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141 products
Sans Pression 2025 is a sparkling natural wine from Gaillac by Domaine Bois Moisset, made using the ancestral method from organically grown grapes on clay-limestone soils. With only 10.1% alcohol, it's a light, fresh, and delightful sparkling wine, intended to be enjoyed young.
Highly aromatic, the wine reveals notes of white flowers, pear, and exotic fruits. The palate is lively and fruity, with a refreshing effervescence and a particularly digestible profile. Served well chilled between 8 and 10°C, Sans Pression is ideal as an aperitif but can also accompany fish, spicy cuisine, or cheeses.
With Les Galets Roulés 2025, Domaine Bois Moisset offers a light and delicious red, true to the rustic and natural spirit of Sylvie Ledran and Philippe Maffre in Gaillac. This cuvée blends two emblematic grape varieties from the Southwest, Braucol and Duras, grown on rolled pebble soils. The nose is dominated by fresh red fruits, accompanied by herbaceous and slightly spicy notes. With only 11.1% alcohol, the palate is supple, crisp, and particularly digestible: a true thirst-quenching wine, but with enough character to accompany a meal.
The grapes are vinified in whole clusters, with a maceration that prioritizes fruit and freshness over extraction. This approach results in a lively, light, and immediately accessible red. Serve slightly chilled, around 16°C, as an aperitif or with a charcuterie board, grilled meats, barbecue sausages, or simple and generous cuisine.
Romanissa 2023 is one of Tom Lubbe's most unique cuvées. Produced from old vines cultivated biodynamically on the cool heights of Roussillon, this cuvée perfectly illustrates the Matassa style: a free, vibrant, and highly energetic wine.
The nose develops vibrant aromas of fresh red fruits, pomegranate, tart cherry, and Mediterranean herbs, enhanced by a slightly spicy and floral touch. On the palate, the wine impresses with its finesse: the tannins are supple, the texture is fluid, and the omnipresent freshness makes it very drinkable. A luminous and digestible red, both precise, wild, and deeply Mediterranean.
Rouge 2023 is an emblematic vintage from Domaine Matassa, driven by Tom Lubbe's vision: to produce bright, digestible, and deeply vibrant wines from the South. Made primarily from very old Carignan vines grown biodynamically on the schist and clay soils of Calce, this wine expresses the unique singularity of the Matassa style: freshness where power is expected.
The nose opens with crisp red fruits, sour cherry, redcurrant, and some floral and herbaceous notes reminiscent of the garrigue. With aeration, deeper touches of sweet spices, pepper, and a slight wild dimension characteristic of the estate's natural winemaking appear. On the palate, the texture remains fluid, precise, and energetic, supported by fine tannins and a tension that lengthens the wine with great elegance. A vibrant red, very digestible and almost ethereal despite its Mediterranean roots.
With Blanc 2023, Tom Lubbe delivers a wine of great purity, true to his minimalist and life-respecting approach. The grapes, biodynamically grown on high-altitude Roussillon terroirs, give birth to a taut, saline, and particularly vibrant white wine.
The nose reveals notes of fresh citrus, lemon zest, white flowers, and yellow-fleshed fruits, accompanied by a subtle mineral touch. The palate is both full-bodied and very energetic, driven by precise acidity and a delicate texture that lengthens the wine with great elegance. A lively and luminous white, both gastronomic and extremely digestible, expressing the unique character of Matassa wines.
A free-spirited, joyous bubble, where fruit and freshness express themselves spontaneously. Chassornade 2024 embodies Frédéric Cossard's festive and natural spirit.
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With Chassornade, Frédéric Cossard explores the world of natural sparkling wines, always faithful to his convictions. The grapes are grown without chemical inputs and the secondary fermentation occurs naturally, without unnecessary additions, to preserve the wine's authenticity.
The color is pale, slightly cloudy, animated by a fine and lively effervescence. The nose reveals aromas of fresh apple, pear, citrus, and white flowers, with a slightly yeasty touch typical of natural sparkling wines.
On the palate, the bubbles are delicate, lively, and perfectly integrated. The wine is refreshing, with a beautiful liveliness and a light body. The fruit expresses itself frankly, supported by a freshness that extends the finish.
An ideal sparkling wine for aperitifs, to be shared simply. It also pairs very well with tapas, fresh cheeses, or lightly sweetened desserts. A vibrant and convivial cuvée.
A white wine of character, rooted in its terroir, where minerality and depth are expressed with precision. Fleckstein 2024 embodies a vibrant and precise Alsace.
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Hailing from a specific terroir, Fleckstein reflects all the care Theo Einhart puts into his plots. Organic farming and natural winemaking preserve the identity of the place.
The color is luminous. The nose opens with mineral, citrus, and white fruit notes. On the palate, the tension is pronounced, with a beautiful structure and a persistent finish.
A gastronomic wine, perfect with fish, seafood, or vegetarian cuisine.
Emilien - 2000 (Magnum)
Château Le Puy
With Emilien 2000 in Magnum, Jean-Pierre Amoreau of Château Le Puy offers a generous and harmonious interpretation of this iconic vintage. From a biodynamically farmed vineyard, with no chemical inputs, this wine reflects a demanding and respectful approach to life.
