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"You can make bad wine with great grapes but you can't make great wine with bad grapes"

No one is more important than the winegrower when it comes to good wine. The love and attention in the vineyard ensures healthy vines and grapes, and ultimately good wine. And as soon as the harvest takes place, it comes down to the winemaker's knowledge and skills to make the best possible use of what the grapes have to offer. That's where we select the winegrowers we work with.

On this page you can read more about the winegrowers we work with.

The name of this winery dates back to 1488, when Eulalia Serra owned the house Casa Serra which was later renamed Can Planes after she married Pere Planes. The Vallès region just west of Barcelona has always been a wine region, with 74 hectares belonging to Can Planes until phylloxera broke out and all vineyards disappeared and gave way to urbanization.

Celler Bellaserra was founded to go back to the roots, taking advantage of the unique characteristics of the terroir and climate to make typical Catalan wines. Everything with an eye for nature and according to organic farming principles.

Since 1885, wine has been made that bears the name Grau. But it was Jaume Grau i Grau who really plunged into the wine world in 1966. A small, family-owned winery in the village of Maians in the heart of Catalonia.

Since 1998, the wines of Grau i Grau have been allowed to enter the D.O. Pla de Bages carry. The fifth generation currently runs the winery and with the input of young, new ideas, the range of wines is considerably expanded and improved.

With 20 hectares of its own vineyard at an altitude of 600 meters. The area has a continental Mediterranean climate with strong daily temperature changes and little rainfall. This ensures concentrated and expressive wines.

The family works organically in the vineyard and try to work as pure and natural as possible.

As with most wineries in the Penedès, here too wine has been made for generations for their own use and for the sale of grapes to the large Cava houses. But the story of Esteve i Gibert took a surprising turn in 2009 when Albert Lopez took over from his father-in-law Josep Esteve and made Esteve i Gibert the smallest winery of the D.O. Penedès made its own quality wines from the best plots.

The 19 hectares are used organically and as much as possible according to biodynamic practices. Grapes are still sold, but the best production is used for the production of the wines of Esteve i Gibert. The vinification is done according to the principle of minimal intervention and produces fantastic natural wines. Respect for the environment and nature are paramount when making the wines.

Against the natural park of Montsant, in Priorat we find La Figuera. In this small village is Ficaria Vins, a small family business where Jaume and his wife Montse  make fantastic wine. 

With only 4 hectares of vineyards, production in this rugged area is extremely limited, but what a wines they will be! Jaume tries to let nature take its course, to express the wines as pure as possible and to let the terroir speak. Priorat and Montsant are Garnatxa, which is why all Ficaria wines are also Garnatxa focused with some Syrah and Cabernet Sauvignon here and there for extra spiciness and power. 

Finca Mas Perdut, a small-scale winery from the Penedès region in Catalonia. With a heart for nature, the vineyard is managed and wine made here. The vines are between 40 and 80 years old which provides low yields and high quality grapes.

The soil has a good balance between sand, clay and lime, which ensures that water can penetrate well. The whole philosophy is based on letting nature do its work. Lots of greenery between the vines ensures good water conservation and biodiversity in the vineyard. 

We strive for a good expression of the variety and the terroir and the vinification process is intervened as little as possible. Sulfur is used minimally, just to ensure that the quality remains good and only native yeasts are used. 

With a small production we could not get some wines anymore. In any case, the reservation for the new year is already ready!


Oller del Mas is located in the heart of Catalonia, at the foot of Montserrat. With more than 1000 years of history, the castle of Oller del Mas has been home for 36 generations.

Here too, because of phylloxera, most of the viticulture had fallen into disrepair. But in the last decades this has been rebuilt and they started making quality wines with the aim of making the best wines of Catalonia.

The microclimate created by Montserrat is essential for the quality of the wine. Extreme temperature fluctuations during day and night provide ideal conditions for good ripening. Efforts are also being made to bring back the autochthonous varieties as much as possible.

At Oller del Mas 100% organic and sustainability are of paramount importance and all vineyards are completely self-managed and the winery is #3 in the world when it comes to CO2emissions with only 0.7 grams per liter of wine.

"Wine with the imprint of the landscape" - that is what the Vinyas family tries to achieve with their wines. 

More than twenty years ago, Isidre started working in the vineyard. Before that he was an avid sportsman and worked as a car mechanic. The work in the vineyard was a breath of fresh air for him - the connection with nature and the peace it brought. His eldest son Gerard graduated as an engineer but there was little work to be found and he, together with his father, decided to further expand his passion for nature, the vineyard and wine. Berta too decided that the world of wine was for her and went to the school of oenology in the Penedès. 

The Vinyas family goes further than just making natural wine. Their aim is to restore and preserve nature, bring back nearly lost varieties and work according to age-old customs. There are some wines that are fermented in 'Cup de Pedra', stone vats, covered but in the vineyard and nothing is added or filtered. 

Wines that are truly pure nature and transport you to the beautiful Pre-Pyrenees.