The Village Bar, the Cooperative & the Grape That Faces the Sea
In Alcalalí, on the limestone cape of Marina Alta, Josie Cleeve and Joshua Kniesel — an Englishwoman, a German, and a shared Mediterranean dream — make zero-sulphite natural wine from old dry-farmed bush vines of Moscatel and Giró, picked in August before the heat overwhelms, in a restored cooperative that is also a shop, a bar, and a home.
Origin — 2017, the Village Bar & the Restored Cooperative
Cap de Nit is the work of Josie Cleeve and Joshua Kniesel — a couple who, by their own admission and the evidence of their passports, should not be making wine in this corner of Spain. Josie is English — her family moved to Alicante from London when she was a small child, and she grew up in the Marina Alta, flitting between English, Spanish, and Valencian with the ease of someone who belongs to all three and to none. Josh is German — his family has a summer house in the area, and he grew up frequenting it during the summer months, developing a relationship with the cape that was seasonal at first, then permanent.
They met in the most natural way possible: at a small village bar in the province of Tarragona, where Josie worked and where Josh was taking supplemental oenology courses after completing his degree. Josh had studied at Hochschule Geisenheim — one of the most prestigious and demanding wine academies in the world — and had trained in Germany and South Africa. Josie had the local knowledge, the languages, and the intuition of someone who had spent her childhood among these vines. They spent a few years living in Valladolid while Josh worked at Belondrade — one of Spain's most celebrated white wine estates — before moving back to the Marina Alta in 2017 to start their own project.
They took over and restored the tiny old cooperative facility in the village of Alcalalí — a building that had once been the hub of local grape production, where farmers brought their harvest to be processed collectively, and which had fallen into disuse as the cooperatives consolidated and the small growers abandoned their vines. Josh and Josie did not merely restore the equipment. They restored the purpose — transforming the cooperative into a working winery, a shop, and a wine bar that has become a destination for natural wine lovers from across Europe. The building is now all three things at once: cellar, commerce, and community.
From the start, they were convinced that the vineyards of old, dry-farmed bush vines scattered across the Marina Alta could be used for making great natural wines — even though few were doing it here. The region had a long viticultural tradition, but it had been largely forgotten outside the area — not because the wines were bad, but because the plots were too small, too scattered, and too difficult to mechanise for industrial wine production. Josh and Josie saw what others saw as obstacles and recognised them as opportunities. The small plot. The old vine. The dry-farmed bush. These were not limitations. They were the ingredients of authenticity.
The Place — The Cape, the Limestone & the Two Terroirs
Alcalalí sits in the Marina Alta — the northernmost comarca of Alicante, a limestone cape that stretches into the Mediterranean Sea like a finger pointing toward Ibiza. The viticultural tradition here goes back to the Iberian settlements of the 6th to 1st centuries BCE, who likely learned vine-tending from the Phoenicians, whose presence in the region has been documented as far back as the 9th century BCE. This is not a new wine region. It is an ancient one that has been forgotten — obscured by the industrialisation of Spanish wine and the dominance of bulk production in the interior.
The Mountain Plots — Calcareous, Rocky, Up to 650m
The mountain terraces of Marina Alta are where the red variety Giró is planted — on rocky, calcareous soils at altitudes of up to 650 metres above sea level. These are small plots — rarely exceeding 0.5 hectares — of densely planted bush vines (en vaso) dispersed between citrus, olive, and almond groves. The terrain is too steep for tractors. The stones are too numerous for machinery. Everything is done by hand: pruning, harvesting, and carrying the grapes down the terraces in small boxes. The calcareous soil gives the wines a distinct mineral freshness and salinity — a chalky backbone that balances the Mediterranean sun. Because of the cape's geography, the sea is never more than 10 kilometres away in every direction except west — a constant maritime influence that moderates the heat and preserves acidity.
