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Spain's Wine Treasures: Between Tradition and Modernity
Spain, the cradle of viticulture since antiquity, is one of the world's largest wine producers. Its rich history, varied terroirs, and winemaking techniques have forged a unique wine identity. Travel through centuries to discover how this country has managed to combine heritage and innovation, from the first Phoenician vineyards to contemporary grand crus that attract wine lovers internationally.
Spanish viticulture, with its millennial history, dates back more than 3,000 years. As early as the first millennium BC, the Phoenicians introduced viticulture to Andalusia, followed by the Greeks. Under the Roman Empire, from 200 BC, viticulture experienced spectacular growth, becoming a pillar of the economy and a strategic asset to supply Roman legions.
During Muslim rule, between the 8th and 15th centuries, wine production saw a significant decline, with the notable exception of sherry, which continued to be exported across Europe from the 14th century. The Reconquista, completed in 1492, marked the beginning of a new era for Spanish viticulture. The expansion of the Spanish Empire then allowed local wines to travel and gain recognition in new markets.
The 19th century brought a decisive turning point in the history of Spanish wine, particularly in the Rioja region. The introduction of the Bordeaux method modernized winemaking practices, giving birth to Rioja wines as we know them today. At the end of that century, Spanish vineyards benefited from an export boom, while French vineyards were devastated by phylloxera.
The 20th century marked another key stage with the return to democracy and Spain's accession to the European Community. This period was synonymous with massive investments in modern techniques, the revalorization of soils, and the development of specific legislation that transformed the quality and reputation of Spanish wines worldwide.
The Great Spanish Wine Regions
With its diversity of climates, soils, and traditions, Spain offers exceptional richness in terms of wine regions. Here are the main Spanish wine regions presented on our site.
Andalusia: Cradle of Fortified Wines
Located in the south of Spain, Andalusia is a historic wine region, famous for its arid landscapes and exceptional sunshine. The vineyards, located around emblematic cities like Jerez, Montilla, and Malaga, benefit from an ideal warm climate for the production of fortified wines. It is here that some of Spain's most unique wines are born, often associated with rich and flavorful local gastronomy.
Castilla: The Wine Heart of Spain
This vast region, encompassing Castilla-La Mancha and Castilla y León, constitutes the country's wine heartland. Castilla-La Mancha is recognized for its large plains and high-volume production, while Castilla y León stands out for its high-quality crus. Following the Duero River, you will discover vineyards nestled in spectacular landscapes, producing wines with a strong character. This journey through the Ribera del Duero and Toro to the Portuguese border is an unforgettable experience, combining sensory pleasure and cultural discovery.
Catalonia: Innovation in the Service of Tradition
In northeastern Spain, Catalonia stretches between the mountains and the Mediterranean, offering an exceptional setting for viticulture. This dynamic region is famous for its sparkling wines (Cava) and elegant crus. The varied soils of the provinces of Barcelona, Tarragona, and Girona allow for a great diversity of styles. Modernity and tradition coexist harmoniously in this region, which attracts wine lovers from all over the world.
Spain's Flagship Grape Varieties: Unique Viticultural Richness
With nearly 600 grape varieties recorded, Spain stands out for its exceptional diversity, inherited from centuries of winemaking tradition. Its million hectares of vineyards, spread across the country, give rise to varied and authentic wines.
Airén
A drought-resistant white grape variety, Airén is mainly grown in Castilla-La Mancha. Highly productive, it offers lively and light wines, often used for brandies or entry-level wines.
Alicante Bouschet
Created in France, this teinturier grape variety is appreciated for its intense red color and its flavors of black fruits, cocoa, and olives. In Spain, it is nicknamed "tinta de escrever" for its deep color, ideal for blending.
Bobal
Originating from Utiel-Requena, near Valencia, Bobal is distinguished by its lively acidity and versatility. It produces fruity or structured reds as well as expressive rosés. Recent single-varietal wines reveal its full potential.
Cabernet Franc
Planted in the Basque Country, this red grape variety is known for its herbaceous aromas and elegant wines. Often used in blends, it also expresses itself as a single varietal in refined crus.
Cabernet Sauvignon
Although French in origin, Cabernet Sauvignon is very present in Spain, where it enriches blends with its tannic structure, blackcurrant aromas, and aromatic depth.
