Confirmez votre âge
Vous devez être âgé(e) de 18 ans minimum pour naviguer sur ce site.
Les Trésors Viticoles de l’Espagne : Entre Tradition et Modernité
L’Espagne , berceau de la vigne depuis l’Antiquité, est l’un des plus grands producteurs de vin au monde. Sa riche histoire, ses terroirs variés et ses techniques de vinification ont forgé une identité viticole unique. Voyagez à travers les siècles pour découvrir comment ce pays a su allier héritage et innovation, des premiers vignobles phéniciens jusqu’aux grands crus contemporains qui séduisent les amateurs de vin à l’international.
La viticulture espagnole, riche d’une histoire millénaire, remonte à plus de 3 000 ans. Dès le premier millénaire avant J.-C., les Phéniciens introduisirent la culture de la vigne en Andalousie, suivis par les Grecs. Sous l’Empire romain, à partir de 200 avant J.-C., la viticulture connut un essor spectaculaire, devenant un pilier de l’économie et un atout stratégique pour alimenter les légions romaines.
Au cours de la domination musulmane, entre le VIIIe et le XVe siècle, la production de vin connut un déclin marqué, à l’exception notable du xérès, qui continua de s’exporter à travers l’Europe dès le XIVe siècle. La Reconquista, achevée en 1492, marqua le début d’une nouvelle ère pour la viticulture espagnole. L’expansion de l’Empire espagnol permit alors aux vins locaux de voyager et de se faire connaître sur de nouveaux marchés.
Le XIXe siècle apporta un tournant décisif dans l’histoire du vin espagnol , particulièrement dans la région de la Rioja. L’introduction de la méthode bordelaise modernisa les pratiques de vinification, donnant naissance aux vins de Rioja tels que nous les connaissons aujourd’hui. À la fin de ce siècle, les vignobles espagnols profitèrent d’un boom des exportations, alors que les vignobles français étaient ravagés par le phylloxéra.
Le XXe siècle marqua une nouvelle étape clé avec le retour à la démocratie et l’adhésion de l’Espagne à la Communauté Européenne. Cette période fut synonyme d’investissements massifs dans des techniques modernes, de la revalorisation des sols, et de l’élaboration d’une législation spécifique qui transforma la qualité et la réputation des vins espagnols à l’échelle mondiale.
Les Grandes Régions Viticoles Espagnoles
Avec sa diversité de climats, de sols et de traditions, l’Espagne propose une richesse exceptionnelle en matière de régions viticoles. Voici les principales régions viticoles espagnoles présentées sur notre site.
Andalousie : Berceau des Vins Fortifiés
Située au sud de l’Espagne, l’Andalousie est une région viticole historique, célèbre pour ses paysages arides et son ensoleillement exceptionnel. Les vignobles, implantés autour de villes emblématiques comme Jerez, Montilla et Malaga, bénéficient d’un climat chaud idéal pour la production de vins fortifiés. C’est ici que naissent certains des vins les plus singuliers d’Espagne, souvent associés à une gastronomie locale riche et savoureuse.
Castille : Le Cœur Viticole de l’Espagne
Cette vaste région, qui englobe la Castille-La Manche et la Castille-et-Léon, constitue le poumon viticole du pays. La Castille-La Manche est reconnue pour ses grandes plaines et sa production de volumes importants, tandis que la Castille-et-Léon se distingue par des crus de haute qualité. En suivant le fleuve Duero, vous découvrirez des vignobles enchâssés dans des paysages spectaculaires, produisant des vins au caractère affirmé. Ce voyage à travers la Ribera del Duero et Toro jusqu’à la frontière portugaise est une expérience inoubliable, alliant plaisir des sens et découverte culturelle.
Catalogne : l’Innovation au Service de la Tradition
Au nord-est de l’Espagne, la Catalogne s’étend entre les montagnes et la Méditerranée, offrant un cadre exceptionnel pour la viticulture. Cette région dynamique est célèbre pour ses vins effervescents (Cava) et ses crus élégants. Les sols variés des provinces de Barcelone, Tarragone et Gérone permettent une grande diversité de styles. Modernité et tradition coexistent harmonieusement dans cette région qui séduit les amateurs de vin du monde entier.