The vinification, true to the estate's principles, is done without exogenous yeasts or artifice. The wine evolves slowly, gaining complexity and finesse over the years. The magnum format promotes even slower and more balanced aging, revealing the full depth of the wine.
The color presents a beautiful intensity, with slightly evolved reflections. The nose opens with notes of ripe black fruits, plum, accompanied by nuances of leather, tobacco, and spices. On the palate, the structure is elegant, with silky tannins and a beautiful freshness that balances the richness of the vintage. The finish is long, persistent, and harmonious.
This wine will perfectly accompany red meats, stews, or characterful dishes. In magnum, it promises many more years of evolution.
With Retour des Hirondelles Rouge 2024, an exclusive cuvée, La Tribu Alonso celebrates the renewal and vitality of life through a remarkably precise Gamay. Made from a collection of 31 Gamay varieties planted on a spectacular south-facing slope with a 42% gradient, this wine draws its energy from a demanding, light-bathed terroir.
The vines are cultivated without any synthetic products, in an approach that respects natural balance. In the cellar, the philosophy remains the same: no inputs or artificial enhancements, with spontaneous fermentations thanks to indigenous yeasts. Semi-carbonic maceration preserves the fruit's brilliance and aromatic finesse, while the exclusive use of free-run juice provides purity and elegance. Fifteen months of aging on lees structures the wine while maintaining its freshness.
In the glass, the color is a luminous, slightly cloudy red, a signature of a vibrant wine. The nose is expressive and delicate, blending notes of fresh red berries, citrus, and a subtle herbaceous touch that evokes the natural landscapes of the vineyard.
On the palate, the wine charms with its lightness and tension. The attack is supple, then gives way to a fine, floral, and ethereal texture. The balance between freshness and delicacy results in a digestible, precise, and particularly elegant wine, with a lively and persistent finish.
Retour des Hirondelles Rouge 2024 pairs ideally with artisanal charcuterie, grilled dishes, or white meats. It also perfectly complements convivial meals where the simplicity of the ingredients highlights the wine's purity.
With this exclusive cuvée, La Tribu Alonso offers a luminous and sincere natural wine, reflecting a demanding terroir and committed expertise.
Santenay Clos Genets Red 2023
La Bottière White 2022
La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.
Vinification
Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.
Tasting
This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Ichigo Ichie Red 2022,
Ichigo Ichie is an organic and natural red-rosé wine (a "blouge" we would say) from the Rhône Valley (Ardèche, Saint-Joseph terroir) certified organic by Écocert. It is produced by Paul Estève and Chrystelle Vareille of Domaine des Miquettes, and the name of the cuvée pays tribute to one of their Japanese collaborators who recently passed away. The expression ichigo ichie means "a unique moment in life."
Vinification
Made without additives or added sulfites, unfiltered, Ichigo Ichie is a blend of all the grape varieties grown on the estate: Gamay, Marsanne, Roussanne, Syrah and Viognier, on granite and loess soils. This organic and natural wine from the Rhône Valley is aged for one year in vats.
Tasting
Ichigo Ichie can be consumed as a light red or a full-bodied rosé; its exotic notes are very seductive. It is recommended to drink it chilled. This additive-free wine will accompany all products from the land and the sea. Other "blouges", if you appreciate this type of rosé which leans towards red (or the other way around), can be discovered on our site: Susucaru Rosato from Frank Cornelissen, a classic from Etna, or L’Arroseur by Vinilibre.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.
VY Ancestral Sparkling White 2015
Partida Creus
Finely sparkling, lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that this magnum has aged a little and gained depth, having had time to develop the full richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. This festive vintage, classified as a Vino de Mesa (table wine), will shine as an aperitif, for any celebration, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful vol-au-vent financier. The vinyater harvest is manual; alcoholic fermentation takes place on the skins and with indigenous yeasts in stainless steel vats. The wine completes its fermentation for ten months in bottles on fine lees.
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Partida Creus is an important estate, both from a winemaking and historical perspective – 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 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 find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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, 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Magnum XL Ancestral Sparkling White 2015
Partida Creus
This beautiful magnum elegantly bears its eight years of age: that's called age, and the notes of evolution that can be discerned add to its charm. These few years further strengthen its character while polishing the edges. Xarel·lo Ancestral, a smoky, deep, full-bodied, mineral, and explosive sparkling wine, is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that form a framework for yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel·lo Ancestral is a Vino de Mesa (table wine) that is highly drinkable and enjoyable. Made entirely from the native Catalan grape variety Xarel·lo, it is the result of hand-picking and direct pressing. The must is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
Find out more
Partida Creus is an important estate, both in terms of winemaking 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 wine is well-known – 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 find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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, 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction."
