La Mosca is made with Moscatel de Alejandría (70%) and Muscat de Frontignan (30%), the former macerated for 5 days and the latter for 13. This low alcohol pét-nat is grown in limestone soil and vinified using the traditional ancestral method, whereby sparkling wine is created in one fermentation. Nuria makes what she likes to drink: a wide range of bubbles and whites! In her words, this is a joyful wine to be drunk with ‘a ray of sun, some oysters, some happiness’.

Welcome Rot, a new addition to the line which combines Regent and Dornfelder. These grapes required a lot of hand sorting due to Drosophila Suzukii, a fruit fly which can infest ripening grapes - just one example of the dedication and patience that feed this wine. Both varieties are frequently underrated, and Pauline and Carl have had their curiosity rewarded with a juicy, fruity and fun cuvée. They employed a cold maceration to achieve soft tannins and to bring out the full flavour of the fruits. Remember Weiss? This is the glowing red counterpart! Serve chilled with a lakeside picnic.

Tout Naturellement is a blend of Sylvaner, Pinot Blanc and Auxerrois. The vines are around 60 years old, growing in deep soils of silt and sand near the village. This rich terroir yields juicy, easy-drinking grapes which were picked by hand in mid September and pressed smoothly with a pneumatic press. After that, old oak casks and natural yeasts worked their magic with a one year fermentation plus aging on the lees for a further 6 months. This is a crisp, easy-going wine, well suited as an aperitif or an accompaniment for goat’s cheese.