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Catalonia and its Viticultural History: Between Heritage and Excellence
Catalonia, a cradle of ancient traditions, embodies a land of vineyards where history, geography, and expertise combine to produce unique wines. Over the centuries, this region in northeastern Spain has established itself as a key player in Mediterranean viticulture, thanks to its dynamism and sense of innovation.
A History Rooted in Antiquity
The cultivation of vines in Catalonia dates back to the 6th century BC, when the Greeks introduced this tradition to the Mediterranean coasts. The Carthaginians continued this legacy, but it was the Romans who gave it its first surge of prosperity. In 200 BC, the region became a major wine-growing center of the Roman Empire, exporting its wines to the tables of the Caesars. The DO Alella, known for its delicate wines, bears witness to this era when vines and Barcelona were already at the heart of a strategic wine trading port.
The Meanders of an Eventful History
After the fall of Rome, Catalonia experienced a succession of invasions. The Visigoths, the Alans, and, in the 8th century, the Moors left their mark on the region. While the Muslim presence temporarily slowed wine production, the arrival of Charlemagne, who integrated Catalonia into his empire, relaunched viticulture.
In the 9th and 12th centuries, the region consolidated its identity under the Counts of Barcelona and during its union with the Kingdom of Aragon. Finally, the union with Castile in 1479 paved the way for the emergence of a Spanish empire where Catalonia became a key player in wine production.
The Cava Revolution: A Pioneer of Modernity
The true Catalan wine revolution arrived in the 19th century, with the invention of cava. In 1872, Josep Raventós produced the first Spanish sparkling wine using the traditional method in his Codorníu estate in Penedès. It was a resounding success, placing cava among the best sparkling wines in the world.
Other great names like Torres and Celler Perelada brought major innovations, laying the foundations of modern viticulture in Spain. Thanks to these pioneers, Catalonia earned its credentials and established itself as an essential region on the international wine scene.
Diverse Soils and Ideal Conditions
Catalonia's viticultural richness is based on its climatic and geological diversity. The Mediterranean climate of the coastal areas, with its hot summers and rainy winters, contrasts with the continental climate of the interior, which is harsher and marked by rigorous winters.
The soils, also varied – calcareous clays, slates, volcanic rocks, and quartz – allow the cultivation of many grapes. This diversity offers a palette of flavors and aromas that make Catalan wines unique.
A Region of Wines and Traditions
Today, Catalonia has 52,000 hectares of vineyards, where emblematic wines are produced. Cava remains the jewel of the region, but traditional rancios and sweet wines continue to perpetuate the ancient heritage. Furthermore, Catalonia is a world leader in the production of cork stoppers, another sign of its importance in the wine world.
The Indigenous Grape Varieties of Catalonia: A Unique Mediterranean Diversity
Catalonia, rich in a millennial wine tradition, stands out for its indigenous red and white grapes, which embody the essence of its Mediterranean soils. Whether red or white, these grapes reflect the cultural and geographical identity of the region, offering wines with varied profiles, typical of this corner of northeastern Spain.
Indigenous Red Grape Varieties Garnacha (Grenache)
The garnacha, or grenache, is one of Catalonia's emblematic red grapes. Versatile, it produces red and rosé wines with fruity aromas (cherry, strawberry), moderate tannins, and a generous structure. Thanks to its heat resistance, grenache thrives on the poor and stony soils of the territory, often used in blends to balance power, sweetness, and even to create sweet wines.
Carignan (Cariñena or Samsó)
Carignan, locally known as "samsó," is a robust red grape with deep Catalan roots. It yields powerful red wines, with an intense red color, marked acidity, and firm tannins. Although often blended to temper its sometimes austere character, it excels in structured and complex red wines that age admirably.
Monastrell (Mourvèdre)
A red grape sporadically cultivated in Catalonia, Monastrell brings a unique touch to blends thanks to its black fruit aromas, pronounced tannins, and excellent aging potential. Its Catalan red wines are deep, with spicy and sometimes earthy notes, perfectly suited to the sunny soils of the territory.
Indigenous White Grape Varieties Macabeu (Macabeo or Viura)
Macabeu, a flagship white grape of Catalonia, is key to many white and sparkling wines, especially cava. Heat-resistant, it yields bottles with floral and fruity aromas, although it sometimes lacks acidity. Often combined with Xarel-lo and Parellada, it brings freshness and elegance to these blends, with subtle notes of white fruits and flowers.
