Spain - Catalonia

VNR Vinel lo Red 2021

Partida Creus

Juicy and light, floral and full of small red and black fruits, VNR Vinel lo rouge is an everyday wine, very drinkable, with a beautiful fresh expression and notes of pomegranate. The aromas are full of delicacy and floral, with a slightly saline and very lively finish. A supple and hyperfruity classic "à la jura", VNR Vinel·lo is a rich and particularly successful blend of indigenous grape varieties: it is composed of samsó (cinsault), garrut (mourvèdre), trepat, ull de perdiu, queixal de llop, sumoll and grenache noir, harvested on predominantly limestone soils. The vinification of each grape variety is done individually in stainless steel vats, the blending takes place afterwards. No filtration, no additives, no added sulfites.

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-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.

GT Garrut Red 2019,

Partida Creus

GT Garrut is a surprise, a lovely and unusual single-varietal wine. The purplish color alone hints at its originality. It is made entirely from Garrut, a Catalan grape variety related to Mourvèdre, also called Monastrell. GT Garrut displays beautiful, earthy and intense qualities, with a strong black fruit character, particularly blackberry (blackberry or tree blackberry). Beautiful red fruit notes as well, and a delicious acidity. This brilliant wine, perfect for the summer months, is harvested by hand. Entirely destemmed, the grapes macerate for three days with punching down every three hours, and alcoholic fermentation with indigenous yeasts takes place for four months in stainless steel vats, followed by twenty months in oak barrels. Unfiltered, unfined, no added sulfites. GT Garrut smells of family vines, artisanal, and limitless wine.



Find out more
Partida Creus is an important estate, both in terms of winemaking and history—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-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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

BS White 2018,

Partida Creus

Partida Creus, a Catalan estate, is as important from a winemaking perspective as it is from a 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-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. This still blanc de noirs, 100% Sumoll direct press, is a historic vintage, the first made by Massimo and Antonella. It is a very rare wine that should not be missed when a few bottles appear. Finely macerated, golden with a hint of orange, it is made for the table and refined dishes. Vibrant, aromatic, notes of garrigue (thyme, rosemary), quince, a rather saline finish.

Vermut Muz Liqueur 2018, Partida Creus

Partida Creus
In Catalonia, red vermouth is serious business, sipped alongside tapas in many establishments. Partida Creus produces a natural version of exceptional quality, well-structured, with notes of sweet, light, and pleasant black berries on the palate. A fruity, smooth, and original treat to share with friends. A great vermouth.
Natural wine with no added sulfites.

TN Tinto Natural Red 2021

Partida Creus
Powerful and structured, TN Tinto Natural offers beautiful tannins on the palate. It carries notes of undergrowth, white pepper, smoke, and dried hay, with a curious yeasty note. It is a very fine blend of Sumoll, Ull de Llebre, and Bobal that produces a solid yet fluid table wine, crisp and fruity (black fruits), enhanced with earthy and smoky notes. Excellent gurgling, a wine for friends, the owner's cuvée, full of sunshine and personality. TN Tinto Natural comes from old vines growing on clay-limestone soils. Maceration is carried out in whole bunches for four or five days, and fermentation with indigenous yeasts takes place in oak barrels. The wine also ages there for ten months and spends another month in stainless steel vats before being bottled without filtration or fining (or the addition of sulfites, of course). An excellent red wine for every day.

Find out more
Partida Creus is an important estate, both in terms of wine and history—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 they know a lot about wines—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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Narboneta Red 2019

Emilie Mutombo in collaboration with Paolo Carbonera Giani
Full of life and character, Narboneta is a 100% Bobal red, grown on sandy soils by Émilie Mutombo, a winemaker who learned her trade in Catalonia with Partida Creus. This cuvée is made in collaboration with Paolo Carbonera Giani. After a two-week maceration, the wine is aged for eight months in chestnut barrels. Fruity, with round, supple tannins, to be enjoyed with food and good company!
Natural wine with no added sulfites

CX Cartoixa Blanc 2020

Partida Creus
This rarity is a still, dry white wine made from Cartoixà Vermell (another version of Xarel lo Rosado, a traditional rosé grape variety) that bursts with freshness and extremely rich aromatic notes: white peach, rhubarb, strawberry, and even papaya. A slightly appetizing bitterness graces this absolutely delicious wine, which will perform equally well on its own and with food.