Carignan (Mazuelo)
A grape variety originating from northeastern Spain, Carignan is recognized for its robustness. It yields intense red wines with powerful tannins, often blended to balance their acidity and structure.
Chardonnay
This international white grape variety has found its place in Spain, where it expresses all its richness. Depending on the soil, it produces elegant whites, whether fresh or oaked, with notes of ripe fruit and vanilla.
Chenin Blanc
This versatile white grape variety is cultivated in certain regions of the country, where it produces fresh, dry, or sweet wines, always marked by beautiful acidity and floral aromas.
Garnacha (Grenache)
A pillar of Spanish wines, Garnacha thrives throughout the country, particularly in Aragon and Catalonia. Heat-resistant, it yields generous reds, fruity rosés, and complex blends.
Macabeo (Viura)
An emblematic white grape variety of Rioja and Catalonia, Macabeo is essential for cava production. It offers floral and fruity aromas, with low acidity that makes it particularly accessible.
Malvasia
Cultivated mainly in the Canary Islands and the Valencia region, this grape is used to produce sweet wines or aromatic whites, appreciated for their richness and roundness on the palate.
Mencía
This red grape variety, cultivated in northwestern Spain, yields elegant wines, marked by notes of red fruits, beautiful acidity, and tannic finesse.
Merlot
Although originating from Bordeaux, Merlot has established itself well in Spain. It is often used in blends to soften wines with its silky tannins and flavors of ripe red fruits.
Monastrell (Mourvèdre)
A red grape variety typical of Mediterranean regions, Monastrell yields powerful wines, with flavors of black fruits and spices, and a marked tannic structure. Monastrell is particularly appreciated for its intensity and unique character. Muscat
This aromatic white grape variety, cultivated in southern Spain, is used to produce sweet or dessert wines, marked by intense aromas of flowers and fresh grapes.
Parellada
Essential for cava production, Parellada is cultivated in Catalonia. It brings freshness and elegance, with floral notes and delicate acidity.
Pedro Ximénez
An emblematic grape variety of Andalusia, it is famous for its sweet wines with aromas of raisins, candied orange, and spices. A must-have for sweet and complex sherries.
Pinot Noir
Mainly used in sparkling wines, Pinot Noir is cultivated in Catalonia. It brings finesse and elegance to rosé cavas, with its flavors of red berries and light structure.
Syrah
This red grape variety is cultivated in many Spanish regions, where it yields full-bodied and spicy wines. It stands out for its black fruit flavors and its ability to adapt to warm climates.
Tempranillo
Spain's flagship grape variety, cultivated in Rioja, Ribera del Duero, and many other regions. It yields rich and complex wines, with notes of leather, tobacco, and ripe red berries.
Xarel-lo
Cultivated in Catalonia, Xarel-lo is a pillar of sparkling wines, bringing structure and freshness. Its balanced fruit and herb flavors make it an essential variety for Spanish sparkling wines.
Appellation Labels in Spain
Spanish viticulture is governed by European Union legislation, which established a harmonized classification framework in 2009. This system, similar to that used in France, divides wines into three categories:
Vin d’Espagne ("vino de mesa"): Corresponding to our table wines, this category includes simple wines without specific geographical indication. IGP ("vino de la tierra"): The equivalent of French "vins de pays," this classification highlights a regional origin without strict constraints on grape varieties or production methods. AOP: This category brings together two types of appellations: DO (Denominación de Origen): Equivalent to the French AOVDQS, it guarantees superior quality and specific origins. DOC (Denominación de Origen Calificada): The Spanish equivalent of AOC, this appellation certifies an even higher level of quality, with strict requirements on viticultural practices and traceability.
Focus on Our Spanish Winemakers: Emblematic and Committed Figures
Barranco Oscuro: Pioneers of Andalusian Natural Wines
Manuel Valenzuela, a visionary of natural viticulture, founded the Barranco Oscuro estate in 1979, in the Andalusian highlands. With his wife Rosa, he revitalized a former 19th-century estate, marking a revolution in local viticulture. On 12 hectares of vineyards, he cultivates indigenous varieties such as Montúa and Moscatel, as well as international varieties, respecting sustainable agriculture without chemical inputs. The wines, made without sulfites, express the purity of the Andalusian soils.
