Name : Terrer Singular Amphore White Origin

GRAPE VARIETY: MALVASIA DE SITGES 100%

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 740 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 12%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Straw yellow straw colour with greenish reflections

AROMATIC PROFILE: In the nose it stands out due to its complexity and intensity of the fruit and aromatic herbs on a saline background that is native to amphora

TASTING: In the mouth it is very fresh, soft and sweet with a balanced acidity and greasiness that envelops the mouth during its course.

PAIRING: Ceviche’s, sushi, shellfish.

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PRODUCTION

Malvasia vineyard has more than 10 years old. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast. Cold pre-fermentative maceration around 24h to extract aromas and more structure in 5oC. Fermentation and aging in ceramic amphoras 4 months. Service temperature 4-6oC.

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Name : Endogen White Origin

GRAPE VARIETY : XAREL.LO 100%

HARVEST PRODUCTION : 2500KG/HA – MANUAL HARVEST

LOCATION : Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2002 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 12%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR : Brilliant gold yellow

AROMATIC PROFILE : Has a high aromatic intensity, mixture of quince, honey and thyme. In a quiet glass, we can appreciate aromas more sweetie like vanilla, toast almonds and sweets.

TASTING : Has a fresh bouquet, with a good entrance in mouth, marked acidity. In the end, the freshest aromas predominate.

PAIRING : Blue fish stews or raw, at the same time that we can accompany with White meats like birds or rabbit. All kind of rice. We can also combine it with blue, semi-cured cheeses.

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PRODUCTION

Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast, this is why we called “endogen”. Cold pre- fermentative maceration around 24h to extract aromas and more structure in 5oC. fermentation in stainless steel vat at 14oC. macerations with lees. Aged in oak barrels for 4 months only the 70% of wine the another 25% are ageing in ceramic amphoras, 5% in demijohn, before bottling. Service temperature 5-7oC.

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Name : Mà de Mas Perdut Origin

GRAPE VARIETY : Red Xarel.lo (50%); White Grenache (25%); Macabeu (25%)

HARVEST PRODUCTION: 2.500kg /ha; Manual Harvest

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2660 bottles

VINTAGE : 2021

ALCOHOL CONTENT : 11,5% vol

NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR : Straw yellow with green trim

AROMATIC PROFILE : We find notes of white flowers and forest herbs with an integrated acidity. The nose stands out for the intensity and concentration of this wine.

TASTING : Has freshness, it lives with a light and pleasant entry that marks its entire course where the freshest aromas end up predominating. Unpretentious wine designed to be enjoyed without thinking and to accompany a meal or snack.

PAIRING : Very good companion to snacks, grilled fish, vegetables and semi cured cheeses.

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PRODUCTION

We make a pre-fermentative maceration of three varieties for 24 hours at a controlled temperature in a stainless tank. A part aged in demijohn and the rest in stainless the tank where we work on the lees to enhance the volume in the mouth. It’s a low intervention wine, where it is not filtered or clarified.

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Name : R-evolution Calcari

Years : 2021

Variety : Xarel.lo

Color : Pale greenish gold

PH : 3.29

Residual Sugar : 1.7 g/l

Sulfur dioxide content : 62 mg/l

Alcohol by Volume : 12%

Capacity : 750ml

Location : Penedes Central Valley

Soil : Continental sediments from the age

Climate : Mediterranean climate

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Winemaking/Features :

After a light skin maceration for four hours, thegrapes were gently pressed and then fermentedin stainless-steel tanks for 18 days at an averagetemperature of 16 °C. Once the fermentation wasfinished, the wine was kept in contact with the finelees for 3 months with daily bâtonnage

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Tasting Notes :

The aroma, Lovely aroma of ripe pears and creamy stone fruit, really creamy, somehow like puréed fruit with a touch of vanilla.

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Food Pairing :

Oysters and shellfish, poultry and grilled fish

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Name : Satel.lit

Years : 2018

Variety : 100% Carignan blanc

Denomination of origin :  DO Penedès

Color : Newgolden yellow colour

Alcohol of Volume:  12.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~15°C

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Brewing method/features :

Harvested by hand and in small crates to avoid oxidation of the grapes. Gentle pressing and fermentation at 16ºC in stainless steel tanks for 19 days, after which the wine is divided into 3 equal parts for different ageing periods. One part is aged for 6 months in 500 litre oak barrels, another part for 8 months in demijohns and a small part in stainless steel tanks for 5 months.

