Thank you for attending our Famelia Wine School event: "I Can't Believe It's Not Provence Rosé!" on Tuesday the 22nd of September, 2026. Here are the fabulous wines we tasted. You are welcome to purchase any of your faves. Please select home delivery or in-store collection.
10% off the below prices will automatically be applied until Tuesday 6th of October 2026, no minimum order required.
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- Non-Traditional Sparkling
- Garnatxa Blanca
- Terra Alta, SP
- Andrea Miró | Andrea Miró
Wine Description
Grenache Blanc with bubbles, made the ancestral way. The fruit is direct-pressed and wild-fermented from a vineyard pied de cuve, then bottled before fermentation is finished so the fizz develops naturally in bottle. Soft, mouth-filling bubbles, ripe apple, lemon and a gentle bready yeastiness make this feel more textured than fizzy. Smooth, balanced and surprisingly long.
About the Winemaker
- Medium White
- Garnatxa Blanca
- Terra Alta, SP
- Andrea Miró | Andrea Miró
Wine Description
The starting point for Andrea Miró’s Naturalment project. 100% Grenache Blanc gets 24 hours on skins before a wild ferment in stainless steel, keeping the focus squarely on the grape. Yellow apple, citrus and a mineral edge meet a little phenolic grip, spice and nuttiness. Fresh, textured and a very useful benchmark before the rest of the range starts changing the method.
About the Winemaker
- Medium White
- Garnatxa Blanca
- Terra Alta, SP
- Andrea Miró | Andrea Miró
Wine Description
This is Grenache Blanc through terracotta. After 24 hours on skins, the wine ferments with wild yeast and spends four months in amphora with the lees kept in motion. The result is a more savoury, mineral expression with white-fleshed fruit, fresh herbs and a clean, dry finish. Plenty of texture, but without oak getting in the way.
About the Winemaker
- Medium Heavy White
- Garnatxa Blanca
- Terra Alta, SP
- Andrea Miró | Andrea Miró
Wine Description
The richest expression in the Naturalment line-up. Grenache Blanc gets 24 hours on skins, then ferments in French oak with wild yeast before going through spontaneous malolactic fermentation. Four months in barrel with regular bâtonnage builds body and texture, giving us a broader, softer side of the grape. A very clear look at what oak, lees and malo can do when the variety stays the same.
About the Winemaker
- Orange
- Garnatxa Blanca
- Terra Alta, SP
- Andrea Miró | Andrea Miró
Wine Description
Grenache Blanc with proper skin contact. The fruit is destemmed and wild-fermented in stainless steel with the skins, then left on them until pressing. That gives Brisat its amber colour, gentle tannin and extra grip, with ripe apple and apricot, Mediterranean herbs, citrus and a savoury almond edge. Structured, dry and very much not your standard white wine.
About the Winemaker
- Sticky
- Grenache Blanc
- Terra Alta, SP
- Andrea Miró | Andrea Miró
Wine Description
Andrea takes Grenache Blanc in a completely different direction here. The grapes are harvested early, dried on straw mats for three weeks, then pressed and wild-fermented in stainless steel until the fermentation stops naturally. Rich and sweet but not clumsy, with ripe yellow fruit, honey, quince and white raisins balanced by good acidity. A small-production sweet wine with plenty going on.
