Cos a CosCristóbal Vanyó
Cristóbal Vanyó —a teacher by profession and a climber— made his first barrel in 2015, after training in the Terra Alta with Laureano Serres (Celler Mendall), one of the great references of natural wine. He started Cos a Cos in Ontinyent, his home town, vinifying in the garage of the family home and recovering micro-plots and old vines of the Vall d'Albaida. In 2024, when the grower Vicent Tomàs Soler (Celler Vicent Tomàs) retired, he handed over his winery in Carrícola, where he now makes wine —including some singular rancio wines aged in oak barrels more than 50 years old. His project is one of the references of Valencian natural wine, and a conversation with him and some borrowed books on Valencian viticulture marked the beginning of what is now Terroir Radical.
Vall d'Albaida / Vall del Clariano. Winery at the foot of the Benicadell, with vineyards spread between Ontinyent and Carrícola. Bush-trained plots of 10 to 80 years, strictly dry-farmed, surrounded by Mediterranean scrubland.
- Organic viticulture, without systemic chemical products
- Natural ground cover
- Strictly dry-farmed · bush-trained · one spur per arm, two buds
- Hand harvest in 18 kg crates, first hour of the morning
- Spontaneous fermentation with native yeasts
- Manual press · 300, 600 and 1,000-litre tanks
- No added sulphur · no correctives · unfiltered
- Vacuum bottling without mechanical pump · Eco bottle
Natural wines without sulphites, unfiltered. Very limited production from old bush vines at the foot of the Benicadell. Wines in the catalogue to be confirmed.
Carrícola is one of the smallest municipalities of the Valencian Community. At the foot of the Serra del Benicadell, between the Vall d'Albaida and the Vall del Clariano, Cristóbal Vanyó is one of the references of Valencian natural wine and part of the origin of the Terroir Radical project.
The Never Too Late line is one of Cris Vanyó's freest and most experimental projects. Under this label wild micro-vinifications of Tardana —a native, very late-ripening white grape, resistant and with excellent natural acidity— are made in Carrícola. Bunch-by-bunch hand harvest, spontaneous fermentation with native yeasts in small stainless-steel tanks. Very clean rest on lees and manual bottling in minuscule quantities. No additives, no commercial yeasts, zero added sulphites, unfined and unfiltered.
Lively pale yellow, with greenish reflections. Nose of tart apple, ripe pear, intense citrus and a touch of wild fennel. Electric, tense, refreshing palate: a vertical, vibrant acidity that dominates the palate. Low alcohol, maximum lightness and Mediterranean nerve. A radical garage wine that makes you want more.
Natural white wine, 100% Airén, from the Albaida Valley. Strictly selected hand harvest. Spontaneous fermentation with native yeasts. Mixed ageing: 8 months in stainless steel on fine lees to preserve the primary fruitiness + 4 months in oxidative barrel to add volume and complexity. No additives or processing aids. Unfiltered. An Airén that breaks all the clichés.
Pale yellow with lively greenish reflections. Fresh, clean nose, markedly varietal: green apple and water pear, subtle floral notes and touches of Mediterranean wild herbs. Light on the palate with a fresh finish. Lively acidity and a clearly mineral profile that sets it apart from any conventional Airén. Expressive, direct and very drinkable. Proof that Airén can be a white with character.
Tortosí is a single-varietal natural white wine of the native Tortosí variety, extremely rare and almost extinct, recovered from old, strictly dry-farmed vines in the Vall d'Albaida. Cris Vanyó is one of the very few winemakers who vinifies it individually and pure. Bunch-by-bunch hand harvest, spontaneous fermentation with native yeasts in stainless steel, 8 months on fine lees. No additives, no added sulphites, unfined and unfiltered.
Bright pale yellow, with the subtle noble haze of minimal-intervention wine. Delicate but very clear nose: white flowers, water pear, crisp white fruit and a markedly mineral, saline, very suggestive background. Agile, direct, fresh palate with a vibrant, well-integrated acidity that gives it verticality. Clean, mineral aftertaste that makes you want to drink more.
A 50% blend of two historic varieties of the Albaida Valley: Malvasía and Macabeo. Hand-harvested in crates, plot by plot, from small recovered old vines. Joint spontaneous fermentation with the grapes' own native yeasts. Ageing in amphora on fine lees: the porous ceramic gives a gentle micro-oxygenation that adds volume and texture without masking the fruit or the two varieties. Bottled directly, unfiltered and unfined. No additives, no sulphites, no concessions.
Light straw-yellow colour with bright greenish reflections, accompanied by the subtle natural haze typical of unfiltered wines. Very expressive, clean nose of great aromatic intensity: it combines the floral character and white stone fruit (apricot, medlar) of the Malvasía with the citrus and green-apple nuances of the Macabeo, wrapped in a slightly herbal, saline background. Very agile, crisp palate full of energy. Vibrant citrus acidity that stretches the wine across the palate, offset by the subtle unctuousness of the months in stainless steel. Dry, direct, vertical and enormously refreshing.
Natural white wine, 100% Macabeo, from a single plot recovered by Cris Vanyó in the Albaida Valley. The name pays homage to the small vineyard ('la vinyeta') the grapes come from. Strict hand harvest in crates, spontaneous fermentation with native yeasts in stainless steel. Rest on fine lees to preserve fruitiness and gain volume. No additives, no sulphites, unfiltered and unfined. Note: not to be confused with Celler La Vinyeta of the Empordà — this is a radical Mediterranean white from Carrícola (Valencia).
