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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
228 products
VY Vinyater Blanc 2019,
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 can also seduce without any accompaniment or pretext. Rounded, buttery, expressive, and mineral. The nose is all about white fruits and white flowers. Lemon zest, a touch of beeswax. On the palate, volume, body, and a very long finish.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—we're 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.
UL Ull de llebre Red 2020
Partida Creus
This wine is highly original: behind the minerality, (black) fruit, blueberry, and 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. A recent creation, this red from Partida Creus is made from 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 variety, which Massimo and Antonella have nurtured in their own way.
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 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.
SP Subirat Parent Blanc 2020,
Partida Creus
This 100% Subirat Parent wine is crisp and aromatic, with a nose of ripe white fruits, melon, and wildflowers. Agile on the palate, fresh and straightforward, lemony and slightly saline, it offers a long finish tinged with a delicate bitterness typical of the estate. Subirat Parent, one of the oldest Catalan grape varieties and a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone soil enhances its freshness and integrity. The harvest is pressed after a three-day skin maceration. The must is settled and fermented with indigenous yeasts in stainless steel vats. Three months of rest in vats on fine lees before bottling.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-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.
GT Ancestral Sparkling Red 2018
Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.
Magnum VN Red 2018, Partida Creus
VN, Vinel·lo red, is a particularly successful blend of native grape varieties: samsó (cinsault), garrut (mourvèdre), trepat, ull de perdiu, queixal de llop, sumoll and grenache noir, harvested on predominantly limestone soils. Vinification is done individually according to the varieties. No filtration, no additives, no added sulfites. A supple and hyperfruity classic "à la jura", an everyday wine, easy to drink, with a beautiful fresh expression and notes of pomegranate.
Natural wine with no added sulfites.
GT Ancestral Sparkling Red Wine 2015
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.
Brutal Bestial Rouge 2020
Partida Creus
Fine and pleasant bubbles, liveliness and freshness: Brutal Bestial is the Partida Creus version of the Brutal cuvée principle, born at the Bar Brutal in Barcelona and used by a large number of natural winemakers throughout Europe. This version is a natural sparkling wine that combines several graces: a light cherry color with a slightly brick color, 100% Bobal grape variety, fresh and tangy, perfect for aperitifs and table wines. Brutal Bestial first offers a bouquet of red fruits with a hint of citrus peel and a creamy mouthfeel. Strawberry and raspberry notes are intertwined with earthy, mineral touches, a hint of yeast, and hints of rhubarb, blackcurrant, and blueberry. This kind of fruity and mineral complexity makes it suitable for pairing with oily fish in all its forms: sardines, mackerel, tuna, or anchovies. Try it with mackerel sashimi or marinated sardines. These pairings are only indicative: it is perfect with many 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 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.
BB "Raul" Red 2018,
Partida Creus
Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. 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 Raul 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.
TN Rouge 2020,
Partida Creus
The Catalan estate of Partida Creus 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 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 exclamations of joy.
This beautiful blend of Sumoll, Ull de Llebre and Bobal produces a smooth, crisp and fruity (black fruits) table wine with earthy and smoky notes. Excellent gurgling, a wine for friends, the owner's cuvée, full of sunshine and personality.
SP Blanc 2019
Partida Creus
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 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. There are also Moscatel, Grenache, Merlot, and Cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
The parent Subirat, one of the oldest Catalan grape varieties and a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone soil reinforces its freshness and uprightness. The harvest is pressed after a three-day skin maceration. The must is settled and fermented using indigenous yeasts in stainless steel vats. It rests for three months in vats on fine lees before bottling. This wine is crisp and aromatic, with a nose of ripe white fruits, melon, and wildflowers. Agile on the palate, fresh and straightforward, lemony and slightly saline, with a long finish tinged with a delicate bitterness typical of the estate.
AA Anonimo Ancestral Rosé 2018
Partida Creus
The olfactory and flavor notes of this Anonimo Ancestral evoke undergrowth, grass, and yeast, along with red fruit. This wine is a sparkling rosé with a creamy texture and fine bubbles, offering a magnificent mineral sensation on the palate, superb texture, and remarkable freshness that requires a very low serving temperature (8-10°C) in a Bordeaux or tulip glass. 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.
SM Rouge 2018,
Partida Creus
This Partida Creus 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-versed—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 there. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This red Sumoll, a very old Catalan red grape variety long neglected, is a favorite at Partida Creus. Not very productive, Sumoll gives its best on poor soils, which gives it great concentration, a beautiful balance, a black and juicy fruit, dense and generous, notes of spices and Mediterranean plants, and finally an earthy, animal and smoky character. The short maceration allows to preserve the freshness and acidity. It will be excellent with red meats, roasts, duck, but the range of its pairings is in truth very vast.
Garnatxa Wine Beer 2020, Cyclic Beer Farm
Cyclic Beer Farm
Packaged in 75 cl bottles so 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, including 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. Garnatxa (6.7% alcohol) is part of the Cyclic Beer Farm 2020 Wine Ales series, which also includes Carignan, Xarel·10 and Trepat. They are fermented with the skins of local grape varieties. All the grapes are organic and harvested by hand 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 lactic acid bacteria blend and their indigenous yeast blend), and their “funky” base (indigenous yeast and a cocktail of brettanomyces yeasts). After blending and bottling, the beers referment and mature for varying lengths of time.
Here, the garnatxa (Grenache) and carinyena (Carignan) grape varieties give this beer a lovely pink color and fruity and tannic accents, enhanced with a touch of wildness from the funky fermentation base.
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 to the 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.
