Spain

From the Xarel·lo slopes of Penedès to the palomino vineyards of Cádiz, discover Spain's natural wine vanguard: Cati Ribot, 4 Kilos, Clos Lentiscus, Muchada-Léclapart and the new Catalan wave rewriting Iberian viticulture

Spain Natural Wine Guide: The Mediterranean Revolution | Xarel·lo, Sumoll & the New Catalan Wave

961k Hectares Under Vine

12 Featured Producers

400 Indigenous Grapes

3000 Years of History

Beyond Rioja and Tempranillo

The Catalan revolution and Andalusian reinvention

Spain—historically defined by the heavy oak of Rioja and the industrial production of Sherry—is experiencing a natural wine revolution that bypasses the traditional power centers entirely. The movement is centered in Catalonia, where a generation of winemakers is reclaiming indigenous varieties like Xarel·lo and Sumoll from the shadow of Cava mass production, and in Andalucía, where young vintners are unfortifying Palomino and returning the Sherry region to table wine.

This guide focuses on twelve revolutionary producers defining this new Spanish canon. Cati Ribot crafts "Vino de Pueblo" from native Mallorcan grapes in Binissalem. 4 Kilos Vinicola (founded by musician Francesc "Xarango" Grimalt) makes "12 Volts"—Mantonegro from Felanitx with zero sulfur. Muchada-Léclapart (French-Chilean Léclapart in Cádiz) treats Palomino like Chardonnay, creating unfortified "Taberner" that redefines Sherry country. Cellar La Salada and Clos Lentiscus lead the Penedès resistance against Cava industrialism.

What defines Spanish natural wine is diversity—400+ indigenous grapes, from the flor-scented Palomino to the tart, red-fleshed Sumoll—and regional rebellion. These winemakers reject DO Cava regulations (forcing them to label "Spanish Sparkling Wine"), embrace ancestral methods (treading with feet in stone lagares), and recover abandoned vineyards on the fringes of appellations. The result is electric, often controversial wine: cloudy Xarel·lo, amber Sumoll, and saline Palomino that drinks like white Burgundy.

The Featured Twelve

Cati Ribot: Mallorca native varieties
4 Kilos Vinicola: Mallorca natural pioneer
Soca Rell Vinyovol: Penedès terruño
Cellar La Salada: Xarel·lo masters
Clos Lentiscus: Sumoll specialist
Muchada-Léclapart: Cádiz revolution
Wild Fermentation: Experimental collective
Vega Aixalà: Conca de Barberà altitude
Pinyolet Vinyaters: Penedès heritage
Nini Vins: Empordà boundary-pusher
Mas Guineu: Garraf massif
Mas Candí: Font-rubí natural

From Roman Hispania to Cava Rebellion

Three millennia of Iberian viticulture

1000 BCE - 400 CE

Phoenician & Roman Foundations

Phoenicians establish trading posts in Cádiz (Gadir) and Málaga, bringing vines. Greeks plant in Empúries (Empordà). Romans expand viticulture across Hispania—Tarragona (Tarraco) becomes major wine export center. The "Lagare" (stone trough for foot-treading) becomes standard. Amphora wines from Baetica (Andalucía) shipped throughout the Empire. Indigenous varieties like Xarel·lo and Sumoll likely develop from wild vines during this period.

700-1400s

Moorish Rule & Monastic Revival

Islamic rule (Al-Andalus) limits wine production but doesn't eliminate it—Christians and Jews continue viticulture. Sherry (Jerez) develops as fortified wine for export. The Reconquista brings Christian monasteries (Poblet, Montserrat) that preserve indigenous grapes. Mallorca's Binissalem region developed under Jaume I. Spanish explorers carry vines to the Americas (1492 onwards). The "conquest" establishes Spanish viticultural patterns in Chile, Argentina, and California.

1860s-1900s

Phylloxera & Cava Birth

Phylloxera devastates French vineyards; Spanish wine (especially Rioja) fills the gap. Cava invented in Penedès (Codorníu, 1872) using Champagne method but indigenous grapes (Macabeu, Xarel·lo, Parellada). Phylloxera reaches Catalonia in late 1890s. Many indigenous varieties abandoned in favor of grafted French hybrids or high-yield grapes. Sumoll nearly extinct by 1900.

