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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
Xarel Lo Domaine Blanc 2016
Clos Lentiscus
Festive, light, and crisp, this dry white wine made from pure Xarel Lo is, above all, a seducer. Aromatic and creamy with beautiful notes of white peach and tropical fruit accents, it has something to please every palate. The vines from which it comes grow on sandy-limestone soil. After the manual harvest, maceration is brief and pressing is very gentle to obtain the best from the grapes. Fermentation takes place in French oak barrels with indigenous yeasts. Aging takes place in the same containers for six months. Best served chilled.
Find out more
It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but 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, takes care of working the soil.
Elegance, purity, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.
Love Potion White 2019,
Love Potion Blanc 2019, from Clos Lentiscus, is a true declaration of love for natural wine. This still white from Catalonia seduces with its intense aromas, its delicious roundness, and its refreshing salinity. A captivating wine to be shared without moderation.
A rich blend and careful vinification
This wine is made from an unusual and refined blend: Muscat of Alexandria, Macabeu, Xarel·lo, Xarel·lo Vermell, and Sumoll, emblematic grape varieties of the Catalan terroir. Direct pressing, fermentation with indigenous yeasts and 36 months of aging in 55-liter demijohns give it a pure and natural expression. Bottling, carried out during the waxing moon, follows a biodynamic calendar that reinforces its energetic balance.
A seductive aromatic palette
Its golden color announces a sunny and generous wine. On the nose, the floral and fruity notes explode: fresh apple, citrus fruits, almond and hazelnut intermingle with a hint of iodine. On the palate, the roundness and saline freshness create a beautiful balance, underlined by a beautiful mineral persistence.
Pairings and Service
Served at 10-12°C, Love Potion Blanc 2019 will accompany A marvel with seafood, soft cheeses, or fragrant Mediterranean cuisine. Its aging potential of 5 to 10 years also allows you to explore its evolution over time.
A free and captivating wine, perfect for lovers of vibrant discoveries. A love potion to savor all year round.
Magnum BB "Cerrailla" Red 2019
Partida Creus
The Partida Creus estate is the brainchild of two Piedmontese natives from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who initially pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction. This 100% Bobal is a racy and finely wild red from the Cerrailla plot, built on a grape variety common in Spain but whose expression here is very original. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.
Trepat Beer with Wine 2020,
Cyclic Beer Farm
Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, 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.
At 4.25% alcohol, Trepat is part of the Cyclic Beer Farm 2020 Wine Ales series, which also includes Garnatxa, Carignan and Xarel·10. They are fermented with the marc of local grape varieties. All the grapes are organic and harvested by hand before being pressed or macerated for the production of wines. The resulting marc (skins and stems) is then added to already fermented and aged beers, selected for each type of grape variety. A maceration of one to six months follows to allow the residual sugar to complete its fermentation and the character of the grape variety to be communicated to the beer through infusion. Before bottling, brewers decide whether or not to add beer to achieve the desired flavors, based on acidity, the natural taste of the grape variety, tannins, complexity, and drinkability.
Brewers choose beers from three bases: their saison, their sour base (fermented from their blend of lactic acid bacteria and their blend of indigenous yeasts), and their "funky" base (indigenous yeasts and a cocktail of brettanomyces-type yeasts). After blending and bottling, the beers referment and mature for varying lengths of time.
Trepat is brewed with the marc of the local grape variety of the same name, an ancient variety with raspberry notes. It first seduces with a pretty bubble-gum pink color that announces freshness. It is delicious and seductive with its notes of raspberry, blackberry and its finely musky character, like the grape variety that goes into its composition.
Jose Maria Roig Red 2011, Laureano Serres Montagut
Natural wine with no added sulfites.
Magnum VN Ancestral Red Sparkling Wine 2015
Partida Creus
VN, Vinel·lo Ancestral Red, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts of the different grape varieties ferment one after the other and are gradually added, thus extending the fermentation with indigenous yeasts. Fermentation completes in the bottle, for ten months, on fine lees. No filtration, no additives, and no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish.
Natural wine with no added sulfites.
Terme de Guiu Rouge 2010, Laureano Serres Montagut
Natural wine with no added sulfites
Jéroboam VN Red 2016, 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.
Magnum VY Ancestral White 2013
A white wine with great length. Notes of white flowers and dried fruits.
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 the full 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 vol-au-vent financier.
A natural wine with no added sulfites.
