Els Bassots

Celler Escoda Sanahuja

Joan Ramón Escoda Martinez

Els Bassots is a captivating skin-contact Chenin Blanc from Conca de Barberà. Made biodynamically at around 450 metres of altitude, the grapes benefit from a dry climate moderated by cool sea winds. They are harvested by hand and macerated on their skins for roughly ten days before fermenting with native yeasts in stainless steel. Afterward, the wine rests for about one year in neutral French oak barrels, without filtering or fining, and without added sulphites. This approach gives the wine a light golden hue, creamy texture, and bright citrus hints. Its lively acidity and subtle mineral notes linger on the palate, reflecting both the region’s clay-limestone soils and the winemaker’s gentle touch. Suitable for vegans and vegetarians, Els Bassots offers a distinctive Spanish take on a traditionally French grape, showing that Chenin Blanc can flourish beautifully under the Catalan sun.

Pitchounet

Domaine Mouressipe

Pierre Saakovidi

Pitchounet from Domaine Mouressipe is a natural red wine crafted by Alain Allier in the Languedoc region, France. Pitchounet is a 50/50 blend of Cinsault and Grenache. It’s light-bodied, juicy, with notes of red berries, a touch of pepper, and a freshness that makes it perfect for warm weather. Its vibrant ruby color and natural freshness make it a delightful alternative for those who prefer something livelier than rosé during warm weather. Perfect for casual drinking, Pitchounet is all about immediate pleasure and genuine fruitiness.