This is the coal maker's ratafia and it couldn't be anything else but smoky! Smooth and balanced green walnut liqueur, macerated with herbs, roots, and flowers, with a hint of smoke. From the burning wood to the hot coals and right to your table.
MAUS is the soft ratafia with limited edition labels to drink on the rocks!
Made with more than 18 flowers, spices, and aromatic plants. Notes of thyme and lavender, licorice, cloves, and cinnamon, with a finish of chamomile over softened green walnut.
La Penjada is the first cooperative ratafia, made with flavored wine alcohol following the traditional tronjó method. Its low sugar makes it the perfect companion for before or after meals.
Parellada 100%. Fermentation with wild yeast at controlled temperature in stainless steel tanks, minimum aging of 4 months in bottle, may show sediments. NO ADDED SULPHITES. 900 bottles
This workshop only takes place once a year around the Summer solstice (end of June/July).
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Refreshing red wine of very limited production with light and minimal aging. 100% Syrah with a twist, and a very personal interpretation. Aromas of red and black fruit, Mediterranean forest, violet and timid milky notes on a saline background.
Intense orange wine made from Garnatxa Blanca "brisada" (skin contact). A wine made like in the old days; wild, unfiltered, and without added sulfites. Made out of PDO in the town of Guiamets.
La Penjada is the first cooperative ratafia, made with flavored wine alcohol following the traditional tronjó method. Its low sugar makes it the perfect companion for before or after meals.
The newest orange bomb from Mas de la Caçadora. A multi-blend white wine macerated with skins that will blow your mind. A funky but well-made wine for those who are looking for something different.
Fresh and fizzy natural sparkling wine made out of 100% Chardonnay grapes using Ancestral Method. Perfect for any kind of aperitive or light dishes. Surprising notes of pastry with minerality hints, and a slight sweet after-taste.
