The founders of the San Lorenzo wine bar and restaurant pick ten top low-intervention tipples for spring to pair with Casa Lhasa dishes.&nbsp;

A note about natural wine. We hear a lot of misconceptions when it comes to using the terms <a href="https://www.lofficielibiza.com/ibiza/natural-wines-in-ibiza-ten-of-the-best" target="_blank" rel="noopener">natural wine</a>, organic and biodynamic. The last two are in fact ways to work in the vineyard - natural winemaking itself is rather a philosophy that holds together a few base concepts.&nbsp;

These include growing grapes with respect to the soil and <a href="https://www.lofficielibiza.com/ibiza/best-natural-sunscreens-ibiza-non-toxic-reef-friendly-suncream-protecting-ibiza-s-posidonia" target="_blank" rel="noopener">ecosystem</a>, letting the wines ferment with wild, indigenous yeast and interfering as little as possible afterwards. There are many kinds of wines and many expressions of winemakers: many different decisions that will change the flavours, textures and the aromas. It&rsquo;s <a href="https://www.lofficielibiza.com/ibiza/the-scent-of-an-island-ibiza-s-natural-fragrances" target="_blank" rel="noopener">springtime</a> in Ibiza and it thus a perfect time to choose 10 wines (and one beer) that will make your season a happy one.

Xino Xano, Cyclic Beer Farm (Barcelona)&nbsp;
On a hot island like ours, we always look for artisanal beverages with a refreshing profile. This sour beer brewed in Barcelona is the perfect summer refresher. At four per cent abv and brewed in the open air with indigenous yeast, it has a lemony spark that will make it taste like the best shandy you ever tried.&nbsp;
Pair with: olives and nuts before supper.

Borrasca, Anna Serra (Penedes)&nbsp;
This &lsquo;Pet-Nat&rsquo; - aka naturally sparkling wine - is made from Monastrell grapes in the heart of Penedes, the capital of cava making. Its deep red colour and light and gentle bubble makes it the natural version of a spritz&rsquo;. Flavours of dark cherries and a perfect balance between fruity, citric and bitterness.
Pair with: Ibicenco chicken liver pat&eacute; and pickled prunes.&nbsp;

Bulles de Comptoir, Charles Dufour (Champagne)&nbsp;
This trailblazer champagne maker uses a low intervention approach to make one of the most exciting slaty mineral wines coming from that region. Bright fruitiness accompanied with sharp and mouth-watering acidity makes it one of our favourite wines. It's even good without bubbles.&nbsp;
Pair with: Braised artichokes and potatoes with labneh and lemon.&nbsp;

Camboix, Cati Ribot (Mallorca)&nbsp;
Cati is an important figure in the scenery of winemaking in Mallorca. Her wine cellar is home to various young and older winemakers who share the space and take advice from each other. She grows and preserves old indigenous varieties. This ros&eacute; / claret field blend of old Mallorcan grapes (Mantonegro, escursac, callet, malvasia, giro and premsal) is a deep yet very fluid aperitif wine. Its iconic Balearic slight saltiness gives it life on the palate.&nbsp;
Pair with: cal&ccedil;ots and romesco croquettes.&nbsp;

Launegild, De Fermo (Abruzzo)&nbsp;
This biodynamic farm produces legumes, flour, olive oil and - most importantly for us - amazing wines. This old vine chardonnay wine ferments in 2000-litres old oak casks and gets a delicate mineral, stony and citric touch while ageing. It is a nice presentation of a different approach than the classic Burgundy one.&nbsp;
Pair with: grilled wild lemon sole with bottarga and fries.&nbsp;

Els Bassots, Celler Escoda Sanahuja (Conca de Barbera)&nbsp;
Joan Ram&oacute;n, a pioneer in natural winemaking in Catalunya, fell in love with a French grape variety from the Loire Valley known as Chenin blanc. He planted it in the south of Catalunya, close to Tarragona in the mountains and has been making outstanding wines out of it over the years. Its lemonade-like profile, rich texture - thanks to fermentation in amphorae - and a long finish on the palate make it another one of our favourites.
Pair with: lamb sweetbreads, brown butter, mizuna greens and pickled chillies.

Vino Costa, Barranco Oscuro (Granada)&nbsp;
This is an interesting one. It's an old winemaking style that used to be common in the region of Granada. Made with a huge variety of grapes, it's the fruit salad of wines! White and red grapes co-fermenting together creating a dark pink, delicious fluid that walks a fine line between pink, orange and red. Notes of berries and black plums, refreshing nectarine-like acidity and a thickish texture makes it a surprising non-conventional ros&eacute;. A real keeper.&nbsp;
Pair with: a salad of beets, cecina and almonds.

La Capitulation NE PAIE PAS, Axel Pr&uuml;fer (Languedoc)&nbsp;
This German winemaker in the South of France (or Catalunya of the north in Catalan) is working mostly with the Cinsault grape. It's a delicate grape that can produce very delicious wines. This light red is once again a bit on the line between a deep pink wine or a very light red. You can have it chilled or at room temperature, as an aperitif or to refresh the palate between other wines. It works with food and by itself. It's a wine to take to the swimming pool or to pop open over dinner. It has beautiful cherry-like notes, rose blossom and orange flowers.&nbsp;
Pair with: fried sardines and salsa verde.&nbsp;

Novetat Total, Eloi Cedo (Mallorca)&nbsp;
If you know Eloi, you know. It is a Mallorcan blend of old varieties made in the spirit of &lsquo;vin nouveau&rsquo;, or a young accessible wine for the people. It's a wonderful red for a hot summer night or spring afternoon. You get a lot of fresh flowers and ripe fruit aromas, it's rich and smooth in the palate. Relatively low on alcohol so it makes you want to drink more and more! We are very protective over this winemaker &ndash; and this wine specifically - and we don&rsquo;t share it with everybody! Eloi is a beautiful person with a very high moral. He could definitely price his wines higher because they are that good, but he believes in making wine for the people. Unfortunately, there is a limited supply of this wine, as everyone wants to have it and production is very small. The one-litre format makes it an actual banger!&nbsp;
Pair with: Catalan sausages (butifarra), mashed potato and onion gravy.&nbsp;

Little Everything Still, Nuria Renom (Catalunya)&nbsp;
Nuria is a good friend and also my ex-boss and one of my biggest influences in wine. She has a fantastic approach to wine-making. She recently took over a beautiful piece of land where she cultivates mostly Parellada grapes alongside more species. This wine just feels right. It has good energy. Fresh notes of green apple and white pear combine perfectly with its acidity. The lower alcohol volume - only 10.5% - makes it so easy to drink.&nbsp;

Pair with: saut&eacute;ed baby leeks in vinaigrette with crispy pig's ear.&nbsp;

La Bufarella, La Salada (Penedes)&nbsp;
This skin contact Xarel.lo from Catalunya is a diamond. The vegetal and green notes from the maceration taste a bit like celery and stone fruit cider but in all the right ways. It has a bit of CO2 trapped inside when we open it and it gives it so much liveliness on the palate. A wonderful representation of one of the most-worked grape varieties in this wine region is made quite distinctly.&nbsp;
Pair with: Ibizan red prawns with brown butter and chillies.

Ten of the best natural wines with Casa Lhasa

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