Les Cépages Phares d’Espagne : Une Richesse Viticole Unique
Avec près de 600 cépages recensés, l’Espagne se distingue par une diversité exceptionnelle, héritée de siècles de tradition viticole. Son million d’hectares de vignobles, répartis à travers le pays, donne naissance à des vins variés et authentiques.
Airén
Cépage blanc résistant à la sécheresse, l’Airén est principalement cultivé en Castille-La Manche. Très productif, il offre des vins vifs et légers, souvent utilisés pour des eaux-de-vie ou des vins d’entrée de gamme.
Alicante Bouschet
Créé en France, ce cépage teinturier est apprécié pour sa robe rouge intense et ses saveurs de fruits noirs, cacao et olives. En Espagne, il est surnommé « tinta de escrever » pour sa couleur profonde, idéale en assemblage.
Bobal
Originaire d’Utiel-Requena, près de Valence, le Bobal se distingue par son acidité vive et sa polyvalence. Il produit des rouges fruités ou structurés ainsi que des rosés expressifs. Des monocépages récents dévoilent tout son potentiel.
Cabernet Franc
Implanté au Pays basque, ce cépage rouge est connu pour ses arômes herbacés et ses vins élégants. Souvent utilisé en assemblage, il s’exprime également en monocépage dans des crus raffinés.
Cabernet Sauvignon
Bien que français d’origine, le Cabernet Sauvignon est très présent en Espagne, où il enrichit les assemblages avec sa structure tannique, ses arômes de cassis et sa profondeur aromatique.
Carignan (Mazuelo)
Cépage originaire du nord-est de l’Espagne, le Carignan est reconnu pour sa robustesse. Il donne des vins rouges intenses aux tannins puissants, souvent assemblés pour équilibrer leur acidité et leur structure.
Chardonnay
Ce cépage blanc international a trouvé sa place en Espagne, où il exprime toute sa richesse. En fonction des sols, il produit des blancs élégants, qu’ils soient frais ou boisés, avec des notes de fruits mûrs et de vanille.
Chenin Blanc
Ce cépage blanc polyvalent est cultivé dans certaines régions du pays, où il donne des vins frais, secs ou moelleux, toujours marqués par une belle acidité et des arômes floraux.
Garnacha (Grenache)
Pilier des vins espagnols, la Garnacha s’épanouit dans tout le pays, particulièrement en Aragon et en Catalogne. Résistant à la chaleur, il donne des rouges généreux, des rosés fruités et des assemblages complexes.
Macabeo (Viura)
Cépage blanc emblématique de la Rioja et de la Catalogne, le Macabeo est essentiel à la production de cava. Il offre des arômes floraux et fruités, avec une faible acidité qui le rend particulièrement accessible.
Malvasia
Cultivé principalement aux Canaries et dans la région de Valence, ce raisin est utilisé pour élaborer des vins doux ou des blancs aromatiques, appréciés pour leur richesse et leur rondeur en bouche.
Mencía
Ce cépage rouge, cultivé dans le nord-ouest de l’Espagne, donne des vins élégants, marqués par des notes de fruits rouges, une belle acidité et une finesse tannique.
Merlot
Bien qu’originaire du Bordelais, le Merlot s’est bien implanté en Espagne. Il est souvent utilisé en assemblage pour adoucir les vins avec ses tannins soyeux et ses saveurs de fruits rouges mûrs.
Monastrell ( Mourvèdre )
Cépage rouge typique des régions méditerranéennes, le Monastrell donne des vins puissants, aux saveurs de fruits noirs et d’épices, avec une structure tannique marquée. Le Monastrell est particulièrement apprécié pour son intensité et son caractère unique. Muscat
Ce cépage blanc aromatique, cultivé dans le sud de l’Espagne, est utilisé pour élaborer des vins doux ou moelleux, marqués par des arômes intenses de fleurs et de raisins frais.