Find out more
Partida Creus is an important estate, both wine-wise and historically—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.

Moscatell Blanc 2019,

Cyclic Beer Farm
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, come in surprising and colorful ranges where expertly blended yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs, and grape marc from traditional Catalan varieties, the latter collected after the fermentation of their wines—because the second side is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic vineyards throughout Catalonia and bring the harvest back to their brewery-cum-winery workshop in La Sagrera (Barcelona). There, they sort the grapes, tread them by foot, and ferment the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for whites and between six and fifteen days for reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
Moscatell is made entirely from Muscat de Frontignan (a variant of the white Muscat à petits grains) grown in Haut-Penedès, in Sant Pere de Ribes, on limestone soils. The age of the vines is not specified, but the altitude of the plot is 80 meters. The harvest is foot-trodden and macerates for a day on the skins and stems. It is then gently crushed again before finishing its fermentation in stainless steel vats. If this wine seemed to need a little time to develop when we tasted it upon arrival, it promises a lot: dry, aromatic, beautiful crisp acidity, lemon zest on the nose and palate, floral and highly drinkable. Decanting recommended.

GB Garnata Blanc 2020

Partida Creus
Citrus fruits galore (orange, Meyer lemon), apple, pear, and green almond. An undeniable salinity. This beautiful white (almost orange) from Partida Creus is made from Grenache Blanc, also known as Garnacha or Garnata Blanca. Bright, crisp, aromatic, and mineral, it's perfect for all occasions and celebrations, as well as for all food pairings. Serve chilled.

Find out more
Partida Creus is an important estate, both in terms of winemaking and history—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.

BB "Hondos" Red 2019,

Partida Creus
Antonella Gerosa and Massimo Marchiori, 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. Of natural wines, which they will continue to make 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. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
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 exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.

Perill Noir Rouge 2012

Clos Lentiscus
Elegance, purity, 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 wines, red, white, and rosé.

This is a family estate that Manel Avinyo and his brother Joan inherited from their parents, in Penedès (Catalonia), in the heart of the Garraf Natural Park. It is Manel who owes its name, Clos Lentiscus. 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, the family of Manel and Joan Avinyo 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.

Made entirely from the traditional Catalan Sumoll grape variety, this is a natural red whose freshness owes much to the local limestone soil. The harvest is destemmed and macerated for two weeks. Aging, in French oak barrels, lasts thirty months. Calm, deep, intense, and structured, this magnificent and chiseled wine will accompany all that is best.

MC Macabeu White 2019,

Partida Creus

MC Macabeu 2019 from Partida Creus is a rarity worth grabbing: this vintage may well be the only one of this unique cuvée. A true tribute to the Macabeu, an emblematic grape variety of Catalonia and northern Spain, this wine comes from an old and wild plot, where the vines grow tall, like lianas, offering a reduced and ultra-concentrated production.

A maceration wine with a strong character

Grown biodynamically and vinified without additives, MC Macabeu is a natural and lively wine, which boasts a strong identity. Maceration on the skins for ten days gives it a fine tannic structure and a beautiful aromatic intensity. Unfiltered and without added sulfites, it is a pure reflection of the Catalan terroir and the artisanal expertise of Massimo Marchiori and Antonella Gerosa.

An aromatic explosion and captivating texture

To the eye, it displays a bright amber color, characteristic of macerated wines. The nose is an explosion of stone fruit, with intense notes of peach, apricot, orange peel, and white flowers. On the palate, the texture is full, silky, and slightly tannic, balanced by vibrant freshness and a beautiful mineral tension. A long, saline finish adds even more depth to this characterful wine.

Food and Wine Pairings and Tasting Notes

Served around 12-14°C, MC Macabeu pairs wonderfully with Mediterranean dishes, mature cheeses, or fish in sauce and grilled seafood. It will also surprise with spicy or Asian cuisine, thanks to its balance between power and freshness. An authentic and vibrant wine, you absolutely have to try it before it disappears.