1939-1975

Franco & Cooperatives

Franco's dictatorship emphasizes quantity over quality. State cooperatives dominate, especially in Catalonia and Rioja. Traditional methods (foot-treading, wild yeast) discouraged in favor of industrial efficiency. Indigenous varieties like Xarel·lo relegated to bulk Cava production. Sherry industrializes—fortification standardized, soleras mechanized. The "Spanish wine" brand becomes synonymous with cheap bulk exports.

1980s-2000s

Modernization & Rebellion

Spain joins EU (1986), bringing investment and modernization. Rioja Reserva/Gran Reserva categories dominate premium market. However, a counter-movement begins: René Barbier (Clos Mogador) in Priorat, then natural pioneers. 4 Kilos founded in Mallorca (2006) by Francesc Grimalt. Clos Lentiscus revives Sumoll. The "Brutal" wine movement (no rules, no appellations) emerges in Catalonia. First "natural wine" bars open in Barcelona (Bar Brutal).

2010s-Present

The Catalan Wave & Andalusian Renaissance

Cati Ribot, Cellar La Salada, Mas Candí and others establish "Penedès Natural" as distinct from DO Cava. Muchada-Léclapart arrives in Cádiz (2015), treating Palomino like Grand Cru Chardonnay. "Vino de Pueblo" (village wine) and "Vino de Paraje" (single site) classifications emerge outside official DOs. Barcelona becomes natural wine capital of Southern Europe (Bar Brutal, Zona d'Ombra). Spanish natural wine explodes internationally—sumoll and palomino become cult varieties.

"In Penedès, we don't make Cava. We make wine from Xarel·lo, which happens to have bubbles. The difference is philosophy, not technique." — Toni Carbó, Cellar La Salada

Penedès, Mallorca & Cádiz

The terroirs of the twelve

🍇 Penedès (Alt Penedès)

The heart of Catalan natural wine, southwest of Barcelona. Mediterranean climate with continental influence. Calcareous clay and limestone soils (terra rossa in some areas). Historic center of Cava production, now ground zero for natural wine rebellion. Cellar La Salada (Sant Martí Sarroca), Mas Candí (Font-rubí), Pinyolet Vinyaters (Vilafranca), Mas Guineu (Sant Pere de Ribes), and Soca Rell Vinyovol work here. Xarel·lo is king—thick-skinned, perfect for skin-contact orange wines. Sumoll (red) nearly extinct but revived by Clos Lentiscus. High altitude (500-800m) vineyards crucial for acidity.

🏝️ Mallorca (Binissalem)

Mediterranean island, mountainous interior. DO Binissalem established but many natural producers work outside it. Calcareous soils, hot summers, sea influence. Indigenous varieties: Manto Negro (red), Callet (red), Prensal Blanc (white), Giró Ros (pink). Cati Ribot works in Santa Maria del Camí and Binissalem. 4 Kilos in Felanitx (south). The island has unique "feixas" (terraced dry-stone walls) agricultural heritage. Very old vines (80+ years) of Manto Negro survive. Sea breeze (ponent) moderates heat. Natural winemakers embrace the island's isolation and unique varieties.

🌊 Cádiz (Jerez/Sanlúcar)

Andalucía's Sherry country—albariza (chalky white) soils, intense sun, Atlantic influence (poniente and levante winds). Historic center of fortified wine (Sherry, Manzanilla). Muchada-Léclapart revolutionizing the region by making unfortified table wines from Palomino and Tintilla de Rota. The albariza soil (40% calcium carbonate) gives unique salinity and freshness. Vines grown "en vaso" (bush vines) rather than on trellises. Very dry climate (600mm rain), relying on moisture-retaining albariza. The "naked" Palomino (without flor yeast or fortification) expresses pure Atlantic minerality.

⛰️ Conca de Barberà

Small DO west of Penedès, higher altitude (600-800m). Cooler climate, slate and limestone soils. Vega Aixalà works in Montblanc area. Sumoll and Trepat (indigenous reds) thrive here. The "Concencian" identity is distinct from Penedès—more mountain, less Mediterranean. Slate (llicorella) similar to Priorat but cooler. Natural winemakers here focus on elegance and acidity rather than power. Old vine Garnacha also found.