Wine made with biodynamic grapes and minimal intervention grapes.

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Testing Notes :

Unique aromas of pineapple fruit, austere presence and unctuous sensations

Elegant, with very good acidity, expands in the mouth leaving citrus aromas and leaving a delicious palate

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Food Pairing :

Pair this wine with stewed white meat, all kinds of rice dishes and baked or grilled fish.

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Name : Amphora Gris

Years : 2021

Variety : Xarel.lo

Denomination of origin :  DO Penedès

Color : Pale pearly yellow

Alcohol of Volume: 13.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~12°C

Soil : Loam argillaceous

Brewing method/features :

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery and gentle pressing. Spontaneous alcoholic fermentation takes place in common clay amphorae, the porosity of which causes hyper-oxidation that precipitates all oxidisable substances, leaving a clean, crystalline wine.

Wine made from biodynamically grown grapes and with minimal intervention. Natural wine. No added sulphites.

Vegan friendly wine.

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Testing Notes :

Smooth, with notes of toasted almonds and a hint of milk.

In the mouth it is dual faceted, rustic and full-bodied. We find almonds in the final step in the mouth and with a long aftertaste.

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Food Pairing :

You can pair this wine with seafood, rice dishes, grilled or baked fish.

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Name : La Mar

Years : 2018

Variety : Caíño blanco 98% , Albariño 2% and Loureiro.

Denomination of Origen : Rías Baixas

Color : Golden

Alcohol by Volume : 12.5 % vol

Capacity : 750ml

Serve temperature : 10~12ºC.

Soil : Schist soil

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Climate :

Spring 2018 was rainy, with low minimum temperatures that continued into the first third of the summer. In August, there was a notable increase in temperatures coming in the farm of two heatwaves at the start and middle of the month, the first one recording the highest maximum temperature seen in the last twenty years.

These conditions resulted in sorne dehydration of the grapes in the most exposed areas, reducing the final weight of the harvest. However, the impact was attenuated thanks to the altitude of our plot of Caiño destined far La Mar and to sorne propitious, but not very heavy, rainfall a few days befare the harvest.

The balance shown by the grapes at the time of their picking resulted in a wine with a strong personality and delicate aromas of ripe fruit set off by the wine's typical mineral character. The well-ripened and perfectly-balanced grapes are also reflected in a strength of tas te and flavour that is unusual far a white wine.

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Winemaking/Features :

Because of its high skin percentage, the Caíño grape undergoes a longer cold maceration process to extract the aromas to full advantage.

After the alcoholic fermentation, wine stays in its fine lees up to two months. It is then allowed to rest at low temperature far at least another six months until it goes into bottle where it rests and rounds out far a further period of time.

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Tasting Notes :

Even though we know that the Caiño is the varietal best able to extract the finest qualities from our terroir, we are still surprised by how much these qualities show through in the wine. The schist soil, the nearby sea and the mild climate of the O Rosal valley can ali be detected, revealing themselves through perceptible aromas of earth and broken rock with surprising saline and iodine nuances. It also, of course, shows fruit, here in the farm of ripe aromas of peach and pineapple with hints of cantaloupe melon. The aromatic trajectory comes to a subtle close with enveloping creamy notes created by the wine's contact with the lees.

Although it is already surprising and unique in terms of aromas, it is outstanding on the palate. There is no hint of shyness even on the first contact with the palate. From the outset it is juicy, sweet and voluptuous, giving the wine a lovely enveloping character. It fills the mouth with its unctuousness, yet remains soft and fresh thanks to its excellent acidity, which also contributes to its impressive capacity far ageing. This is a big wine with a never-ending finish.

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Food Pairing :

Its high acidity makes it a perfect pairing for fish and seafood, but its powerful body and volume enlarges its pairing range to stews or roasted meats, and spiced or slightly spicy hot dishes.

