Red Spanish Vermut from Macabeu grapes and a maceration of 150 herbs. Vermut + Citrus + Soda all day.

Notes of orange citrus, golden stone fruit, and a hint of ginger, with a pleasant acidity and a long finish.

Pomagrana Blanco is made from Xarel-lo grapes from a seaside vineyard south of Barcelona. The wine is fermented in stainless steel to retain freshness and then partially aged in old barrels with the lees for six months.

Pomagrana is pure sunshine with tart red fruit flavours of raspberry and pomegranate and a light tannin. Drink chilled!

Lucy Chilvers' super small production wines are centred around Xarel-lo grapes. This one is fermented and aged with a layer of yeast on top to add complexity.

Lucy was the assistant winemaker at Radikon and this is her Orange wine Xarel-lo cuvee dedicated to Sasa Radikon.

White Spanish vermouth with a refreshing citrus-y profile and mild bitterness.

Padro & Co.'s aged Red vermouth gets an herbal maceration before going in barrel and again after two years of age for an extra bitter kick.

Classic Spanish Red vermouth with a white wine base macerated with cinnamon, clove, and other sweet spices.

Big juicy Red wine with lots of dark fruit flavour and lower tannin.

Orange wine from Garnacha Blanca with an intense colour and strong tannins and acidity.

Dark Rose from Grenache grapes with a little bit of tannin and red licorice aromas.