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Satori Brewing Luxembourg

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Satori Brewing Luxembourg

A modern interpretation of alcoholic beverages based in Luxembourg. Stay tuned for more information.

08/10/2026

Due to the renovation works at Bonne Nouvelle we headed down to Jura to pick up some new w**es for you guys.

Lots of Georges Comte, Octavin Alice Bouvot and Baptiste Ramboz arrived in Luxembourg 🍷

22/08/2026

Part 2 of this years visits! A lot of new things coming your way in Luxembourg soon :)

13/08/2026

Week 1 of visiting our w**emakers and meeting new ones! Stay tuned to get all the new stuff on our website!

17/03/2026

Meet Poderi Cellario **es

Fausto and Cinzia Cellario are third generation w**emakers based in Carrù, a small village on the western edge of the Langhe. Their work is deeply rooted in local tradition, with a clear commitment to preserving the identity of Piedmont through native grape varieties and honest farming.

The family farms around 13 hectares across three vineyard sites in the southern Langhe, alongside a few hazelnut trees. Among these parcels, their vineyards in Dogliani stand out as particularly special, and it is here that their passion for Dolcetto truly comes to life. If there is one grape that defines their work, it is Dolcetto.

In the vineyard, everything is farmed organically and without irrigation. The focus is on healthy soils and balanced vines, with all grapes harvested by hand in small crates.

In the cellar, the approach remains just as thoughtful and minimal. Fermentations happen spontaneously with indigenous yeasts, the w**es are neither fined nor filtered, and sulfur is used sparingly, or not at all, only when absolutely necessary. Aging takes place in large neutral oak barrels, concrete tanks or raw amphora, depending on what best suits each w**e.

Alongside Dolcetto, the Cellarios work with a wide range of local varieties including Barbera, Nebbiolo, Favorita, Nascetta, Grignolino and even a few rare, nearly forgotten grapes.

The result is a lineup of w**es that feel pure, vibrant and deeply personal. W**es made with intention, rooted in tradition, and ultimately, exactly what they themselves love to drink.

07/03/2026

Meet Manuel Cantalapiedra

In La Seca, a small town often considered the historic heart of Rueda, the Cantalapiedra family has been growing grapes for generations. Records of the family working vineyards go back to the 19th century, but the foundation of the current estate was laid in 1949 when Heliodoro Cantalapiedra planted his first vineyard at just fifteen years old.

Like many growers in the region at the time, most of their grapes were sold to larger w**eries rather than bottled under their own name.

The turning point came with the third generation. Manuel eventually took over the vineyards and decided to start producing w**es himself, releasing the first vintage under the family name in 2014.

Manuel brings an unusual background to the cellar. Before dedicating himself fully to w**e, he trained as a classical pianist, and that same sense of precision and sensitivity now shapes his work with Verdejo and other local varieties. The vineyards are farmed organically and many of the parcels are old, planted on the sandy, limestone influenced soils typical for the area around La Seca.

Harvesting is done by hand and often later than in many neighbouring vineyards, allowing the grapes to reach full ripeness while maintaining natural freshness. In the cellar Manuel works with native yeasts, very little sulfur and no unnecessary additions, aiming to preserve the character of the fruit and the place it comes from.

Today the range moves from the lively, unfiltered Lirondo to more precise single vineyard expressions like Majuelo del Chiviritero, as well as the flor aged La Vigilia, a nod to historical styles of the region. Together they show a side of Verdejo that feels deeper, more textured and firmly rooted in the traditions of Rueda.

06/03/2026

Meet Julián Ruiz **es

W**e has been part of Julián’s life for as long as he can remember. As a kid he spent countless hours with his grandfather, who made w**e himself. Pruning vines, working the soils and helping during harvest were part of those early days, quietly shaping a connection to vineyards that would later guide his own path.

Life first took him further away. For a while Julián lived in China, working in the w**e trade and selling bottles rather than making them. But the pull of home eventually proved stronger, and he returned to Albacete to start his own project.

Here he focuses on local, ungrafted and often overlooked grape varieties such as Tardana, Royal, Marisancho and Jacivera. With El Regreso, he explores these grapes through a natural approach in the cellar, working with different vessels like concrete, stainless steel, amphora and old oak to let each w**e find its own expression.