The Valley Plots — Clay-Rich, Lower Altitude, Moscatel
The valley floors are where Moscatel de Alejandría thrives — on clay-rich soils at lower altitudes, where the water-retentive earth supports the aromatic intensity and lush texture of this ancient variety. The Moscatel plots are equally small, equally bush-trained, and equally dry-farmed. But the clay gives the wines a different character — rounder, more generous, with a depth of floral and tropical aromatics that the mountain calcareous soils cannot replicate. Together, the two terroirs — mountain and valley, calcareous and clay, Giró and Moscatel — form the dual identity of Cap de Nit: the freshness of altitude and the generosity of the coast.
Dry-Farmed, Never Sprayed, No Tractor
Josh and Josie work only with dry-farmed bush vines on plots that have never been sprayed — a radical commitment to purity that eliminates the possibility of chemical residue in either soil or grape. Most of the vineyards are not worked by tractor — the slopes are too steep, the plots too small, and the soil too precious to risk compression. The grapes are hand-harvested in August, when potential alcohols are still moderate — a deliberate early pick that ensures the resulting wines retain freshness and benefit from the natural stability afforded by a low pH. This is not a concession to fashion. It is a technical decision made by an oenologist who understands that heat without acidity produces flabby wine, and that the best way to make natural wine is to start with grapes that are naturally balanced.
Moscatel de Alejandría & Giró — The Two Natives
The principal varieties are Moscatel de Alejandría for whites and Giró for reds — both indigenous to the region, both adapted over centuries to the specific conditions of the Marina Alta. Moscatel de Alejandría — one of the oldest cultivated grapes in the world, introduced to Iberia by Phoenician traders — produces wines of intense floral perfume, orange blossom, and tropical fruit. Giró — a rare native red of Alicante and the Balearic Islands — gives wines of red cherry, pomegranate, Mediterranean herb, and a delicate, almost Pinot-like transparency. Together, these varieties form a duet of the cape — white and red, aromatic and savoury, mountain and valley — that could only come from this specific place.
Winemaking — Zero/Zero, the August Harvest & the Amphora
Josh and Josie's cellar philosophy is absolute and unambiguous: zero / zero. No applications of additives at any time during the winemaking or bottling process. No sulphur. No selected yeasts. No enzymes. No fining agents. No filtration. The wines ferment spontaneously with indigenous yeast — and industrial yeast has never been introduced to the cellar. This is not a recent conversion. It is the foundational principle of the project, established from day one in the restored cooperative.
The Blanc — the estate's signature orange wine — is made from Moscatel de Alejandría with a few days of skin contact, then aged for 8 months in clay amphora. The short maceration extracts just enough tannin and colour to give the wine texture without overwhelming the aromatic delicacy of the grape. The result is a wine of extraordinary integration — floral aromatics, smoky-yeasty action from the amphora, and a surprisingly smooth back-end that defies the expectation of skin-contact wine as aggressive or challenging. It is dry and crunchy, but also gentle — a wine that introduces natural wine novices to the category without frightening them.
The Blanc T3 — the deeper orange — receives three weeks of skin contact and is aged for almost a year in amphora. Here the longer maceration brings out a more deeply tropical side — mango, passion fruit, and dried apricot — while also adding complex notes of musk and burnt orange. The tannins are more pronounced, the palate more nervy, and the overall impression more intense. Yet it remains refreshing and uplifting — an orange wine that captures the Mediterranean sun without losing the mountain breeze. Both Blanc and Blanc T3 demonstrate what happens when German technical precision meets Valencian grape generosity inside a clay vessel.
All fermentation and élevage is carried out in steel, glass, fiberglass, and clay amphorae — never in oak, never with flavouring vessels, never with anything that would mask the purity of the fruit and its terroir. The choice of amphora is deliberate: clay breathes without flavouring, allows micro-oxygenation, and respects the traditions of the region — where tinajas have been used for millennia. Josh and Josie are not reviving an ancient technique for novelty. They are using it because it is the best vessel for what they want to express: the pure, unadorned character of Moscatel and Giró grown on limestone and clay, facing the sea.
