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618 products
Auxerrois Origin White 2022,
Auxerrois Origin by Jean-Marc Dreyer is an organic (AB label), biodynamic, and natural dry white Alsatian maceration wine (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), enhanced by skin-contact maceration with a touch of controlled oxidation. The discovery of each Origin vintage is always a pleasant surprise.
Vinification
Auxerrois, or Pinot Auxerrois, is a typically Alsatian grape variety with floral and spicy notes. The harvest, done by hand, is macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in tuns and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Floral, fresh, seductive, slightly smoky, Auxerrois Origin by Jean-Marc Dreyer is both atypical and delicious. The maceration gives it a distinguished chew on very fine tannins. With its amber color, floral notes, seductive bitters, delicious salinity, hints of white peach and citrus, and perfect straightness, it is ready for any pairing. A bellota Iberico ham would melt with happiness next to it, but it will also be a delight alongside smoked fish, seafood platters, mature cheeses, or white meats. We will enjoy it, for our part, with a beautiful roasted poultry.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Tri-Aux White 2022,
Tri-Aux is an organic, biodynamic, and natural dry white wine from Alsace (AB label) produced by Jean-Marc Dreyer without added sulfites. Its name is a play on words based on its composition: three successive vintages of the Auxerrois grape variety.
Vinification
Auxerrois or Pinot Auxerrois is a typically Alsatian white grape variety. For all three vintages, the harvest is vinified using direct pressing, fermented, and then aged in barrels for one to three years. The resulting wines are blended to create this cuvée. Biodynamic viticulture method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Tasting
Tri-Aux is a lovely, seductive and fresh wine, aromatic and floral, delicious and dry at the same time. It offers spicy notes (cinnamon, dried fruits), a round and complex, saline body, and a finish of white fruits. Lots of energy and character. For all occasions, from the most relaxed to the most distinguished. Offer it roasted white meats, pata negra ham and other high-end cured meats. It will also be very comfortable with shellfish and oysters.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he asserted his style around skin-to-skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press. » Gentle oxidation is also a particular feature of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Cadé Meu Carnaval White 2018, Les Valseuses
90% Bugey Chardonnay, 10% Alsace Riesling. Inspiration: Geraldo Azevedo. But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.
Odyssea Ansonica White 2017,
Macchion Dei Lupi
Natural wine with no added sulfites.
Mahlon White 2017,
Domaine Ruth Lewandowski
Mahlon is a dry white wine made entirely from the Piedmontese arneis grape variety, which, in the dialect of its native region, means "little rascal," an allusion to the difficulties it presents to winegrowers. Ruth Lewandowski is convinced that this difficulty is worth it, even if she only releases this cuvée once every two years. Six hours of skin maceration after foot-treading, complete malolactic fermentation, then six months of aging on lees. When it's good, it's very good! And if you see this bottle on our site, you know you have to enjoy it.
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.
Munjebel CS Red 2021,
An immersion in an exceptional volcanic terroir
The Munjebel CS 2021 is a captivating interpretation of Nerello Mascalese, from an ungrafted vineyard located in the Zottorinoto contrada, more precisely in the single plot of Chiusa Spagnolo. Nestled in a natural lava amphitheater and planted in 1925 at an altitude of 620 meters, this exceptional vineyard produces a wine that is both deep and tannic, offering a distinct personality, reminiscent of the nobility of Nebbiolo wines.
A powerful and racy red
The dark ruby color of the Munjebel CS 2021 already announces its depth. The nose opens with intense spicy aromas, mixed with notes of ripe red fruits and a saline minerality specific to basalt soils. On the palate, this wine reveals an imposing structure with firm but elegant tannins, a beautiful liveliness and a complexity marked by a long finish on spicy and mineral nuances. Serve between 14 and 16°C after decanting to appreciate all its richness.
A companion for fine dining
Perfect for enhancing grilled or stewed red meat dishes, this wine also brilliantly accompanies Mediterranean dishes rich in flavor. Its depth and character make it an ideal choice for gourmet meals, where it will reveal all its finesse and power.
With extended aging potential, the Munjebel CS 2021 embodies the excellence of Etna wines, uniting tradition, terroir and mastery in a masterful cuvée that will seduce lovers of natural and expressive wines.
Munjebel FM Red 2021,
A rare elegance from the volcanic terroirs of Etna
The Munjebel FM 2021, 100% Nerello Mascalese, is a great natural wine from Etna, born from the contrada Feudo di Mezzo, one of the most fascinating terroirs in the region. Produced from vines grown at an altitude of 580 meters on deep basalt soils, this wine is distinguished by its rare elegance and remarkable finesse. Frank Cornelissen chose to separate the lower plots (sottana) from the upper plots (Porcaria), revealing unique characteristics for each micro-terroir.