Parellada
Essentiel à la production de cava, la Parellada est cultivée en Catalogne. Elle apporte fraîcheur et élégance, avec des notes florales et une acidité délicate.
Pedro Ximénez
Cépage emblématique d’Andalousie, il est célèbre pour ses vins doux aux arômes de raisins secs, d’orange confite et d’épices. Un incontournable des xérès sucrés et complexes.
Pinot Noir
Principalement utilisé dans les vins effervescents, le Pinot Noir est cultivé en Catalogne. Il apporte finesse et élégance aux cavas rosés, avec ses saveurs de baies rouges et sa structure légère.
Syrah
Ce cépage rouge est cultivé dans de nombreuses régions espagnoles, où il donne des vins corsés et épicés. Il se distingue par ses saveurs de fruits noirs et sa capacité à s’adapter aux climats chauds.
Tempranillo
Le cépage phare de l’Espagne, cultivé dans la Rioja, Ribera del Duero et bien d’autres régions. Il donne des vins riches et complexes, avec des notes de cuir, tabac et baies rouges mûres.
Xarel-lo
Cultivé en Catalogne, le Xarel-lo est un pilier des vins effervescents, apportant structure et fraîcheur. Ses saveurs équilibrées de fruits et d’herbes en font une variété incontournable des vins effervescents espagnols.
Label d’Appellation en Espagne
La viticulture espagnole est régie par la législation de l’Union européenne, qui établit un cadre de classification harmonisé depuis 2009. Ce système, similaire à celui utilisé en France, répartit les vins en trois catégories :
Vin d’Espagne (« vino de mesa ») : Correspondant à nos vins de table, cette catégorie regroupe les vins simples sans indication géographique particulière. IGP (« vino de la tierra ») : L’équivalent des vins de pays français, cette classification met en avant une origine régionale sans contraintes strictes sur les cépages ou les méthodes de production. AOP : Cette catégorie rassemble deux types d’appellations : DO (Denominación de Origen) : Équivalente à l’AOVDQS française, elle garantit une qualité supérieure et des origines spécifiques. DOC (Denominación de Origen Calificada) : L’équivalent espagnol des AOC, cette appellation certifie un niveau de qualité encore plus élevé, avec des exigences strictes sur les pratiques viticoles et la traçabilité.
Zoom sur nos Vignerons Espagnols : Des Figures Emblématiques et Engagées
Barranco Oscuro : Pionniers des Vins Naturels Andalous
Manuel Valenzuela, visionnaire de la viticulture naturelle, a fondé le domaine Barranco Oscuro en 1979, sur les hauteurs Andalouse. Avec Son épouse Rosa, il a revitalisé un ancien domaine du XIXe siècle, marquant une révolution dans la viticulture locale. Sur 12 hectares de vignes, il cultive des variétés autochtones comme Montúa et Moscatel, ainsi que des variétés internationales, dans le respect d'une agriculture durable et sans intrants chimiques. Les vins, élaborés sans sulfites, expriment la pureté des sols andalous.
Découvrez les vins de Barranco Oscuro , des crus vibrants qui reflètent l'essence des montagnes andalouses.
Bodegas Coruña del Conde : L’Héritage d’un Terroir d’Altitude
Perché à 1000 mètres d’altitude en Castille-et-León, le domaine Bodegas Coruña del Conde perpétue une tradition familiale depuis 1990. Alberto López Calvo, ancien tonnelier, a fondé ce domaine en valorisant les vignes centenaires et le climat continental. Aujourd’hui, ses descendants cultivent 8 hectares selon une agriculture durable, sans herbicides ni produits chimiques. Les vins naturels, vinifiés dans des cuves variées et des jarres en terre cuite, capturent la richesse des raisins locaux comme Tempranillo et Albillo Mayor.
Explorez les crus de Bodegas Coruña del Conde , alliant profondeur et fraîcheur dans chaque bouteille.