The Wines — From the Amphora Orange to the Pinot-like Giró
Cap de Nit produces a focused range of natural wines — whites, oranges, reds, and sparkling — all made with indigenous yeasts, zero added sulphites, and no fining or filtration. The range is small, the production is micro, and every wine is a direct expression of the Marina Alta's two terroirs: the calcareous mountain and the clay valley. Josh and Josie do not make wine for scores. They make wine for the table — bright, refreshing, and the perfect accompaniment to the sunny Mediterranean cape and the wonderful food that it is famous for.
Cap de Nit "Blanc"
Orange — Alcalalí, Marina AltaThe estate's signature orange wine — 100% Moscatel de Alejandría from old dry-farmed bush vines on clay-rich lower altitude plots. A few days of skin contact, followed by 8 months of ageing in clay amphora. The result is a wine of extraordinary integration and approachability — intense floral and stone fruit characters (orange blossom, peach, apricot) with a grippy dry finish and a surprising smoothness on the back-end. Smoky-yeasty notes from the amphora add complexity without aggression. Dry, crunchy, and utterly drinkable. A perfect introduction to natural orange wine — and a testament to what happens when Moscatel is treated with seriousness rather than sweetness. ~11–12% ABV. Zero sulphites. Unfiltered.
Cap de Nit "Blanc T3"
Orange — Alcalalí, Marina AltaThe deeper, more intense orange wine — 100% Moscatel de Alejandría with three weeks of skin contact, aged for almost a year in clay amphora. The longer maceration brings out a more deeply tropical side — mango, passion fruit, dried apricot — alongside complex notes of musk, burnt orange, and wild herbs. The tannins are more pronounced, the palate more nervy and structured, yet the wine remains refreshing and uplifting — a rare combination of intensity and drinkability. Where the Blanc is an introduction, the T3 is a commitment — an orange wine for those who have already fallen in love with the category and want to go deeper. ~11–12% ABV. Zero sulphites. Unfiltered.
Cap de Nit "Vermell"
Red / Light Red — Alcalalí, Marina AltaA delicate, almost Pinot Noir-like red — 100% Giró (or a field blend of Giró, Moscatel, Merseguera, Garnacha, and Syrah depending on the vintage) from mountain plots on rocky calcareous soils. Vinified with very short and careful maceration, then aged for 8 months in tank. The result is a wine of extraordinary lightness and transparency — juicy cherry, briny savouriness, and a gentle herbal character that speaks of the Mediterranean maquis. Serve it lightly chilled as an aperitif, with grilled fish, or with a tomato salad drizzled with local olive oil. A red wine that defies the heaviness of Mediterranean reds — proof that Giró, in the right hands, can be as ethereal as Burgundy. ~12% ABV. Zero sulphites. Unfiltered.
Cap de Nit "Negre"
Red — Alcalalí, Marina AltaA more firmly extracted but still weightless red — 100% Giró aged for 12 months in clay amphora. The longer maceration and amphora ageing give the wine greater structure and depth than the Vermell, while maintaining the variety's characteristic transparency. The nose is a fun mix of peppery, herbaceous, and lightly animalic aromas with brighter notes of ripe cherry and raspberry. The palate is mouth-filling but seemingly weightless — a wine that occupies space without heaviness, that satisfies without overwhelming. Drink it lightly chilled but less so than the Vermell — with roasted vegetables, grilled lamb, or a plate of jamón and almonds as the sun goes down over the cape. ~12–13% ABV. Zero sulphites. Unfiltered.
