Natural Wines

From Alice and Olivier De Moor's Vendangeur Masqué project, this organically farmed Pinot Noir is made with native yeasts and minimal intervention, revealing bright cherry, raspberry, floral notes, and refined Burgundian character. Read more

A cross-regional blend of organically grown Alsatian varieties crafted by Alice and Olivier De Moor under their Vendangeur Masqué label. Citrus, stone fruit, white flowers, and beeswax are carried by vibrant acidity and remarkable precision. Read more

A naturally made white from old Xarel·lo vineyards in Alt Penedès, blended with local varieties. Gentle skin infusion and spontaneous fermentation create citrus, orchard fruit, herbs, and a textured mineral finish. Read more

A naturally made red from mature vineyards in Alt Penedès, led by Sumoll and blended with Mediterranean varieties. Wild fermentation and gentle extraction preserve fresh red fruit, herbs, lively acidity, and an earthy mineral character. Read more

A classic coastal Txakolina from Getaria, made primarily from Hondarrabi Zuri. Native yeast fermentation and early bottling preserve bright citrus, green apple, saline minerality, and the wine's signature gentle natural spritz Read more

An organic white made entirely from Johanniter in South Tyrol's Eisack Valley. Bright citrus, crisp apple, and elderflower aromas are lifted by vibrant acidity and mineral freshness, making for a lively, refreshing expression. Read more

A skin-contact Pét-Nat made from organically grown Sauvignon Blanc. One week on the skins before bottling by the ancestral method creates fine bubbles, citrus, herbal notes, gentle tannins, and vibrant, refreshing energy. Read more

A vibrant organic Lirac Rosé from one of the southern Rhône's rising stars. A blend of Grenache, Carignan, and Clairette, it is direct-pressed and aged in demi-muid, delivering fresh red fruit, spice, and a long, linear finish Read more

A classic Etna Rosso blending predominantly Nerello Mascalese with Nerello Cappuccio and small amounts of white varieties. Light ruby in color, it shows wild blackberry, spice, and pink pepper with soft tannins and volcanic tension. Read more

A natural red from the Les Vins Pirouettes collective in Alsace. Grown on granite, sandstone, and limestone soils, it’s fermented with native yeasts and aged in neutral vessels for purity. Unfined, unfiltered, and bottled without added sulfur. Read more

A focused Vouvray from Domaine Le Facteur made from Chenin Blanc. Lemon, quince, pear, and subtle floral notes are lifted by crisp acidity and chalky minerality, with a dry, clean finish and textural depth Read more

A structured, vineyard-specific expression of Subirat Parent (Malvasía de Sitges) from Partida Creus. Lively citrus, orchard fruit, and saline minerality unfold with bright acidity and a textural skin-contact edge — vibrant and refreshing with complexity. Read more

A skin-contact blend of Carricante and Catarratto from organically farmed vineyards near Alcamo. Macerated for about 48 hours, it shows citrus zest, stone fruit, and saline minerality with vibrant acidity and a lightly grippy, maritime finish. Read more

A Brut Nature Rosat from Penedès blending Red Grenache, Monastrell, and Xarel·lo Vermell grown across coastal, central, and mountain sites. Bottle-fermented with native yeasts and aged over nine months, it’s completely dry, precise, and mineral. Read more

Inspired by their love of French Chenin Blanc, Stefanie and Alwin craft this Austrian wine from old vines rooted in mica schist on the Loiserberg. Mineral and vibrant, it pairs lively acidity with texture and depth shaped by careful vineyard work. Read more

A lively natural white from Andréa Calek in the Rhône. A blend of 70 % Viognier and 30 % Chardonnay, hand-harvested, fermented whole-cluster, and bottled unfiltered with no added sulfur, showing juicy orchard fruit and fresh acidity. Read more

A focused, mineral-driven 1er Cru Chablis from Thomas Pico’s Beauregard site. Lemon zest, green apple, and crushed stone are lifted by bright acidity and saline tension. Clean, precise, and elegantly poised with a long, savory finish. Read more

A crisp, saline Manzanilla from Jerez aged under flor near the sea. Green olive, chamomile, citrus peel, and almond notes glide over razor-sharp acidity and a briny finish. Bone-dry, vibrant, and endlessly refreshing. Read more

A juicy primeur Gamay from Camille & Mathieu Apffel in the Côteaux de l’Ain. Bright red cherry, raspberry, and wild herbs ride fresh acidity and a light savoury edge. Unfined, unfiltered, and easy-drinking with energy and charm. Read more

A fresh, vibrant Dolcetto d’Alba from Diego Conterno. Ripe black cherry, plum, and a hint of almond unfold with soft tannins and bright acidity. Medium-bodied, juicy, and balanced, with a clean, food-friendly finish. Read more

A refined, aromatic Langhe Nebbiolo from Castello di Verduno. Bright cherry, rose petal, and gentle spice lead into fine tannins and vibrant acidity. Elegant and lifted, with a savory, mineral finish true to Verduno’s style. Read more

A lively, easygoing red from Marie et Vincent Tricot in Auvergne. Juicy red berries, light spice, and a subtle earthy note unfold with bright acidity and soft tannins. Fresh, supple, and effortlessly drinkable. Read more

A fresh, lifted Saint-Joseph from Domaine Vindiou. Dark blackberry, violet, and cracked pepper unfold over a savory, mineral core. Medium-bodied and precise, with fine tannins and bright acidity carrying a long, balanced finish. Read more

A lively, floral Fleurie from Thibault Ducroux made from Gamay grown on granite soils. Bright raspberry, red cherry, and violet notes lead into subtle spice and a fresh mineral edge. Silky, energetic, and beautifully balanced. Read more