Clos Lentiscus : Le Trésor Méditerranéen du Penedès
Au cœur du parc naturel du Garraf, à quelques minutes de Barcelone, Clos Lentiscus incarne l'excellence en biodynamie. Depuis le XIXe siècle, le domaine élabore des vins authentiques. Sous la direction de Manel Avinyo, surnommé "The Bubbleman", Clos Lentiscus est devenu un référent des cavas naturels. Les vignes, plantées sur des sols fossilisés, mettent en valeur les variétés catalanes telles que Xarel·lo et Sumoll. Les fermentations naturelles et l’utilisation de miel pour la prise de mousse illustrent l’approche innovante et respectueuse de l’environnement.
Savourez les vins effervescents de Clos Lentiscus , des pépites élégantes et minérales.
Clot de les Soleres : Une Tradition Réinventée
Situé à Piera, Clot de les Soleres renoue avec une viticulture historique remontant au XVIe siècle. Depuis 2000, le domaine confectionne exclusivement des vins naturels, sans sulfites ni intrants chimiques. Les vignes, certifiées écologiques, sont cultivées manuellement sur des sols calcaires, en harmonie avec la biodiversité locale.Les vins, vinifiés dans des cuves variées, expriment la richesse des sols et des variétés de raisins catalans.
Découvrez les crus de Clot de les Soleres , une expression pure et authentique de la Catalogne.
Cyclic Beer Farm : Entre Vins et Bières Naturelles
Née à Barcelone en 2016, Cyclic Beer Farm explore les fermentations mixtes, fusionnant l’univers de la bière et du vin naturel. Inspirés par les traditions belges, les fondateurs intègrent des produits locaux et des variétés de raisins dans leurs créations. Depuis 2019, Cyclic élabore des vins naturels, fermentés avec leurs levures indigènes et sans additifs, tout en réutilisant les peaux de raisins pour enrichir leurs bières.
Plongez dans l’univers de Cyclic Beer Farm , une rencontre audacieuse entre innovation et terroir catalan.
Bodega Marenas : Les Souvenirs Vins de l'Andalousie
Dans la région de Cerro Encinas, le producteur José Miguel reflète son engagement pour des vins naturels depuis 1999 à travers Bodega Marenas. Sur 5 hectares de sols d’albariza et de sable, il cultive des variétés autochtones comme Montepilas et Pedro Ximenez. Ici, aucun additif ni fertilisant externe n’est utilisé, permettant aux vins de capturer la pureté du climat andalou et des sols uniques.
Appréciez les vins de Bodega Marenas , une ode à l’authenticité et à la mémoire viticole andalouse.
Émilie Mutombo : Une Passion Belgo-Catalane
Installée à Bonastre, Émilie Mutombo crée des vins naturels depuis 2017. Inspirée par son expérience chez Partida Creus, elle lance rapidement sa propre gamme de cuvées, incluant des macérations et des pétillants naturels. Émilie travaille chaque parcelle à la main, produisant des vins rares et vivants, qui suscitent l'engouement des amateurs en France et au-delà.
Goûtez les cuvées d’Émilie Mutombo , un voyage entre passion et terroir.
Bodega La Senda : Diego Losada, la Rébellion du Bierzo
Fondé en 2014 par Diego Losada, Bodega La Senda casse les codes de la viticulture conventionnelle dans le Bierzo. Ses vins naturels, issus de vieilles plantations à faibles rendements, incarnent une philosophie minimaliste : sans additifs, ni filtrations, ni clarifications. Les macérations courtes et les fermentations en contenants variés offrent des vins purs et minéraux, révélant toute la richesse des sols du Bierzo.
Découvrez les crus de Bodega La Senda , des vins libres et authentiques.
Mendall : La Famille au Service du Terroir
À Vilalba dels Arcs, le domaine Mendall conjugue traditions familiales et pratiques respectueuses. Sur des vignobles perchés à 500 mètres d’altitude, les variétés locales comme Macabeo et Carignan sont cultivées avec soin. Chaque vin est vinifié artisanalement dans une cave familiale, utilisant des amphores, des fûts et de l’inox, pour capturer la pureté de la vendange.
Savourez les vins de Mendall , fruits d’une aventure passionnée et familiale.
