A blend of Grenache Blanc, Roussanne & Albarino. A direct pressing of Roussanne is blended with a co-ferment (with short skin contact) of Grenache Blanc and the Albarino. It is then, aged amphora for three months.

100% Marselan. Fermented in stainless steel and aged for 5 months in old Slovenian oak barrels. This is a big, tannic, grippy wine with dark intensity. Capsicum spice and bright fruit blend wonderfully and give a massive length. Unfiltered & Unfined

A blend of 50% Albarino and 50% Riesling, this co-fermented in tank with 8 days of skin contact to add texture (this is not designed to be “orange”) before 4 months of rest. It is vibrant and fresh, with zippy acidity. Notes of bruised apple and a hint of baking spice add to the depth. Unfiltered and Unfined.

60% Garnacha, 40% Carinyena. Aged in clay amphora for 7 month and old French oak barrels. Deep intensity, ripe red fruits dominate. Pleasant, balanced tannins. Well-structured mouthfeel. Unfiltered & Unfined

100% Syrah from 52 year old vines at an altitude of 832m. Fermented in steel for 14 days and aged for 9 months in 50% clay amphora and 50% old oak (1oooltrs). Not your standard Syrah. This is rich and full-bodied with nice acidity to balance all those fruity aromas and silky tannins from amphora aging. Unfiltered and Unfined

50% Garnacha Tintorera, 50% Garnacha Tinto Vatted the two varieties separately, Grenache 30% with stems in open vats, the Tintorera, 100% with stem in open vats. Long post-fermentation maceration. Malolactic in spring and aging in barrels of 400 liters, Grenache for 7 months and Tintorera for 12 months. Blended 6 months before bottling.

Winemaker Jot Camps loves his country. The rugged, terroir of the Massis del Garraf to the south west of Barcelona. Here the soils are thin (maximum 1m of depth) and the underlying rock is primarily limestone. This ensures that all of his wines have a characteristic acidity and liveliness. He works small plots of vines following strict Organic (certified) and Biodynamic philosophies and believes in 360o farming, with not just vines planted but fruit tree, olive groves, animals and other wildlife, creating biodiversity. Both the Xarel.lo and macabeo are destemmed and soft pressed before fermentation. The Xarel.lo under goes 1 day of maceration before pressing. Only indigenous yeasts are ever used and there are zero additions (including sulpher).

Grapes - 100% Ull de Llebre (Tempranillo) Country - Spain Region - Penedes ABV - 10.5% This is a fresh, easy drinking Tempranillo that shows wonderfully crunchy red fruit. Winemaker Jot Camps loves his country. The rugged, terroir of the Massis del Garraf to the south west of Barcelona. Here the soils are thin (maximum 1m of depth) and the underlying rock is primarily limestone. This ensures that all of his wines have a characteristic acidity and liveliness. He works small plots of vines following strict Organic (certified) and Biodynamic philosophies and believes in 360o farming, with not just vines planted but fruit tree, olive groves, animals and other wildlife, creating biodiversity. The Tempranillo undergoes 10 days of carbonic maceration followed by a soft press before a malolactic fermentation is done. 100% natural fruit, no additions, yet wonderfully clean.

Grape Varieties - Field Blend of Malvasia, Macabeo, Marisancho, Merseguera & Moscatel Region - Valencia Country - Spain ABV - 13% Sustainable Agriculture

Grapes - A field Blend of CRUJIDERA, GARNACHA, MORAVIA, TINTORERA, ROYAL & Bobal Region - Utiel-Requena Country - Spain ABV - 13% Sustainable Viticulture

Style – Red Wine, Still, Natural Grapes – 80% Mencia, 20% Souson Region – Riberia Sacra, Spain Winemaking - 30% destemmed. What it tastes like - Lavender notes on the nose, fresh fruit on the palate. Big and rich with peppery notes. Dietary – Organic, Vegan, Low Sulphur ABV – 14.5%

Style –Oramne Wine Grapes – 100% Xarel.lo Region –Penedes, Spain Winemaking - Minimal Intervention and organic/biodynamic Dietary – Organic, Vegan, Low Sulphur ABV – 13.5%