Straw-yellow colour with golden reflections and the natural haze characteristic of unfiltered wines that keep their fine lees. Clean, markedly varietal nose: white pome fruit (green apple, water pear), subtle floral notes and a wild balsamic background evoking Mediterranean scrubland. Long-drinking, agile, fresh palate. Very lively citrus acidity that stretches the wine across the palate. The subtle unctuousness of the lees balances the tension. Salty, dry, very refreshing finish. Macabeo in its purest, most honest state.
L'Ombria is a natural red wine that pays homage to the mountain slope where its vineyards grow, on the flanks of the Serra de l'Ombria del Benicadell, in Carrícola. An unusual blend for the area: 90% Tempranillo and 10% Merlot grown on high-altitude clay-limestone soils. Hand harvest, spontaneous fermentation with native yeasts in stainless steel, 6 months of static ageing on fine lees. No additives, no added sulphites, unfined and unfiltered.
Clean cherry-garnet red, medium depth, lively, with the natural haze of wine that does not pass through industrial filters. Fragrant, direct nose: wild cherries, red plums, herbal notes and Mediterranean shaded scrub. Medium-bodied, elegant, direct palate with fine, very friendly tannins. Excellent acidity that gives it fluidity, length and a very agile finish. The surprising freshness of altitude on Tempranillo.
Ca Rosario is the wine with the greatest structure in the Cos a Cos range. A 100% Monastrell single-varietal from the plot 'La Viña de Rosariet', at 400 metres altitude on the shaded side of the Serra del Torrater, Ontinyent. Trellised vines 20–30 years old, strictly dry-farmed, on calcareous-clay soil. Hand harvest, spontaneous fermentation with native yeasts, 6-day maceration and traditional manual wooden press. Aged in stainless-steel tank, without oak, so that the Monastrell arrives clean with all its fruit and the nerve of altitude. No additives, no added sulphites, unfined and unfiltered.
Ripe picota-cherry red, medium-to-deep, clean with the noble haze of natural wine. Spicy, balsamic nose: plums and blackberries, black pepper, clove, fennel and a background of damp Mediterranean woodland. Powerful but balanced palate, with acidity that brings freshness and present but polished tannin thanks to the brief wood ageing. Long, meaty, wild finish.
🍾 Disgorged at the winery before each shipment — 3–5 additional days
Natural sparkling wine made with recovered native white grapes from the Albaida Valley (Tardana, Merseguera, Moscatel de Alejandría, depending on vintage and available old vines). Spontaneous fermentation with native yeasts in stainless steel. Bottled before fermentation is complete: the process ends inside the bottle, capturing the carbon dioxide 100% naturally, without adding tirage liqueur. Sold with its fine lees, undisgorged, unfiltered and without any chemical additive.
Straw-yellow colour with golden reflections, notably cloudy from the fine lees it keeps in the bottle. The bubble is lively, juicy and persistent. Fresh, very fruity nose: ripe apple, citrus, floral notes and baker's yeast, with a wild, herbaceous Mediterranean background. Vibrant, electric, refreshing palate. Very lively acidity that balances the volume of the lees. Dry, direct, with a bubble that caresses the palate. A wild, addictive pét-nat.
🍾 Disgorged at the winery before each shipment — 3–5 additional days
Rosé Pét-Nat made with native red grapes from Carrícola (Monastrell or Forcallat, depending on the availability of each vintage). Short cold maceration to extract colour without excessive tannins. Spontaneous fermentation with native yeasts. Bottled before fermentation is complete to capture 100% natural carbon dioxide. Sold with its fine lees, undisgorged, unfiltered and without any additive. A sparkling, honest, vibrant rosé that faithfully reflects the land and climate of the Albaida Valley.
Pale pink colour with onion-skin nuances, cloudy from fine lees in suspension. Fine, cheerful, well-integrated bubble. Nose evocative of wild red fruit: raspberries, tart strawberries, grapefruit peel. Notes of bakery, fresh yeast and Mediterranean herbs. Very refreshing palate, electric acidity and crisp bubble. Very dry, clean and fluid. Short but vibrant finish. A real rosé pét-nat: alive, changing, addictive.
A line apart. Natural sweet red wines, a territory of its own within the Cos a Cos project. Coming soon to the catalogue.
Natural Selection
An unusual natural sweet red. Hand harvest of old Tempranillo vines on the shaded side of the Sierra del Torrater, in Ontinyent, with well-ripened grapes. Spontaneous fermentation with native yeasts, stopped by cold while it still retains natural grape sugar. No added sulphites or commercial yeasts. Black fruit in jam, gentle sweetness and the Mediterranean background of dry-farmed Tempranillo.
Sweet Tempranillo from old Mediterranean vines. Intense cherry colour. Nose of black fruit in jam —blackberries, plums—, liquorice and a touch of cocoa. Sweet but not cloying palate: the natural acidity and scrubland background balance the sugar. Soft tannins and a long, toasted, fruity finish. A dessert and after-dinner wine.
A line apart. Long oxidative-ageing wines, a territory of its own within the Cos a Cos project. Coming soon to the catalogue.
Ranci del Fons
Ranci Dolç
Ranci Dolç Etern
Ranci Etern i Flairant
Editorial note
Cristóbal Vanyó is part of the origin of Terroir Radical. A conversation with him and some books he lent me on Valencian viticulture planted the seed of this project. He works in Carrícola, a small village in the Albaida Valley, with almost vanished native Valencian varieties: Tardana, Giró and Tortosí, plus Garnacha. Natural wine, no additives, spontaneous fermentation. Having his wines in the catalogue is not a commercial decision — it is a matter of coherence.
— Terroir Radical