Cap de Nit Ancestral / Pet-Nat
Sparkling — Alcalalí, Marina AltaA natural sparkling wine made by the ancestral method — likely from Moscatel de Alejandría or a blend of native white varieties. The grapes are pressed, fermented with indigenous yeasts, and bottled before fermentation is complete, trapping the natural CO₂ in the bottle. The result is a pet-nat of wild, untamed energy — fine natural bubbles, intense floral aromatics (orange blossom, jasmine), and a saline freshness that speaks of the nearby Mediterranean. It may be slightly cloudy. It may contain natural sediments. It is, in every sense, alive. A sparkling wine that captures the joy and irreverence of natural wine — the perfect bottle to open on the terrace of the Cap de Nit wine bar as the sun sets over the limestone cape. ~11–12% ABV. Zero sulphites. Unfiltered.
Cap de Nit Experimental / Limited Releases
Variable — Alcalalí, Marina AltaJosh and Josie's experimental edge — small-lot cuvées that push the boundaries of what the Marina Alta can express. These may include extended maceration oranges beyond the T3, single-parcel bottlings from specific mountain terraces or valley floors, co-fermentations that blend Moscatel and Giró in a single tank, or wines aged in alternative vessels beyond amphora and steel. The common thread is zero sulphites, indigenous yeast, and total creative freedom guided by the vintage and the two terroirs. These wines are not always available. When they are, they are shared with the small community of collectors who understand that Cap de Nit's experiments are not diversions but genuine inquiries into what the limestone cape of Alicante can express when an Englishwoman, a German, and a restored cooperative decide to listen.
Legacy — The English, the German & the Grape That Faces the Sea
Cap de Nit matters because it is one of the most authentic and internationally resonant natural wine projects in the Marina Alta — the work of an Englishwoman and a German who, in 2017, restored a forgotten cooperative in Alcalalí and proved that old dry-farmed bush vines, indigenous yeast, and zero sulphites can produce wines of extraordinary purity and joy from a region that the international wine world had largely ignored. In a comarca where small plots and manual labour had been dismissed as economically unviable, Josie Cleeve and Joshua Kniesel have shown that Moscatel can be dry and crunchy, Giró can be Pinot-like, and a restored cooperative can become a destination — and that the world will pay attention if the work is honest and the wine is delicious.
Their legacy is agricultural. By working only with dry-farmed bush vines on plots that have never been sprayed, by refusing to use tractors to avoid soil compression, by harvesting in August to preserve acidity and balance, by farming small plots of less than 0.5 hectares scattered across the limestone cape, and by maintaining the traditional bush-vine architecture that has defined Marina Alta viticulture for millennia, Josh and Josie have created a model for Mediterranean viticulture that is closer to a garden than to a factory. The mountain terraces at 650 metres and the clay valleys near the sea are not merely vineyard locations. They are the two faces of a single cape.
Their legacy is also oenological. The Blanc — 100% Moscatel, few days skin contact, 8 months in amphora, zero sulphites — is a wine that almost no one else in the world makes in exactly this way, because almost no one else has these old Moscatel vines, this clay-rich soil, and this German-trained precision. The Blanc T3 — three weeks of skin contact, nearly a year in amphora, tropical and musky — proves that orange wine can be both challenging and joyful. And the Vermell — short maceration Giró, 8 months in tank, Pinot-like delicacy — demonstrates that the Mediterranean red does not need to be heavy to be profound.
And their legacy is communal. By transforming the old cooperative into a winery, shop, and wine bar, Josh and Josie have created a space that is not merely a production facility but a gathering place — a destination for natural wine lovers, a hub for the local community, and a bridge between the agricultural past and the cultural future of Alcalalí. The wine bar is worth a detour not because it is fancy, but because it is genuine — the kind of place where you can taste the wine, meet the makers, and understand why they picked in August and aged in clay.
From the village bar in Tarragona to the restored cooperative in Alcalalí, from Geisenheim to Belondrade to the limestone cape of Marina Alta, Cap de Nit is a testament to what happens when two people from different countries decide that the best place to make wine is the place where they met — and that the best way to make it is to add nothing but time, respect, and the indigenous yeast that was already there. The Englishwoman speaks. The German listens. The Mediterranean answers. And the drinker is joyful.