Discover Barranco Oscuro wines, vibrant crus that reflect the essence of the Andalusian mountains.
Bodegas Coruña del Conde: The Heritage of an Altitude Terroir
Perched at 1000 meters above sea level in Castilla y León, the Bodegas Coruña del Conde estate perpetuates a family tradition since 1990. Alberto López Calvo, a former cooper, founded this estate by valuing centennial vines and the continental climate. Today, his descendants cultivate 8 hectares according to sustainable agriculture, without herbicides or chemicals. The natural wines, vinified in various tanks and terracotta jars, capture the richness of local grapes like Tempranillo and Albillo Mayor.
Explore Bodegas Coruña del Conde's crus, combining depth and freshness in every bottle.
Clos Lentiscus: The Mediterranean Treasure of Penedès
In the heart of the Garraf Natural Park, a few minutes from Barcelona, Clos Lentiscus embodies excellence in biodynamics. Since the 19th century, the estate has produced authentic wines. Under the direction of Manel Avinyo, nicknamed "The Bubbleman," Clos Lentiscus has become a reference for natural cavas. The vines, planted on fossilized soils, highlight Catalan varieties such as Xarel·lo and Sumoll. Natural fermentations and the use of honey for secondary fermentation illustrate the innovative and environmentally friendly approach.
Savor the sparkling wines of Clos Lentiscus, elegant and mineral gems.
Clot de les Soleres: A Reimagined Tradition
Located in Piera, Clot de les Soleres revives a historical viticulture dating back to the 16th century. Since 2000, the estate has exclusively crafted natural wines, without sulfites or chemical inputs. The ecologically certified vines are cultivated manually on limestone soils, in harmony with local biodiversity. The wines, vinified in various tanks, express the richness of the soils and Catalan grape varieties.
Discover Clot de les Soleres' crus, a pure and authentic expression of Catalonia.
Cyclic Beer Farm: Between Natural Wines and Beers
Born in Barcelona in 2016, Cyclic Beer Farm explores mixed fermentations, merging the world of beer and natural wine. Inspired by Belgian traditions, the founders incorporate local products and grape varieties into their creations. Since 2019, Cyclic has produced natural wines, fermented with their indigenous yeasts and without additives, while reusing grape skins to enrich their beers.
Immerse yourself in the world of Cyclic Beer Farm, a daring encounter between innovation and Catalan terroir.
Bodega Marenas: The Wine Memories of Andalusia
In the Cerro Encinas region, producer José Miguel reflects his commitment to natural wines since 1999 through Bodega Marenas. On 5 hectares of albariza and sandy soils, he cultivates indigenous varieties such as Montepilas and Pedro Ximenez. Here, no additives or external fertilizers are used, allowing the wines to capture the purity of the Andalusian climate and unique soils.
Appreciate Bodega Marenas wines, an ode to authenticity and Andalusian wine memory.
Émilie Mutombo: A Belgian-Catalan Passion
Based in Bonastre, Émilie Mutombo has been creating natural wines since 2017. Inspired by her experience at Partida Creus, she quickly launched her own range of cuvées, including macerations and natural sparkling wines. Émilie works each plot by hand, producing rare and lively wines, which are a hit with enthusiasts in France and beyond.
Taste Émilie Mutombo's cuvées, a journey between passion and terroir.
Bodega La Senda: Diego Losada, the Rebellion of Bierzo
Founded in 2014 by Diego Losada, Bodega La Senda breaks the codes of conventional viticulture in Bierzo. His natural wines, from old low-yield plantings, embody a minimalist philosophy: no additives, no filtration, no clarification. Short macerations and fermentations in various containers offer pure and mineral wines, revealing all the richness of Bierzo soils.
Discover Bodega La Senda's crus, free and authentic wines.
Mendall: Family in the Service of Terroir
In Vilalba dels Arcs, the Mendall estate combines family traditions and respectful practices. In vineyards perched at 500 meters above sea level, local varieties such as Macabeo and Carignan are cultivated with care. Each wine is crafted by hand in a family cellar, using amphorae, barrels, and stainless steel, to capture the purity of the harvest.
Savor Mendall wines, the fruits of a passionate family adventure.
