Partida Creus VNR 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

17,10 €

Mas Candí QX 4 Xarel·los

100% Xarel·lo of 4 plots, between 54 and 60 years old. manual harvest, maceration from 24 h to 4 ° C, alcoholic fermentation in barrels at 18-20 ° C

18,15 €

Clos Lentiscus Perill Blanc Anfora

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

18,75 €

Clos Lentiscus Sumoll Ferestec

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

60,15 €

Joan Rubió Tiques

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

39,25 €

DG Caligo Col·leció 3 SB Essència

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43,35 €

Clos Lentiscus Xarel·lo domaine

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

37,35 €

Clos Lentiscus Greco di Subur Malvasia Blanc de Blancs

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

17,20 €

Partida Creus TP Trepat Selección Cuvée

100% Trepat from 35-year-old vines. manual harvest, grape-stomping, 6 days maceration, pressing and alcoholic fermentation in 54 l demijohns with native yeasts

33,65 €

Clos Lentiscus Gubi Gubi Pet' Nat'

Sumoll (70%) and Moscatel de Alejandría (30%). direct pressing of the two varieties together, start of alcoholic fermentation with indigenous yeasts in a stainless steel tank, end of fermentation in the bottle.

18,75 €

Bertha Brut Nature Gran Reserva Cardùs

Macabeo (40%), Parellada (25%), Xarel·lo (35%). elaboration of the base wine by variety, traditional method

24,10 €

DG Caligo Vi de Boira

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24,40 €

Clos Lentiscus Núria Parellada

100% Parellada. direct pressing, start of alcoholic fermentation with indigenous yeasts in 55-litre demijohns, end of fermentation in the bottle.

18,75 €

DG Merula

100% Merlot. vintage manual. 30% whole grape and 70% despalillada.Maceración and fermentation for three weeks at controlled temperature at 24ºC. Pigeage

12,85 €

Partida Creus SMloveCV

Cartoixà Vermell, Sumoll. stomping of Sumoll, 8 days skin maceration of Cartoixà Vermell, alcoholic fermentation at low temperature in stainless steel tanks with native yeasts, end of fermentation in the bottle

181,35 €

Clos Lentiscus Xarel·lo Xpressió

Xarel-lo (50%) and Xarel-lo Vermell (50%). alcoholic fermentation of 7 months with indigenous yeasts in oak barrels for the Xarel-lo, in Roman amphorae for the Xarel-lo Vermell, 2nd alcoholic fermentation with honey and indigenous yeasts.

37,55 €

Partida Creus SW Red Sweet Wine

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23,05 €

Partida Creus BB Bobal Selección Cuvée

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27,00 €

Partida Creus MC Macabeu Selección Cuvée

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57,90 €

Mas Candí Brut Nature

100% Sumoll. alcoholic fermentation in stainless steel tanks, second alcoholic fermentation in the bottle

14,30 €

Amós Bañeres Sense Nom

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

62,60 €