Malvasia de Sitges, foot-crushed, on skins for ten days in clay tinajas. Soaring aromatics, a resinous, pine-y quality, tinned peaches, ginger & prickly white grapefruit with a herby, medicinal lilt. Find out more.

Rich, concentrated & exotically spiced amphora wine that marries salty preserved lemon & lime citrus with an undertone of stony, smoky minerals and a very lightly oxidative character. Find out more.

Beautifully aromatic skin-contact Moscatel, bringing out all the blossom and perfume you'd hope. Lime cordial, clementine pith, tinned peaches in that wild-edged Partida style we love so much. Find out more.

A late harvest of Bobal, which comes from some very old ungrafted vines in Manchuela. A long maturation in old wood allows an oxidative note to creep in, giving a sherry-like aroma, but the palate is still chock-full of sweet red fruits and wild herbs. Find out more.

One of the iconic negociant cuvées that Nuria has been making for many years, despite having her own vines she has continued to work with this grower and make this same cuvée for the exceptional terroir inherent in this plot. Find out more.

A rosado made from the white grape Macabeu? Si, si! The truth is that the skins from a pressing of Garnacha and Syrah have found their way into the tank and, a little bit like swishing a paintbrush around in water, their red pigment has seeped into the wine in the most delicate way. Find out more.

As with all of Joan’s wines, the whole bunches are destemmed and the grapes macerated for around one week. Joan doesn’t ever press, and therefore loses a big amount of his yield but he prefers this more soft and gentle juice. Find out more.

As the name would suggest, this is an easy-drinking fruit-bomb red, made with Garnacha & Merlot and bottled with a little sugar remaining. This gives the cherry and watermelon notes a candied quality and a bit of a spritz without being properly sparkling. Great fun. Find out more.