VN Vinel-lo Rojo Rouge 2017, Partida Creus
The right product pairing: Sliced Black Bigorre pork ham
The right product pairing: Sliced Black Bigorre pork ham
GRA Ancestral Sparkling Red 2013
Night Potion Skin Contact White 2021,
Night Potion Skin Contact is an organic and natural dry white wine certified CCPAE (Catalan Council for Organic Agriculture) and biodynamic, produced by Clos Lentiscus in the Baix-Penedés region (Catalonia).
Vinification
Produced on the limestone soils of the Garraf Natural Park, Night Potion Skin Contact is made using skin maceration, hence its name and its solid, structured yet velvety character. It is made from 100% native Catalan grapes, xarel lo, and is vinified in terracotta containers.
Tasting
Pleasant, pleasant, and adaptable to all occasions, Night Potion Skin Contact is a wine that goes with everything. Its minerality is matched only by its freshness, so there's no need to think about it any longer: let's quickly open this bottle to appreciate its all-terrain qualities, its controlled acidity, and its aromatic charm. It will pair well with tapas, raw, cooked, or smoked fish and seafood. If you want to know more about the delicious still or sparkling wines of this Catalan region, you can also visit the neighbors, at Partida Creus.
Learn more about Clos Lentiscus
In Sitges, Catalonia, in the Penedès appellation, Clos Lentiscus is an organic and natural wine estate located in the heart of the Garraf Natural Park. In a superb landscape of Mediterranean greenery, Manel Avinyo, nicknamed "the Bubbleman", his brother Joan and his daughter Núria specialize in cavas, sparkling wines made using the traditional method, and also make some still wines, all biodynamically, without added additives or sulfites.
History of Clos Lentiscus
The family has been established here since at least the 14th century. When the two brothers took over the estate, organic, biodynamic and additive-free winemaking replaced conventional practices, allowing 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.
The Clos Lentiscus style
Purity, elegance and a crisp minerality characterize the organic and natural wines of Clos Lentiscus. This Catalan estate also produces still wines. The grape varieties are traditionally Catalan: Sumoll, Ull de Llebre, Xarel-lo, Cartoixà Vermell, Cariñena, and especially Malvasia from Sitges, accompanied by Tempranillo and Muscat from Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, where operations are dictated by the lunar phases. Pollination is facilitated by the presence of beehives, whose honey sometimes supports the secondary fermentation of the grapes.
VNR Vinel lo Rouge 2020,
Partida Creus
A supple and hyperfruity classic "à la Jura," an easy-drinking everyday wine with a beautifully fresh expression and notes of pomegranate. VN, Vinel·lo, is a particularly successful blend of native grape varieties: it consists of Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. Vinification is carried out individually according to the varieties. No filtration, no additives, no added 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-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 Vamos Vamos Blanc 2011, Joan Ramon Escada and Laureano Serres
Natural wine without added sulphites.
Réhoboam VY Vinyater Blanc 2014, Partida Creus
Made from old vines (sixty years old) of the Catalan vinyater grape variety on clay-limestone soil, aged in 50-liter demijohns, this is a fresh and seductive white wine that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext. Rounded, buttery, expressive and mineral. The nose is all about white fruits and white flowers. Lemon zest, a little beeswax. On the palate, volume, body, a very long finish. Delivery possible in Île-de-France only.
Delivery Possible Only in Île-de-France
Natural wine without added sulfites.
Made from old vines (sixty years old) of the Catalan vinyater grape variety on clay-limestone soil, aged in 50-liter demijohns, this is a fresh and seductive white wine that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext. Rounded, buttery, expressive and mineral. The nose is all about white fruits and white flowers. Lemon zest, a little beeswax. On the palate, volume, body, a very long finish. Delivery possible in Île-de-France only.
Delivery Possible Only in Île-de-France
Natural wine without added sulfites.
Magnum BB Ancestral Rosé 2016, Partida Creus
This natural sparkling wine with a slightly tiled salmon color is a 100% Bobal grape variety, fresh and tangy, perfect for aperitifs and table wines. This lovely bouquet of red fruits and citrus fruits, creamy on the palate, is in harmony with raw fish, especially blue fish: sardines, mackerel, tuna, swordfish or anchovies. Try it with mackerel sashimi or marinated sardines. These pairings are only indicative: it is perfect with many dishes.
Natural wine with no added sulfites.