Partida Creus: The Art of Natural Wine
Antonella Gerosa and Massimo Marchiori, Italian architects turned winemakers in Catalonia, have been creating natural wines in their Partida Creus estate since 2001. The couple values rare varieties such as Cartoixà Vermell and Trepat, cultivated according to biodynamic principles. Their cellar mixes tradition and innovation, producing artisanal wines that reflect the diversity of Catalan soils.
Discover Partida Creus, authentic and captivating wines.
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Xarab Garnacha Red 2009
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet red wine from the Xarab series, made from Grenache and Cabernet Sauvignon grapes, raisined on the vine and harvested in December. The wine is rich, intense, and generous, loaded with candied red fruits.
A natural wine with no added sulfites.
Borgonon Granate Red 2006,
Borgoñón Granate is an organic and natural red wine from Andalusia made from Pinot Noir. Classified as Vino de Mesa (table wine), it is vinified by Cortijo Barranco Oscuro. As its name suggests, it draws inspiration from Burgundy. This 2006, which has had time to reflect, is one of the best vintages of this cuvée.
Vinification
This wine comes from Pinot Noir vines planted at an altitude of 1,280 meters on schist soils. The wine is aged for one year in old barrels.
Tasting
Borgoñón Granate is a beautifully atypical wine that displays remarkable density while being relatively clear and not very concentrated (a reference to Burgundy). Intense red fruits, cherries, melted and velvety tannins, and a long and seductive smoky finish. It ages well. Great balance, melted tannins, pair it with a beautiful grilled prime rib or Spanish canned fish. A pata negra ham? Certainly, it's a compatriot.
Learn more about Cortijo Barranco Oscuro
Manuel Valenzuela cultivates the highest vines in the world (1,368 meters), in Andalusia, on the Sierra Contraviesa. Barranco oscuro means "dark valley," a reminder of the original site of the property, which was moved at the end of the 19th century after the phylloxera crisis. In 1979, the estate was taken over by Manuel, who decided to use natural methods in preference to those of modern oenology.
A drop of 1,400 meters
At first, he bought grapes, but his goal was to replant vines. Currently, the twelve hectares of Cortijo Barranco Oscuro extend over a drop of almost 1,400 meters. On a poor, dry, schistose terroir, two localities concentrate the plots: Cerro Las Monjas at the very top and Hoyo y Cerro de Las Gayumbas lower down, near the winery buildings.
High-altitude wines
Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment that fraud in this area has brought Manuel, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they give joy through the seriousness of the work that was necessary to produce them.
In Absentia Red 2018
Entirely produced in the north of El Bierzo from trousseau (locally called bastarda) on various quartz-clay-limestone plots at an altitude of 550 meters. The vines are seventy to ninety years old. Maceration lasts three to four days in chestnut vats, followed by nine months of aging in French oak barrels. No filtration, no added sulfites. Dark garnet color, smoky and fruity nose (trousseau-style: black cherry and raspberry), with a characteristic hint of bitter cocoa and peony. The mouthfeel is full and velvety, the flavor is fruity and smoky, both crisp and mineral. The delicious finish calls for another sip... Serve with roasted game birds, rare pigeon, roast venison, coq au vin, or chicken mole poblano. In a carafe, it will fully express its charms.
GT Garrut Ancestral Sparkling Red 2019
Partida Creus
With its liveliness and deep notes of black fruit, GT Garrut Ancestral recalls the best of Lambrusco, but it is something else entirely. It is an atypical but oh-so-delightful single-varietal wine that deserves a closer look at its original character. Its purplish color with an exuberant pink foam, already expressing notes of blackberry on the nose, is already quite a program. GT Garrut displays beautiful earthy, juicy, and intense qualities; it is very characteristic of black fruits, particularly blackberry (blackberry or tree blackberry). Beautiful notes of red fruits too, and a delicious acidity. It is made entirely from Garrut, also called Monastrell, a Catalan grape variety related to Mourvèdre. This bright, summer-perfect wine is hand-harvested. Entirely destemmed, the grapes macerate for three days with punching down every three hours, and alcoholic fermentation with 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, unconstrained wine.
Find out more
Partida Creus is an important estate, both in terms of winemaking and history—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-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 BB "Hondos" Red 2018
Partida Creus
Antonella Gerosa and Massimo Marchiori, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.