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Name : Abadía de San Campio

Years : 2021

Variety : 100% Albariño

Denomination of origin : Rias Baixas - Galicia.

Color : Golden

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Alcohol of Volume: 12% vol.

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Capacity: 750 ml

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Serve temperature: 10~12℃

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Climate : Marine Climate

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Winemaking/Features :
After a cold pre-fermentation maceration, the alcoholic fermentation is carried out with our native yeast, isolated from our own vineyard. After this, the wine rests for the necessary time, stabilizes and is finally bottled.

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Testing Notes :
The aromas of this 2021 vintage stand out for their clear and fresh nuances of very ripe tropical fruits, with a predominance of pineapple, accompanied by delicate nuances of white fruits such as pear and Golden apple. These aromas are enhanced thanks to the cold pre-fermentation maceration.

This vintage stands out for its excellent taste balance, resulting in a friendly, very fresh and velvety wine, with a vibrant and powerful mouthfeel. Its fair acidity and appreciable creaminess offers us a sweet and very appetizing wine. The aftertaste shows us again the memories of tropical fruits, with a very persistent and fresh finish.

Food Pairing :
Wonderful combination with seafood: oysters, clams and crab.
Also enjoy it with Asian cuisine.

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Name : Terras Gauda

Years : 2020

Variety : Albariño 70%, Caiño 22%, Loureiro 8%

Denomination of Origen : Ria Baixas

Alcohol by Volume : 12.5%

Capacity : 750ml

Serve temperature : 1~12℃

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Winemaking/Features :

After pre-fermentation cold maceration differing in duration according to the variety, alcoholic fermentation was carried out with our own yeast from our own vineyards. After the necessary resting period, the wine was stabilised and bottled.

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Tasting Notes :

With its perfect blend of varietals, Terras Gauda is a highly complex wine, in which the predominant aromas of mandarin, orange peel and ripe melon intermingle with the pleasant and subtle mineral, earthy and orange blossom notes.

This vintage shows an impressively powerful structure, character and meatiness, filling the palate with its voluminous and velvety mouthfeel. It is also fresh, cheerful and very lively. Its intense flavour is accompanied by mineral and creamy sensations that give it even more character.

The aromas on the palate and the long, intense finish reflect the excellent ripeness of the 2020 vintage.

This wine gives us two seemingly contradictory characteristics: it is a complex yet easy-to-drink.

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Food Pairing :

The wine is rich on the palate and deserves seafood, specially oysters and crab, perfect with Asian cuisine with rich and spicy sauces.

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Name : ALBARIÑO PAZO SEÑORANS

Years : 2019

Variety : Albariño

Denomination of Origen : D. O. Rías Baixas

Color : Palid straw yellow with greenish glints

Acidity : 6.4 g/l

PH : 3.2

Residual Sugar : < 2 g/l

Alcohol by Volume : 13.5%

Capacity : 500ml

Winemaking/Features : 

Elaboration in stainless steel vats min. 5 months on lees.

Alcoholic fermentation controlled at 16º.

Tasting Notes : 

Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.

Name : ALBARIÑO PAZO SEÑORANS

Years : 2019

Variety : Albariño

Denomination of Origen : D. O. Rías Baixas

Color : Palid straw yellow with greenish glints

Acidity : 6.4 g/l

PH : 3.2

Residual Sugar : < 2 g/l

Alcohol by Volume : 13.5%

Capacity : 750ml

Location : Vineyards Pontevedra

Soil : poor, acidic and loose sandy soils

Winemaking/Features : 

Elaboration in stainless steel vats min. 5 months on lees.

Alcoholic fermentation controlled at 16º.

Tasting Notes : 

Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.

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Name: Amfora Can Ron

Years : 2019

Variety : Malvasia de Sitges

Denomination of Origen : DO Cava / DO Penedès

Color : Light yellow

Aging : 4 month in amphora

Alcohol by Volume : 12.2%

Capacity : 750ml

Serve temperature : 6~8℃

Location : Can Ron

Soil : Loamy Soil with deep calcareous rocks at 300 m ofaltitude.

Limited : 590 bottles per year

Winemaking/Features :

Wild fermentation andmacerated for 5 days with the skins. Several months of aging in chestnut vats,underground concrete tanks and amphorae* made with Suriol’s own clay. Bottledwithout adding sulfites. The flavor enhanced by the maceration and aging.

