Delesvaux Coteaux du Layon Selección de Granos Nobles

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Champagne Inspiration 1818 | CHARLES LE BEL | Mareuil-sur-Aÿ, Vallée de la Marne

Bordelet Sidre Brut

30 varieties of apple trees from 40 to 100 years old. assembly of the varieties, crushed, soft pressed, ancestral method with native yeasts

11,45 €

Bertha Umami | BERTHA | Sant Sadurní d’Anoia, Penedés

Macabeu (40%), Xarel·lo (38%), Muscat (9%), Chardonnay (8%), Sauvignon Blanc (5%). vintage in boxes of 25 kg, cooling of the grapes, very slow alcoholic fermentation with selected yeasts and low temperatures

11,15 €

Bretaudeau Muscadet Gabbro "Clos des Bouquinardières"

100% Melon de Bourgogne. direct pressing, alcoholic fermentation with indigenous yeasts

33,40 €

Nuria Renom Viva

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37,65 €

Nuria Renom Atòmic

100% Xarel·lo. 2nd fraction of a long pressing, alcoholic fermentation with indigenous yeasts in stainless steel tanks.

26,30 €

MicroBio Sin Nombre

100% Verdejo. vintage manual, alcoholic fermentation with indigenous yeasts in oak barrels

30,75 €

Jobard Meursault Genevrieres 1º Cru

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352,75 €

Rietsch Tout Blanc

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19,00 €

Clos du Rouge Gorge La Femme Soleil

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21,95 €

Joan Rubió 4 Mans

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20,00 €

La Fita Ancestral

100% Macabeu from a 50 year old vineyard. direct pressing, alcoholic fermentation with autochthonous yeasts, final fermentation in the bottle

17,00 €

La Fita Xarel·lo de les Granges

100% Xarel-lo from a vineyard planted in 1987 and cultivated by Pep Mulet. total destemming, skin maceration for 6 days, alcoholic fermentation with indigenous yeasts in stainless steel tanks

22,30 €

La Fita Vinya de la Creu Macabeu

Macabeu and a touch of malvasia. de-stemming and contact with skins for two days. Fermentation temperature not too low 20 degrees

18,45 €

Bertha Brut Ivette

Macabeu (40%), Xarel·lo (35%), Parellada (25%). elaboration of the base wine by variety, traditional method

12,80 €

Recaredo L'Infinit Brut Nature

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21,95 €

Fedellos do Couto Testoiro

Dona Branca, Godello, Colgadeira and others. 80% vatted without destemming, 20% pressed and fermented in barrels with indigenous yeasts at 18°C, 30 days maceration

28,65 €

Bertha Mountain

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17,45 €

Anna Serra Euga

100% Macabeu. manual harvesting, total destemming, 7-day maceration, alcoholic fermentation with indigenous yeasts, final fermentation in the bottle.

18,90 €

Frontio Puesta en Chus

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14,55 €

Clos Lentiscus Núria Cartoixa Vermell

100% Cartoixà Vermell. direct pressing, start of alcoholic fermentation with indigenous yeasts in 55-litre demijohns, end of fermentation in the bottle

18,75 €