Spain, Catalonia, Costers del Segre, Verdú - Lleida
When he was just 16, Pep Torres recovers his family vineyard, until then they only grew the vines to sell the grapes— with the illusion to start his own wine production. From the beginning, he used autochthonous yeasts exclusively and was hardly involved during the elaboration process (not filtering and clarifying, for example). However, it is from 1997, only four years after he started, when he stops adding the 2 grams of sulphur that used before bottling (the "grams of fear", as he calls them). Very free wines produced in only 5 hectares.
Other wines from Casa pardet
Other natural wines from catalonia
Ton Rimbau Porcellànic Espurnejant
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.
Partida Creus Vinel·lo tinto Ancestral
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
D´Anguera & Valencia Irakere
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
Partida Creus Vinel·lo tinto
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