Its certified organic.

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Tasting Notes :

It taste like Pineapple、Durian、Parami, thebody feels tender and sweet, the after taste with fresh and juicy.

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Name: Els Bancals white wine Suriol

Years : 2017 

Variety : Xarel·lo (also called white raisin orCarthusian). 

Denomination of Origen :   DO Cava / DO Penedès 

Color : Light yellow 

Aging : 8 months in Chestnut barrels (500liters). 

PH : 3.2

Tartaric acid :5.9g/ l

Residual Sugar :0.5g/ l

Sulfur dioxide content : 50mg/ l

Alcohol by Volume : 12.36%

Capacity : 750ml

Serve temperature : 8~10℃ 

Soil : Clay-limestone, shallow and well drained.

Winemaking/Features :

Immediately pressed and decanted into undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.

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Tasting Notes :

Strength of the Xarel·lo and the bocoi de Castanyer that giveit a lot of personality and structure. Persistent and intense, ideal forhearty meals.

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Name :Donzella 

Years: 2019 

Variety : Xarel·Lo 

Denominationof Origen : DO Cava / DO Penedès 

Color: Light yellow with a little green 

Aging: 5 months with the mothersof the wine (lies) in underground cups. 

PH: 3.15

Tartaric acid : 4.5g/ l

ResidualSugar : 0.9g/ l

Sulfurdioxide content : 38mg/l

Alcohol by Volume : 12.45%

Capacity : 750ml 

Servetemperature : 6-8ºC

Soil : Franco-silty, very deep and with calciumcarbonate.

Winemaking/Features:  

Immediately pressed anddecanted into underground cups. Alcoholic and malolactic fermentation withindigenous yeasts and bacteria.

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Tasting Notes :

Juvenile wine with a lot of aromaticintensity and tasty. In the mouth it is silky and fills all our taste budswithout smudging and with the right persistence.

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Name : 4W4 Blancos

Years : 2019

Variety : Gewürztraminer, Verdejo, Sauvignon Blanc, Airén

Denomination of origin : Campo de Calatrava, Almagro IGP

Color : Steelyyellow color with golden reflections, clean and bright.

Alcohol of Volume: 12.5%

Capacity: 750ml

Soil : Volcanic soil, ochre, chalk, stony soil

Winemaking/features:
Lactic acid fermentation intraditional cement tank

Tasting notes :
Colour : Steelyyellow color with golden reflections, clean and bright.

Aroma : Very clean on the nose, it is above all tender andperfumed. Initially, it comes out stone fruit, citrus and many florals (orangeblossom). In the background white fruit and some pastries.

Palate : The mouth is friendly and energetic at the same time.Unctuous and fresh, well armed. The "weight of fruit" leaves a strongand pleasant memory with tropical notes that appear more in the aftertaste thanin the nose.

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Food Pairing :
Perfect with sushi, rice, vegetablesand all kinds of fish.

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Name : Mar

Years : 2019

Variety : Picapoll, Malvasía.

Denomination of origin : DO Empordà

Color : Pale yellow, intense.

Alcohol of Volume: 12%

Capacity: 750ml

Vineyard Location: El Pla andStation.

Soil : Clay,sand and slate.

Winemaking/Feature:

Made with hand-picked grapes from the Pla andStation vineyards, with low production per hectare. Cold fermentation to obtainthe maximum aromatic expression. 3 months ageing with "bâtonnage" ofthe fine lees.

Testing Notes:

Colour :Pale yellow, intense. 

Aroma : Expressiveand clean, with fresh fruit, hints of tropical and citrus fruits on a floralback note.

Palate :Big in the mouth, tasty, balanced with a light mineral character.Complex with a refreshing, citrus finish.

Food Pairing:

Sea food, especially oysters and freshprawns; rice dishes such as risottos and Paella; pasta, cheese, and dessertsfeaturing white-fleshed fruit and crème anglaise.

Name : Mavasía de Sitges

Years :2016

Variety :Malvasiade Sitges

Denominationof origin : DOEmpordà

Color : Bright golden yellow.