This natural sparkling wine with a slightly tiled salmon color is a 100% Bobal grape variety, fresh and tangy, perfect for aperitifs and table wines. This lovely bouquet of red fruits and citrus fruits, creamy on the palate, is in harmony with raw fish, especially blue fish: sardines, mackerel, tuna, swordfish or anchovies. Try it with mackerel sashimi or marinated sardines. These pairings are only indicative: it is perfect with many dishes.
Natural wine with no added sulfites.
SP Subirat Parent Blanc 2018, Partida Creus
Subirat Parent, one of the oldest Catalan grape varieties, a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone reinforces 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. 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. It will be wonderful with all seafood, especially bouillabaisses, bourrides, and fish soups. It will also accompany sushi, sashimi, ceviche, fresh oysters...
Natural wine without added sulfites.
Subirat Parent, one of the oldest Catalan grape varieties, a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone reinforces 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. 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. It will be wonderful with all seafood, especially bouillabaisses, bourrides, and fish soups. It will also accompany sushi, sashimi, ceviche, fresh oysters...
Natural wine without added sulfites.
SK Moscatel Blanc 2018, Partida Creus
The dry Muscat from Partida Creus is a white wine with a hint of orange, deliciously fresh, fragrant, and aromatic. The nose receives a hint of marzipan, the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crunch. Long and satiny finish. It goes very well with raw, grilled, or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian, and Sichuan cuisines.
Natural wine with no added sulfites.
The dry Muscat from Partida Creus is a white wine with a hint of orange, deliciously fresh, fragrant, and aromatic. The nose receives a hint of marzipan, the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crunch. Long and satiny finish. It goes very well with raw, grilled, or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian, and Sichuan cuisines.
Natural wine with no added sulfites.
Magnum CV Ancestral sparkling white 2015, Partida Creus
Cartoixá vermell is another name for xarel·lo rosado, a traditional Catalan rosé grape variety brought up to date by Massimo and Antonella. This natural sparkling wine with its salmon-amber color is produced using the ancestral method, that is, refermentation in bottles and aging on lees for ten months. The harvest is done by hand and pressed directly; the must ferments in stainless steel vats with indigenous yeasts and temperature control between 15 and 18 °C. Dry and fruity, fragrant and aromatic, it evokes ripe white fruits and white flowers on the nose. Very lively and fresh on the palate. Serve it as an aperitif; it can then accompany you until dessert.
Natural wine with no added sulfites.
Cartoixá vermell is another name for xarel·lo rosado, a traditional Catalan rosé grape variety brought up to date by Massimo and Antonella. This natural sparkling wine with its salmon-amber color is produced using the ancestral method, that is, refermentation in bottles and aging on lees for ten months. The harvest is done by hand and pressed directly; the must ferments in stainless steel vats with indigenous yeasts and temperature control between 15 and 18 °C. Dry and fruity, fragrant and aromatic, it evokes ripe white fruits and white flowers on the nose. Very lively and fresh on the palate. Serve it as an aperitif; it can then accompany you until dessert.
Natural wine with no added sulfites.
VN Vinel.lo Ancestral - Sparkling Red 2017, Partida Creus
VN, Vinel·lo ancestral red, is a natural sparkling wine resulting from a blend of indigenous grape varieties: samsó (cinsault), garrut (mourvèdre), trepat, ull de perdiu, queixal de llop, sumoll and grenache noir, harvested on predominantly limestone soils. After crushing, the musts of the different grape varieties ferment one after the other and are added gradually, thus prolonging the fermentation by indigenous yeasts. The fermentation ends in the bottle, for ten months, on fine lees. No filtration, no additives, no added sulfites. A fruity, very fresh sparkling wine, with floral and yeasty notes. Very long finish.
Natural wine without added sulfites.
VN, Vinel·lo ancestral red, is a natural sparkling wine resulting from a blend of indigenous grape varieties: samsó (cinsault), garrut (mourvèdre), trepat, ull de perdiu, queixal de llop, sumoll and grenache noir, harvested on predominantly limestone soils. After crushing, the musts of the different grape varieties ferment one after the other and are added gradually, thus prolonging the fermentation by indigenous yeasts. The fermentation ends in the bottle, for ten months, on fine lees. No filtration, no additives, no added sulfites. A fruity, very fresh sparkling wine, with floral and yeasty notes. Very long finish.
Natural wine without added sulfites.