Finesse and freshness at the rendezvous
The bright ruby color of the Munjebel FM 2021 invites discovery. The nose expresses itself delicately, revealing fresh aromas of crisp red fruits, subtle floral notes and a minerality characteristic of volcanic soils. On the palate, this wine seduces with its exceptional balance: vibrant freshness, supple tannins and a silky texture reminiscent of great Burgundy wines. The finish is persistent, carried by elegant nuances and a hint of salinity. Served between 14 and 16°C after decanting, it reveals all its complexity and refinement.
A red for fine dining
Perfect to accompany delicate red meats, such as beef fillet or duck breast, this wine will also enhance Mediterranean dishes or sophisticated recipes with complex flavors.
With extended aging potential, the Munjebel FM 2021 represents a masterful expression of Nerello Mascalese, combining finesse, freshness, and depth. A must-have cuvée for lovers of great natural reds.
Munjebel MC Red 2021,
The essence of Nerello Mascalese and the volcanic terroir
The Munjebel MC 2021, by Frank Cornelissen, embodies the authenticity of Etna's basalt soils. This 100% Nerello Mascalese, grown organically and vinified with a natural approach, is a tribute to the old vines rooted in this unique terroir. With a one-month maceration and a one-year aging in vats, this cuvée expresses the power and finesse of a wine deeply rooted in its environment.
A powerful and spicy red
This 2021 vintage offers a bright and clear ruby color. On the nose, intense aromas of spices, ripe red fruits and a typical volcanic minerality harmoniously intertwine. On the palate, the wine reveals a silky structure and well-integrated tannins, supported by a balancing freshness and remarkable depth. The long and persistent finish is marked by spicy notes and a saline touch, signature of the Etna terroirs. This wine is best served between 14 and 16°C, after decanting, to release its full aromatic potential.
A companion for characterful dishes
The Munjebel MC 2021 is ideal for accompanying robust dishes such as grilled red meats, stews or even Mediterranean preparations rich in flavor. Its power and finesse also make it a wise choice for gourmet dinners where it will enhance bold pairings.
With an aging potential of several years, this wine represents a masterful interpretation of Nerello Mascalese, combining elegance and character. A must-have cuvée for lovers of natural and volcanic wines.
Munjebel VA Red 2021,
The Volcanic Elegance of Etna
Frank Cornelissen's Munjebel VA 2021 is an immersion into the soul of Sicilian volcanic terroirs. This 100% Nerello Mascalese comes from old, ungrafted vines rooted in unique basalt soils at an altitude of 640 meters on the Contrada Porcaria. This blend of Etna's highest vineyards – Tartaraci, Rampante Soprana, and Barbabecchi – produces a wine of remarkable precision, often described as the most Burgundian of the estate's vintages.
A wine of exceptional depth
To the eye, this red displays a clear, brilliant ruby color, announcing its finesse. The nose reveals complex aromas of sweet spices, undergrowth, and intense volcanic minerality. On the palate, it impresses with its silky structure, vibrant freshness, and elegant tannins, perfectly balanced by beautiful acidity. The length on the palate is remarkable, marked by spicy notes and a touch of salinity, a signature of Etna's volcanic soils. Serve between 14 and 16°C, after decanting to reveal all its aromatic richness.
A gastronomic companion of choice
Perfect for refined meals, the Munjebel VA 2021 pairs ideally with roasted red meats, game in sauce or even Mediterranean dishes rich in flavor. This great wine from Etna also offers a unique experience when paired with mature cheeses of character.
With an aging potential of several years, this 2021 vintage embodies the excellence and unique character of Frank Cornelissen's wines, combining power and elegance in an authentic expression of Nerello Mascalese.
Munjebel CD Red 2021,
A volcanic grand cru from Calderara Sottana
The Munjebel CD 2021, produced by Frank Cornelissen, is an intense and refined expression of Nerello Mascalese, the emblematic grape variety of Etna. Sourced from a single plot located at an altitude of 600 meters in the contrada Calderara Sottana, this wine reflects all the richness and complexity of the basalt soils. Vinified in destemmed maceration for one month and aged for one year in vats, it embodies a perfect balance between power and elegance.
A spicy and captivating tasting
To the eye, this red reveals a deep ruby color, testifying to its concentration. The nose opens with complex aromas of warm spices, ripe red fruits and subtle mineral notes. On the palate, the Munjebel CD 2021 seduces with its solid structure, supple tannins and balancing freshness. The long and spicy finish leaves a mineral and saline imprint, a signature of the volcanic terroir. Serve between 14 and 16°C, after decanting to reveal all its aromatic richness.
A companion to dishes with character
This great natural red is ideally suited to grilled red meats, stews or Mediterranean dishes rich in flavor. Its depth and complexity also make it a valuable ally for gourmet dinners where it will enhance dishes with character.
With extended aging potential, the Munjebel CD 2021 is a masterful cuvée, combining the strength of the Etna terroir and the expertise of Cornelissen to offer an unforgettable tasting experience.
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.
Munjebel MC Red 2014
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. We are pleased to offer this old vintage that showcases this wine at its peak of maturity and depth.