Alcohol ofVolume: 15%

Capacity: 375ml

ServeTemperature: 6-8 ºC

VineyardLocation: Mas Oller

Soil : Clay, sand and slate.

Winemaking/Feature:

The grapes were harvested by hand inSeptember 2016. A second grapes collection occurred using a selection table atthe entrance of the winery.

Then, grapes were destemmed and softlypressed so as to obtain the flower must.

Fresh grape must fermentation wasarrested by the addition of alcohol to obtain the finest aromatic expression ofthe Malvasia.

 Aged for 2 years in Chestnutbarrels before the bottling. 

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TestingNotes:

Colour : Bright golden yellow.

Aroma : Intense and elegant on the nose,highlighting the presence of white fruit, orange blossom background and citruspeel.

Palate :Sweetmouthfeel, unctuous in its path and with a good balance between acidity andalcohol, offering a long finish

Food Pairing:

Starters: foie mi-cuit. Main dishes:Pasta, cheeses, all kinds of desserts, chocolate, desserts or pastries.

Name:Marko late harvest

Years : 2015

Variety : Izkiriota Txikia(Petit Manseng)

Denomination of Origen : DO BizkaikoTxakolina

Color : Golden with orange

Alcohol by Volume : 14%

Capacity : 500ml

Location : Kortezubi

Soil : Clay-calcareous soil

Average product : 500 /year

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Winemaking/Features :

Manuallate harvest in boxes around November 20. Once the grape is pressed, itferments.

spontaneouslyin used French oak barrels. When equilibrium is reached

perfectbetween alcohol and residual sugar, fermentation stops. The wine ages 10

monthswith its lees.

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Tasting Notes :

Marko Late Harvest express aromasof quince, orange peel, pear, honey and sweet spices (cinnamon, ginger).Full-bodied, well balanced wine with good acidity and a long and persistentfinish.

Name : Marko

Years: 2019 

Variety: 60%Hondarribi Zuri Zerratia、40%Hondarribi Zuri

Denomination of Origen: DOBizkaiko Txakolina 

Color:Lightyellow with a little cyan blue

Alcohol by Volume : 13%

Capacity:750ml 

Location: Kortezubi 

Soil : Calcareous clay

Average product : 23000/year

Winemaking/Features :

Spontaneousfermentation in stainless steel tanks with its own yeasts. The wine remains

4months in contact with its lees with periodic bâtonnages that provide greatercharacter.

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Tasting Notes :

Fresh and fruity nose in greenapple, pear, grapefruit and orange blossom predominate. On the palate theunctuousness of the lees work is noted with a mineral finish of good length.

Aging | In stainless steel barrels for 4 months

Vineyard Name | Pla de Pey

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Soil :

Clay and limestone located at an altitude of 440 meters

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Average produce :

‍2500 bottles

Winemaking/features

‍More than 100 years old. The oldest vine in the world.
Peel the skin and aged in a stainless steel barrel for 4 months, soak it with dead yeast to increase the roundness, and directly put it into the amphora for fermentation without pressing.

Tasting notes

The sweet fragrance of water pear, the softness of western pear, the salty taste of minerals, and the bitterness of citrus peel in the bottom, which brings out the aroma of yellow lemon.

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Performed

•Silver Medal in the 2014 International Best Grenaches Wine Competition
•2013 Catalonia Guia de Vins best non-oak barrel liquor Parker 92 points
•2015 World Wine Competition Gold Medal (concours International)

Aging | Stainless steel barrel 5 months

Vineyard Name | Novena i Cirera ( 25 -50 Vieilles Vignes )

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Soil :

‍Clay and sandy limestone located at an altitude of 440 meters

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Average produce :

6.000 bottles

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Winemaking/features :

‍Stripping and pressing with pneumatic press, static sludge and spontaneous fermentation with native yeasts.

Aged with its lees in stainless steel tanks for about 5 months.

Every year, Josep will change a funny wine label: a new truck from the same brand, dedicated to his father, although his father is no longer in the world, he misses his father by his own way.

Tasting notes :

‍With the aroma of tropical fruits and western pear, the taste is roundness and the acidity is elegant.

