Vins Nus Siuralta Antic

100% Xarel·lo of 30 years. manual harvest, pressed in vertical pressure plates at low pressure, macerated and fermented in new French oak barrels at low temperature, each process is made according to the moon

Xarel·lo (80%) of 30 years and Macabeu (20%) of 25 years. over the wine of the 2011 harvest, fermented must has been mixed in 2012 in substitution of sugar and yeast. Sugar from the must and indigenous yeasts. No added sulfites or expedition liquor. Without disgorgement.

100% Xarel·lo. ancestral method

100% Xarel·lo. 20% of whole bunches, incubated in open barrels of 500 l and in stainless steel tanks, maceration of 18 days, fermentation with autochthonous yeasts in stainless steel tanks

100% Garrut. Total de-stemming, 3-day maceration with pigeage every 3 hours, alcoholic fermentation with autochthonous yeasts in stainless steel tanks

100% Sumoll. alcoholic fermentation with autochthonous yeasts of 7 months in oak barrels (50%) and Roman amphoras (50%), 2nd alcoholic fermentation made with honey and native yeasts

100% Cabernet-Sauvignon. alcoholic fermentation with autochthonous yeasts at 27 ° C and resting in stainless steel tanks, bottled without filtering, nor clarifying, nor stabilizing, without added sulphurous

Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsí, Garrut, Trepat, harvested in this order. short maceration with scrap, stepped with the feet, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeasts, final alcoholic fermentation in bottle

White Grenache, Macabeu, Moscatell, Vinyater, Xarel·lo, Parsé, Parelleda. direct pressing, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeasts, final alcoholic fermentation in bottle

100% Xarel·lo. direct pressing, FAL at 15-18 ° C in DAI with autochthonous yeasts, final of FAL in bottle

100% Xarel·lo. cold pressed, soft pressing, static cold racking for one day, alcoholic fermentation in stainless steel tanks with indigenous yeasts, spontaneous malolactic fermentation

Cabernet-Sauvignon (60%) and Trepat (40%). Total de-stemming, joint vinification of varieties, 15-day maceration in stainless steel tanks, addition of a mixture of 80 herbs

Syrah (55%), Merlot (30%) and Garnacha (15%). Syrah in whole vintage, Merlot in direct pressing, Grenache destemmed, stepped with feet, 5 days of maceration in stainless steel tanks, alcoholic fermentation with native yeasts

13 autochthonous varieties in complacency (Picapoll, Sumoll, Beier, Pansa blanca ...) of 80 years. maceration of 1 week in stainless steel tanks, trodden and pressed, alcoholic fermentation with native yeasts

100% Cartoixa Vermell. direct pressing, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeasts, final alcoholic fermentation in bottle

100% Trepat. despalillado, maceration of 3 days, alcoholic fermentation in stainless steel tanks with indigenous yeasts

100% White Pansa. delicate destemming, without crushing, 11 day film maceration in stainless steel tanks, alcoholic fermentation with native yeasts

100% Malvasia. ancestral method

Malta: Belgian Pilsen Bio (85%), Belgian wheat malt (15%). Hops: Perle, Hallertauer Tradition.. Classic style. Yeast Mix-Farmhouse.

100% White Pansa. delicate destemming, without squeezing, 5 days film maceration in stainless steel tanks, alcoholic fermentation with indigenous yeasts

100% Sumoll. despalillado, maceration of 15 days, alcoholic fermentation with autochthonous yeasts

100% Sumoll. 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

100% Macabeu of 25 years. manual vintage, crushed, 50% pneumatic press, slow fermentation at controlled temperature, malolactic fermentation

100% Macabeu. direct pressing without destemming, in pneumatic press, desfangando in descending moon, alcoholic fermentation at 15-18 ° C in stainless steel tanks with autochthonous, without added sulphurous

100% Malvasia. 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

Xarel·lo (50%) and Xarel·lo Vermell (50%). 7-month alcoholic fermentation with autochthonous yeasts in oak barrels for the Xarel·lo, in Roman amphoras for the Xarel·lo Vermell, 2nd alcoholic fermentation made with honey and native yeasts

100% Gray Garnacha. manual harvest, 4-day maceration, pressed grape in whole cluster, alcoholic fermentation in amphoras with native yeasts

100% Xarel·lo. 1-day maceration, gentle pressing, alcoholic fermentation with native yeasts in French oak barrels

100% Macabeu of 25 years. One night film maceration, reduction of the must with heat, alcoholic fermentation with native yeasts for almost a year

