Confirm your age
You must be at least 18 years old to browse this site.
Sort by:
1139 products
1139 products
Morgon Corcelette 2023
Jean Foillard is an emblematic figure of Beaujolais, recognized for his natural and intuitive approach to both the vineyard and the cellar. In Villié-Morgon, for several decades, he has been crafting wines of remarkable purity, deeply rooted in their terroir. His work is inspired by nature, with absolute respect for the soil, the grapes, and the natural rhythm of things.
Morgon Corcelette 2023 is one of the finest expressions from the Foillard estate. Made from old vines on sandy granitic soils, this cuvée embodies the delicacy of the Corcelette climate, while offering depth and vibrant energy. It is a wine that combines floral elegance with mineral intensity.
Upon opening, the wine reveals a pure nose of fresh cherry, raspberry, and peony. The palate is fluid, silky, marked by beautiful tension and very fine tannins. The finish, full of freshness, leaves a delicately spicy imprint.
This Morgon Corcelette 2023 pairs perfectly with roasted poultry with herbs, grilled fish fillet, or fragrant vegetarian cuisine. Serve it slightly chilled to fully appreciate its freshness and brilliance. A wine that is both gourmet and subtle, ideal for friendly and refined meals.
Vino Rosso Cereza Rouge 2016
Corvagialla
This single-variety Ciliegiolo comes from vines planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is six months in chestnut barrels.
A natural wine with no added sulfites.
Tannat Rouge 2020,
Domaine Capmartin
Tannat, as its name suggests, is made entirely from the emblematic grape variety of the Madiran appellation. With no additives or sulfites, it is the natural counterpart to the estate's fine Madirans. The Tannats from which it is made, with an average age of fifteen years and harvested when fully ripe, grow on clay-gravel soils on north-facing plots. The use of cover crops helps loosen the soil and provides nutritional support, alternating with natural grass cover. The harvest is destemmed. Maceration is entirely semicarbonic, followed by pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months in stainless steel vats. This Tannat is already a classic. Simon Capmartin's goal was to create a pure fruit cuvée, to capture the intensity of the grape variety: it is Tannat, picked and bottled. "As little extraction as possible is used; we try to capture the fruit." The profile is quite fresh, but the wine remains quite fleshy and even easy to drink. It is a wine of character, for the table, for eating. A gastronomic wine.
Find out more
Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. Since the 2000s, he has decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and rooted by his son Simon, who took over. The wines have been noted and have received numerous awards. Certification was obtained in 2013, and the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without inputs and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.
Morgon Côte de Py 2023
Jean Foillard is one of the great names in natural Beaujolais, established in Villié-Morgon since the 1980s. Guided by an artisanal approach, he produces lively, straightforward, and expressive wines, always true to their terroir. Each cuvée bears his signature: purity of fruit, subtle aging, and absolute respect for the soil.
Morgon Côte du Py 2023 is the estate's flagship cuvée, from the famous volcanic hillside overlooking the village. This terroir, rich in schist and manganese, produces an intense, structured, and deeply rooted wine. In 2023, the cuvée combines power, freshness, and finesse with remarkable energy.
The nose opens with aromas of ripe black fruits, licorice, and violet, with a slight smoky touch. On the palate, the wine is ample, deep, with an elegant tannic structure and a beautiful mineral length. It is a Morgon with character, built for aging, but already very appealing in its youth.
Serve this Côte du Py 2023 with roasted meat, duck breast, or a mushroom sauce dish. It will also perfectly complement more rustic cuisine such as a fine rib steak or a gratin dauphinois. A gastronomic wine, to be enjoyed at a grand table.
Each month, for the duration you choose, offer 2 unique natural wines, selected from independent winemakers who work their vines with passion and transparency.
No makeup, no artifice: just grapes, expertise, and the pure expression of the terroir.
In each box:
🍷 2 rare or confidential premium cuvées
📖 Educational tasting notes
🌱 Commitment: biodynamic agriculture, natural winemaking, no additives.
Regard Rouge 2022
Jean-Pierre Robinot
With "Regard" 2022, Jean-Pierre Robinot continues his demanding work as a winemaker-poet, delivering an energetic interpretation of Pineau d'Aunis, an emblematic Loire grape variety that is still too little known. This natural wine, without a label but adhering to a rigorous ethic (zero chemical inputs in the vineyard, natural vinification without exogenous yeasts or oenological inputs), is an ode to terroir and purity.
Made from vines planted on flint soils, the wine benefits from a unique terroir that gives it tension and brilliance. A short one-week maceration preserves the finesse of the grape variety, while revealing its most expressive characteristics: juicy red fruits, black pepper, herbs, and a smoky touch, like a light mist over an undergrowth. On the palate, "Regard" impresses with its delicate yet assertive structure, with a long year-long aging in multi-vintage barrels, bringing complexity and depth without ever dominating the fruit.