🌲 Empordà

Northeast Catalonia, bordering France (Roussillon). Mediterranean with tramontana winds. Granite and slate soils in mountains (Alt Empordà), sand near coast. Nini Vins works here. Grenache (Garnatxa) is king, but also Macabeu and Muscat. The "Costa Brava" wine culture is emerging from traditional bulk production. Strong French influence due to proximity. Natural winemakers focus on Garnatxa and Syrah blends with zero sulfur.

🌋 Garraf Massif

Coastal mountain range south of Barcelona (Sitges to Castelldefels). Limestone and dolomite soils. Mas Guineu works here. Cooler than inland Penedès due to sea influence. Xarel·lo and Malvasía de Sitges (aromatic white). The "Garraf" park is protected, with vineyards interspersed in forest. Unique microclimate with morning fog (boira) from sea. Natural winemakers emphasize the salinity and freshness of coastal Xarel·lo.

Producer Terroir Matrix

Producer	Region	Soil	Key Grape	Specialty
Cati Ribot	Mallorca	Calcareous clay	Manto Negro	Vino de Pueblo
4 Kilos	Mallorca	Limestone	Manto Negro	12 Volts (zero sulfur)
Cellar La Salada	Penedès	Calcareous	Xarel·lo	Macabeu/Xarel·lo
Clos Lentiscus	Bitlles Valley	Limestone	Sumoll	Sumoll ancestral
Muchada-Léclapart	Cádiz	Albariza	Palomino	Unfortified Sherry
Vega Aixalà	Conca de Barberà	Slate/limestone	Sumoll	High altitude
Mas Candí	Penedès	Calcareous	Xarel·lo	Pet-nat

The Featured Twelve

The vanguard of Spanish natural wine

Mallorca – Mediterranean Islands

Cati Ribot

Santa Maria del Camí, Mallorca

The queen of Mallorcan natural wine. Fourth generation vigneronne who took over family vineyards in 2010 and immediately stopped chemicals. 8 hectares of indigenous varieties: Manto Negro (red), Callet (red), Prensal Blanc (white), Giró Ros (pink). "Vino de Pueblo" is her philosophy—wine from village terroir, not single varietals. "Es Refugi" is Manto Negro fermented in amphora with 3-month skin contact—light, salty, Mediterranean red. "Prensal" is white aged in old Mallorcan oak (bota). Zero sulfur added. The cellar is a converted stable with qvevri and wooden foudres. Cati also preserves Mallorca's "feixa" dry-stone wall terraces. The wines taste like the sea breeze and mountain herbs (garrigue) of the island.

4th Generation Amphora Zero Sulfur Manto Negro

Francesc Grimalt & Sergio Caballero

4 Kilos Vinicola, Felanitx, Mallorca

Founded in 2006 by Francesc "Xarango" Grimalt (former Anima Negra winemaker) and musician Sergio Caballero. "4 Kilos" refers to the 4 million pesetas (4 kilos) they started with. 15 hectares of old vine Manto Negro and Callet in southern Mallorca (Felanitx). "12 Volts" is the flagship—Manto Negro with 5% Syrah, fermented with wild yeasts in stainless steel, aged 4 months in French oak, zero added sulfur. Also "Motor America" (single vineyard) and "Ping FB" (orange wine from Prensal Blanc). The winery is in an old sheep farm (finca) with modern equipment but traditional methods. Biodynamic practices, dry farming. Represent the "new Mallorca"—international quality with local soul.

Founded 2006 Manto Negro 12 Volts Biodynamic

Penedès – The Xarel·lo Resistance

Toni Carbó & Ramón Jané

Cellar La Salada, Sant Martí Sarroca, Penedès

Toni Carbó (winemaker) and Ramón Jané (vineyard) partnership that defines Penedès natural wine. Ramón's family has farmed these 8 hectares since 1900; Toni converted to natural winemaking in 2011. Focus on Xarel·lo and Macabeu from old vines (60+ years). "La Salada" is the flagship Xarel·lo—fermented in stainless steel with native yeast, aged on lees, bottled with minimal sulfur. "Roig Boig" is a red/white field blend (Sumoll, Garnacha, Xarel·lo) co-fermented, light chillable red. Also make "Tinc Set" (ancestral method pét-nat from Xarel·lo). The winery is in an old farm cellar with concrete tanks and used barrels. Certified organic. They champion "Vinya d'Ençà" (back then vines)—preserving old local varieties.