Xarel-lo
Xarel-lo, cultivated almost exclusively in Catalonia, is one of the pillars of cava. It stands out for its structure, freshness, and unique character. Vinified alone or in a blend, this white grape offers earthy flavors and a balance between sweetness and acidity, with a generous texture and good disease resistance, as well as marked mineral notes that enrich its profile, making it an excellent white wine.
Parellada
Parellada is a delicate grape, primarily used for cava, where it is blended with Macabeu and Xarel-lo. It brings finesse and lightness to the wines, with subtle aromas of green apple, citrus, white flowers, and fruity notes, offering a refreshing white wine.
A Viticultural Tradition to Preserve
The indigenous red and white grapes of Catalonia are not only witnesses to its history but also a lever for the creation of authentic wines, deeply rooted in their lands. These grapes offer enthusiasts a palette of tasting experiences that celebrate the richness and diversity of this exceptional territory.
Catalan Winemakers: A Selection of Passion and Authenticity
Catalonia, with its varied lands and Mediterranean climate, is a territory where wine is experienced as a true culture. In our shop, we have the privilege of working with a selection of passionate winemakers, each representing a unique facet of the Catalan winemaking approach. Among them, Cyclic Wine, Émilie Mutombo, Clot de les Soleres, and Laureano Serres stand out for their respect for the land and their sustainable practices.
Cyclic Wine (Barcelona, Spain)
Cyclic Wine, a vineyard based in Barcelona, is a pioneer in the art of mixed fermentations. Specializing in the production of natural wines and craft beers, this estate emphasizes environmentally friendly processes and a philosophy of terroir. Using only locally grown organic grapes, their wines are naturally fermented with indigenous yeasts present on the skins. Since 2018, Cyclic has boldly explored the boundaries between wine and beer, creating unique synergies through the maceration of grape skins. An authentic production that embodies the essence of the Catalan terroir.
Émilie Mutombo (Bonastre, Catalonia)
Émilie Mutombo, based in Bonastre, is an inspiring winemaker who combines passion and creativity. Originally from Brussels, Émilie found her calling in natural wine after a career in event management. In 2017, she created her first cuvée, and since then, she has continuously perfected her art. Working with local grapes such as Garrut, Cartoixa Vermell, and Xarel-lo, Émilie produces vibrant and authentic wines, without additives or filtration. Her artistic labels, designed by her brother, reflect the soul of her creations: lively, unique, and deeply rooted in the Catalan terroir. Thanks to her meticulous work, her estate has become an example of commitment to natural viticulture.
Clot de les Soleres (Piera, Anoia, Spain)
Clot de les Soleres embodies elegance and sustainability in viticulture. Located in Piera, Catalonia, this estate exclusively produces natural wines from organically grown grapes. With a history dating back to the 16th century, the vineyard combines ancestral traditions and modern techniques to create pure and vibrant wines. Each bottle from the estate reflects the richness of the calcareous soils and the meticulous care of Carles and Montse, the passionate winemakers behind this project. Their commitment to biodynamics and their respect for nature make Clot de les Soleres a benchmark for authentic wines.
Laureano Serres (Vilalba dels Arcs, Catalonia)
Domaine Mendall, led by Laureano Serres, is a perfect example of natural viticulture. On 5 hectares of high-altitude vineyards, Laureano creates wines without sulfur or additives, a true mirror of their Catalan terroir. Using various materials such as amphoras and barrels, each wine purely expresses the characteristics of the original vineyard. By replacing conventional methods with sustainable practices, Laureano transforms each cuvée into an authentic experience. The wines of Domaine Mendall, both complex and accessible, are a celebration of artisanal work and love for nature.
Our Leading Winemakers of Catalonia: Clos Lentiscus and Partida Creus Clos Lentiscus: The Biodynamic Excellence of Garraf
Among the great Catalan winemakers we highlight, Clos Lentiscus is undoubtedly one of the most emblematic. Managed by Manel Avinyo, this estate is a true model of biodynamic agriculture, located in the Garraf Natural Park, Catalonia. The vines, cultivated on limestone soils rich in marine fossils, are worked completely naturally, following lunar cycles, and with particular attention to local flora and fauna. The wines produced on this estate, whether cavas or still wines, are distinguished by exceptional finesse and minerality, typical of this unique terroir. Manel's passion for biodynamics and his respect for nature are evident in every bottle, offering an authentic and sincere experience to all wine lovers.