The palate is vibrant, intense, almost explosive. A beautiful tannic structure accompanies a fresh and persistent finish. The wine lends itself to assertive gastronomy: grilled or stewed red meats, dishes with mild spices, or even roasted vegetables with wild herbs. It is recommended to serve it around 14 to 16°C, with possible decanting to aerate it.
Jean-Pierre Robinot delivers a living, author's wine here, which will age elegantly for a decade or more. A frank and unvarnished look at what Pineau d'Aunis can be when treated with respect and intuition.
Beaujolais Lancié, Magnum Red 2018
Domaine Bélicard
With this Beaujolais Villages 2018 in magnum format, Domaine Bélicard offers a generous and gourmet version of its 100% Gamay noir, AOC certified, grown on the light sands of Lancié. A full-bodied, expressive red wine, made for sharing and festive gatherings, in a decidedly natural yet always accessible style.
A supple natural wine
The grapes are vinified with a short maceration to preserve the fruity momentum of the grape variety. Fermentation takes place with indigenous yeasts, without oenological inputs, followed by 9 months of aging in concrete vats, which respects the integrity of the juice while giving it a beautiful roundness. This wine has nothing to hide: it shines with its frankness and conviviality.
Ripe and juicy fruit
The nose evokes bright red fruits, but also notes of pomegranate, black fruits, and candied fruits. On the palate, it is supple, smooth, with a generous texture and a beautiful freshness. The tannins are melted, the whole remains tonic and carried by a beautiful energy. This magnum is enjoyed in its breadth, unpretentious but with great pleasure.
The magnum of simple happiness
Serve at 14–16 °C, without decanting, this Lancié 2018 is perfect for dinner aperitifs, charcuterie boards, bistro dishes, or generous picnics. A friendly wine as we like them, to drink now or within 5 years.
i Vicini Barbera Red 2021
This bottle from Jean-Yves Péron's I Vicini series is an organic, biodynamic, and natural red wine. It is vinified in Savoie from grapes harvested in Piedmont. The grape variety is Barbera, grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, Barbera produces full-bodied, colorful wines with notes of red fruits. This vintage is classified as a Wine of the European Community.
Vinification
Hand-harvested, no sulfites added, no filtration, no fining. The two Barberas are macerated for three months with punching down and undergo fifteen days of carbonic maceration. The wine is aged for one year in 225-liter barrels. The 13.5 degrees of alcohol testifies to the desire not to exaggerate its richness and power: the average Barbera today is closer to 15 degrees.
Tasting
A great wine in every sense of the word, this I Vicini Barbera. Long, very fruity, generous, deep, with superb acidity resulting from a harvest at moderate maturity, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, beautiful intense and colorful red color: it demands to accompany beautiful cuts of meat, whether black pork from Bigorre or high-end beef from Maison Aitana.
Learn more about Jean-Yves Péron
Jean-Yves Péron talentedly embodies the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and many indigenous grape varieties (jacquère, altesse, mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Albermohn Red 2023
Einhart Estate
The intensity of a great Pinot Noir from Alsace, distinguished and delicious
With Albermohn 2023, Domaine Einhart offers us a more ambitious, deeper vision of Alsatian Pinot Noir. Coming from a remarkable plot, cultivated organically on a clay-limestone terroir, this red wine is vinified with extreme care, with a short but precise maceration, then aged slowly in tuns to preserve the purity of the fruit while gaining structure.
This 2023 already displays beautiful aromatic density and impressive length on the palate, while maintaining the fresh and elegant structure typical of the estate's reds. Albermohn is aimed at lovers of structured Pinots, but without excess oak or extraction: here, it's all about balance and harmony.
Elegance, substance and aromatic complexity
The intense ruby color suggests a wine of character. The nose is subtle yet profound, with aromas of ripe strawberry, stewed raspberry, a hint of pepper, and a lovely note of fresh almond that adds complexity. On the palate, the body is ample and velvety, with fine, melted tannins, supported by a beautiful acidity that lengthens the finish.
Albermohn is best enjoyed at 16-18°C, without the need for decanting, now or within the next 5 to 10 years. It will be at home with grilled meats, mushroom dishes, and characterful cuisine, but can also enhance an autumn barbecue or a beautiful piece of aged beef.
A great red wine from Alsace, sincere, precise, and promising a beautiful development.
