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BOTIGA is a Copenhagen-based online store focused on Catalan wine, vermut, olive oil, and food. 

The adventure began in the 1990s when unfortunate circumstances brought a Bosnian refugee to Cornudella de Montsant, Reus, and Barcelona. A great love for the land, the food, and the Catalan people quickly grew into a strong bond that has followed him to Denmark. 

BOTIGA was born out of a wish to celebrate Catalan culture. 

We started by sharing with friends and family, and before we knew it, we found ourselves on trips visiting winemakers and olive oil producers across la terra. In the summer of 2022, we took a chance, opened Botiga, and started sharing with the rest of Denmark. 

Today, BOTIGA carries a small range of typical Catalan products from Terres de l'Ebre to the Pyrenees. 

Botiga, locally sourced vermut and wine

Cellers & Cooperatives

Celler La Salada is the winery where Anna Serra grew up proffesionally. For the past 11 years, Anna has worked on the vineyards of Toni Carbó's family, working with every task the vineyard demands at every time of the year. Anna and Toni recovered and re-arranged La Salada, and it was here that Anna's passion for ancestral wine, was awakened - with all the extra work uncertainty that goes into this method.

With a shared philosophy of work, respect for the territory and the product, no chemicals ever go into Anna's wine. The goal is to achieve maximum expression of the fruit, a good result that people like, made in a way that doesn't cause any harm.

At Barbara Fores, it's all about family, and paying tribute to tradition in the making of wine, that has been passed on from generation to generation for more than a hundred years.  

In the 1990's husband and wife team, Manuel Sanmartín and Carmen Ferrer took over the winery from the previous generation, introducing a paradigm shift and eventually becoming  pioneer winemakers in TERRA ALTA. 

In 2014, Pili Sanmartín Ferrer joined the family craft, becoming the sixth generation since her great-great-grandmother, Bàrbara Forés. 

Cal Tomas is a family business founded when Miquel, the great-grandfather of the current owners, opened the first butcher shop in his town.

The traditions have carried on, and to this day, the family continue to raise their beef and cows organically, grow their own fodder, follow the same recipes, make the sausages and pre-cooked meats themselves, and maintain control of the production.

Feeling rebellious today? Well here is something you might like!  

Clot de les Soleres is a winery located within the Heredad Ferrer de la Vall, in Piera. The property has belonged to the same family for centuries, but when Carles Mora's turn came up in 1998, the historical vineyards had been abandoned for years. He wanted to bring the place to life again, but not conventionally. Instead, he introduced a new philosophy and revived the whole thing. 

Minimum intervention, biodynamics, no added sulfites, harvesting by hand, and no pesticides or artificial products that can mess with the organoleptic properties.

It's a risky business, the outcome is unpredictable, but real good stuff is coming out of this place. 

Enjoy the taste of grape fermentation in its purest form - merda és bo!

Located in the town of l’Ametlla de Segarra, a land of cereals in the heart of Lleida region, the Bonet family started to grow vines in the 90’s. Jaume, the father, planted cabernet vines and worked since the beginning in organic certification. 3 decades later, his daughter Eva and his son Eloi go one step further and now Comalats produces pure wines with no intervention.

They are also grafting and planting local grapes as Garnatxa negra or Picapoll blanc, and the wines are becoming light and drinkable. Eva in the winemaking and Eloi at the vineyards are in front of the change. Let's rock the Catalan far-west!

When the agrarian crisis raged at the end of the 19th century, a group of farmers, small landowners, and laborers formed an association that would help them find a way to survive the crisis. With this, they laid the building blocks for the present Cooperativa Agrícola i Caixa Agraria de la Selva del Camp - we know, not exactly a catchy title, so let's just keep it at Coselva.

De Muller has produced wine since 1851 and began by making sacramental wine for the Vatican. A lot has happened to their wine production since then, and we are particularly happy about their addition of vermut!

Cochs was founded in Reus in 1946 and became a part of Demuller in 1999. Mainly dedicated to the production of traditional Vermut de Reus, with a recognized name throughout the national territory, the formula has remained unchanged.

In 1949, the farmers of the village founded the Agricola de Godall. A cooperative society that, from day one, works for the sustainability of the farms of the members, the agricultural population and the development of the rural world.

Celler Nessu is Maitane and Jesus - two friends who have taken their passion for wine to a new phase. They are a Basque and an Andalusian, making wine in Catalonia. Their wine is fermented grape must - nothing more. The fermentation is spontaneous, and they don't use CO2 in the winemaking process or any acidity correction. They don't filter or clarify. They respect natural cycles and work most traditionally and respectfully as possible. Their wines have a very marked personality with their very own plot line. And, above all, they are like their creators: festive, fresh, and a bit irreverent!

Hi there architecture-lover! You know Alfredo Arribas, right? The guy who was part of Barcelona’s architectural boom in the 80s and 90s, and helped shape the city’s contemporary identity. Well, he makes wine too. Good ones!

Alfredo began his wine project back in 2001, and now has two plots of land dedicated to winemaking. He first fell in love with Priorat and later the neighboring DO Montsant. He teamed up with oenologist Juan Asens, and now the dynamic duo makes wines with as little human intervention as possible, based on a biodynamic agricultural practice.

More than a hundred years of family tradition precede the vermuts from Rofes. They are still made following the formula used by Marcelí Rofes Sancho, the company's founder, at the end of the 19th century in the cellars located on Carrer de Sant Vicenç in Reus.