Partida Creus: A Return to Authentic Roots
The Partida Creus estate is another essential pillar of our selection. Founded by Massimo Marchiori and Antonella Geroz, this project was born from their passion for nature and their desire to reconnect with the viticultural roots of Catalonia. Located in Baix Penedès, Partida Creus specializes in the production of natural wines from almost forgotten indigenous grapes. Their entirely artisanal approach favors viticulture that respects the terroir and biodiversity. Each wine is the result of meticulous manual work, without chemicals, with spontaneous fermentation that allows the wines to express themselves fully. Partida Creus is a tribute to the purity and authenticity of the Catalan terroir, offering wines that tell the story of a place and a passion.
These two great winemakers, Clos Lentiscus and Partida Creus, are much more than wine producers: they embody a sustainable and respectful vision of the wine world. Thanks to them, we have the privilege of offering Catalan wines of exceptional quality and uniqueness, true ambassadors of the region's wine heritage.
The Flagship Wines of Catalonia
If you are looking for a typical Catalan wine, do not miss the powerful and full-bodied reds from the Priorat area. These wines are distinguished by rich flavors of red and black fruits, accompanied by bold tannins. They are mainly made from local grape varieties such as Garnacha (Grenache) and Cariñena (Carignan), which give them remarkable structure and depth. These intense and complex wines are perfect for lovers of robust and full-bodied wines.
Catalonia is well known for its exceptional wines, and one of the most famous is Cava from the Penedès area. This sparkling wine, often compared to Champagne, is a must-have in Catalan culture. Made using the traditional method, Cava is a dry white wine produced from indigenous grapes such as Macabeo, Xarel-lo, and Parellada. This unique blend gives it fine bubbles and great freshness, while offering elegance and refined notes that make it an excellent choice for any festive occasion.
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228 products
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.
Brut Nature Blanc de Noirs Malvasia Sparkling White 2020
Clos Lentiscus
This sparkling cava from Catalonia is unrivaled in its distinction and stands up to even the most respectable champagnes, despite being classified as a Vino de Mesa (table wine). Made entirely from Malvasia, an ancient Mediterranean grape variety that thrives particularly well on the limestone soils of Sitges, this festive wine offers fine, creamy bubbles and a pale gold color, deeper than most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense, and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It can be tried with foie gras, for example, but also with so many other delectable things!
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Purity, elegance, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé. Located in Sitges, Catalonia, Clos Lentiscus is a winery 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.
VY Vinyater Vlanc 2017, Partida Creus
Made from old vines (sixty years old) of the Catalan vinyater grape variety on clay-limestone soil, aged in 50-liter demijohns, this is a fresh and seductive white wine that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext. Rounded, buttery, expressive and mineral. The nose is all white fruits and white flowers. Lemon zest, a little beeswax. On the palate, volume, body, a very long finish.
Natural wine without added sulfites.
AA Anonimo Ancestral Rosé Sparkling 2017
Partida Creus
Anonimo Ancestral is a natural sparkling wine obtained by the method of refermentation in the bottle with aging for twelve months on fine lees. No filtration, no added sulphite. It results from a blend of several traditional Catalan grape varieties which differ depending on the color: for example xarel lo, macabeu, parellada, moscatel and ull de llebre. It pairs well with Mediterranean dishes, particularly those containing garlic, raw or cooked, such as snails Burgundy, romesco sauce, cod aioli, etc. It is a friend of all grilled dishes, including fish. This creamy and mineral wine with a superb texture and wonderful freshness should be drunk very cold (8-10°C) in a tulip or Bordeaux glass.
Natural wine with no added sulfites
XLC Xarel Lo Culinaries White 2022
Partida Creus
Culinaries Exclusive! This fruit of our collaboration with our favorite Catalan-Piedmontese, Antonella and Massimo, is a superb dry white from Catalonia, a unique and rare cuvée, and we are proud to present its first vintage. Classified as Vino de Mesa (table wine) and composed entirely of the indigenous Catalan Xarel·lo grape variety, this Culinaries cuvée is modeled on the estate's XL Xarel·lo, with notable differences. The wine is aged for a longer period and is done in demi-muids (large 500-650 liter barrels), which provides micro-oxygenation that enhances its complexity and fullness. It is therefore an "augmented" version of the XL, and it already tastes admirably, with a promise of great stability. Smoky, mineral, this Vino de Mesa (table wine) is already a classic, offering a pure and typical expression of xarel·lo. You can pair XL Xarel·lo Culinaries with the best of seafood, fish, white meats, roasted, grilled or cooked poultry in sauce...
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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 coming 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.
Brut Nature Blanc de Blancs Malvasia Sparkling White 2017
Clos Lentiscus
In Sitges, Catalonia, Clos Lentiscus is a winery located in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed 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 complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, 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 since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with 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 native 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, sometimes 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.