Terra Alta - NV White 2011
Laureano Serres Montagut
Natural wine with no added sulfites.
Magnum VN Vinel.lo Ancestral Sparkling Red 2016
VN, Vinel·lo Ancestral Red Sparkling Wine, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts from the different grape varieties ferment one after the other and are gradually added, thus extending fermentation with indigenous yeasts. Fermentation completes in the bottle for ten months on fine lees. No filtration, no additives, no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish. Natural wine with no added sulfites.
Magnum I'm Natural Don't Panic #7 Red 2018
Coruna del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is both powerful and supple; its freshness is the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red fruits and a beautiful balance of sweetness and minerality. Serve with tapas, grilled meats, or poultry.
Natural wine with no added sulfites.
Xarab Vigiriega Doré VGR White 2009,
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created, within the Xarab series, this astonishing sweet white wine made entirely from the native Vigiriega grape variety, raisined on the vine and harvested in December. The color is a beautiful bright gold, the nose fragrant (yellow fruits); the flavor is rich, intense, generous, and aromatic. A perfectly balanced sweet wine.
Natural wine with no added sulfites.
Rubaiyat Red 2009
This wine is produced from Syrah vines planted at an altitude of approximately 1,290 meters, facing south on schist and clay soils. The destemmed harvest macerates in stainless steel vats, and is aged for sixteen months in old barrels. The Syrah, originally from Persia, inspired the name of the vintage: Rubaiyat is the title of a lyrical cycle by the Persian poet Omar Khayyam (11th century), a man of great wisdom, mathematician, astronomer... He wrote in particular about the joys that wine brings, among other pleasures of life.
Natural wine without added sulfites.
La vi y sone White 2012
This Viognier comes from a plot planted at an altitude of 1,300 meters on schist and clay soils. The harvest ferments in stainless steel vats and is aged in old barrels.
A natural wine with no added sulfites.
BS Ancestral Sparkling White 2015
BS Blanc de Sumoll is an organic and natural sparkling white wine (method ancestral) produced by Partida Creus in Catalonia, and bottled in magnum format. This sunny white, made from 100% white sumoll (a grape variety that has become extremely rare in Catalonia), is a historic cuvée, the first produced by Massimo and Antonella. Categorized as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
Vinification
The Sumoll grapes (a native Catalan variety) are hand-harvested, directly pressed, and a fine maceration completes their delicacy. Packaged in magnums (guaranteeing breadth and depth) and an old vintage, what more could you ask for?
Tasting
With a superb golden tone tending towards orange, BS Ancestral is made 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. It’s an all-terrain wine that will go well with any dish and in a festive atmosphere. Celebrate its opening with bellota ham, oysters, and smoked seafood.
Learn more about Partida Creus
Partida Creus is an organic, biodynamic, and natural winery in southern Catalonia (Bonastre, Baix-Penedés) cultivated by Massimo Marchiori and Antonella Gerosa, former architects in Barcelona. By recovering abandoned vineyards, they have saved a stunning diversity of traditional Catalan grape varieties from oblivion. On these sandy, clay-limestone or clay-gravelly soils, they produce natural wines without added sulphites.
A Catalan ampelothèque
Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo (among others): it is a true conservatory of native Catalan grape varieties that Partida Creus takes care of in natural mode. The wines reflect this diversity, with the winegrowers striving to best convey the signature of the soil and the grape variety. The wines, fresh, vibrant, lush, and straightforward, breathe life.
The Partida Creus look
Single varietals are common at Partida Creus, alongside blends, all in the styles dear to Catalonia: still wine, sparkling wine (cava), or even vermouth. The bottles are instantly recognizable: plain glass or covered with ivory labels, the vintage being indicated by two large stenciled initials.
Magnum MC Macabeu Sparkling White 2019
Partida Creus
Warning, this is a rarity, so enjoy it: 2019 is apparently the only vintage of this sparkling wine, presented here in magnum. A veritable explosion of stone fruit (peach, apricot) and floral notes, with a magnificent texture, MC Macabeu is both a curiosity and a delectable and entirely serious wine: it comes from an old plot of Macabeu vines—well-known in Languedoc, Catalonia, and northeastern Spain—returned to a wild state and virtually abandoned before being reclaimed by Massimo and Antonella. The vines grow as vines, at an elevated position, with a limited production of small bunches. It’s a unique, concentrated, and fruity wine that grabs your soul and is a must-try. MC Macabeu, macerated on the skins for ten days, is a wine full of personality; it doesn’t mince its words.