100% Xarel·lo planted in 1998. Total de-stemming, maceration of 12 days in stainless steel tanks, uncovered, end of alcoholic fermentation in 500 l barks with indigenous yeasts

100% Pinot Noir. alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

100% Xarel·lo. direct pressing, alcoholic fermentation in amphoras with native yeasts

100% Sumoll de gra petit 70 years. 50% destemming, maceration for 3 days, alcoholic fermentation with native yeasts, without sulfur added

White pan of Artigas, white Grenache of Frisach and Parellada de Tuets (1/3 of each). vinification of the 3 varieties as a whole, maceration of 7 days in stainless steel tanks, alcoholic fermentation with native yeasts

100% Beier. maceration of 1 week in stainless steel tanks, trodden and pressed, alcoholic fermentation with native yeasts

Macabeu (50%), Garnacha (25%) and Cariñena (25%). late harvest (October 15) of Garnacha and Cariñena (newly re-inoculated vines), whole bunches of grapes, maceration separately for 30 days for Macabeu and 17 days for the others, alcoholic fermentation with native yeasts

Cariñena (60%) and Garnacha (40%). alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

Sauvignon blanc from Clos du Tue-Boeuf, Grenache blanc de Mendall, Macabeu de Escoda-Sanahuja. direct pressing, alcoholic fermentation with autochthonous yeasts of each wine by its side in stainless steel tanks, subsequent assembly

100% Xarel·lo. manual harvest, slow in stainless steel tanks with native yeasts

Ull de Llebre (90%) and Garnacha (10%). Total de-stemming, 10-day maceration, slow alcoholic fermentation in stainless steel tanks with indigenous yeasts

Macabeu and Xarel·lo. cold of the grape at 3-4 ° C, vinification of the two varieties together, alcoholic fermentation with

100% Macabeu of vineyards of 50 years. hand destemmed, 5 days film maceration, soft pressing, alcoholic fermentation with native yeasts in a 300 l white clay jar

100% Sumoll. ancestral method

Cabernet-Sauvignon (60%) and Trepat (40%). total de-stemming, joint vinification of the varieties, maceration of 15 days with a comeback to the day of 3 min, only tear, without sulfur added

Macabeu and Xarel·lo. cold of the grape at 3-4 ° C, vinification of the two varieties together, alcoholic fermentation with autochthonous yeasts,

.

100% Monastrell of young vines. destemming, maceration for one hour, start of alcoholic fermentation with native yeasts in a stainless steel tank, end of fermentation in the bottle

Malta: 100% Belgian Pilsen Bio. Hops: Perle, Hallertauer Tradition, Hersbrucker Spat.. Classic style. Yeast Mix-Farmhouse.

Chardonnay (50%) and Macabeu (50%). vinification of the two varieties separately, alcoholic fermentation with indigeneous yeasts, end of the fermentation in the bottle, blend at the time of disgorgement

Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsó, Garrut, Trepat, harvested by hand in this order. short maceration with scrap, stepped with the feet, the pressed musts are added one on top of the others elongating a lot the fermentation of the set, FAL with native yeasts, FML spontaneous with indigenous bacteria, without added sulphurous

100% Samsó. 2 h 30 of film maceration, 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

.

Cariñena (85%) and Punxó Fort (15%). without destemming, stepping with the feet, alcoholic fermentation in inoxidbale stainless steel tanks with native yeasts for 20-30 days

100% Xarel·lo of 50 years. de-stemming, film maceration for 7 to 10 days, alcoholic fermentation with native yeasts

.

.

Xarel·lo, Turbat, Monica, Mando, Sumoll and Canonau. manual harvest of all varieties on the same day, maceration of one hour, soft pressing, alcoholic fermentation with native yeasts

100% Chardonnay. Total de-stemming, 4 days film maceration with 1 remount of 3-4 min per day, uncovered, final alcoholic fermentation at 18 ° C in amphoras, malolactic fermentation

100% Chenin Blanc. Total de-stemming, maceration for 2 weeks, alcoholic fermentation with native yeasts, bottling without filtering, clarifying or stabilizing, without sulfur added

Cabernet franc (30%), Garnacha (30%), Cariñena (20%), Merlot (20%). alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

.

.

.