Purity, elegance and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.
Made entirely of Malvasia (Malvasia), an ancient Mediterranean grape variety that thrives particularly well in Sitges, this cava offers fine, creamy bubbles and a pale gold color, deeper than that of most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It is worth trying with foie gras.
Ull de Llebre Sumoll Red 2019,
Cyclic Beer Farm is a duo of friends from Barcelona, 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 part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat 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 the whites and between six and fifteen days for the 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.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.
GT Garrut Rouge 2017, Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this wine with its intensely purplish color, a journey to the depths of black fruits, notably blackberry or bramble: intense, brilliant, earthy, completely atypical. It evokes the family vine, artisanal and free wine, the garrigue and fig leaf. Will accompany bellota ham, the best cured meats and terrines, spicy dishes, Chinese cuisine. Should be served fairly chilled (15 °C).
Natural wine with no added sulfites.
Xarel lo Macabeu White 2019
Xarel lo-Macabeu is, as its name suggests, a blend of equal parts Catalan Xarel lo and Macabeu grape varieties grown in Pla de Penedès (Alto Penedés) on clay-limestone soils at an altitude of between 200 and 230 meters. The vines are between 35 and 45 years old. The grapes are sorted, crushed, and macerated with the stems and skins, two days for the Xarel lo and one day for the Macabeu. Fermentation takes place in stainless steel tanks and the two grape varieties are blended after alcoholic fermentation. The wine is fragrant, dry, aromatic, mineral, with balanced acidity and a touch of controlled oxidation.
Learn 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, come 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. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic wineries 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 to or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
UL Red 2019
Partida Creus is a winery located in Catalonia, founded by two Piedmontese natives from the Langhe (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 exclamations of joy. This new red from Partida Creus is based on the ancient and indigenous grape variety called ull de llebre, which, you guessed it, means “hare’s eye.” What you might not guess is that this is the Catalan name for Tempranillo. It’s actually an old local version of this very Iberian grape, which Massimo and Antonella have nurtured in their own way. The wine is highly original: behind the minerality, the (black) fruit, the blueberry, and the freshness, we notice very fine tannins and aromatic herbs. A serious wine, a little grave, but did you know that serious wines make you joyful? Its length on the palate is astonishing. Decanting is highly recommended so that this wine can play its own unique music, down to the finest notes.
VNRA Vinel lo Rouge 2018
Partida Creus
VN, Vinel·lo Ancestral Red, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts from the different grape varieties ferment one after the other and are gradually added, thus extending fermentation with indigenous yeasts. Fermentation completes in the bottle, for ten months, on fine lees. No filtration, no additives, and no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish.
Natural wine with no added sulfites.
Kikiriki Black Red 2018
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.
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This Cocorico (in Catalan) is a red made from a blend of Tempranillo and Cariñena (Carignan). Aromatic and light, it comes in a one-liter bottle and is not a luxury: this distinguished gurgle, at the table and as an aperitif, will go well with everything. A very good wine for tapas and al fresco dining.
It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that 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, 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 since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Manel quickly earned a nickname: The Bubbleman, a tribute to his talent for making cavas, the sparkling white wines characteristic of the northeast of the Iberian Peninsula, from native varieties that only Catalonia has the secret to: sumoll, ull de llebre, xarel·lo, malvasia from Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat from Alexandria. The vines are old, sometimes 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.
VNB Vinel lo Blanc 2020
Partida Creus
Beautiful maturity, sharp character and acidity characteristic of the Partida Creus estate. Made for seafood, this very fresh white, easy to drink (ten degrees of alcohol), results from a very light maceration of native Catalan grape varieties: garnatxa blanca, macabeu, moscatell, vinyater, xarel·lo, parsé and parellada.
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Partida Creus is an important estate, both in terms of wine and history – here we are 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.
Digresion '20 Beer 2020, Cyclic Beer Farm
Cyclic Beer Farm
Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, between cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled.
This saison-style cuvée has an alcohol content of 5.5%. It is the result of a complex blend: 28% mixed saison fermentation for six months, 28% mixed saison fermentation for eighteen months, 22% tangy saison, and 22% mixed saison fermentation aged for six months in oak barrels. The resulting blend is aged for eighteen months. At this stage, we can almost speak of alchemy, even numerology. The result is as complex, while remaining accessible, as its composition. Disgresión ("Digression") was created in relation to a social context, that of Covid 19. It is the result of a collaboration between Cyclic Beer Farm and several local breweries (Cobeer-19 project). 19% of profits are donated to charitable causes. The beer itself is fresh and classic, with a good bitterness and balance.