Find out more
Partida Creus is an important estate, both in terms of winemaking and history – we’re talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
VY Ancestral Sparkling White 2015
Partida Creus
Finely sparkling, 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 this magnum has aged a little and gained depth, having had time to develop the full richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. This festive vintage, classified as a Vino de Mesa (table wine), will shine as an aperitif, for any celebration, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful vol-au-vent financier. The vinyater harvest is manual; alcoholic fermentation takes place on the skins and with indigenous yeasts in stainless steel vats. The wine completes its fermentation for ten months in bottles on fine lees.
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Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, 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.
Magnum XL Ancestral Sparkling White 2015
Partida Creus
This beautiful magnum elegantly bears its eight years of age: that's called age, and the notes of evolution that can be discerned add to its charm. These few years further strengthen its character while polishing the edges. Xarel·lo Ancestral, a 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 form a framework for yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel·lo Ancestral is a Vino de Mesa (table wine) that is highly drinkable and enjoyable. Made entirely from the native Catalan grape variety Xarel·lo, it is the result of hand-picking and direct pressing. The must 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 in terms of winemaking 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 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction."
BS Blanc de Sumoll White 2017
Partida Creus
Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is made 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. This is a very rare wine that should not be missed when a few bottles appear.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and 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.
Rubaiyat Red 2009
Elegantly aged in magnum format for over thirteen years, this is a classic from the Barranco Oscuro estate. It offers a full-bodied, tannic, and dry profile, rich in mature notes of black and red fruits (blackcurrant, raspberry). Leather and earth also dominate, accentuated and enhanced by aging. Smooth, roasted, and nuanced notes of chocolate and spices, and superb balance. Rubaiyat is an allusion and homage to the Persian poet Omar Khayyam, a polymath who wrote a poetic cycle entitled Rubaiyat in the 11th century, glorifying mystical and physical intoxication. The Persian origin of the Syrah grape variety, from which this wine is entirely composed, was not for nothing in this choice of name. Rubaiyat comes from Syrah vines planted in 1996 at an altitude of approximately 1,290 meters and facing south on schist and clay soils. The harvest, manual, carefully sorted and destemmed, macerates in stainless steel vats and ferments with indigenous yeasts. The vinification is naturally controlled by the coolness of autumn nights in the mountains. Malolactic fermentation followed by aging takes place for sixteen months in old barrels. No sulfites are added, the wine is unclarified, and lightly filtered at bottling.
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Between the Sierra Nevada and the sea, in Andalusia, the Sierra Contraviesa boasts the highest vineyard in Europe (1,368 meters) at its summit. Barranco oscuro means "dark valley" in Spanish, but this valley is part of the past; it was the original site of the property, but it was moved at the end of the 19th century, when phylloxera put an end to a period of intense winemaking and mass production. In 1979, the estate was taken over by Manuel Valenzuela, who decided to work it using natural methods and without resorting to modern oenology methods. Initially, he bought grapes, but his goal was to replant vines, which he did between 1982 and the mid-1990s. Currently, the twelve hectares of Cortijo Barranco Oscuro extend over a drop of almost 1,400 meters. On a poor, dry, schistose terroir, two localities concentrate the plots: Cerro Las Monjas at the very top and Hoyo y Cerro de Las Gayumbas lower down, near the winery buildings. Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without any inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment Manuel suffered from fraud in this area, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they are wines that give joy through the seriousness of the work that went into their production.
Magnum GT Garrut Ancestral Sparkling Red 2015
Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes... It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.
Magnum GT Garrut Ancestral Sparkling Red 2016
Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes... It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.
Xarab Silver White 2006
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet white wine from the Xarab series, made from Pedro Ximenez and Xarel·lo grapes, raisined on the vine and harvested in December. Golden-amber in color, with a nose of candied grapes and buttery caramel, the palate is rich and taut, avoiding the pitfalls of excessive richness and syrupiness. The finish lingers on dried fruits and caramel, and the cellaring is very long.
Natural wine without added sulfites.