PH | 3.31‍

Serve Temperature | 6~8℃‍

Vineyard Location | Nava del Rey,Rueda.(Valladolid)

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Soil :

Gravelly brown soils rich in calcium and magnesium, stony but easy to work

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Climate :

Mediterranean climate with an important continental character.

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Winemaking/Feature

Made with the Verdejo variety that has become Spain’s most popular white grape. Selected from some of the most exclusive vineyards in Nava del Rey (Valladolid). 

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TECHNICAL DETAIL 

The grapes were harvested at night to preserve their natural aromas and were cold macerated for seven hours. They were then pressed before fermenting at 12ºC and then allowed to rest on fine lees for three months

Testing Notes

Colour : Clean and bright like the sunlight that filters through its source vine - yard. Greenish yellow color with an almost waxy sheen.

Aroma : A medium to high aromatic intensity marked by the perfume that is typical of the Verdejo with hints of summer flowers and thyme. Greengages and some tropical fruits are accompanied by hints of freshly mowed hay, with a slight hint of Sauvignon Blanc

Palate : A well-balanced with a weighty mouthfeel. Greengage flavor that leads to a freshness provided by the wine’s well-integrated, crisp acidity. A very clean and persistent finish that is reminiscent of pure fruit mingled with some grassy hints that are highlighted by exotic, tropical nuances

Food Pairing 

This wine is an excellent aperitif and an ideal accompaniment to saffron rice dishes, baked fish, crisp green salads, fresh cheeses, seafood and it is perfect alongside steamed mussels with parsley.

Aging | French oak for 4-5 months

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Soil : 

The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.

The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.

Climate : 

The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.

The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.

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Winemaking/Features : 

Made from hand-picked grapes grown on 25-30 year-old vines. Fermented and aged in French oak for 4-5 months without the addition of selected yeasts and aged 24 months in the bottle prior to release.

Tasting Notes : 

Colour: bright gold.

Aroma: assorted white fruits and spring flowers with a touch of sea salt.

Taste: dense, creamy, richly fruited and mineral.

Food Pairing : 

Seafood, all types of fish, chargrilled and oven roasted vegetables, rice dishes, such as risotto and paella, pasta, and semi-mature cheese.

Aging | French oak for 4-5 months

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Soil : 

The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.

The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.

Climate : 

The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.

The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.

Winemaking/Features : 

Made from hand-picked grapes grown on 25-30 year-old vines. Fermented and aged in French oak for 4-5 months without the addition of selected yeasts and aged 24 months in the bottle prior to release.

Tasting Notes : 

Colour: Gold.

Aroma: Ripe pit fruits with a touch of smokiness and delicate spice.

Taste: Sumptuously rich, mineral and floral and structured

Food Pairing : 

Seafood, all types of fish, chargrilled and oven roasted vegetables, rice dishes, such as risotto and paella, pasta, cheese and dishes featuring hollandaise and béchamel sauces.

Soil : 

The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.

The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.

Climate : 

The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.

The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.

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Winemaking/Features : 

Made from hand-picked Xarel·lo, grown on old vines and Riesling. Traditional fermentation without the addition of selected yeasts, with part of the Xarel·lo fermented in large chestnut barrels.

Tasting Notes : 

Colour: straw yellow. 

Aroma: fresh white-fleshed fruit with hints of aromatic herbs and smokiness. 

Taste: expresses the complexity and minerality of this unique terroir. The Xarel·lo provides the backbone and roundness of the wine, whereas the Riesling provides the elegance and depth.

Food Pairing : 

Chargrilled vegetables, white fish, risottos, creamy rice dishes, goes fantastically well with oriental cooking.

Aging | New French oak 4~6 months

Sulfur dioxide content | 100 mg/l

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Winemaking/Features : 

After manual selection of the best grapes, gentle pressing and careful débourbage, the must ferments in new French-oak casks in contact with the lees for a few months, with weekly lees stirring so that these remain in suspension, protecting the wine from oxidation and increasing its roundness in the mouth. Finally, it is fined, filtered and bottled with no prior cold stabilization treatments.

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Tasting Notes : 

Colour : Bright, clear, pale yellow colour.

