Sextant Monthélie 1er Cru "Sur la Velle" | Sextant | Saint-Aubin, Burgundy
Derain Saint-Aubin 1er Cru Remilly | Dominique derain | Saint-Aubin, Burgundy
Marañones Marañones | Bodega marañones | San Martín de Valdeiglesias, Sierra de Gredos
Derain Bourgone Blanc La Combe | Dominique derain | Saint-Aubin, Burgundy
Le Coste Paino | Le coste | Gradoli, Viterbo
Gut Oggau Reunión Familiar tinto | Gut oggau | Oggau am Neusiedler See, Eisenstadt-Umgebung
Casa Pardet Trepat Anfora | Casa pardet | Verdú - Lleida, Costers del Segre
MicroBio La Banda del Argilico | Microbio wines | Nieva, Segovia
Sextant Monthélie 1er Cru "Sur la Velle"
We have rarely seen a so subtle and sharp “old school” Pinot Noir. On the palate, ethereal, floral and vibrating. One of the best Burgundy natural wines.
40,90 €
Derain Saint-Aubin 1er Cru Remilly
One of the four best Dominique’s Chardonnay plots, totally profound and vibrating. A great biodynamic Burgundy wine!
55,15 €
Marañones Marañones
Marañones winery’s signature wine: a Grenache planted at 800 m above the sea level which combines a meaty fruit with a precious silkiness.
16,45 €
Derain Bourgone Blanc La Combe
A pleasant but precise Chardonnay, with a delicate freshness, refined thanks to oak ageing (used barrels of course). Dominique Derain’s calling card.
28,30 €
Le Coste Paino
More than five years settling has been necessary to harmonize the huge complexity and profoundness of this Le Coste's orange wine. Just awesome!
61,20 €
Gut Oggau Reunión Familiar tinto
The Burgenland production crisis in 2016 had in fact a positive outcome. This Gut Oggau’s unique red wine gathers all the usual cuvees (yes, even Bertholdi’s one) and is profounder than ever in past vintages.
39,85 €
Casa Pardet Trepat Anfora
Pep Torres makes us forget about Trepat rusticity with this transparent, precise and delicious wine.
18,15 €
MicroBio La Banda del Argilico
After so many years of punishment, Verdejo wines deserved Nature and Progress!
14,95 €
100% Garnacha. manual harvest, alcoholic fermentation partially in amphoras and in stainless steel tanks, very light maceration, FML in amphora
Perellada (50%), Garnacha blanca (25%), Macabeu 100 years (25%). Maceration of 8-10 days, alcoholic fermentation in amphora with native yeasts
Sauvignon blanc from Clos du Tue-Boeuf, Grenache blanc de Mendall, Macabeu de Escoda-Sanahuja. direct pressing, alcoholic fermentation with autochthonous yeasts of each wine by its side in stainless steel tanks, subsequent assembly
100% Xarel·lo. 24 hours maceration with skins and pressing, alcoholic fermentation in amphora with native yeasts
Macabeu (90%) and Garnacha blanca (10%). 1-week maceration, alcoholic fermentation in stainless steel tanks with indigenous yeasts
100% Airén of prefiloxericas vines. Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing
100% Cencibel (Tempranillo). Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing
100% Airén of prefiloxericas vines. semi-de-stemmed by hand, maceration of 152 days in three earthen jars in the same vineyard, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation
100% white Garnacha. manual harvesting, direct pressing, alcoholic fermentation partially in ampoules of 800 l and in cement tanks,
100% Xarel·lo of 4 plots, between 54 and 60 years old. manual harvest, maceration from 24 h to 4 ° C, alcoholic fermentation in barrels at 18-20 ° C
100% Trepat. Total de-stemming, direct pressing, alcoholic fermentation with native yeasts in two 750-l and 900-l amphorae
Garnacha (90%) and Trepat (10%). without destemming, maceration of the grape intervenes for 8 days, destemming, maceration of 10 days more in stainless steel tanks and pressing, final fermenting in stoneware amphoras
Grenache and white Carignan, Malvasia .... hand destemmed, 36 days film maceration in amphoras, alocholic fermentation with autochthonous yeasts