Xarel-10 Wine Beer 2020, Cyclic Beer Farm
Cyclic Beer Farm
Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, between cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves on balance or on a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Xarel·10, with 6.7% alcohol, is part of the Cyclic Beer Farm 2020 Wine Ales series, which also includes Carignan, Garnatxa and Trepat. They are fermented with the skins of local grape varieties. All the grapes are organic and hand-picked before being pressed or macerated for winemaking. The resulting marc (skins and stems) is then added to already fermented and aged beers, selected for each type of grape variety. A maceration of one to six months follows to allow the residual sugar to complete its fermentation and the character of the grape variety to be communicated to the beer through infusion. Before bottling, brewers decide whether or not to add beer to achieve the desired flavors, based on acidity, the natural taste of the grape variety, tannins, complexity, and drinkability.
Brewers choose beers from three bases: their saison, their sour base (fermented from their blend of lactic acid bacteria and their blend of indigenous yeasts), and their "funky" base (indigenous yeasts and a cocktail of brettanomyces yeasts). After blending and bottling, the beers referment and refine for varying lengths of time.
Here, maceration is done on the skins and stems of the famous Catalan grape variety xarel·lo. The result is floral, moderately acidic, and delicately vinous.
SK Muskat Alejandria White 2022
Partida Creus
SK Muskat Alejandria is a deliciously fresh, fragrant, and aromatic white wine with a hint of orange. 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 crispness. A long, satiny finish. This splendid wine, made from Muscat of Alexandria (Moscatel), classified as Vino de Mesa (table wine), is vinified dry by Partida Creus. It goes very well with raw, grilled or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian and Sichuan cuisines.
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The Catalan winery Partida Creus is the creation of two Piedmontese 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 tickled 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. 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, bobal, cartoixà vermell and 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 exclamations of joy.
Grisette Beer 2022,
Cyclic Beer Farm
Low in alcohol, light, refreshing, and not very full-bodied, Grisette is a session beer, the little cousin of Cyclic Beer Farm's Saison. It offers notes of citrus and tropical fruits balanced by traditional hopping that gives it a moderate bitterness. It's designed to be drunk chilled, but its brewing with the house's brett cocktail ensures it ages comfortably. Perfect for quenching thirst when the sun is shining. Grisette is 3.7% ABV.
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, come 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).
Witty Fool Beer 2022,
Cyclic Beer Farm
A German-style wheat-based wheat beer (Witbier), but more tart and fruity than the classic model. Refreshing, it's extremely comforting and an aperitif in the summer heat. And good in any other season... Its flavoring includes Indian coriander seeds and the juice and zest of oranges harvested at the family estate in Alt Empordà (Catalonia). Witty Fool has an ABV of 5.5%.
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, come 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 have something to satisfy their thirst, the beers play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style, without forgetting to dare to make beer with wine, of course. Based on classic principles and a Belgian fermentation model, the two brewers-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, between cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of the Obni (unidentified drinkable object). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled (like their creators).
Jamaica Beer 2022,
Cyclic Beer Farm
Funkin' for Jamaica, sang Tom Browne (search it on YouTube if you don't know it, you won't regret the click). If possible, accompany this listening with a refreshing glass of this deliciously sweet, floral, and fruity vermillion beer. This 2022 vintage boasts a particularly orange-lemon aroma and a more pronounced acidity: a true fountain of youth for spring, summer, and the lingering summer. The composition of this beer includes, in addition to the hibiscus flowers that give this fantastic red-orange color, the zest and juice of organic oranges harvested on the family farm in Alt Empordà (Catalonia). Jamaica is 7% ABV.
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, come 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).
Pomelo del Huerto Beer 2022,
Cyclic Beer Farm
A great addition to Cyclic Beer Farm's flavored beer repertoire, Pomelo del Huerto is a tangy beer made from the peel and juice of organic grapefruit from the brewers' family estate in Alt Empordà, Catalonia. The brew also includes coriander seeds, sea salt, and a light dry hopping with the Simcoe variety. This vintage is particularly complex and interesting. Pomelo del Huerto has an ABV of 4.2%.
Find out more
Cyclic Beer Farm is a duo of Barcelona-based 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 part is the wine, made exclusively from native Catalan grape varieties. Packaged in 75 cl bottles so that everyone has something to 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 wine beer, of course. Based on classic principles and a Belgian fermentation model, the two brewers-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, between cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of the Obni (unidentified drinkable object). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled (like their creators).