Aromas : Intense aroma son the nose with reminders of fresh hay and herbs like sage, basil, fennel and hints of aniseed. When swirled in the glass the fresh hay and plant aromas are enhanced, mingling with floral and citrus nuances.

Palate : A pleasing, fresh attack, but with backbone, body and glycerine. In the middle palate it remains fresh and persistent, with elegant creaminess and a long, lingering finish with reminders of a cocktail of citrus fruits.

Acidity | 5.2 g/l
Aging | French oak barrel 3 months
PH | 2.88

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Soil :

Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level.

Climate :

‍Mediterranean with a continental trend. High thermal contrast between night and day.

Winemaking/Features : 

Harvest by hand in 10 kg crates. Grape by grape selection when they reach the winery. Pressing and static skin removal. 50% fermented in a French oak barrel with 3 months aging and 50% fermented in stainless steel tank and 3 months aging on lees.

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Tasting Notes : 

“A clear, shining straw color. Middling aromatic intensity. A very fine floral touch. It is round and harmonious with glycerin, tasty, sensual and elegant. Good acidity and rather gastronomic. A great balance with the alcohol well integrated.”

Acidity | 5.6 g/l

PH | 2.91

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Soil :

‍Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine

Climate :

‍Mediterranean with a continental trend. High thermal contrast between night and day.

Winemaking/Features : 

Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation in stainless steel tanks with 3 months aging on lees.

Tasting Notes : 

“Bright clear, straw color. Aromatic intensity. It is marked by a meaty spring fruits with pits (peaches and nectarines) but above all with a note that remembers the fresh Florentine fennel. A Mediterranean wine without wood.” Ramon Francàs

Vineyard Location | Les Alcusses

Soil | clay and sand

Winemaking/Feature: 

100% Native yeasts, stainless steel fermentation tank, sur-lie low temperature aging for two months.

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Testing Notes:

Colour: Clean, Goose yellow

Aroma: Rose, honey fragrance and much perfume.

Palate: Dry wine, smooth and fruity. Refreshing, yet elegant wine. Considering the varieties in the blend, someone would expect more sweetness.

Food Pairing:

‍Sea food, chicken , turkey

Serve Temperature | 13-14℃

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Winemaking/Feature: 

Amontillado is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. Made from palomino grapes, this fusion of aging processes makes the Amontillado wines extraordinarily complex and intriguing.

Testing Notes:

Colour : Amber and mohagany in colour

Aroma : ts subtle, delicate bouquet has an ethereal base smoothed by aromas of hazelnut and plants; reminiscent of aromatic herbs and dark tobacco.

Palate : Light and smooth in the mouth with well-balanced acidity; both complex and evocative, giving way to a dry finish and lingering aftertaste with a hint of nuts and wood.

Food Pairing: 

It combines perfectly with vegetables such as asparagus and artichokes.

Soil | Limestone, clay‍

Average produce | 2825 bottles‍

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‍About Amphora Roja

A natural, 100% xarel·lo wine, organic and made in amphorae of local clay

Amphora Roja is spontaneously fermented in amphorae specially made from clay from our vineyards, the xarel·lo variety allows us to produce this natural, surprising single-varietal wine that differs from traditional xarel·lo wines.

Our winemakers, Marta and Maria Elena, sought the utmost authenticity by using clay from the Les Valls – Les Torres estate, where in 2012 we found archaeological remains of an Iberian settlement.

From the clay ovens of this site perhaps amphorae such as those that hold our Amphora Roja would have been made in the past.‍

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Winemaking/features :

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We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Spontaneous alcoholic fermentation takes place in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.Wine made from biodynamically grown grapes and with minimal intervention.

Natural wine. No added sulphites.

Natural wine suitable for vegans.‍

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Testing Notes : ‍

Colour : Pale yellow. Crystal clear and the most transparent Parés Baltà wine.

Aroma : The nose is round, elegant and with notes reminiscent of white fruit. There is also a subtle banana aroma.

Palate : Complex on the palate. Again, reminiscent of fruit and a hint of toasted almond.

Food Pairing :
It is suitable for rice, barbecue and fish.

 I use the Roman stove soil to brew a wine that goes through time and space.