Skin-Contact Rafling White 2021
Classified as a Vin de France, Skin Contact Rafling is a wine resulting from a fairly extensive skin maceration: hence the presence of "Skin Contact" on the label. "Rafling" is a play on words relating to the maceration on stems (whole bunches) and the name of the Riesling grape variety. It is a dense and robust wine that is both round and straightforward, elegant and full of personality. Our national Frédéric Cossard, as comfortable with Burgundian-style winemaking (but without additives) as with the multi-colored refinements of merchant winemaking, offers us here a Riesling from twenty-five-year-old biodynamic vines harvested in Alsace on clay-limestone soil. Maceration is three weeks in whole bunches. Don't worry too much about food and wine pairings, this one is made for all occasions and can even compete with dishes that we usually think are reserved for red wine. Its aging potential—at least ten years—is generous.
To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the domaine de Chassorney with his partner Laure 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 wine merchant house and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. red or white, classic Burgundies or more atypical or less “regional” bottles, Frédéric’s vintages are rare and sought-after wines, which sometimes require waiting.
CL Clarete Red 2023,
An all-terrain claret for lovers of light and juicy wines
The CL Clarete 2023, produced by Partida Creus, is a light, delicately macerated red wine made from a bold blend of Carignan, Grenache, Merlot, Syrah, and Tempranillo. This claret is a tribute to the freshness and conviviality of thirst-quenching wines, while remaining rooted in a natural vinification process that respects its clay-limestone terroir.
Tasting: between red fruits and spices
The nose opens with aromas of citrus, pomegranate and juicy red fruits, enhanced by a spicy touch that brings unexpected depth. On the palate, the CL Clarete is round and silky, with a beautiful acidity and minerality that give it a refreshing and savory finish. It charms with its balance and liveliness.
A versatile wine for all occasions
Thanks to its lightness and freshness, this claret is perfect for accompanying white meats, charcuterie dishes or even roasted meats. It also excels with simple Mediterranean dishes, such as grilled vegetables or mixed salads.
Serve between 12 and 14°C, without decanting, it can be enjoyed young for its liveliness or aged for up to 5 years to develop more complexity.
Beaujolais Village P'tit Grobis White 2023,
A fresh and vibrant Chardonnay, reflecting the granite terroir of Beaujolais
Nicolas Chemarin's P'tit Grobis 2023 is a bright and accessible interpretation of Chardonnay in Beaujolais. This white wine, carefully crafted from direct pressing and a two-week maceration, was aged for six months in stainless steel vats to preserve all its aromatic purity and freshness. Reflecting the granite identity of the region, this cuvée combines minerality, liveliness, and indulgence in perfect balance.
A lively and aromatic tasting experience
The P’tit Grobis seduces with its delicate and expressive nose, which combines aromas of citrus, white flowers, and exotic fruits. On the palate, it reveals a fresh texture and beautiful tension, supported by perfectly balanced acidity. The mineral notes, typical of granite soils, provide structure and elegant length, while the fruity flavors of white flesh complete this harmonious picture.
A versatile cuvée for all occasions
With its freshness and great drinkability, the P’tit Grobis 2023 is an ideal wine for an aperitif, but it also excels at food. It pairs wonderfully with seafood, grilled or raw fish, as well as delicately spiced oriental cuisine. Its minerality and finesse also make it an excellent partner for a fine selection of cheeses: creamy, full-bodied or hard.
Serve between 14 and 16°C, with no decanting necessary, this wine can be enjoyed now or kept for up to 5 years to appreciate its development.
Magnum Alburostre White 2022
Alburostre is an organic, biodynamic, and natural white wine made by Christophe Bosque (De Vini) in the Nantes region from the Folle-Blanche grape variety. It comes from vines growing in Gorges (Loire-Atlantique), on the winemaker's estate, on gabbro soils. Classified as a Vin de France. Folle-Blanche or Gros-Plant is a typical grape variety of the Nantes region, where it has been known since the 16th century and thrives on gabbro soils. Very suitable for distillation, it is also a grape variety used in Armagnac and Cognac. It typically produces low-alcohol, pale-colored wines: Alburostre is all of these things.
Vinification
The organic folle-blanches harvested for Alburostre are pressed directly, fermented with indigenous yeasts, and then the wine is aged for nine months on lees in stoneware jars. No fining, sulfiting, or filtration.
Tasting
Alburostre means "white-beak" in old French. Aside from the paleness of its color—typical of folle-blanche—there is nothing inexperienced about it. It is a very beautiful, easy-drinking white wine (10 degrees alcohol), supple, pleasant, chiseled, and pure. A beautiful yeasty fermentation note rises above its simple description to envelop the palate and further accentuate the wine's length. Very gourmet: reserve it for the finest smoked salmon, seafood, and even caviar. The winemaker recommends salmon tartare with coriander, pollack steak with beurre blanc, or steamed barnacles.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multifaceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
BS Blanc de Sumoll White 2017
Partida Creus
Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is made for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. This still, sunny Blanc de Noirs, made from 100% white Sumoll (a grape variety that has become extremely rare in Catalonia) and produced directly from the press, is a historic cuvée, the first produced by Massimo and Antonella. This is a very rare wine that should not be missed when a few bottles appear.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – 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 wine is well-known – 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 that they passionately revived to save these varieties – and their wines – from oblivion. On their part, it’s not just a matter of saving heritage, 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. 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 cries of satisfaction.
