Beach Beneath the City

Weissburgunder Goldberg · Burgenland

Weissburgunder from Goldberg, with brief skin contact and fine-lees ageing. A little cream, a dry edge and plenty of freshness. A relaxed match for salmon or a crisp salad.

Merseguera Amphora · Alto Turia

Merseguera grown at almost 1,000 metres, partly aged in clay amphorae. Lemon, orange and sea salt: grilled fish on the table, the coast on your mind.

Glera Brut · Prosecco

Three months in the pressure tank bring fine, lasting bubbles. Lemon and white flowers: order sushi, get the glasses, no big occasion required.

Glera Rosé Extra Dry · Prosecco

Three months of Charmat ageing give this rosé Prosecco its fine bubbles. Strawberry and rose alongside prawns: the weekend can start on Thursday.

Carignan Natural · Languedoc

Old-vine Carignan, wild-fermented and entirely unoaked. Serve slightly cool with hard cheese: southern France knows how to keep things understated, too.

Barbera Stainless Steel · Asti

Unoaked Barbera with black cherry and lively acidity. Open with roasted vegetables: easy-going needn't mean forgettable.

Tempranillo Crianza · Rioja

Rioja Crianza from cool, high vineyards, aged twelve months in French oak. Black cherry and vanilla for grilled sausages and an evening with no dress code.

Xarel·lo Blend Brut Nature · Penedès

Twenty months on the lees, no dosage: fine bubbles and a bone-dry finish. Even Friday pizza deserves this kind of reception.

Chardonnay Lees-Aged Blend · Haloze

An unoaked Haloze white blend with lemon, white flowers and a saline finish. Three months on fine lees add a little texture. Keep it cool for baked fish.