The wine list.

Four-generation organic family estate 40km south of Barcelona — hand-harvested, native yeasts — 18 months on the lees — fine persistent bubbles, jasmine, green apple & flinty minerality

100% red-skinned Xarel.lo — organic estate — barrel-aged 16 months — creamy mousse, crisp acidity, white flowers, citrus & red apple

Biodynamic 4th-generation estate in Alt Penedès — aged in clay amphorae & chestnut barrel, bottled unfiltered — raw, textured & alive with wild citrus, tropical fruit & fresh herbs — natural wine character

Organic Garnacha Blanca from Empordà’s slate soils — skin-contact brisat method — fresh, textured & mineral with a saline finish

57-year-old Viura & Malvasía vines from the highest plots of Rioja Alavesa — barrel-fermented, 5 months on lees with bâtonnage — citrus zest, anise, creamy texture & mineral finish — 94pts Jeb Dunnuck

100% Viognier — born by accident: a hidden vineyard (1999) discovered by the Pariente family, kin of the great José Pariente Verdejo — aromatic & floral with apricot, peach & ginger — inspired by the Rhône — only a few thousand bottles

8 months in French oak on fine lees — polished & structured with tropical fruit, apple, honey & vanilla — consistently Spain’s most awarded Sauvignon Blanc

Chardonnay from Navarra — aromatic with stone fruit, citrus blossom & well-balanced freshness

81-hectare estate in the Val do Salnés heartland — long cold fermentation — honeysuckle, orange blossom, pineapple & citrus — crisp and pure

100% Albaríño — estate wine from 9,000 hand-tended vines on the Verdugo River hillside, direct-pressed to capture pure terroir

Herència Altés — Black Grenache rosé from Terra Alta’s windswept highlands — bright strawberry, dried rose & hibiscus with a refreshing mineral edge

Tempranillo & Syrah barrel-aged rosé from Navarra — structured and complex with strawberry, cherry & a spicy, lingering finish

Coca i Fitó — Garnacha, Cariñena, Syrah & Cabernet from Montsant — 3 months French oak — silky texture, ripe red & black fruit, balsamic notes & anise-tinged finish

100% Tempranillo from Rioja Alavesa — 12 months French oak — red cherry, plum & warm spice — classic, approachable Crianza at its drinking peak

Tempranillo & Graciano — barrel-aged 14 months — polished and structured Rioja with dark fruit, spice & good length

Núria Altés — Garnacha Peluda (‘Hairy Grenache’), a rare drought-adapted mutation with fine acidity — old organic vines at 300–400m — ripe red berries, white pepper & Mediterranean herbs — indigenous yeasts

Vinyes d’Olivardots, Capmany — organic Syrah, Garnacha, Cabernet & Cariñena — 9 months French oak — dark fruit, spice & coastal garrigue from Empordà’s schist and granite soils

Tempranillo from the village of La Aguilera — fruit-forward and structured with the characteristic depth of Ribera del Duero

Family estate flagship Reserva — Tempranillo & Graciano aged 20+ months in French & American oak — rich red cherry, vanilla, warm spice & a long, elegant finish

Garnacha, Cariñena, Syrah & Cabernet — barrel-aged 12 months — earthy Montsant character with dark fruit, mineral grip & good structure

Bodegas Amaren — tribute to the mother of Luis Cañas — 85% Tempranillo & 15% Graciano from 55-year-old vines in Samaniego — 16 months French & American oak — black cherry, liquorice, spice & silky tannins — 93pts

Syrah from the organic Garrofer estate at 200m — aged 12-14 months in new French oak — dark fruit, balsamic spice & ripe tannins — Gran Vi de Mas distinction

Alto Moncayo / Locos por el Vino — 50% Garnacha from old Moncayo mountain vines, 50% Syrah from Huecha Valley — clove, liquorice, violet, dark berries & an endlessly spicy finish

Syrah, Carinyena, Grenache & Cabernet from Priorat’s llicorella slate — concentrated, mineral and deeply layered

7-hectare Poboleda estate — 80% Garnacha Tinta & 20% Garnacha Peluda, 35–70 year-old vines on llicorella slate — native yeasts, 12 months French Allier oak — dark cherry, blueberry, brooding smokiness & fine-grained tannins

Clos Pons single-vineyard — organic estate at 700m in La Pobla de Cérvoles — Garnacha & Cabernet, 14 months French oak — rosemary, thyme & pine from the Mediterranean scrubland, dark fruit & elegant power

100% Cabernet Sauvignon — only 1,800 bottles per exceptional vintage, entirely hand-made — open-barrel fermented at the foot of Collbaix hill, 50km from Barcelona — dark forest fruit, cocoa, liquorice & balsamic depth — 15% ABV

Vinyes d’Olivardots, Capmany — biodynamic — old-vine Cariñena from slate soils (max 1kg/vine) with Garnacha, Syrah & Cabernet on sandy granite — 18 months Bordeaux French oak — Empordà’s most ambitious red

Raül Bobet’s extraordinary 100% Pinot Noir from Pyrenean vineyards at 1,000m — partly fermented in 12th-century stone lagares carved by Medieval monks — aged in French oak foudres — ethereal, blood orange, fine-grained tannins — Spain’s finest Pinot Noir — 95pts Parker

Clos Pons flagship in magnum — Garnacha, Syrah & Tempranillo from organic estate — rich dark fruit, liquorice, cherry jam & a silky lingering finish — perfect for a special occasion