Since 1900 Xarel·lo Field Blend Pét-Nat

Manel Aviñó

Clos Lentiscus, Bitlles Valley, Penedès

The "Sumoll King" of Penedès. 20 hectares in the Bitlles River valley, practicing biodynamic since 2002. Manel has single-handedly revived Sumoll—an indigenous red grape nearly extinct, known for high acidity and red fruit. "Perill Noir" is Sumoll fermented in amphora with 6-month skin contact—light, tart, cranberry notes, chillable red. Also makes "Perill Blanc" (Xarel·lo skin contact) and "Perill Carbo" (Sumoll carbonic maceration). The estate has old vine Xarel·lo (80 years) and rare varieties like Malvasía de Sitges. Indigenous yeast, no temperature control, gravity fed. Manel is a guru figure—hosting "Sumoll Symposiums" to promote the grape.

Sumoll Specialist Biodynamic Amphora Bitlles Valley

Ramón Jané & Mercè Cuscó

Mas Candí, Font-rubí, Penedès

Cooperative turned natural wine collective. 20 hectares farmed by 4 families, all organic certified. Focus on Xarel·lo, Parellada, and Sumoll. "Candí" is the entry Xarel·lo—fresh, saline, lees-aged. "Pet-nat de Xarel·lo" is the star—ancestral method sparkling, undisgorged, cloudy, 10.5% alcohol. Also "Sumoll Roig"—light red aged in amphora. The winery combines modern and traditional—stainless steel for freshness, clay amphorae for structure. They reject DO Cava regulations, labeling everything "Spanish Sparkling Wine" or "Vino de Mesa." Represent the cooperative spirit of Catalan natural wine.

Cooperative Xarel·lo Pet-Nat Organic

Albert & Joan Gonzalez

Pinyolet Vinyaters, Vilafranca del Penedès

Brothers reviving family vineyards in the "Pinyolet" area (sandy limestone soils). 6 hectares of old vine Xarel·lo and Macabeu (60-80 years). "Pinyolet Classic" is Xarel·lo aged in concrete eggs—mineral, saline, with texture. "Pinyolet Ancestral" is pét-nat from Macabeu—floral, yeasty, low alcohol. Also make "Sumoll de Pinyolet"—carbonic maceration red. Very small production (3,000 bottles). Gravity fed, indigenous yeast, no sulfur. The name refers to the "pinyons" (pine nuts) from the stone pines that shade their vineyards.

Brothers Concrete Eggs Old Vines Pinyons

Soca Rell Vinyovol

Sant Llorenç d'Hortons, Penedès

Small project (2 hectares) focused on "Vinyovol"—the "flying vine" or wild vine concept. Recovers abandoned vineyards in the Serra de l'Ordal. Xarel·lo and Garnacha from 80-year-old vines grown "en vaso" (bush vines). "Soca Rell" means "dry root" in Catalan—referring to dry farming. "Xarel·lo Vell" (old vine) is skin-contact orange wine aged in clay tinajas for 6 months—tannic, structured, oxidative. "Garnatxa Peluda" (hairy Grenache) is light red with wild herbs. Very limited production (1,200 bottles). The winemaker remains anonymous—part of the "brutal" wine aesthetic (anti-marketing).

Abandoned Vines Dry Farming Tinajas Anonymous

Anna & Jordi

Mas Guineu Vinyaters, Sant Pere de Ribes, Garraf

Working the Garraf massif (coastal mountains south of Barcelona). 10 hectares of Xarel·lo and Malvasía de Sitges at 300m altitude, influenced by Mediterranean sea. "Guineu" means "fox" in Catalan. "Xarel·lo de Mar" is their flagship—aged in amphora and old oak, saline, with notes of Mediterranean scrub (garrigue). Also make "Escumós" (traditional method sparkling) from Xarel·lo, aged 24 months on lees. Organic farming, hand harvesting. The winery overlooks the sea from the Garraf cliffs. Focus on expressing the "marine" character of coastal Penedès.

