Natural wine is a decision, it is an invitation to consciously choose what we want to drink.

Some reasons:

Feel better: Natural wines reduce the risk of headaches and hangovers precisely because they do not contain sulphites and additives. Hard to believe? Try it yourself.

Support small producers: Sustainability and Biodiversity. Small producers focus more on quality than quantity, not only on the final product but on the entire process, taking care of the soil, the biodiversity, the vineyard, the grapes, etc. They assume more risks since they don’t use fertilizers, stabilizers, or anything that ensures that the grapes will be in “optimal” conditions. This increases the costs also. Natural wine makers dedicate themselves to this with love and passion, very few manage to make a living from it, since the competition from industrial wineries is Brutal. That’s why we have decided to support these projects.

Quality of the product: Producing less quantity means that everything that is done, in the field and in the winery can be done in an artisanal and manual way, like wine used to be produced before, it’s not a machine that selects the grapes, it is the artisan and friends or family who does it, grape by grape, removing what is not useful, avoiding to harvest when there are wasp nests, keeping the good ones in the small box and always projecting the final product when tasting, this means the quality should be higher  and also the expression of the land and the soil is authentic.

Exciting aromas and flavors, no two vintages are the same: Unlike traditional winemaking, which uses a variety of additives, natural winemaking preserves the unique characteristics of the grape variety, resulting in a unique wine. Natural wines are often described as having intense, complex, and captivating flavors and textures that draw you in with every sip. No two vintages taste exactly the same for many factors, enjoy every bottle you have, it might be last time you will have the same wine.

Amber, orange, skin contact can be also some of the names of this wines. And no, they don’t have orange as an ingredient, just grape… and skin, these ones are made like a red wine. If you let the skins of white grapes macerate with the juice for a few days, they will add to the wine not only a change on its color as also affects positively flavor and tannin of the final product (intensity in color varies within days of contact, variety of grape, climate, quantity of grapes in relation of amount of liquid, etc. etc.)

This method has its roots in 1924, from the lectures of the Austrian philosopher Rudolf Steiner, who sought an agriculture that would conserve soil fertility and improve the nutritional value of food. Biodynamic agriculture is an integral and holistic agricultural system that views the farm as a living, self-sufficient organism, where the land, plants, animals, and humans are interconnected. It is based on ecological principles and a spiritual approach, seeking to revitalize the soil and crops through the use of natural preparations, crop rotation, and consideration of cosmic rhythms such as lunar and planetary movements, rather than chemical inputs.

Our relationship with current producers is 100% focused on trust, we know how they work and how engage they are with the environment and the final product that you will consume.

Why if you guys say you are selling just natural wine, the lables has the sentence, “contains sulphites”

European regulations require that wines containing more than 10 mg/litre indicate on their label the phrase "Contains sulphites". Is this unfair? yes it is, because more than 90% of the wines produced in Spain have added sulphites in generous quantities. 10 mg/lt is not the same as 200 mg/lt right?. Our entire selection of wines does not contain added sulphites; we have wines from several wineries whose SO2 readings in the chemical reports they have presented to us show an insignificant value that is practically unreadable. Additional info: Its not easy to find a laboratory that measures them accurately without an expensive cost for the test. Most are not prepared to measure them in the exact quantity. Some analysis the result shown is indicated by tens, (it is "less than" <10 mg/l, or <70 mg/l, or <150 mg/l, etc.) SO2 legal limits: 200 mg/l (white wines) and 150 mg/l (red wines)

Pét-nat comes from the French, as Pétillant natural, meaning, natural bubbles.

It is a sparkling wine performed using the “ancestral method”. Consists in bottling the wine before it finishes the normal fermentation process, so the wine will continue its fermentation or starts a second one inside the bottle. The alcoholic fermentation process creates CO2 wich will be trapped inside the bottle creating a Sparkling wine.

It is a very risky process due to the precision needed on the decision about performing first bottling, has to be on the perfect time otherwise can lead to bottle to explode due to overpressure or to not become a good sparkling wine. Also for the winemaker is hard to control, it can only be tasted when the process has come to the end and he/she can start the final bottling, then he can taste and decide.