This all-Sumoll red wine (a traditional Catalan grape variety) comes from almost century-old vines planted in Mas Llorenç, in the Lower Penedès, on limestone soils. The altitude of the plot is 260 meters. The harvest is sorted, 10% foot-crushed, then undergoes 27 days of semi-carbonic maceration. After a second, very moderate crushing, fermentation continues in stainless steel tanks. This wine truly reflects the grape variety's signature, with a very fresh attack, lovely acidity, fruity complexity, and moderate tannins. Its modest alcohol content makes it a good aperitif and get-together wine. It will be a hit at a summer barbecue.
Trepat 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 to the 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.
The tannins have pride of place in this 100% Trepat red wine (a traditional Catalan grape variety); they assert themselves from the attack with a crisp acidity. Rustic and fruity, invigorating, almost a gurgle (it needs a little time and rest to become fully so). The grapes grow on a clay-limestone plot in Prenafeta (municipality of La Conca de Barberà) and the vines are two years old. The altitude is 400 meters. The harvest, hand-picked, is crushed and then macerated for twelve days on the skins and stalks, with punching down every two days. A second, very gentle crushing precedes the second phase of fermentation in stainless steel vats.
XL Xarel lo Blanc 2017, Partida Creus
Made from the native xarel lo grape variety, this smoky, mineral, and explosive white is perfect for seafood, fish, and white meats. Drinkable and enjoyable beyond description, yet complex, deep, and persistent.
Natural wine with no added sulfites.
The right product pairing: Sliced organic Irish smoked salmon
BN Blanco Natural White 2022,
A fresh and vibrant Macabeu from the clay-limestone terroir of Catalonia
BN Blanco Natural 2022 is a pure and luminous interpretation of the Macabeu grape variety, produced in the sunny Bonastre region of Catalonia. This natural white wine, vinified using direct pressing and aged for 8 months in stainless steel vats, captures the essence of the clay-limestone terroir while revealing a fresh and thirst-quenching personality. With only 10% alcohol, it is part of the line of light, easy-drinking wines full of character.
Tasting: a brilliant freshness
BN Blanco Natural seduces with its aromatic delicacy. On the nose, it reveals notes of juicy pear, white flowers and a touch of minerality. On the palate, freshness dominates, supported by a well-balanced acidity and a silky texture. The subtly saline finish reflects the maritime character of its terroir. This wine is a true call to conviviality and simple pleasures.
An ideal wine for gourmet moments
This light white goes perfectly with grilled fish, seafood or delicate dishes made with fresh vegetables. It also goes wonderfully with summer salads, fresh cheeses or dishes with Mediterranean influences. Versatile, it can be enjoyed as an aperitif or with a meal.
Served chilled, between 10 and 12°C, this wine does not require decanting and can be enjoyed immediately. It also offers a good aging potential of 5 years, allowing its aromas to gain complexity over time.
MUZ Rouge 2021
Partida Creus
Here's a great organic and natural vermouth from Partida Creus, an Iberian classic from Baix-Penedés (Catalonia). Made without additives or sulfites, MUZ Ver-Mut is a fortified sweet wine with plant maceration. Vermouth in the Spanish sense is not a mixology ingredient but a table wine made to accompany tapas and the finest dishes.
Vinification
To achieve this alchemic work that is MUZ Catalan vermouth, Partida Creus brings together 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 macerated aromatic herbs. The rest? That's also a secret.
Tasting
MUZ vermouth from Partida Creus is a fruity, smooth and original treat, to share with friends. Black berries, blackcurrant, blackberry, a fine bitterness and a slight sweet sensation. Packaged in a one-liter bottle, MUZ will pair with all imaginable tapas, zakouskis, mezes and other kemias. We will also like it with Iberian charcuterie or smoked sardines.
Learn more about Partida Creus
Partida Creus is an organic, biodynamic and natural estate in southern Catalonia (Bonastre, Baix-Penedés) cultivated by Massimo Marchiori and Antonella Gerosa, formerly architects in Barcelona. By recovering abandoned vines, they saved a stunning diversity of traditional Catalan grape varieties from oblivion. On these sandy, clay-limestone or clay-gravelly soils, they produce natural wines without added sulphites.
A Catalan ampelothèque
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 (among others): it is a true conservatory of native Catalan grape varieties that Partida Creus takes care of in natural mode. The wines reflect this diversity, with the winegrowers striving to best convey the signature of the soil and the grape variety. The wines, fresh, vibrant, lush, and straightforward, breathe life.
The Partida Creus look
Single varietals are common at Partida Creus, alongside blends, all in the styles dear to Catalonia: still wine, sparkling wine (cava), or even vermouth. The bottles are instantly recognizable: plain glass or covered with ivory labels, the vintage being indicated by two large stenciled initials.
SP Subirat Parent White 2021
SP Subirat Parent, classified as Vino de Mesa (table wine), is, as its name suggests, made 100% from the native Catalan grape variety Subirat Parent. It is crisp and aromatic, with a nose of ripe white fruits, melon, and wildflowers. Agile on the palate, fresh and straightforward, lemony and slightly saline, it offers a long finish tinged with a delicate bitterness typical of the estate. Subirat Parent, one of the oldest Catalan grape varieties and a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone soil enhances its freshness and integrity. The harvest is pressed after a three-day skin maceration. The must is settled and fermented with indigenous yeasts in stainless steel vats. It rests for three months in vats on fine lees before bottling.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and 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, 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Matinada Beer 2022,
Cyclic Beer Farm
Matinada is a dark sour (a dark, dense brown beer) heavily infused with coffee and orange. The coffee is a Colombian chambaku distributed by Nømad Coffee, and the flavoring is complemented by the zest and juice of organic oranges harvested at the family estate in Alt Empordà (Catalonia), as well as Madagascar vanilla pods, a touch of sea salt, and a touch of Palisade Hops. This vintage exhibits pronounced dryness and acidity, with very intense coffee aromas. Matinada is 5.6% 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).
