With our Cava Brut Nature we're backing up our luxurious house champagne and complementing our wine library with an exceptionally good cava! Naturally made from organic grapes in the driest style you can imagine – Brut Nature Reserva, which means the sugar content is equal to 0 grams. Despite the absence of dosage, the wine has a radiant fruitiness that meets and balances the pure singing acids. Elegant and crisp, with a good mid-range that lifts yellow citrus, pepper, and light flowers.

Traditionally made by the Entre Vinyes vineyard in Penedès, Catalonia, from the three grape varieties xarel-lo, macabeo, and parellada. The vines have a significant age, with the oldest planted in 1935 in calcareous clay soil. The cultivation is certified organic, and the great biodiversity present creates a unique ecosystem that naturally regulates the balance of the vine. After the second fermentation, the wine is aged for 20 months before being bottled completely dry without added sugar.

All sparkling wines can be stored longer than you think, but when it comes to this wine, there's nothing to wait for. Freshness is what we're after, and it's even more evident if you serve it in an elegant white wine glass with a collector's opening. The aftertaste lingers surprisingly long and leaves us with a lingering mineral saltiness that goes well with salty snacks. Perfect for all types of salty pinxtos! In other words, everything we want from our go-to everyday bubbles.

When we found the cool grape arneis and a passionate grower named Giovanni Almondo we knew we had hit the spot in the search for our first house white wine. The Almondo family lives in Montà in the northern part of Roero, which is part of Piedmont. Here, in the sandy soils, the otherwise fairly hard-grown green grape arneis thrives.

The vineyard where the grapes grow is located about 400 meters above sea level and the soil here consists of 60% sand, 25% clay and 15% limestone. After harvesting, pressing and fermentation, the wine is stored for 10 months in a 95% steel tank and 5% unroasted barriques, so as not to "color" the wine in any way. The oak barrels help to round off the acid in the wine a bit.

Over the years, Giovanni has become an expert in producing crispy and mineral-driven white wines from various vineyard locations. Our wine comes from a six-hectare vineyard with older vines called Bricco delle Ciliegie. The age of the vines along with the soil provides a mix of elegant citrus perfume, mineral salt, hazelnuts and refreshing acids.

Roero Arneis is drinkable now, but if you prefer to wait for it, you could store this type of serious Arneis for a few years as well.

Our first rosé launch comes from Provence in France. Approximately midway between Nice and Marseille, we find the producer Figuiéres, which is run by the Combard family. The vineyards are managed organically and the focus is entirely on making different styles of rosé wine.

The wine is made from a blend of Cabernet Sauvignon, Syrah, Cinsault and Grenache grapes, grown in clay soil. The grapes are left to soak with the skin for three hours to give color and just the right amount of character. Then fermentation and storage in a steel tank takes place, before bottling just in time for spring.

This type of lively and brightly colored rosé wines from Provence reaches its taste peak one year after harvest when the perfume blend of peaches, strawberries, flowers and herbs has matured.

Many of the best red European wines of the future will be found in cooler regions. Austria is a country we’ve had our eyes on for a long time, but it’s mostly been about white wines.

At the producer Dürnberg in the Weinviertel region, we came across a wine made from the blue grape Zweigelt. Aromatically, it's a cherry festival with ripe and sour berries interlaced with a nice spiciness. The taste is elegant and light on its feet but surprisingly long-lasting.

We prefer to drink this after a stint in the fridge, so the temperature reaches around 17-18 degrees Celsius. Serve in large cups, the same as you would use for Pinot Noir, preferably with a homemade Caesar salad with grilled chicken. It also works perfectly as a kitchen wine while you cook.

Austria's green national grape is undoubtedly Grüner Veltliner, but it's not often that it comes in such a beautiful package! And we can thank producer Dürnberg's old vines for that. As the vine gets older, it produces fewer grapes, but in return, the grape must become more concentrated and deep. Along with aging on the lees for six months, partly in old oak barrels and partly in steel tanks, the result is phenomenal!

In addition to the classic aromas of grapefruit, white pepper, and citrus, there’s also a lovely minerality. It is especially noticeable in the taste where it contributes coolness and chalky stone character.

A wine that actually gets even better with any flatfish of your choice, beurre blanc, and haricots verts. Drink immediately or store for a couple of years if you have the opportunity.

Party bubbles like no other! Pet Nat is a type of sparkling wine that, as we know, only undergoes one fermentation process in the bottle, unlike Champagne and Cava which undergo two. This difference gives Pet Nat an extremely fruity and juicy character. It's a wine to drink immediately once opened, preferably in a festive setting and why not with some salted snacks?

In this wine, our producer Dürnberg has chosen to work with the favorite grape Grüner Veltliner, a perfect choice to achieve a fruity and invitingly perfumed Pet Nat. In the elegant white wine glass, it has a soft mousse, lively acidity, and cheerful grapefruit notes.

To find our house red wine, we went to Italy's most sought after wine region, Piedmont (again :-). Here we teamed up with Piedmont's best cooperative, Terre del Barolo, to get hold of the best nebbiolo grapes from the fantastic vintage of 2016. Together with the importer Budbreak and Wines We Want, we are incredibly proud to make this exclusive Barolo wine available to all Singular Society members at cost price.

The grapes included in the wine comes from three growers in three different villages: Serralunga d'Alba, La Morra and Monforte d'Alba – and we know exactly which vineyards the grapes come from. Mixing several different vineyards in your house wine barolo is a traditional way to achieve a good balance. In our first edition, the grapes from La Morra contribute with perfume and elegance, while Monforte and Serralunga stand for strength, structure and roughness.

Nebbiolo grapes are left to soak with the skin for 20 days to leach out the taste, color and tannins. The wine is then stored in large oak barrels, so-called ”botti”, for at least 18 months. After storage, the wine is bottled where the storage continues until the day you pull out the cork. The wine is drinkable right now but there’s also potential for at least another ten years of storage! Given the age of the wine, it may need some breathing in the carafe before serving it. The optimum temperature for our barolo is 16-17 degrees.