100% Subirat Parent of 70 years. direct pressing without destemming, in pneumatic press, racking, alcoholic fermentation at 15-18 ° C in stainless steel tanks with indigenous yeast, FML spontaneous, without added sulphurous

100% French Cabernet. despalillado, maceration of 3 weeks, alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

Perellada (50%), Garnacha blanca (25%), Macabeu 100 years (25%). Maceration of 8-10 days, alcoholic fermentation in amphora with native yeasts

100% white pan of vineyards of 50 years. direct pressing for 80%, 5 days film maceration for the rest, alcoholic fermentation with autochthonous yeasts in stainless steel tanks

Pansa blanc (50%), Garnacha blanca (30%) and Godello (20%) from vineyards of about 15 years. joint vinification of the varieties, alcoholic fermentation in stainless steel tanks with indigenous yeasts

100% Chardonnay. direct pressing without destemming, in pneumatic press, desfangando in descending moon, alcoholic fermentation at 15-18 ° C in stainless steel tanks with autochthonous, without added sulphurous

White Sumoll, Red Sumoll, Muscat, Garnacha Ink, Syrah. without destemming, stepping with the feet, maceration of the whole grape for two weeks in a stainless steel tank, alcoholic fermentation with native yeasts, only flower must

Grenache (90%) and Syrah (10%). partial de-stemming, carbon semimaceration with temperature control, alcoholic fermentation with autochthonous yeasts in stainless steel tanks, fermentation end in amphora

.

Garnacha (90%) and Tempranillo (10%). Total de-stemming, 10-day maceration, alcoholic fermentation in 4 small amphoras with native yeasts

.

100% Macabeu from vineyards over 40 years old. 10-day maceration in stainless steel tanks, end of alcoholic fermentation in white ceramic amphoras with native yeasts

100% Xarel·lo planted in 1996. Total de-stemming, maceration of 11 days in stainless steel tanks, uncovered, final alcoholic fermentation in 500 l barrels with native yeasts

.

Syrah (90%) and Viognier (10%). joint vintage of the two varieties, alcoholic co-fermentation with native yeasts in stainless steel tanks

.

White Grenache, Macabeu, Moscatell, Vinyater, Xarel·lo, Parsé, Parelleda. de-stemmed part, film maceration for 1 to 3 days, alcoholic fermentation with native yeasts, without sulfur

.

100% Sumoll of vineyards planted in 1920. vintage manual, half despalillado and encubado in an open boot, another half without despalillar in an open amphora, trodden with the feet, maceration of 2 weeks, alcoholic fermentation with autochthonous yeasts

100% Xarel·lo of 30 years. vintage in refrigerated truck, carbonic maceration of 48 h of the whole vintage, crushed, film maceration of 15 days in ceramic tanks, soft pressing, end of alcoholic fermentation

.

100% Grenache of vineyards of 60-70 years. manual harvest in boxes of 15 kg, without destemming, stepping, maceration for 15 days, alcoholic fermentation with autochthonous yeast, spontaneous malolactic fermentation

.

.

.

.

100% Xarel·lo. direct pressing without destemming, in pneumatic press, desfangando in descending moon, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeast, without added sulphurous

Malta: Belgian Pilsen Bio (50%), Belgian wheat malt (25%), wheat flakes (25%). Hops: HBC 431. Berliner Weisse Dryhopped style. Yeast Lactobacillus Plantarum and Mix-Farmhouse.

Garnacha (25%), Cabernet-Sauvignon (25%), Syrah (25%) and Macabeu (25%). semi-carbonic maceration, alcoholic fermentation in stainless steel tanks at controlled temperature and with indigenous yeast, without added sulphurous

100% Syrah. 4 h of film maceration, 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

.

.

Garnacha (90%) and Trepat (10%). without destemming, maceration of the grape intervenes for 8 days, destemming, maceration of 10 days more in stainless steel tanks and pressing, final fermenting in stoneware amphoras

Macabeu (70%), Chenin Blanc (30%). alcoholic fermentation with autochthonous yeasts in concrete tanks, bottled without filtering, or clarifying, nor is it

100% Xarel·lo of 12 (La Serra) and 40 years old (Sota Serra). manual harvest, pressed in vertical pressure plates at low pressure, macerated and fermented in stainless steel tanks at low temperature, each process is made according to the moon

Grenache and white Carignan, Malvasia .... hand destemmed, 36 days film maceration in amphoras, alocholic fermentation with autochthonous yeasts

.

100% Xarel·lo. manual harvest in boxes of 12 kg, cooled grapes for 24 hours in cold storage, film maceration of 4 and a half months, alcoholic fermentation in DAI with native yeasts, bottling without adding sulfurous or filtering