Partida Creus : L’Art du Vin Naturel
Antonella Gerosa et Massimo Marchiori, architectes italiens devenus vignerons en Catalogne, créent des vins naturels dans leur domaine Partida Creus depuis 2001. Le couple valorise des variétés rares comme le Cartoixà Vermell et le Trepat, cultivés selon les principes de la biodynamie. Leur cave mélange tradition et innovation, produisant des vins artisanaux qui reflètent la diversité des sols catalans.
Découvrez Partida Creus , des vins authentiques et captivants.
Sort by:
87 products
87 products
Brut Nature Blanc de Noirs Malvasia Sparkling White 2020
Clos Lentiscus
This sparkling cava from Catalonia is unrivaled in its distinction and stands up to even the most respectable champagnes, despite being classified as a Vino de Mesa (table wine). Made entirely from Malvasia, an ancient Mediterranean grape variety that thrives particularly well on the limestone soils of Sitges, this festive wine offers fine, creamy bubbles and a pale gold color, deeper than most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense, and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It can be tried with foie gras, for example, but also with so many other delectable things!
To find out more
Purity, elegance, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé. Located in Sitges, Catalonia, Clos Lentiscus is a winery in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
El Aqueronte Red 2018
El Aqueronte refers to Acheron, the river of the underworld in Greek mythology. We therefore expect base notes firmly rooted in the soil and black fruits, and they are there: a beautiful dark garnet color, a smoky and fruity nose (black cherry), peony, and cocoa, and a velvety, cherry-peppery texture on the palate, a harmony between minerality and fruit. Made from 100% Mencia grapes (from the Trousseau), unfiltered and unsulfured, this wine comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils rich in quartz, at an altitude of 555 meters. The grapes macerate for three to four days in old, unsealed chestnut vats; the wines are aged in French oak barrels for eleven months. Decanting is recommended.
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.
Xarel lo Macabeu White 2019
Xarel lo-Macabeu is, as its name suggests, a blend of equal parts Catalan Xarel lo and Macabeu grape varieties grown in Pla de Penedès (Alto Penedés) on clay-limestone soils at an altitude of between 200 and 230 meters. The vines are between 35 and 45 years old. The grapes are sorted, crushed, and macerated with the stems and skins, two days for the Xarel lo and one day for the Macabeu. Fermentation takes place in stainless steel tanks and the two grape varieties are blended after alcoholic fermentation. The wine is fragrant, dry, aromatic, mineral, with balanced acidity and a touch of controlled oxidation.
Learn more
Cyclic Beer Farm is a duo of Barcelona friends, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, come in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second side is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic wineries throughout Catalonia and bring the harvest back to their brewery-cum-winery workshop in La Sagrera (Barcelona). There, they sort the grapes, tread them by foot, and ferment the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for whites and between six and fifteen days for reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added to or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
Jeune Tradition Red 2018
100% macerated Tempranillo, harvested from plots planted by Alberto López Calvo: an updated version of Julien's grandfather's work.
Natural wine with no added sulfites.
Alberto López Calvo - Vino Tinto (Red) 2009
Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style cuvées are made with Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.
Natural wine with no added sulfites.
SK Muskat Alejandria White 2022
Partida Creus
SK Muskat Alejandria is a deliciously fresh, fragrant, and aromatic white wine with a hint of orange. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crispness. A long, satiny finish. This splendid wine, made from Muscat of Alexandria (Moscatel), classified as Vino de Mesa (table wine), is vinified dry by Partida Creus. It goes very well with raw, grilled or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian and Sichuan cuisines.
Find out more
The Catalan winery Partida Creus is the creation of two Piedmontese from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, bobal, cartoixà vermell and xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits exclamations of joy.
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.