Garraf Coast Xarel·lo Malvasía Marine Terroir

Beyond Penedès – Conca, Empordà & Cádiz

Joan Carles & Núria

Vega Aixalà, Montblanc, Conca de Barberà

High altitude (700m) vineyards in Conca de Barberà, cooler than Penedès. 12 hectares on slate (llicorella) and limestone soils. Focus on Sumoll and Trepat (indigenous light red). "Aixalà Sumoll" is whole-cluster fermented, aged in used French oak—elegant, Burgundian style with red fruit and mountain herbs. "Trepat" is carbonic maceration, light, fruity, served chilled. Also white Sumoll (blanc de noir) and Macabeu. Biodynamic practices, very low sulfur (20ppm). The name "Vega Aixalà" refers to the "high plain" where their vineyards sit.

High Altitude Sumoll Trepat Slate

Nini Vins

Empordà (Catalan Pyrenees foothills)

Small project in Empordà, near the French border. Focus on Garnatxa (Grenache) and Macabeu from granitic soils. "Nini" is the nickname of the winemaker (anonymous). "Garnatxa Peluda Natural" is wild, rustic red with notes of iron and wild herbs. "Macabeu Orange" is 30-day skin contact, aged in old Burgundy barrels. Very low intervention—some vintages have volatile acidity, others are pristine. Represents the "frontier" Catalan style influenced by Roussillon. Small production (1,500 bottles).

Empordà Garnatxa Granite Borderlands

David Léclapart & Alejandro Muchada

Muchada-Léclapart, Sanlúcar de Barrameda, Cádiz

Revolutionary partnership: David Léclapart (Champagne biodynamic legend) and Alejandro Muchada (Cádiz local) treating Palomino like Grand Cru Chardonnay. 8 hectares of old vine Palomino (60+ years) on albariza (white chalk) soils in Pago Miraflores. "Taberner No. 1" is unfortified Palomino, whole-cluster pressed, fermented in old sherry casks (botas), aged 12 months—salty, nutty, with flor yeast influence but no fortification. "Muchada" is the single vineyard expression. Also "Levante" (Tintilla de Rota, rare red grape). Biodynamic, horse-plowed, hand-harvested. The project proves Sherry country can make world-class table wine.

Champagne Meets Cádiz Palomino Albariza Unfortified

Wild Fermentation Collective

Multi-regional (Barcelona-based)

Not a single winery but a collective project uniting several natural winemakers (including some listed above) for experimental batches. "Wild Fermentation" cuvées are collaborative: grapes sourced from abandoned vineyards across Catalonia, co-fermented in Barcelona urban winery. Focus on zero sulfur, wild yeast, and "unrepeatable" wines—each vintage is different. Also functions as a nomadic label for winemakers without their own cellar. Represents the anarchist/DIY spirit of Barcelona's natural wine scene. Releases are announced via Instagram and sell out in hours.

Collective Urban Winery Experimental DIY

"Sumoll is not a difficult grape. It is a grape that demands respect. When you treat it naturally, without sulfur, without temperature control, it shows you the true taste of Penedès." — Manel Aviñó, Clos Lentiscus

The Grapes of the Twelve

Indigenous varieties reclaimed

White Variety • The Penedès King

Xarel·lo

Indigenous to Penedès (also grown in Mallorca as "Pansa Blanca"). Thick-skinned, late-ripening, high acidity. Traditionally used for Cava (with Macabeu and Parellada), but natural winemakers have reclaimed it as a single varietal. Perfect for skin-contact orange wines (amber color, tannic structure) and ancestral method pét-nat. Notes of green apple, fennel, Mediterranean herbs, and salinity. The thick skins contain resveratrol and other compounds that make it age-worthy. Cellar La Salada, Mas Candí, and Pinyolet make benchmark expressions. Can age 10+ years in bottle.