Du Bout des Lèvres White 2009
A pure, sweet Chenin Blanc that respects itself, Du bout des lèvres comes from schist soil where fifty-year-old vines grow, harvested at different stages of maturity. It is here that botrytis, or noble rot, is responsible for achieving this aromatic power on both the nose and the palate. It will be wonderful as an aperitif, accompanied by some salted butter biscuits.
A natural wine with no added sulfites.
UGM Qvevris White 2023,
With UGM Qvevris White 2023, Frédéric Cossard offers a captivating natural white, made from a unique blend of Grenache Blanc, Muscat, and Ugni Blanc. Grown at the foot of Mont Ventoux on clay-limestone soils, these organic grapes are then vinified in Burgundy according to the winemaker's exacting principles.
Vinification in qvevri for a vibrant and expressive white
This wine is made with a no additives approach, with total respect for the fruit and the terroir. After a direct press, it is aged in buried amphorae (qvevris), an ancestral method which promotes gentle oxygenation and preserves a great aromatic purity. This unusual vinification process gives the wine a subtle balance between tension and roundness, with a texture that is both silky and invigorating.
An aromatic and indulgent white
The nose immediately seduces with its expressive notes of ripe white fruits, enhanced by a delicate floral touch. On the palate, the attack is gourmet and ample, carried by a beautiful liveliness which prolongs the tasting with a fresh and persistent finish. The combination of the natural acidity of Muscat and the elegance of Grenache Blanc creates a harmonious and luminous wine, perfect for awakening the taste buds.
Food Pairings and Aging Potential
Served between 8 and 10°C, UGM Qvevris White 2023 pairs wonderfully with cooked fish, roasted poultry or white meats. Ideal to drink today on its freshness, it can also be kept for 5 to 10 years, evolving towards more complex and textured notes. A white with character, natural and vibrant, which will surprise lovers of lively wines.
Cuvée Mourvèdre Red 2023,
This cuvée is a vibrant encounter between the power of Mourvèdre and the finesse of Burgundian winemaking. Made from organic grapes from Mont Ventoux, the Cuvée Mourvèdre has a deep color and a captivating nose of pink berries and garrigue. On the palate, it offers a balanced structure between ripe and fine tannins, and complex aromas of red fruits, spices and herbaceous notes.
Vinified in pre-fermentation maceration and aged for 1 year in concrete eggs, this cuvée is the perfect accompaniment to charcuterie, roasted or grilled meats. Enjoy it at 16-18°C, without the need for a carafe, and let it mature over 5 to 10 years.
TN Tinto Natural Red 2022,
A structured and natural Tempranillo, faithful to the Catalan terroir
The TN Tinto Natural 2022, produced by Partida Creus, is a characterful red made from Tempranillo. With a three-week whole-bunch maceration and 8 months of aging in stainless steel vats, this wine captures the raw and sincere essence of this iconic grape variety, while respecting the principles of natural winemaking.
Tasting: Intensity and Complexity
On the nose, notes of leather mingle with aromas of ripe red fruits and spices, offering a beautiful aromatic complexity. On the palate, the Tempranillo's tannic structure is fully expressed, supported by a lively acidity that balances its power. The finish is long, with a persistence that reflects the careful work of the winemaker and the richness of the clay-limestone terroir.
A red for beautiful tables
This structured red pairs perfectly with rich Mediterranean dishes, such as lamb with herbs, stews, or grilled meats. Its complexity and intensity also make it an excellent choice for pairing with mature cheeses.
Serve between 14 and 16°C, this wine does not require decanting but is best opened half an hour before tasting. With an aging potential of 5 years, it will evolve towards deeper and silkier aromas.
Lulu Red 2022 Magnum
Lulu, here in magnum format, is a highly sought-after cuvée from Patrick Bouju, an Auvergne winemaker deeply attached to his terroir and his old Gamay d'Auvergne vines. An organic, natural red wine with no added sulfites, it is one of its creator's most iconic and sought-after vintages. Classified as a Vin de France. The magnum amplifies and deepens its character.
Vinification
Lulu comes from a basalt plot in Corent, planted with very old Gamay d'Auvergne vines over seventy years old. The soil is worked biodynamically and with animal traction on a basalt terroir. The destemmed harvest macerates for five months in whole bunches. It is aged for one year in sandstone amphorae.
Tasting
Lulu is at once distinguished, complex, charming and easy to drink. The fruit, round, opulent and slightly candied (blackberry, morello cherry), gives way on the palate to a lively, slightly saline minerality, with just the right touch of astringency and spice. It is a delicious and velvety cuvée, with animal and spicy notes, where the red fruits are generously expressed. Decanting recommended. Pairing: anything good goes with a good wine. Grilled meats, pounti, Auvergne cuisine, Red meats, charcuterie…
Learn more about Patrick Bouju and the La Bohème estate
Near Billom, the Tuscany of Auvergne, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.
