Simple, easygoing white - the still version of Tinc Set, which comes from the same base wine. It’s a blend of Xarel-lo & Parellada that is cold-pressed and fermented in steel, which keeps the wine squeaky clean and very drinkable. Think of it as a still Cava. 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.

Bright & aromatic, crammed with sloe berry & cherry pop-tart fruit. The texture is beautifully supple & smooth; the tannic extraction perfectly measured. A Tempranillo quite possibly like none you have tasted before. Find out more.

Briny, prickly, textured Catalan white. Mainly Spanish staple Macabeo with an aromatic lift of Moscatel. Raised in amphora, it has a lovely fine-grained mouthfeel. Find out more.

Mencía grown at very high altitude, bringing out all the pretty, perfumed character of the grape. Floral aromas hover over spicy red fruits and a stony mineral backbone from the layers of slate and quartz in the soil. Pinot Noir heads are advised to investigate! 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.

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.

Whole bunches of Garnacha are crushed and macerated for 5 days before pressing in basket press before being passed to stainless steel vats. Bottled with a little residual sugar and disgorged after 6 months on the lees. 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.