Ton Rimbau Porcellànic Orangebi

100% Xarel·lo from 30-year-old vines. cold crushing, 2 weeks maceration with 25% of the skins and stems (in large plastic buckets) at a controlled temperature, 50% soft pressing, alcoholic fermentation with native yeasts, malolactic fermentation

90,15 €

Bordelet Sidre Argelette

50 bitter (40%), sweet (40%) and sour (20%) varieties of apple trees from 150 to 300 years old.. blending of varieties, crushing, soft pressing, ancestral method with indigenous yeasts

18,55 €

Partida Creus XL Xarel·lo

100% Xarel·lo. direct pressing without de-stemming in pneumatic press, racking, alcoholic fermentation at 15-18 ° C in stainless steel tanks with indigenous yeast, added no-sulfur

23,05 €

Bertha Siglo XXI

Macabeu (35%), Parellada (25%), Xarel·lo (25%), Chardonnay (15%). elaboration of the base wine by variety, chardonnay elaborated with film maceration, traditional method

32,05 €

Clos du Tue-Boeuf Cheverny La Caillère

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31,10 €

Ton Rimbau Porcellànic Dolç

100% Macabeu of 25 years. manual vintage, crushed, 50% pneumatic press, slow fermentation at controlled temperature, malolactic fermentation

94,50 €

Clos Lentiscus Sumoll Blanc de Noirs

100% Sumoll. 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

18,85 €

Vins Nus Tabla Rrasa PXX

100% Pedro Ximénez from a 45 year old vineyard. alcoholic fermentation with indigenous yeasts in a single 500-litre cask, emergence of flor veil

78,40 €

Laurent Bénard Vibratis

Pinot Noir 45%, Pinot Meunier 40% and Chardonnay 15%. Spontaneous fermentation with no added sulfites

82,55 €

Casa Pardet Blanquet

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18,35 €

O Morto A Rocha Castes Blancas

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49,70 €

Billecart-Salmon Clos Saint Hilaire

100% Pinot Noir of a 1 hectare plot planted in 1964. blank, traditional method, without addition of expedition liquor, base wine fermented in barrel

584,50 €

Microbio Circustancial dulce

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33,85 €

Péron Les Barrieux Roussane Jacquère

Roussane, Jacquère and Altesse. 2 months of film maceration

58,55 €

Ton Rimbau Porcellànic Xarel·lo La Serra

100% Xarel·lo from 18-year-old vines (La Serra plot) and 48-year-old vines (Sota Serra plot). manual harvest, cold crushing, 50% soft pressing, static cold racking for one day, alcoholic fermentation with native yeasts at controlled temperature. Each process is made according to the lunar calendar

95,90 €

Ton Rimbau Porcellànic Orangebi

Bordelet Sidre Argelette

Partida Creus XL Xarel·lo

Bertha Siglo XXI

Clos du Tue-Boeuf Cheverny La Caillère

Ton Rimbau Porcellànic Dolç

Clos Lentiscus Sumoll Blanc de Noirs

Vins Nus Tabla Rrasa PXX

Laurent Bénard Vibratis

Casa Pardet Blanquet

O Morto A Rocha Castes Blancas

Billecart-Salmon Clos Saint Hilaire

Microbio Circustancial dulce

Péron Les Barrieux Roussane Jacquère

Ton Rimbau Porcellànic Xarel·lo La Serra

Eduardo Torres Versante Est Carricante

Christian Tschida Non Tradition blanco

Amaury Beaufort Chablis

Chateau de Beauregard Pouilly Fuissé les Insarts

Perdido No Viño blanco

Thomas Puéchavy Les Turbulents

Partida Creus VY Vinyater

Amaury Beaufort Champagne Blanc de Noirs

COS Zibbibo In Pithos

Ton Rimbau Porcellànic Orangebi

Bordelet Sidre Argelette

Partida Creus XL Xarel·lo

Bertha Siglo XXI

Clos du Tue-Boeuf Cheverny La Caillère

Ton Rimbau Porcellànic Dolç

Clos Lentiscus Sumoll Blanc de Noirs

Vins Nus Tabla Rrasa PXX

Laurent Bénard Vibratis

Casa Pardet Blanquet

O Morto A Rocha Castes Blancas

Billecart-Salmon Clos Saint Hilaire

Microbio Circustancial dulce

Péron Les Barrieux Roussane Jacquère

Ton Rimbau Porcellànic Xarel·lo La Serra

Eduardo Torres Versante Est Carricante

Christian Tschida Non Tradition blanco

Amaury Beaufort Chablis

Chateau de Beauregard Pouilly Fuissé les Insarts

Perdido No Viño blanco

Thomas Puéchavy Les Turbulents

Partida Creus VY Vinyater

Amaury Beaufort Champagne Blanc de Noirs

COS Zibbibo In Pithos

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