04/03/2026

Meet Òscar Navas .lafurtiva

After hearing a lot of positive rumours about Oscar from the last year we decided to take a trip ticket to know him. We flew to Malaga a few months ago for a w**e fair and had the chance to speak to him a bit and to try his unique w**es.

Òscar’s journey into w**emaking took shape at 4 Kilos in Mallorca, where he honed his skills and began dreaming about starting a project of his own back home in Terra Alta. That vision eventually became La Furtiva.

Through La Furtiva, Òscar crafts focused, terroir driven w**es from Garnatxa Peluda, Garnatxa Blanca, Macabeu and Parellada. His vineyards lie at higher elevations on sandy soils rich in limestone, where the vines are forced to dig deep for water. The result is w**es with impressive concentration balanced by remarkable freshness, capturing the character and energy of the Mediterranean landscape.

It took some patience, but after the first vintage disappeared almost immediately, we finally managed to bring in a small allocation. With a total production of only around 4,000 bottles for the entire world, quantities are extremely limited, so we are especially happy to have a few bottles to share.

Available at and soon on our website.

19/02/2026

Meet the Producer: Domaine du Pech (Soud-Ouest, France)

Perched on a hilltop (“pech”) overlooking the southern slopes of the Garonne in Southwest France, Domaine du Pech farms all their vines around their cellar, in direct connection with their terroir. Over time, each parcel has developed its own identity, giving rise to distinct cuvées that express place, climate, and vintage with precision.

They produce w**es made from 100% grapes, without technological intervention. Harvesting is carried out meticulously by hand. Fermentations rely exclusively on indigenous yeasts naturally present in the vineyard and cellar. No chemical products are used at any stage, either in the vineyard or during vinification. The w**es are neither fined nor filtered.

Their choice of permanent cover crops and no soil tilling promotes biodiversity and soil vitality. As a result of this living approach and the use of native yeasts, fermentations may sometimes finish with a small amount of residual sugar. On occasion, a light natural effervescence can develop in bottle, a sign of a complete, living w**e. Decanting will reveal the w**e’s full aromatic precision for those who prefer it still.

The estate functions as a balanced ecosystem, home to Landes sheep, two Percheron mares, companion animals, and abundant wildlife, all contributing to the vitality of the land.

Their philosophy is grounded in respect, respect for nature, for natural balances and synergies, for biodiversity, for health, and for beauty.

We are proud to represent their w**es, authentic and vibrant expressions of their origin.

A small call to resistance, choose w**es that are alive.

04/02/2026

Anjou, France
Le Monde est Petit is a tiny 3.5-hectare estate founded in 2018 in the heart of Anjou, on clay-limestone soils.

The project is rooted in a simple idea: make honest, local w**es that reflect their place and their people. Hervé, with years of experience in organic and natural viticulture, leads the work in the vineyards and cellar.

The domaine farms two parcels of Cabernet Franc, one of Grolleau and one of Chardonnay, including vines over 60 years old. All work is done by hand, without pesticides or herbicides, with short pruning to limit yields and enhance fruit quality.

In the cellar, fermentations are natural with indigenous yeasts. Reds are macerated for 8 to 10 days, whites are directly pressed. W**es are unfiltered and only lightly sulphured, if at all.

The result is a range of pure, lively w**es focused on fruit, texture and terroir: light and juicy Grolleau, precise Cabernet Francs and energetic Chardonnays.

Small scale, artisanal, and deeply connected to Anjou. Quiet w**es with real personality.

28/01/2026

Catalonia, Penedès
Joan Rubió .tiques is best known for his long chapter at Recaredo, where over 15 years he helped define a benchmark style for top quality Cava in the region.

Today, his personal project Cal Tiques shows a different, more intimate side of his work. The w**es are quiet, focused and deeply tactile. Short skin contact gives structure without heaviness, while amphora ageing allows the w**es to breathe and find balance naturally. Only free run juice is used, with no pressing and no need for sulphur.

The vineyards cover 6.5 hectares of family owned limestone soils and form the true backbone of the project. First bottled in 2015, these w**es are less about volume and more about feel. Glyceric texture, gentle bitterness, saline edges, floral notes, and white and yellow fruit.

Nothing flashy, nothing forced. Just precision, length and a mouthfeel that keeps unfolding, subtle, controlled and quietly compelling.

Adresse

Luxembourg

Site Web

http://satoribrewing.eu/

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