Syrah (90%) and Viognier (10%). joint vintage of the two varieties, alcoholic co-fermentation with native yeasts in stainless steel tanks
Samsó (90%) and Sumoll (10%). vintage manual, without destemming, maceration of 20 days, alcoholic fermentation with native yeasts in stainless steel tanks
100% Gray Garnacha. manual harvest, 4-day maceration, pressed grape in whole cluster, alcoholic fermentation in amphoras with native yeasts
100% Xarel·lo. direct pressing, alcoholic fermentation in amphoras with native yeasts
100% Carinyena. manual harvesting, total de-stemming, maceration of 15 days in oak fudres of 1.000 l and amphoras of 500 l only wetting the hat, alcoholic fermentation with autochthonous yeasts
Xarel·lo (50%) and Xarel·lo Vermell (50%). 7-month alcoholic fermentation with autochthonous yeasts in oak barrels for the Xarel·lo, in Roman amphoras for the Xarel·lo Vermell, 2nd alcoholic fermentation made with honey and native yeasts
100% Sumoll. alcoholic fermentation with autochthonous yeasts of 7 months in oak barrels (50%) and Roman amphoras (50%), 2nd alcoholic fermentation made with honey and native yeasts
100% Sumoll of vineyards planted in 1920. vintage manual, half despalillado and encubado in an open boot, another half without despalillar in an open amphora, trodden with the feet, maceration of 2 weeks, alcoholic fermentation with autochthonous yeasts
100% Malvasia. 3 week film maceration, alcoholic fermentation with autochthonous yeasts in a concrete egg, soft pressing
Garnacha gris (75%) and Garnacha blanca (25%). hand destemmed, maceration of 1 month in Tuscan amphora, alcoholic fermentation with native yeasts
100% Chinuri. direct pressing, alcoholic fermentation in Qvevri (amphoras buried in earth) with indigenous yeasts
100% Mtsvane. direct pressing, alcoholic fermentation in Qvevri (amphoras buried in earth) with indigenous yeasts
100% Kisi. 80% de-stemming, 3 week film maceration, alcoholic fermentation in Qvevri (amphorae buried in the ground) with indigenous yeasts
100% Rkatsiteli of vineyards of 50 years. direct pressing, alcoholic fermentation in Qvevri (amphoras buried in earth) with indigenous yeasts
100% Verdejo. de-stemming, 7-month film maceration in jars, alcoholic fermentation with native yeasts
100% Verdejo of pre-phylloxera vines (1868). whole vintage, direct pressing without racking to the jar, very slow alcoholic fermentation (several months) at 11-14 ° C
100% Verdejo from pre-phylloxera vines. 2 months of maceration of the whole grapes in jars, end of alcoholic fermentation (3 months in total) in barrels
100% Verdejo. de-stemming, 7-month film maceration in jars, alcoholic fermentation with native yeasts
Grenache ink, white and gray, Cariñena, Monastrell and Syrah. carbonic maceration for the Cariñena, steeping and maceration of 5-6 days in DAI for the others, alcoholic fermentation in stainless with indigenous yeasts
Saperavi (40%) and Mtsvane (60%). crushed, maceration of 3 weeks without pigeage and alcoholic fermentation with autochthonous yeasts in Qvevri
Procanico, Malvasia and Roscetto. base of the 2015 Litrozzo that did not finish the alcoholic fermentation, added by direct press must of the grapes of 2016, spontaneous fermentation
100% Airén of prefiloxericas vines. Total de-stemming, maceration of 13-14 months in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, appearance of veil blossom
100% Verdejo from pre-phylloxera vines. mixture of the musts in fermentation of all the white wines of the winery completed with fine fresh burbas, alcoholic fermentation in stainless steel tanks with indigenous yeasts
100% Sauvignon of 40 years. manual harvest, 3-month alcoholic fermentation with autochthonous yeasts between 15 and 20 ° C
100% Macabeu of vineyards of 50 years. hand destemmed, 5 days film maceration, soft pressing, alcoholic fermentation with native yeasts in a 300 l white clay jar

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