BS Blanc de Sumoll Blanc 2019

Partida Creus


A great floral intensity on the nose and a beautiful golden shade tending towards orange, notes of citrus (grapefruit) and roses, a very rich yeasty touch, a beautiful balance of undergrowth and vegetal notes. Resulting from a finely crafted maceration, BS Blanco de Sumoll evokes rosemary, thyme, candied quince and offers a slightly saline finish. It is a still blanc de noirs produced entirely by direct pressing from the Sumoll grape variety, a rare and precious variety of Catalan tradition. BS Blanco de Sumoll is a historic cuvée, the first made by Massimo and Antonella. This beautiful expression of the terroir is a rare wine that should not be missed when a few bottles appear. It is ideal for the table, large or small, special occasions, and refined dishes.

Find out more
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 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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

GB Blanc 2019

Partida Creus
Partida Creus is a superb Catalan estate, the creation of two Piedmontese winemakers from the Langhe region (where wine is well-known), Antonella Gerosa and Massimo Marchiori. They initially 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. Of natural wines, which they will continue to make 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. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
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. This very beautiful white (almost orange) from Partida Creus is made from Grenache Blanc, also known as Garnacha Blanca. Bright, aromatic, and mineral, it is suitable for all occasions and all celebrations, as well as all food pairings. Serve well chilled.

MUZ Vermouth Spirits 2020,

Partida Creus
MUZ Ver-Muz Vermouth is a fruity, smooth, and original treat, perfect for sharing with friends. Black berries, blackcurrant, blackberry, a slight bitterness, and a slight sweetness: in Catalonia, red vermouth is serious business, sipped alongside tapas in many establishments. As a result, you can drink it as an aperitif or with a meal; don't hesitate, that's what they do there. Partida Creus offers a natural version of this Iberian classic of exceptional quality, well-structured, with notes of sweet black berries, light and pleasant on the palate. To achieve this alchemic work that is MUZ Ver-Muz Vermouth, the blend requires a barrel of red wine, another of young wine, and a third of dry white wine, all with the addition of a secret blend of aromatic herbs. A great vermouth.

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Partida Creus is an important estate, both in terms of winemaking and history—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-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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

CX Cartoixa Ancestral Sparkling White 2019,

Partida Creus
A true splendor, aromatic, and fragrant! The nose of CX Cartoixà Ancestral, a magnificent natural sparkling wine with a lovely light salmon color, evokes aromas of white fruits, white flowers, wild strawberry, and white peach. The palate is full of pleasure, lively, and deliciously fresh, with notes of peach (white and yellow) and ripe strawberry. Tender but not overly sweet. Drink very chilled. The ancestral sparkling vinification method is a definite success for the native Catalan Cartoixà Vermell grape variety. The harvest is hand-pressed, and the must ferments in temperature-controlled stainless steel vats. The fermentation of CX Cartoixà Ancestral continues in the bottle for ten months on fine lees.

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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-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. 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.

AA Anonimo Ancestral Sparkling Rosé 2019

Partida Creus
Anonimo Ancestral is a sparkling rosé with a creamy texture and fine bubbles, offering a magnificent mineral sensation on the palate, superb texture, and remarkable freshness. It should be served at a very low temperature (8-10°C) in a Bordeaux or tulip glass. The notes evoke undergrowth, grass, and yeast alongside red fruit. Obtained using the bottle refermentation method and aged for twelve months on fine lees, it is not filtered or sulfite-added. It is the result of a blend of several traditional Catalan grape varieties that differ depending on the color: for example, Xarel lo, Macabeu, Parellada, Moscatel, and Ull de Llebre. The blend and its proportions are subject to variation depending on the vintage. It pairs well with Mediterranean dishes, particularly those containing garlic, for example, snails Burgundy style, a Romesco sauce, cod aioli, etc. Anonimo Ancestral is a friend of all grilled dishes, including fish and seafood (octopus, squid, etc.).

Find out more
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 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.

BB "Las Hoces" Red 2019

Partida Creus
Partida Creus is the creation of two Piedmontese natives from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who 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 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. This is why their estate is as important from a winemaking point of view as from a historical point of view - we are talking here 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, 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 straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy.

This 100% Bobal is a racy and finely wild red from the Las Hoces plot, built on a grape variety common in Spain but whose expression here is very original. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.