Viticulture and trade
Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…
A winemaker who lends a helping hand
The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.
Calvados Calvados "Exception 1984" ,
Domaine de la Flaguerie
The 1984 Calvados Exception is a rare vintage, aged for several decades in oak barrels. Made from carefully selected apples, it embodies the excellence of Norman expertise with unparalleled complexity. Its rich aromas of dried fruit, caramel, and elegant oak make it an exceptional spirit, ideal for pairing with desserts and mature cheeses.
i Vicini Favorita White 2022
Favorita, from the I Vicini merchant range, is produced by Jean-Yves Péron using organic, biodynamic, and natural methods. It is made from organic grapes purchased in Asti (Piedmont). This macerated white wine is made from 100% Favorita, a local white grape variety very similar to Vermentino.
Vinification
The grapes used for this Favorita cuvée are harvested at full maturity from young vines growing on semi-slopes. One-third of them are directly pressed and two-thirds are macerated in carbonic acid for two weeks. The wine is aged for one year in 300-liter barrels. Unfiltered, unfined, and no sulfites are added.
Tasting
This is a Vermentino that bears the hallmarks of a more continental terroir and climate than average. It has a beautiful acidic base and plenty of minerality, sapidity, and aroma, similar to certain Alsatian grape varieties: fragrant without being exotic. Pair it with fish and seafood in all their forms: oysters, shellfish, smoked salmon, etc.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which thrives on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère Valley.
High-altitude biodynamics
Jean-Yves Péron's work adheres to the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are neither fined nor filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to purchase harvests from neighboring organic winegrowers and collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Le paché Red 2022
Le Paché is an organic and natural wine produced in Savoie by Jean-Yves Péron with the help of his collaborator Marc Payan. In Vin de France, it is made from Pinot Noir and hybrid grape varieties.
Vinification
The Le Paché plot is planted with old vines (60 to 120 years old) on limestone and schist soils. The vines are harvested by hand. The grapes undergo a two-week carbonic maceration before being fermented with two weeks of punching down the cap. The wine is aged for one year in 225-liter barrels.
Tasting
Floral, spicy, mineral, and delicately fruity—red berries, dried or jammy strawberries, pomegranate—, earthy notes, and a lovely aroma of roots and bark, Le Paché ticks all the boxes for a balanced, medium-bodied red wine. It pays a beautiful tribute to Pinot Noir from the mountainous region. Beautiful velvety mouthfeel, sweet spices.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
LP Clarete Red 2021,
Clarete ("clairet") lives up to its name with its light, airy tannins. Medium-bodied, it is crisp, vibrant, and lively with refreshing acidity. It is a wine full of red fruits and spices, elegant without being solemn, and therefore suitable for all occasions. This is a blend of red and white grape varieties that represents an ampelographic anthology of the estate, as it brings together 80% red grape varieties (Jaen, Touriga Nacional, Tinta Roriz, Alfrocheiro) and 20% white grape varieties (Encruzado, Bical, Malvasia, Cerceal and Terrantez). The effect produced by this blend is an increased fluidity of the red wine, which becomes supple and light. The vines grew on granite and clay-sand soils facing south in the hills of Penalva do Castelo, surrounded by oak, pine, olive and chestnut trees. The harvest is manual. The grapes are destemmed and slowly crushed by foot for two days before macerating in stainless steel vats. Fermentation is spontaneous, using indigenous yeasts. Aging is ten months and bottling is done without filtration. No chemical inputs are added to the vineyard or the winery.
To find out more
The duality of the name Ladidadi/Pinheiro is simply due to the fact that this winemaking entity is the result of a friendship: that of Florian Tonello, creator of the Ladidadi Wine brand, wine merchant-DJ-globetrotter who devotes his life to making natural wines known and loved, and Hugo Pinheiro, winemaker at the head of a small estate of two and a half hectares in Penalva do Castelo, district of Viseu, Dão appellation (central Portugal). Together, they decided to produce several vintages of natural wines, obtained through organic farming, manual harvests, fermentation with indigenous yeasts, without filtration or the addition of sulfites, from the emblematic grape varieties of the appellation on an estate planted around thirty years ago, with a small part planted in the 1980s. We therefore find Touriga Nacional as the main grape variety in red, followed by Clarete, Jaen and Encruzado, and in white Malvasia, Cerceal, Bical and Terrantez. Vibrant, lively wines, and a great opportunity to discover Portugal's wine-growing region in natural mode.
BS Blanc de Sumoll White 2020
Partida Creus
Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is perfect 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. Classified as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
Find out more
Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-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.
