Casa Pardet Roiget

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.