Denominació d'Origen: Penedès

Grapes: 100% Garnatxa

Vintage: 2019

Certifications: Organic, Natural

Production: 850 bottles

Vineyard: La Casilla d’en Pep. Single vineyard from 2019. Calcareous soil at 350 m

Winemaking: Manual harvesting in boxes of 15 kg. 70% destemmed and crushed into a stainless-steel tank and the other 30% remains with the stems and all bunch doing a carbonic maceration. Maceration is performed with the skins intact for a duration of 10 days. Alcoholic fermentation is carried out at a controlled temperature between 25-26ºC. The wine is aged for 4 months in stainless-steel tank before bottling.

Tasting notes: Red color of medium opacity. Intense aroma of red fruits such as cherry, plum, strawberry and berries. With regards to mouthfeel, it has well balance of tannins and the freshness provided by the incorporation of the stem during winemaking. In general, a fresh, breezy, and jovial wine.

Denominació d'Origen: Penedès

Grapes: 100% Macabeu

Vintage: 2022

Certifications: Organic, Natural

Production: 900 bottles

Vineyard: Les Pedres. Single vineyard from 1974. Calcareous soil at 200 m.

Winemaking: Manual harvesting in boxes of 15 kg. Grapes are destemmed and crushed. Macerated whole for a duration of 1 month. Spontaneous alcoholic fermentation at a controlled temperature between 15-16ºC. 75% of each bottle is aged for 2 months in a clay amphora and the other 25% is aged in a stainless-steel tank.

Tasting notes: Golden yellow in color with amber reflections. Good aromatic intensity giving aromas of anis, fennel, mineral notes, and citric fruit such as grapefruit. On the palate it is an agile wine with a vibrant freshness conveying a long and persistent aftertaste.

Grapes: 100% Parellada

Vintage: 2022

Certifications: Organic, Natural

Production: 1880 bottles

Vineyard: La Martra. Single vineyard from 1969. Calcareous soil at 230 m.

Winemaking: Manual harvesting in boxes of 15 kg. Grapes are destemmed, crushed, and macerated whole for 18 hours. They are pressed and statically settled. Alcoholic fermentation is carried out at a controlled temperature between 15-16ºC. 80% of each bottle is fermented in a French oak “fudre” and 20% in a stainless-steel tank. When the wine reaches a density of 1003, it is bottled, and fermentation ends in the bottle.

Tasting notes: Pale yellow sparkling wine. Fine aroma with elegant notes of citrus, tea leaves and green apple. On the palate it is light with good acidity providing freshness and harmony. An elegant and refreshing wine.