Natural Wine
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.
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Molotov - Terrain Vague - Thomas Ollivier
Caviste
Terrain Vague’s Molotov from Fitou in Languedoc offers a bold blend of Macabeo and Syrah, crafted through a short yet dynamic maceration. The wine starts with Macabeo on its skins for about six days; Syrah joins on day four for two days of co-maceration, then everything is pressed and rests briefly in stainless steel. Known as the “Trempette” method, this process brings out delicate orange-rosé hues and fragrant notes of orange blossom, rose petals, and bright citrus. Hints of strawberry jam and subtle baking spices add a playful complexity. The result is a lively wine that balances floral aromas and fresh fruit flavors in a soft, approachable style. Ideal for anyone curious about an unconventional yet delicious take on a southern French rosé, Molotov is proof that a little experimentation can lead to something truly memorable.
6885 KM
Antihype Wine