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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.
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87 products
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.
VNBA Vinel lo Ancestral Sparkling White 2021
Partida Creus
"The nose of this Vinel lo Blanco Ancestral offers aromas of ripe white fruits and yeast reminiscent of pastries. On the palate, it is elegant, fresh, and suitable for all occasions, but we recommend it as an aperitif or to accompany desserts (king cake, pithiviers, millefeuille, and all types of puff pastry). This lively and easy-drinking white sparkling wine (10% alcohol) is a blend of native Catalan grape varieties: Garnatxa Blanca, Macabeu, Moscatell, Vinyater, Xarel lo, Pansé, and Parellada. The harvest is pressed directly, and the must ferments in temperature-controlled stainless steel vats with indigenous yeasts. A second fermentation takes place in the bottle, where it ages for 10 months on its lees. fines. Dry, light, and fruity, classified as a Vino de Mesa (table wine), Vinel·lo Blanco Ancestral will easily replace a Champagne with a sunnier nuance.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines— of oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. There is also moscatel, Grenache, Merlot, and Cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to convey the signature of the soil and the grape variety as best as possible: single varietals are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
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 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.
Jéroboam GT Garrut Red 2016
Delivery possible in the Île-de-France region only>
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this wine with its intensely purplish color, a journey to the depths of black fruits, particularly blackberry or bramble: intense, bright, earthy, and completely atypical. It evokes the family vine, artisanal and free wine, the garrigue, and fig leaves. It pairs well with bellota ham, the finest cured meats and terrines, spicy dishes, and Chinese cuisine. Should be served fairly chilled (15°C).
• Grape variety: Garrut
• Region: Catalonia
• Vintage: 2015
• Aging potential: 10 years
• Ideal serving temperature: 15°
• Open 20 minutes before tasting
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.
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.
Xarel Lo Domaine Blanc 2016
Clos Lentiscus
Festive, light, and crisp, this dry white wine made from pure Xarel Lo is, above all, a seducer. Aromatic and creamy with beautiful notes of white peach and tropical fruit accents, it has something to please every palate. The vines from which it comes grow on sandy-limestone soil. After the manual harvest, maceration is brief and pressing is very gentle to obtain the best from the grapes. Fermentation takes place in French oak barrels with indigenous yeasts. Aging takes place in the same containers for six months. Best served chilled.
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It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, takes care of working the soil.
Elegance, purity, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.
TP Trepat Damajuana Rouge 2018
Partida Creus
Avec TP Trepat Damajuana 2018, le domaine Partida Creus, pionnier du vin naturel en Catalogne, repousse une fois de plus les limites de l’expression artisanale. Cette cuvée unique, 100 % Trepat, cépage rouge ancien typique de la Catalogne, est vinifiée dans un esprit d’infusion, de lenteur et de pureté, puis élevée plusieurs années en dame-jeanne, un contenant en verre utilisé ici pour préserver l’intégrité du fruit tout en permettant une micro-oxygénation très douce. Et le tout nous est livré dans un format exceptionnel de 5 litres, rare et spectaculaire.
Ici, pas de label, mais un engagement total : aucun intrant œnologique, aucune filtration, aucun collage, levures indigènes, et une viticulture en lutte naturelle, sans chimie ni compromis. Ce vin exprime une vision, celle d’un vin vivant, évolutif, libre, qui ne ressemble à aucun autre.
Le Trepat, souvent utilisé pour les rouges légers ou les rosés, dévoile ici un autre visage : plus mûr, plus complexe, tout en conservant une fraîcheur remarquable. Le nez évoque la griotte, les épices douces, le thé noir, avec des touches terreuses et légèrement oxydatives typiques de l’élevage en verre. La bouche est fluide, presque aérienne, avec une structure tannique très fine, des arômes délicats de fruits rouges macérés et une belle tension minérale en finale.
Ce vin se prête à de nombreux accords, notamment avec une cuisine catalane, méditerranéenne, ou végétale. Il peut aussi être dégusté seul, comme une expérience sensorielle. À boire autour de 16 à 18°C, sans carafage, mais avec un peu de patience dans le verre pour qu’il révèle toute sa complexité.
Un vin rare, à partager, à faire vivre, et à méditer.
GT Garrut Red 2016,
Partida Creus
Partida Creus explores traditional Catalan grape varieties with this GT Garrut 2016 vintage, showcasing Garrut, the Spanish cousin of Mourvèdre. This structured and intense red wine reflects the generosity of the Mediterranean climate.
A powerful and full-bodied wine
Produced using a natural approach, this Garrut reveals a strong tannic structure and remarkable aromatic depth. Its careful aging and vinification allow it to bring out all its richness and balance.
A deep nose and a full palate
The nose reveals notes of black fruits, sweet spices, and licorice, with a slightly balsamic touch. On the palate, it offers great intensity, with well-present tannins and a long, warm finish.
What pairing for this wine?
Served at 16-18°C and decanted before tasting, this wine goes perfectly with stews, roast meats, and strong cheeses. With an aging potential of 5 to 10 years, it will improve with age.
SM Sumoll Red 2015,
Partida Creus
In the Catalonia region, Partida Creus, a winery renowned for its natural wines, showcases forgotten native grape varieties. With its SM Sumoll Red 2015, this cuvée reveals all the authenticity and freshness of Sumoll, a rare and delicate grape variety.
A lively and expressive Spanish red
Vinished without additives, this wine is a pure and lively interpretation of the Catalan terroir. Its slightly rustic character and fresh, tangy profile make it exceptionally drinkable.
A fruity nose and a vibrant palate
The nose opens with notes of tangy red fruits, morello cherry, and pomegranate, accompanied by a refreshing herbal touch. On the palate, the attack is frank, with a beautiful vibrant acidity and supple tannins.
What pairing for this wine?
At 10-12°C, this wine goes perfectly with tapas, Iberian charcuterie or light Mediterranean cuisine. Its aging potential of 5 to 10 years allows it to evolve towards more complex aromas over time.
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.
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.
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.
SP Ancestral Sparkling White 2021
Partida Creus
This 100% Subirat Parent sparkling Catalan wine, classified as Vino de Mesa (table wine), has a pale and elegant color. On the nose, it is fresh and aromatic with notes of ripe white fruits, melon, and wildflowers. Agile and lively on the palate, fresh and straightforward, lemony and slightly saline, it offers a crisp texture that perfectly suits its effervescence. Subirat Parent, one of the oldest Catalan grape varieties and a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone soil enhances its freshness and integrity. This wine is produced by direct pressing followed by alcoholic fermentation between 15 and 18°C in stainless steel vats with indigenous yeasts. This alcoholic fermentation ends in bottles where the wine rests for ten months on its fine lees before being marketed. Produced and vinified without sulfites or any other additives.
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, 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. 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. 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 or xarel·lo: it is a true conservatory of 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.
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.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, 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.