Style: High acid, herbal, saline, tannic when skin-contact
Natural Wine Role: Orange wine, pét-nat, amphora aging
Top Producers: La Salada, Mas Candí, Pinyolet, Mas Guineu
Regions: Penedès, Garraf, Mallorca
Notable: Thick skins perfect for natural winemaking

Red Variety • The Resurrected

Sumoll

Indigenous to Penedès and Conca de Barberà, nearly extinct by 1990s. Late-ripening, high acidity, red-fleshed (teinturier), with red berry and herb notes. Manel Aviñó (Clos Lentiscus) has led its revival. Makes light, tart reds (similar to Poulsard or Trousseau) that are best served chilled. Also makes "white" Sumoll (blanc de noir) and rosé. The grape is finicky—prone to coulure (poor fruit set)—which explains its near-extinction. But natural winemakers love it for its acidity and ability to express terroir without sulfur. Vega Aixalà also specializes in it.

Style: Light, tart, red fruit, herbal, chillable
Natural Wine Role: Carbonic, whole cluster, no sulfur
Top Producers: Clos Lentiscus, Vega Aixalà
Regions: Penedès, Conca de Barberà
Notable: Nearly extinct, now cult variety

Red Variety • The Mallorcan

Manto Negro

Indigenous to Mallorca, planted since 13th century. The name means "black cloak"—dark skin but light juice (not teinturier). Makes pale, light reds (similar to Pinot Noir or Frappato) with notes of strawberry, Mediterranean herbs, and salt. Traditionally used for rosés, but 4 Kilos and Cati Ribot make serious reds from old vines (80+ years). The grape loves Mallorca's hot days and sea-cooled nights. Very low tannins, high acidity, perfect for natural winemaking without additions. Also used for "vins de pago" (single estate) wines.

Style: Light, pale, strawberry, saline, herbal
Natural Wine Role: Amphora, old vine, zero sulfur
Top Producers: Cati Ribot, 4 Kilos
Regions: Mallorca (Binissalem DO)
Notable: 13th century origins, old vines survive

More Spanish Varieties in the Mix

From Sherry country to the Pyrenees

Palomino: Sherry grape (Jerez) treated by Muchada-Léclapart like white Burgundy. Neutral aromatically, expresses albariza soil (saline, chalky).

Macabeu (Viura): Traditional Cava grape, floral, aromatic. La Salada and Mas Candí use it for pét-nat and blends.

Garnatxa (Grenache): Empordà and southern Catalonia. Nini Vins makes wild, rustic versions. Also used in field blends.

Callet: Mallorcan red, indigenous, light. Cati Ribot co-plants it with Manto Negro.

Prensal Blanc: Mallorcan white, also called "Moll." Saline, fresh. 4 Kilos makes "Ping FB" (orange wine) from it.

Trepat: Conca de Barberà indigenous—light red, high acid, floral. Vega Aixalà specializes in carbonic versions.

Tintilla de Rota: Rare red from Cádiz (Sherry country), nearly extinct. Muchada-Léclapart revives it.

Food Pairing & Catalan Cuisine

Pa amb tomàquet, calçots, and natural wine

For Xarel·lo (Orange & Pét-Nat)

Penedès wines meet Catalan comfort

Pa amb tomàquet: Bread with tomato, olive oil, salt
Calçots: Grilled spring onions with romesco sauce
Escalivada: Roasted peppers and eggplant
Fideuà: Noodle paella with seafood
Anxoves: Anchovies from l'Escala

For Sumoll & Light Reds

Chillable reds meet charcuterie

Butifarra: Catalan sausage (white and black)
Fuet: Cured pork sausage
Botifarra amb mongetes: Sausage with white beans
Formatge de cabra: Goat cheese (Garrotxa)
Pan con tomate: Simple, acidic, perfect match

For Mallorcan Wines

Manto Negro meets island cuisine

Sobrassada: Mallorcan cured sausage (paprika)
Pa amb oli: Bread with olive oil (Mallorcan)
Tumbet: Vegetable gratin (potato, eggplant)
Formatge de Mallorca: Local sheep cheese
Frito mallorquín: Fried lamb with potatoes

For Cádiz (Palomino)

Muchada-Léclapart meets Andalusian

Jamón ibérico: Bellota ham
Almadraba tuna: Bluefin tuna from Cádiz
Tortillitas de camarones: Shrimp fritters
Pescaíto frito: Fried fish (Cádiz style)
Salmorejo: Cold tomato soup

Catalan Wine Traditions

Calçotadas, vermut, and the art of sobremesa

Calçotada: Winter feast of calçots (grilled onions) with romesco sauce and red wine (traditionally young, now natural Sumoll or Garnatxa). messy, communal, essential Catalan experience.

