Batussa is a small Catalan wine project linked to Òscar Navas, the winemaker behind La Furtiva. Before launching his own work, Navas trained at 4 Kilos in Mallorca, and La Furtiva began in 2017 from his connection to family roots in Terra Alta. Batussa came later, during the Covid period, with a very clear idea: to make natural wine that feels open, drinkable and affordable, especially for people who are curious about this style but do not want anything too wild.

That goal explains the project well. Batussa is not built around prestige or heavy winemaking. It works with carefully sourced grapes from low-intervention growers in Catalonia and puts real value on paying growers fairly, because for Navas, healthy farming only has a future if growers can live from it.

There is also a strong Barcelona spirit behind Batussa. The project has been described as a wine made for the city’s natural wine bars, but its roots stay firmly in local grapes and places such as Penedès and Conca de Barberà. The wines are made with a light hand and a simple intention: freshness, balance and bottles people actually want to open at the table. Batussa Negre, made mostly from Trepat, has even become one of the familiar names in Barcelona’s wine scene.