Vinification
The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil. The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Rich and powerful, yet elegant, Munjebel MC is a bit like the hermitage of Etna, and the depth and density of this wine are enhanced by its age. Intense color of a deep, saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. Pair it with red meats and Mediterranean dishes. Try a black ham from Bigorre or a grilled or roasted wagyu.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily." Frank Cornelissen's "contrade" are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern valley of Etna produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante...
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 Gauthier White 2022,
Gauthier is a dry, organic (AB label), biodynamic, and natural macerated white wine (orange wine) from Jean-Marc Dreyer, vinified in Alsace from all the grape varieties cultivated by the winemaker and without the addition of sulfites. Always packaged in magnums, it is simultaneously a rarity, a challenge, a curiosity, and a precious bottle to savor. Gauthier is the first name of a pilgrim on the Way of Saint James who spent some time with Jean-Marc Dreyer and took part in the work in the cellar. Having noticed that the blend of the fin de cuvée was excellent to drink, he suggested to Jean-Marc that he make a special cuvée: "It tastes so good, it would be a shame not to do it!" It tastes incredibly good, even, notes the winemaker.
Vinification
If you are familiar with Jean-Marc Dreyer's Origin range - a series of maceration vintages based on six Alsatian white grape varieties - you will find in Gauthier the synthesis and summary of this range. This wine is in fact the result of the blending of the fin de cuvée of each Origin reference. Once blended, the fin de cuvée are kept for two to three months in barrels to unify the flavors. No added sulfites, no additives, no filtration, indigenous yeasts.
Tasting
This atypical production makes Gauthier a full-bodied, characterful vintage, with a distinct touch of controlled oxidation. Gauthier, of course, contains no more sulfites or additives than the vintages it is made from. That is, zero. It is the synthesis of the Jean-Marc Dreyer estate, and that in itself is a tasting note: refer to each of the other vintages in the Origin range on this site to piece together the puzzle, or, better yet, drink it. With everything that goes with macerated Alsace whites, whether cheeses, local dishes, Lacaune charcuterie or Lyon.
Argilla Ramato Rosé 2021
Terre Pianca
Argilla Ramato 2021 from Terre Pianca is a captivating wine that showcases Pinot Gris in an unusual expression, with a ramato (coppery) hue achieved through skin maceration. This process, typical of Friuli, reveals all the aromatic richness and structure of this iconic grape variety, while giving it a delicately tinted color, ranging from light red to deep orange.
Produced from clay soils, this natural wine expresses a subtle minerality and beautiful freshness. On the nose, it unfolds a delicate and floral bouquet, punctuated by notes of fresh and bitter almond, which give it a truly Italian elegance. On the palate, the texture is soft and enveloping, with remarkable persistence on aromas of nuts and a slight spicy touch. The long, lingering finish combines freshness and complexity, making each sip as surprising as it is enjoyable.
Served between 16 and 18°C, Argilla Ramato 2021 will pair wonderfully with delicate, lightly spiced dishes, grilled fish, white meats, and mature cheeses. With an aging potential of 5 to 10 years, it will evolve into even deeper and more subtle aromas.
A unique wine, at the crossroads between white and red, perfect for those seeking an extraordinary taste experience.
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On the border between Veneto and Friuli-Venezia Giulia, but located in the latter province, dependent on the town of Pordenone, Sacile is a small town crossed by the Livenza River, which continues its path towards the Adriatic. This is where the owners of the Terrepianca estate cultivate several indigenous Friuli grape varieties on twelve hectares of clayey soil: refosco (the transalpine equivalent of mondeuse), refosco dal peduncolo rosso (refosco with a red stalk), pinot grigio (pinot gris) and friulano (large-grained sauvignon in France). They produce light and fragrant natural wines, often sparkling (frizzante), using organic and biodynamic farming methods without adding any inputs to the vineyard or cellar. Fermentation is carried out using indigenous yeasts; no filtration is carried out. So far, Terrepianca produces two still wines, red and white (Argilla) and two sparkling wines, rosé and white (Argine).
Vino Rosso Red 2018,
Corva Gialla
Vino Rosso, simply named, can be considered the emblematic red of Azienda Corva Gialla. Red fruits, freshness, mineral and earthy notes, tertiary aromas, spices, and tobacco: this is how we can summarize the profile of this 100% Sangiovese with the Vino da Tavola (table wine) designation. With a few years of bottle age, this 2018 offers beautiful notes of evolution and a pronounced but not excessive body. The richness, due to a high content of natural sugars during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper and fennel; on the palate, the wine is full-bodied and red fruits dominate: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a classic Sangiovese from old and newer vines planted at 450 meters above sea level on a west-facing plot with volcanic soils. The harvest is destemmed. A starter culture is made from a small proportion of grapes, while the rest is directly pressed and added directly to the starter culture. The wine rests in fiberglass vats until bottling in March.
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Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delineating deep valleys carved by numerous rivers and streams. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these historically neglected lands. Founded in 2017, the estate has four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate for mixed farming and livestock production. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
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.
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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.