Vermut: Vermouth hour (12-2pm) in Barcelona. Natural wine bars now offer "Vermut Natural"—wine infused with local herbs (wormwood, cinnamon, citrus) rather than commercial vermouth.

Sobremesa: The after-meal conversation. Catalan meals are long, and natural wine (especially pét-nat or light reds) fuels hours of table talk.

Castellers & Wine: Human tower festivals always end with wine. The "pinya" (base) traditionally drinks red from porró (wine pitcher).

Festa Major: Neighborhood festivals where locals drink from porró (spouted wine pitcher) or "raconet" (wine in plastic cups). Natural wine collectives often provide the wine.

Brutal Wine: The "Brutal" label (started by Bar Brutal in Barcelona) indicates natural wine with no rules—cloudy, funky, often with volatile acidity. The twelve producers here define this aesthetic.

Visiting the Twelve

From Barcelona's bars to Mallorca's vineyards

🍇 Penedès & Barcelona

Base in Barcelona. Natural wine bars: Bar Brutal (essential), Zona d'Ombra, Bodega Salvatge. Day trip to Penedès (45 min): Cellar La Salada (Sant Martí Sarroca), Clos Lentiscus (Bitlles Valley—Manel Aviñó), Mas Candí (Font-rubí). Vilafranca del Penedès (capital) for lunch. Sant Sadurní d'Anoia (Cava capital, but visit for contrast). Combine with Sitges (beach town, Garraf wines).

🏝️ Mallorca

Base in Palma (capital) or Binissalem (wine village). Cati Ribot (Santa Maria del Camí—10 min from Palma). 4 Kilos (Felanitx—45 min southeast). Santa Maria del Camí market (Sunday). Serra de Tramuntana (mountains, UNESCO). Binissalem (DO town with cellars). Beach time: Cala Mesquida or Formentor. Very hot in summer—visit spring or fall.

🌊 Cádiz & Sherry Country

Base in Sanlúcar de Barrameda or Jerez. Muchada-Léclapart (Sanlúcar—visit by appointment). Tabanco El Pasaje (Jerez, for traditional sherry comparison). Cádiz city (ancient port, beach). El Puerto de Santa María. Bodegas Tradición (for art collection). Seafood in Sanlúcar (fried fish, prawns). Combine with Seville (1 hour) or Doñana (national park).

10-Day Natural Wine Itinerary

Day 1 - Barcelona: Arrive. Bar Brutal for dinner (natural wine temple). Overnight Barcelona.

Day 2 - Barcelona: Explore Gràcia and Poble-sec neighborhoods. Zona d'Ombra (vermut). Overnight Barcelona.

Day 3 - Penedès: Drive to Sant Martí Sarroca. Cellar La Salada tasting with Toni Carbó. Continue to Clos Lentiscus (Manel Aviñó). Overnight Vilafranca or Sitges.

Day 4 - Penedès/Garraf: Mas Candí (Font-rubí). Mas Guineu (Garraf coast). Beach afternoon. Overnight Sitges.

Day 5 - Conca de Barberà: Drive to Montblanc (medieval walled town). Vega Aixalà tasting. Overnight Montblanc.

Day 6 - To Mallorca: Morning flight Barcelona-Palma (45 min). Explore Palma Old Town. Overnight Palma.

Day 7 - Mallorca: Cati Ribot tasting (Santa Maria del Camí). 4 Kilos (Felanitx). Overnight Binissalem or Palma.

Day 8 - Mallorca: Serra de Tramuntana (mountain drive). Beach: Cala Mesquida. Overnight Palma.

Day 9 - Cádiz: Flight Palma-Seville, drive to Sanlúcar (1.5 hours). Muchada-Léclapart tasting. Seafood dinner. Overnight Sanlúcar.

Day 10 - Cádiz: Morning in Cádiz city. Return Seville for departure (or extend for Jerez sherry comparison).