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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
XL Ancestral Sparkling White 2021
Partida Creus
"With its delicious, straightforward, saline acidity and fine, festive bubbles, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Very elegant, XL Xarel·lo Ancestral is a highly drinkable and enjoyable Vino de Mesa (table wine). Made from the indigenous Catalan Xarel·lo grape variety, harvested by hand and directly pressed, it is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
Find out more
Partida Creus is an important estate, both 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 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, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of saving heritage, no: it's a matter of taste and nature. Of wines nature, which they will continue to do 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: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. There is also moscatel, grenache, merlot and cabernet (among others). Few wineries can boast of cultivating so many different grape varieties. The wines reflect this diversity, with winemakers striving to convey the signature of the soil and the grape variety as best as possible: single-variety wines 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 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 cries of satisfaction.
VNB Blanc 2019,
Partida Creus
Partida Creus is an estate 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 cries of satisfaction.
This very fresh, easy-drinking white (10% alcohol) is the result of a very light maceration of native Catalan grape varieties: Garnatxa Blanca, Macabeu, Moscatell, Vinyater, Xarel·lo, Parsé and Parellada. Beautiful maturity, sharp character and acidity characteristic of this estate. Perfect for seafood.
Keep on Moving 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 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. Keep on Moving is a Belgian-style pilsner with an alcohol content of 5.6%. It is the result of a wonderful experiment combining beer and wine lees, a concept implemented with Catalan winemaker Nuria Renom. The idea is to reuse wine lees to create beers of original quality, rich in flavor, where bitterness and acidity form a solid harmony. This 2020 edition of the concept is based on 100% organic Belgian pilsner malt fermented with the lees of the 2019 Moscatell and Trepat wines from the Cyclic cellars. The base is that of a Berliner Weisse without boiling; fermentation with the lees is done hot before aging for two months in stainless steel. The next step is refermentation in bottles and barrels after adding a blend of homemade yeasts. A beautiful acid-bitter balance and subtle vinous notes make this beer a superb success, a drink to be served very cold as an aperitif or with a meal, which it will accompany with talent.
BS Blanco de Sumoll Blanc 2017, Partida Creus
This still blanc de noirs, 100% Sumoll direct press, is a historic cuvée, the first made by Massimo and Antonella. It is a very rare wine that should not be missed when a few bottles appear. Finely macerated, golden with a hint of orange, it is made for the table and refined dishes. Vibrant, aromatic, notes of garrigue (thyme, rosemary), quince, a rather saline finish.
Natural wine with no added sulfites.
GT Garrut Ancestral Sparkling Red 2017
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.
A natural wine with no added sulfites.
Jéroboam VNR Vinel.lo Rojo Rouge 2017, Partida Creus
Delivery possible in Ile de France only
VN, Vinel·lo, is a particularly successful blend of indigenous 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.
Delivery possible in Ile de France only
VN, Vinel·lo, is a particularly successful blend of indigenous 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.
TN Tinto Natural Red 2022,
A structured and natural Tempranillo, faithful to the Catalan terroir
The TN Tinto Natural 2022, produced by Partida Creus, is a characterful red made from Tempranillo. With a three-week whole-bunch maceration and 8 months of aging in stainless steel vats, this wine captures the raw and sincere essence of this iconic grape variety, while respecting the principles of natural winemaking.
Tasting: Intensity and Complexity
On the nose, notes of leather mingle with aromas of ripe red fruits and spices, offering a beautiful aromatic complexity. On the palate, the Tempranillo's tannic structure is fully expressed, supported by a lively acidity that balances its power. The finish is long, with a persistence that reflects the careful work of the winemaker and the richness of the clay-limestone terroir.
A red for beautiful tables
This structured red pairs perfectly with rich Mediterranean dishes, such as lamb with herbs, stews, or grilled meats. Its complexity and intensity also make it an excellent choice for pairing with mature cheeses.
Serve between 14 and 16°C, this wine does not require decanting but is best opened half an hour before tasting. With an aging potential of 5 years, it will evolve towards deeper and silkier aromas.
Perill Noir Sumoll Red 2014
Sensuality, seduction, charm, a touch of wildness: this vibrant, fruity, flavorful, and addictive Perill Noir Sumoll lives up to its name. Redcurrant, morello cherry, spices, herbaceous notes… The "black" alludes to the dark color of the Sumoll grapes, the native Catalan variety from which it is composed. Perill Noir Sumoll is a natural red whose freshness owes much to the local limestone soil, and Manel Avinyo's mastery of this notoriously difficult grape variety is evident. The harvest is destemmed and macerated for two weeks. Aging, in French oak barrels, lasts thirty months. Calm, deep, intense, and structured, this is a magnificent and chiseled wine that will accompany all that is best.
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Purity, elegance, and a crisp minerality due to the 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, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
GT Garrut Red 2017
With GT Garrut, a lovely and unusual single-varietal wine, the surprise knows no bounds and thirst is quickly quenched. The purplish color alone is a testament to its originality. It is made entirely from Garrut, a Catalan grape variety related to Mourvèdre, also called Monastrell. GT Garrut displays beautiful, earthy and intense qualities, with a strong black fruit character, particularly blackberry (blackberry or tree blackberry). Beautiful notes of red fruit as well, and a delicious acidity. This brilliant wine, perfect for the summer months, is harvested by hand. Fully destemmed, the grapes macerate for three days with a punch-down every three hours, and the alcoholic fermentation on indigenous yeasts takes place for four months in stainless steel vats, followed by twenty months in oak barrels. Unfiltered, unfined, no sulfites added. GT Garrut smells of family vines, artisanal, wine without limits.
