Three defining elements:
The Personality of their soils and the micro-climate of their vineyard sites.
The Character that each vintage transmits. The Soul of the wine, the people.

Viticulture Practices
Organic practices. No-till, grass and cover crops protect the soil from erosion. The vines are tended by hand.

Our Selections

• Rupestris (“rocky”) – Xarel.lo & Malvasia
  Destemmed & crushed, tanks filled by gravity. 55% fre-erun must. Native yeast fermentation starts spontaneously in concrete tanks. No Malo. No fining.
• Pell a Pell – 100% Xarel.lo
  Foot tred in tank, spontaneous yeast fermentation.
  Malolactic fermentation, light pressing. No fining.
• Blau Cru – Malvasía de Sitges
  Fruit is slightly crushed and destemmed, fermented in temperature controlled stainless for 20 days. 9 months lees contact.No fining, not filtered.
• Sus Scrofa (Wild Boar) – Sumoll
  Destemmed & crushed, tanks filled by gravity. Native yeast fermentation in concrete. No fining. No oak. No clarification or cold stabilization. Matured in concrete for 3 mos. Prior to bottling.
• Collita Roja – Sumoll from Can Canals Vineyard, just 321 cases produced
  14 day maceration on the skins – temperature controlled
  6 months in barrel, concrete and steel tank