VNR Vinel lo Ancestral Sparkling Red 2019
Partida Creus
The beautiful light ruby color of VN Vinel lo Ancestral is already tempting, and its low alcohol content (10.5%) is ideal for long aperitifs and large, chilled meals. Sparkling, fruity, and very fresh, with floral and yeasty notes, and a very long finish. Easy to drink, gurgling but with great distinction, VN Vinel·lo Ancestral is a natural sparkling red resulting from a rich and abundant blend of indigenous grape varieties: first Sumoll and Trepat in dominance, followed by Se Samsó (Cinsault), Garrut (Mourvèdre), Ull de Perdiu, Queixal de Llop and Grenache Noir, harvested on predominantly limestone soils. The blend is subject to variation depending on the vintage. 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 finishes in the bottle, for ten months, on fine lees. 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-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.
Nuria Muscat of Alexandria White 2018
This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
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. 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.
Núria is the name of Manel's daughter, who assisted her father in the creation of this beautiful aperitif wine that will be a marvel with all Mediterranean cuisines. 100% Muscat of Alexandria, a sweet, large-berry grape, this is a fresh and aromatic sparkling white wine from direct pressing. The first fermentation using indigenous yeasts takes place in 55-liter demijohns and the second fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement.
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.
Tinto Cosecha BCDC Red 2018
Bodegas Coruña del Conde
BCDC (the initials of the winery) is a 100% Tempranillo from vines planted at an altitude of over 1,000 meters. From the vineyard to the winery, all work is artisanal and carried out with respect for nature. The harvest is destemmed and macerated for 30 days in vats. Both alcoholic and malolactic fermentation take place in vats, and the wine is then aged for five months in old 500-liter French oak barrels. This 2018 was bottled in May 2020 and, as is Spanish practice, was left to rest for a few months before release. It is a full-bodied, dark, dense red that is full of personality and pairs well with red meats and grilled meats.
Natural wine with no added sulfites.
Nuria Cartoixa Vermell Sparkling White 2018
Clos Lentiscus
Purity, elegance, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still red, white, and rosé wines.
This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Núria is the name of Manel's daughter, who assisted her father in the creation of this fresh and delicious sparkling white wine, made using ancestral methods, from the direct pressing of the native Catalan Cartoixà Vermell grape variety. The primary fermentation, based on indigenous yeasts, takes place in 55-liter demijohns, and the secondary fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement. A wine for fried shrimp, fried fish, and all seafood from the Mediterranean and beyond.
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.
Nuria Montanega-Parellada White 2017
In Sitges, in Penedès (Catalonia), in the heart of the Garraf Natural Park, Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Purity, elegance and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.
Núria is the name of Manel's daughter, who assisted her father in the making of this beautiful wine made from Montanega, a variant of the native Parellada grape variety. Lightly disgorged, made using the ancestral method (cava), this surprising wine presents notes of fresh bread and brioche, green tea and apple. Fresh and dry at the same time, it is disconcertingly complex: alive and moving in the glass, we keep coming back to it.
Magnum Nuria Muscat of Alexandria White 2017,
In Penedès (Catalonia), in Sitges, in the heart of the Garraf Natural Park, Manel Avinyo and his brother Joan have taken over the family estate, which Manel has renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Purity, elegance and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.
Núria is the name of Manel's daughter, who assisted her father in the creation of this beautiful aperitif wine that will go wonderfully with all Mediterranean cuisines, with the added pleasure and conviviality that the magnum format allows. 100% Muscat of Alexandria, a sweet, large-berry grape, this is a fresh and aromatic sparkling white wine from direct pressing. The first fermentation using indigenous yeasts takes place in 55-liter demijohns and the second fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement.
El Aqueronte Red 2019
El Aqueronte refers to Acheron, the river of the underworld in Greek mythology. We therefore expect base notes firmly rooted in the soil and black fruits, and they are there: a beautiful dark garnet color, a smoky and fruity nose (black cherry), peony, and cocoa, and a velvety, cherry-peppery texture on the palate, a harmony between minerality and fruit. Made from 100% Mencia grapes (from the Trousseau), unfiltered and unsulfured, this wine comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils rich in quartz, at an altitude of 555 meters. The grapes macerate for three to four days in old, unsealed chestnut vats; the wines are aged in French oak barrels for eleven months. Decanting is recommended.
Natural wine with no added sulfites.