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Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued 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.
Skin Contact Wine Beer 2021,
Cyclic Beer Farm
A beautiful harmony of brewing flavors and winey notes, Skin Contact 2021 vintage is a blend of several different beers fermented with the native yeasts of the Cyclic brewery and the equally native yeasts of the estate's grapes. Add to this the yeasts from their tangy brewery blend. The grape marc used for Skin Contact comes from their 2021 vintages and the following grape varieties: Sumoll, Parellada, Ull de Llebre, and Cabernet Sauvignon. Skin Contact is 6.8% alcohol.
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).
XL Blanco Blanc 2018,
Partida Creus
This beautiful XL Blanco is a classic white from Partida Creus. It offers a pure and typical expression of the native Catalan grape variety xarel lo and is a good introduction to this winery with its many vintages, as it is so representative of their style. It is a smoky, explosive, lively, and mineral white that is also characterized by very great drinkability and conviviality combined with uncommon depth and persistence. Pair XL Blanco with seafood, fish, white meats, roasted or grilled poultry.
Find out more
Partida Creus is an important estate, both wine-wise and historically – 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.
BN Blanco Natural Blanc 2019,
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 found 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 cries of satisfaction. This tangy, exotic, and aromatic white is made from 90% Macabeu and 10% Cartoixá Vermell. It evokes an avalanche of ripe yellow fruits—apricots in particular—orange blossom, and musky spices, balanced by delicate acidity and light tannins. Perfect for an aperitif or at the start of a meal, it has an alcohol content of only ten degrees.
Magnum ET Emilie Tom 2019 Red
Emilie Mutombo
Light as a feather, Émilie Mutombo's ET cuvée is a blend of the ancient Cartoixa Vermeil, Ull de Llebre, and Parellada grape varieties grown on clay-limestone plots. Part of the harvest is directly pressed, while the rest is macerated for two weeks in whole bunches. Aging in stainless steel vats lasts approximately six months. On the palate, an explosion of red fruits and plenty of freshness.
Natural wine with no added sulfites
Magnum SM Sumoll red Rouge 2017, Partida Creus
This red sumoll, a very old Catalan red grape variety long neglected, is one of the favorites of Partida Creus. Low-yielding, 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.
Natural wine without added sulfites.
This red sumoll, a very old Catalan red grape variety long neglected, is one of the favorites of Partida Creus. Low-yielding, 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.
Natural wine without added sulfites.
Magnum GT Garrut Rouge 2016, Partida Creus
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 quite chilled (15 °C).
Natural wine with no added sulfites.
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 quite chilled (15 °C).
Natural wine with no added sulfites.
BS Blanc de Sumoll White 2020
Partida Creus
Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is perfect for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. This still, sunny Blanc de Noirs, made from 100% white Sumoll (a grape variety that has become extremely rare in Catalonia) and produced directly from the press, is a historic cuvée, the first produced by Massimo and Antonella. Classified as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
Find out more
Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
VNBA Vinel lo Ancestral Sparkling White 2021
Partida Creus
"The nose of this Vinel lo Blanco Ancestral offers aromas of ripe white fruits and yeast reminiscent of pastries. On the palate, it is elegant, fresh, and suitable for all occasions, but we recommend it as an aperitif or to accompany desserts (king cake, pithiviers, millefeuille, and all types of puff pastry). This lively and easy-drinking white sparkling wine (10% alcohol) is a blend of native Catalan grape varieties: Garnatxa Blanca, Macabeu, Moscatell, Vinyater, Xarel lo, Pansé, and Parellada. The harvest is pressed directly, and the must ferments in temperature-controlled stainless steel vats with indigenous yeasts. A second fermentation takes place in the bottle, where it ages for 10 months on its lees. fines. Dry, light, and fruity, classified as a Vino de Mesa (table wine), Vinel·lo Blanco Ancestral will easily replace a Champagne with a sunnier nuance.
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 soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines— of 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: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. There is 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 convey the signature of the soil and the grape variety as best as possible: 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 straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
XL Xarel·lo White 2020
Partida Creus
XL Xarel·lo is a smoky, explosive, lively, and mineral white wine that is also characterized by excellent drinkability and conviviality combined with uncommon depth and persistence. Classified as a Vino de Mesa (table wine), this is a classic white from the Partida Creus estate that offers a pure and typical expression of the native Catalan grape variety Xarel·lo. It is a good introduction to this winery's many vintages, as it is so representative of their style. Pair XL Blanco with seafood, fish, white meats, and roasted or grilled poultry.
Learn more
Partida Creus is an important estate, both from a winemaking and historical perspective—we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Magnum XL Xarel lo Ancestral Sparkling White 2014
Partida Creus
With a few years of maturation further reinforcing its character while smoothing out the nuances, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel lo Ancestral is highly drinkable and enjoyable. Made from the native Catalan grape variety xarel lo, harvested by hand and pressed directly, it is fermented in stainless steel vats using indigenous yeasts and finished fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
Find out more
Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wine – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Magnum VY Vinyater Ancestral Sparkling White 2014
Partida Creus
Lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that it has aged a little and is developing all the richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. It will shine as an aperitif, for celebrations, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful financial vol-au-vent. Vinyater is harvested by hand; Alcoholic fermentation takes place on the skins and on indigenous yeasts in stainless steel vats. The wine finishes its fermentation for ten months in bottles on fine lees.
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 they know a lot about wines – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
