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Sommelier mother-daughter duo running a wine shop🍷 Exploring new regions & independent winemakers 🌍

Oriunde te-ai afla în România, ne dorim să te poți bucura de eleganța și savoarea unui vin bun. Fie că tânjești după soarele îmbuteliat al Spaniei, după aromele diverse ale Portugaliei sau după sofisticarea și know-how-ul Franței, noi facem ca distanțele să dispară.

În mai puțin de trei zile, vinuri din cele mai cunoscute podgorii ale lumii ajung la ușa casei tale. Pentru că noi credem că distan

ța nu ar trebui să mai fie un obstacol în calea savurării unui vin bun. De asemenea, ne dorim să investești doar în vin și nu în costurile de livrare, motiv pentru care te bucuri de transport gratuit oriunde te-ai afla în România, indiferent de comandă.

04/06/2026

Most Cava is made inland, in the Penedès, far from the coast.

Alta Alella is different.

Josep Maria and Cristina built this family estate steps from the Mediterranean Sea, just kilometres from Barcelona, farming organically in one of Catalonia's smallest and most historically significant appellations — D.O. Alella. Their daughters Mireia and Georgina grew up in these vineyards, absorbing knowledge, passion and the conviction that transparency in winemaking is not a choice but an obligation.

The Laietà Rosé Gran Reserva is their most patient expression: 100% Monastrell, cold macerated to extract its distinctive pale tile colour and floral character, then given a minimum of 30 months of traditional method Gran Reserva ageing.

Violets. Red fruit. Fine persistent bubbles. The sea in every glass.

👉 Shop Cava Laietà Rosé Gran Reserva Organic 2017 — link in comments

02/06/2026

At Dis&Dis, we don't just sell wine. We curate it for the moments that matter.

Weddings are one of them.

We sit down with couples before the big day, go through the menu course by course, and find the exact wine for each moment. The welcome drink. The toasts. The dinner. Every pairing chosen with the same care the chef puts into every dish.

The wine on this table is Finca La Emperatriz Gran Vino Blanco 2016 — named for a Spanish-born Empress whose wines won a medal in Paris in 1878. It's the kind of bottle that makes a wedding table memorable.

If you want the wine list to be as considered as everything else, we'd love to help.

👉 Email us at [email protected]

30/05/2026

Most people who love Portuguese wine know Vinho Verde. Some know Alentejo reds. Almost nobody talks about Alentejo whites — and that's exactly the gap this bottle fills.

Fernão Pires. Roupeiro. Verdelho. Three native varieties, one cooperative winery in Alentejo founded on mutual aid rather than profit, and a white wine built to evolve.

White pulp fruit, orange blossom, freshness and genuine persistence.

Portugal's most characterful everyday white, hiding in plain sight.

👉 disndis.com — link in comments

28/05/2026

Most Cava spends a few months ageing before release. The industry standard is 9 months for a basic Cava, 18 months for a Reserva.

Guilera released this one after 13 years.

Founded in 1927 in the Penedès, Guilera is a small family winery producing just 30,000 bottles a year — with ageing periods that run from 24 months to over a decade. Their philosophy is straightforward and quietly radical: Cava needs time to become great, and releasing it early is a compromise they have never been willing to make.

The Xarel·la Brut Nature 2012 is 100% Xarel·lo — the native Catalan variety that Guilera has always believed is the key to what makes Penedès wine distinct. Zero dosage. Nothing added. A wine of genuine depth that needs no correction because thirteen years of patience already did the work.

Green apple, citrus, fine persistent bubbles and the composed elegance that only serious long-aged Cava achieves.

€27. The Brut Nature that patience built.

👉 disndis.com — link in comments

26/05/2026

We were in the vineyards of DO Empordà this week, and we wanted to show you something most people never see.

Flowering season.

It happens once a year, for roughly ten days, and it is the most critical and fragile moment in the entire wine calendar. Those tiny green clusters in these photos — barely visible between the leaves — are the future grapes. Right now, the vines are in full bloom. If the weather holds, the flowers set into berries and the harvest begins to take shape. If it doesn't — one cold night, one heatwave at the wrong moment, too much rain — the flowers drop and the yield is gone. No second chances.

Winemakers use a rule of thumb called the 100-day rule: from the moment flowering sets into fruit, count forward roughly 100 days and you find harvest. Flowering in late May points directly to a September harvest in Empordà.

This is why every vintage is different. The wine in your glass carries the memory of a specific week, in a specific place, under specific skies. This week, in these vines, is where the 2026 vintage begins.

DO Empordà sits on the Costa Brava in northeastern Spain, where the Tramuntana wind shapes everything — the landscape, the soil, the character of the grape. It produces wines worth knowing.

👉 Explore our Empordà selection at disndis.com — link in comments

21/05/2026

Coralie de Bouärd spent her childhood at Château Angélus — one of Bordeaux's Premier Grand Cru Classé A estates, in her family for eight generations.

After a decade working alongside her father there, she struck out on her own — taking over Château Clos de Bouärd and eventually creating Prince Oscar: the first serious alcohol-free wine to come out of Saint-Émilion terroir.

The name? A combination of her son Oscar and the first order she ever received — from Paris Saint-Germain.

Grand Cru rigour. Zero alcohol. A story worth knowing.

👉 Shop Prince Oscar at disndis.com

08/05/2026

En Primeur, explained simply:

The wine is already made.
It's sleeping in barrel at Château Léoville Barton right now — in that exact cellar.

But it won't be bottled for another 18 months.

So you buy it today. Before the critics score it.
Before the price goes up. Before it sells out.

That's the window. And it's open right now.

Léoville Barton has been one of Bordeaux's most
consistent Grand Cru Classé estates since 1826.
Same family. Same Saint-Julien terroir.

Some wines are worth the wait.
This is one of them.

👉 En Primeur 2025 is open now — link in bio.

05/05/2026

Here's something most wine drinkers never hear about.

When a tractor passes through a vineyard, it compacts the soil beneath it. Do that season after season for enough years, and the earth becomes dense — starved of air, stripped of the microbial life that gives a wine its sense of place, unable to absorb water properly. The vine's roots stay shallow. They stop reaching.

A horse does the opposite.

At around 500 kilos, a working horse treads lightly enough to leave the soil structure intact. The earth stays loose. The microorganisms survive. And the vine's roots — freed to go where the earth allows — push downward. Three metres. Four. Sometimes more. Finding water, finding minerals, finding the deep personality of the place. That journey shows up in the glass.

It's slower. It's more expensive. You need someone who knows how to work with the animal, who understands the rhythm of moving through a vineyard row by row, season after season. Most operations switched to machines decades ago, and you can understand why.

But the producers whose wines we seek out made a different calculation. They looked at what horse-ploughed soil produces — wines with a specificity, a depth, a sense of place that other methods simply don't replicate — and decided it was worth it.

When you open one of those bottles, you're opening the result of that decision.

🔗 www.disndis.com

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