Émilie Mutombo is a rising natural wine producer from Belgium with Congolese heritage. She resides in Bonastre, located in the Baix Penedès region of Catalonia, Spain; a short drive along the coast southwest of Barcelona. In 2020, Émilie launched her production by purchasing a property with a small garage beneath her house, where she built her cellar. She creates exclusive natural wines in low quantities that are highly sought after. Her quietly expressive, minimal-intervention cuvées feature striking, abstract labels showcasing the artwork of her brother, Frédéric Mutombo. Her winemaking philosophy is rooted in respect for the environment and a deep commitment to local traditions, producing natural wines that are her honest reflections of both terroir and season.
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Life-Changing Decision
Intrigued by the wave of natural wine across Brussels, where she was born and raised, Émilie Mutombe made a life-changing decision to leave her career in the events sector and gain experience through internships at wineries in South Africa and France. A fascination that began at small wine bars grew to attending natural wine fairs, then studying oenology and learning about biodynamic agriculture and the more conventional side of winemaking at Domaine du Chêne Bleu in Gigondas. In 2017, she attended the Les Anonymes wine fair in Angers, France. After tasting the cuvées of Partida Creus and meeting the renowned natural wine producers Antonella Gerosa & Massimo Marchiori, Émilie asked to work at their winery. Her encounter with them had a profound impact on her, lead her to move to Catalonia and marked a true starting point in her life as a vigneron. Émilie formed a lasting friendship with them and worked for two years at Partida Creus. At first Emilie’s intended role was an administrative one. She quickly become involved in every aspect of the winemaking process. After a summer and harvest in the vines, Partida Creus granted Émilie and her Australian friend Tom Coleman, access to grapes to make a cuvée of their own. True to style at Partida Creus, this signature wine took on the emblematic, acronym title “E.T.”: short for Emilie Tom. It created quite a stir in the natural wine world and set the path for her own natural wine production.
 
Genuine Expression
The terroir of the region is dominated by clay and limestone, which assists in retaining the minimal rainfall and moisture of the area, while encouraging the roots to dig deeply into the bedrock for nutrients. Émilie cultivates around two hectares of vineyards with native varieties such as Parellada, Sumoll, and Xarel·lo, with vines aged between 50 and 70 years. Her production has grown from 3.000 liters in 2020 to around 8.000 liters to date. There’s space for maximum 10.000 liters, spread across fibreglass, stainless steel, and 5 barrels. Émilie incorporates grapes purchased from trusted local growers and has planted Monastrell and Grenache, anticipated to produce fruit in the upcoming years.
 
Intuitive Approach
In the cellar, Émilie follows an intuitive approach to winemaking and the creation of each cuvée changes yearly. Grapes are tasted throughout the growing season for ripeness and character, a practice that started in her days with Partida Creus, with decisions made from there. She uses methods such as maceration, semi-carbonic maceration, and flotation, where whole clusters are suspended in freshly pressed juice. For aging, she uses a combination of wood and stainless steel, without the addition of sulfites, to create wines that reflect authenticity and a strong sense of place. When the first picked fruit enters the cellar, the cuvées are generally started with a ‘pied de cuve’ (French for “foot of the tank”): a winemaking technique that involves creating a starter culture of wild yeasts from a small amount of grapes, similar to a sourdough starter in bread baking, to initiate the fermentation of the main grape must. This method aims to capture and encourage the growth of naturally occurring yeasts present on the grapes, promoting a more predictable and controlled wild fermentation, while reducing the risk of undesirable fermentations or spoilage. It is created from foot-stomping the grapes for a short period. The subsequently harvested fruit is added to the already-fermenting base in whole bunches, for a gentle, infusion-style maceration.
 
Rare Collection
A limited shipment of 60 bottles of Émilie Mutombo’s highly sought-after cuvées arrived CO₂-free in Denmark via the sailing ship Trés Hombres in June 2025. The Caribbean Housewife is proud to be one of the few restaurants in Copenhagen to have Émilie Mutombo’s cuvées in our collection to celebrate our 9 Year Anniversary in October 2025.
 
MC Blanc​ 2023
100% Macabeu from 15-year-old vines on an organically farmed vineyard planted on clay and limestone soils at 182 meters elevation. The grapes were harvested by hand and given a short maceration on skins before being pressed to stainless steel tank. The wine fermented and rested in tank for 10 months before bottling without fining, filtering, or sulfur additions.
Tasting Notes Dry, stony white with Mediterranean herbs, preserved lemon, a waxy edge and a slight oxidative touch.
 
ET Rosado​ 2022
Cartoixa Vermell, Ull de Llebre (Tempranillo), and Parellada from 20-year-old vines on an organically farmed vineyard planted on clay and limestone soils at 182 meters elevation. The grapes were harvested by hand with 70% direct pressed and 30% kept whole, infused into the pressed juice. The wine was then pressed to stainless steel tank to finish fermentation, and rested in tank for 10 months before bottling without fining, filtering, or sulfur additions.
Tasting Notes Rose-tinted, herbal, slightly wild rosé with blood orange, hibiscus, and salty cranberry notes. Dry with a whisper of structure.
 
La Trepat Roig 2023​
100% Trepat from 20-year-old vines on an organically farmed vineyard planted on clay and limestone soils at 182 meters elevation. The grapes were harvested by hand, 80% were carbonically macerated while 20% were destemmed, crushed and macerated. All was pressed to stainless steel tank to finish fermentation, and rested in tank for 10 months before bottling without fining, filtering, or sulfur additions.
Trepat is usually reserved for creating rosé cava: this is a rare red cuvée.
Tasting Notes Light red with pink peppercorn, hibiscus, sour cherry, and bitter herbs. Lean and lifted with natural acidity.
 
ULÉ Roig​ 2023
100% Ull de Llebre (Tempranillo) from 50-year-old vines on an organically farmed vineyard planted on clay and limestone soils at 182 meters elevation. The grapes were harvested by hand with 70% direct pressed and 30% kept whole, infused into the pressed juice. The wine was then pressed to stainless steel tank to finish fermentation, and rested in tank for 10 months before bottling without fining, filtering, or sulfur additions.
The use of Ull de Llebre in this minimal style is uncommon. Émilie Mutombo’s unique take on Catalan red without any Rioja mimicry.
Tasting Notes Slightly wild, dusky red with dried plum, cherry skin, and balsamic with a hint of green spice.
 
OLO 2022 ​
100% Sumoll from 40-year-old vines on an organically farmed vineyard planted on clay and limestone soils at 182 meters elevation. The grapes were harvested by hand and given a short maceration on skins before being pressed to stainless steel tank. The wine fermented and rested in tank for 10 months before bottling without fining, filtering, or sulfur additions.
Tasting Notes High-acidity, structured red with cranberry, dried herbs, and earthy minerality. The most “serious” in the lineup.
 
Cuvée Bruxelles Roig 2024
100% Syrah from 30-year-old vines on an organically farmed vineyard planted on clay and limestone soils at 182 meters elevation. The grapes were harvested by hand and carbonically macerated in stainless steel tank, and rested in tank until bottling the following January without fining, filtering, or sulfur additions. Named after Émilie Mutombo’s hometown Brussels. One of her most personal cuvées. Label reads ‘Tu dors?’: “Are you sleeping?” in French. A hint at Émilie Mutombo’s deepest and most quietly expressive work.
Tasting Notes A bright, chillable Syrah with raspberry, white pepper, iron, and a touch of carbonic lift; bubblegum meets bloodstone.
 

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Resources
 
Émilie Mutombo
Spain / Catalonia / Baix Penedès / Bonastre
 
Beattie and Roberts