created the Chassorney estate in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.

Le Desordre Blanc White 2013

Domaine La Sorga

The vines for this Chardonnay from the upper Limoux valley grow on puddingstone soil. The grapes are pressed directly and then aged without topping up in old barrels for twenty-four months. Its mineral and briny notes, laden with spices and lemon, will complement fish in sauce. Aging potential: ten years.
Natural wine with no added sulfites.

Pairs with: Cooked fish

Susucaru Rosso Red 2023,

Frank Cornelissen

A vibrant and versatile natural red
The Susucaru Rosso 2023 is a unique cuvée from Frank Cornelissen, made from a unique blend of local grape varieties: Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet, and Uva Francesa. Grown on the basalt soils of Mount Etna, these grape varieties are blended in a vinification process using the ancestral method, marked by a one-month destemmed maceration, to create a wine bursting with freshness and character.

A fruity and structured red
To the eye, the Susucaru Rosso 2023 stands out for its bright, lively ruby ​​color. The nose opens with expressive aromas of red berries, ripe cherry, and pink berries, enhanced by a touch of spice and volcanic minerality. On the palate, this wine offers a silky texture, beautiful freshness, and a delicate structure. The flavors of vibrant red fruits are balanced by subtle notes of spice and a slight salinity, for a long, vibrant finish. Served between 14 and 16°C after decanting, it reveals all its richness and energy.

Versatile and convivial
Perfect as an aperitif, Susucaru Rosso also pairs well with cooked fish, white meats or light Mediterranean dishes. Its freshness and structure make it a versatile red wine, suitable for convivial meals as well as more refined occasions.

With an aging potential of 5 years, this cuvée captures the lively and natural spirit of Etna in a modern and accessible expression. An invitation to discover the unique know-how of Frank Cornelissen.

Cailloux Rouge 2020,

Patrick Bouju
Cailloux lives up to its name: it's a wild, smoky, long, and persistent red wine, marked by intensely mineral notes: pebbles, metal. However, the fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will still age for a few years. This cuvée is made from old Pinot Noir vines on basalt, marl-limestone, and sandy soils. Three-quarters of the harvest is destemmed, leaving the rest in whole bunches; the whole grapes macerate for one month in barrels. Serving temperature: 14-16°C. Open twenty minutes before tasting or decant.

To find out more
Near Billom, the Limagne clermontoise rises towards the east to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered with vines and was the preferred domain of Gamay d'Auvergne, a robust ancient strain, the origin of dense, deep and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves native grape varieties, of which he cultivates a good fifty, and also works as a wine merchant using purchased organic grapes. The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winegrower friends in France and elsewhere only confirms his image as a model, a leader. His partnerships are famous: with Action Bronson for the A la Natural series, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has found that his own wines do very well without them. He has also observed that if the grapes are healthy and concentrated, the balance is achieved on its own, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Basse-Auvergne and its volcanic soils.

BB Bobal Ancestral Sparkling Red 2019

Partida Creus
Fresh and tangy, a perfect aperitif and table wine, all this makes a beautiful identity card for BB Bobal Ancestral, a natural sparkling wine from Partida Creus. Its very pretty bouquet of red fruits with a hint of citrus peel and a creamy mouthfeel combines with a solid structure and intense flavor. While it has a special affinity with raw or cooked oily fish (sardines, mackerel, horse mackerel, tuna, or anchovies, the pairings are for guidance only), BB Bobal Ancestral is perfect with all kinds of dishes, from fish and seafood to grilled or roasted meats. As its name suggests, it is 100% bobal, a common grape variety in Spain but whose expression here is very original. Serve well chilled.

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Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

VNR Vinel lo Rouge 2020,

Partida Creus
A supple and hyperfruity classic "à la Jura," an easy-drinking everyday wine with a beautifully fresh expression and notes of pomegranate. VN, Vinel·lo, is a particularly successful blend of native grape varieties: it consists of Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. Vinification is carried out individually according to the varieties. No filtration, no additives, no added sulfites.

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Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

BN Blanco Natural Blanc 2020,

Partida Creus
This tangy, exotic, and aromatic white is made from 90% Macabeu and 10% Cartoixá Vermell. It evokes an avalanche of ripe yellow fruits—apricots in particular—orange blossom, and musky spices, balanced by delicate acidity and light tannins. Perfect as an aperitif or at the start of a meal, it has only 10% alcohol.

Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

SK Blanc 2019, Partida Creus
The Catalan winery Partida Creus is the creation of two Piedmontese natives from the Langhe (where wine is known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. This is why their estate is as important on a wine level as on a historical level – here we are talking about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There are also Moscatel, Grenache, Merlot, and Cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This splendid Alexandrian Muscat wine is vinified dry by Partida Creus. This is a white wine with a hint of orange, deliciously fresh, fragrant, and aromatic. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crunch. A long, satiny finish. It pairs very well with raw, grilled, or sauced fish, spicy dishes such as fish or poultry curries, and Middle Eastern, Indian, and Sichuan cuisines.

CX Cartoixa Blanc 2019,

Partida Creus
Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of heritage rescue: no: it's a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. This is why their estate is as important on a wine level as on a historical level – here we are talking about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture, in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy.
This rarity is a still dry white wine made from Cartoixà Vermell (another identity of Xarel·lo Rosado, a traditional rosé grape variety) that explodes with freshness and extremely rich aromatic notes: white peach, rhubarb, strawberry and even papaya. A slight appetizing bitterness rewards this absolutely delicious wine that will perform equally well on its own and with food.

Cadé Meu Carnaval Sparkling White 2019

Les Valseuses
50% Chardonnay, 40% Ugni, and 10% Sauvignon. Inspiration: Geraldo Azevedo. But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.