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The age-old white grape variety of Xarel·lo produces its best fruit in the stony
and dry soil of the Garraf region. The grapes are harvested when they are sunburnt
and brown, very ripe, and the must is fermented in new chestnut barrels. The grapes
come from vineyards which are more than 60 years old, and each vine has a personality
of its own.
Full details
Vineyard: El Cirerer.
Year planted: 1948
Surface area: 0.86 hectares
Soil: Clayey and chalky.
Aspect: North-East and South-West.
Variety: Xarel·lo.
Farming method: No insecticides or herbicides used.
Harvesting method: Handpicked.
Ageing: In new chestnut barrels.
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Balanced and elegant. Fruity and mineral. Aromas of Mediterranean aromatic plants
and shrubs. Subtle and serious, long on the palette and smooth. Full-bodied, but
not tannic and prevailing aromas of fruit.
Full details
Vineyards: La Corbata, La Creu, La Pujada, Pals de Fusta.
Year planted: La Corbata (1982), La Creu and La Pujada (1984) and
Pals de Fusta (1987)
Soil: Clayey-chalky, shallow soil.
Variety: 25% Cabernet Sauvignon, 35% Cabernet Franc, 40% Merlot.
Farming method: No insecticides or herbicides used.
Harvesting method: Handpicked.
Ageing: 12 months in French oak barrels.
Alcoholic grade: 13,5º
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The careful selection of the grapes at their optimum stage of ripeness means that
the Xarel·lo gives us the bouquet, the Chardonnay provides the body and the Chenin
Blanc gives us a touch of freshness thanks to its acidity.
Full details
Vineyards: Pomares, La Calma, Cirerer and Pou sec.
Soil: Clayey and chalky.
Varieties: 50% Xarel·lo, 22% Chardonnay and 28% Chenin.
Farming methods: No insecticides or herbicides are used.
Harvesting method: Handpicked.
Alcoholic grade: 12.5º
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Fruity, potent and delicious. A rosé with colour and body, its potency and complexity
making it a versatile companion for fine foods.
Full details
Vineyards: Pals de fusta, Fondo and Vinya Negra.
Soil: Clayey and chalky.
Variety: Merlot.
Farming methods: No insecticides or herbicides are used.
Vinification: Cold maceration for 16 hours. Free-run juice from
the superior grape must. Spontaneous fermentation at 15ºC for 35 days.
Alcoholic grade: 13,0º
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Sumptuous, rich, mineral, floral, full-bodied, deep and persistent, expressing its
unique terroir to the fullest. We recommend opening the bottle some time before
serving to allow the wine to breathe and to avoid excessively cold temperatures.
Full details
Vineyards: La Calma.
Year planted: 1982
Surface area: 0.89 hectares
Soil: Extremely chalky, fossil-laden soil.
Aspect: Situated on a hilltop (north and south facing).
Variety: Chenin Blanc
Farming methods: No insecticides or herbicides are used.
Harvesting methods: Handpicked
Vinification: Fermented for 32 days.
Ageing: In French oak barrels.
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Golden yellow colour with touches of green. Fruity bouquet, with prevailing aromas
of Xarel·lo, fresh, balanced and delicious in the mouth.
Full details
Vineyards: Vinya Jove, Carme, Olivella, Laio, Mas Sunyer.
Soil: Clayey and chalky.
Varieties: 43% Xarel.lo, 25% Macabeo, 15% Chardonnay, 2%
Moscatell 10% Chenin Blanc and 5% Parellada.
Farming methods: The vineyards are farmed organically.
Harvesting method: Handpicked.
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A young wine. Fruity, sweet and balanced. A harmoniously irresistible wine.
Full details
Vineyards: Fondo, Sota Penyes, La Sinia, Avellaner, Calma.
Soil: Clayey and chalky
Varieties: 30% Merlot, 30% Tempranillo, 10% Syrah, 15% Cabernet
Sauvignon and 15% Cabernet Franc.
Harvesting methods: Handpicked.
Farming methods: Organic without the use of insecticides or herbicides.
Fermentation time: 23 days
Alcoholic grade: 11,5º
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A rich and complex wine with marked aromas of indigenous plants and shrubs. Full-bodied
and long on the palette, sumptuous and pure with hints of dark-berry fruits. Its
distinguished character is emphasised by its barrel aging. Intense and warm, it
is a wine to be savoured.
Full details
Vineyards: La Calma d’en Ros
Year planted: 1984
Soil: Clayey and chalky.
Aspect: North-east.
Variety: Merlot.
Farming methods: No insecticides or herbicides are used.
Harvesting methods: Handpicked.
Vinification: Totally de-stemmed. Fermented for 21 days.
Ageing: Aged for 12 months in 1-2 year old French oak barrels.
Alcoholic grade: 14,0º
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To commemorate the 30th anniversary of Carlos Esteva as a winemaker, we have made
a Special 30th Anniversary Edition.
Full details
Limited to 2,900 bottles (750 ml) and 100 magnums (1500 ml). This 2006 red wine
is 100% Cabernet Franc from "La Pujada" vineyard and has been cultivated
biodynamically.
This limited edition wine was officially presented in the bi-annual wine-tasting
event "12 Authors and their Wines", which was held on 24th March at the
winery in Avinyonet del Penedès.
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Bright and clean yellow with golden iridescences. Fresh and penetrating on the nose
with aromas of jasmine, lemon verbena, lime and exotic fruits. It is creamy and
long on the palette with hints of bitter honey, orange peel, peach stone and almond.
Full details
Vineyard: El Rocallís
Year planted: 1988
Soil: shallow soil which is stony, clayey and chalky.
Aspect: South-facing.
Variety: Incroccio Manzoni.
Farming methods: No insecticides or herbicides are used.
Harvesting method: Handpicked.
Vinification: Fermented for 40 days.
Ageing: In French oak barrels.
To enjoy the wine at its best, do not serve too cold.
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Gentle aromas, red fruits, cool, earthy, medium-bodied with smooth yet discernible
tannins. Combines well with food, as it accompanies without imposing.
Full details
Varieties: 100% Pinot Noir.
Vineyards: Pere Pau.
Soil: Clayey and chalky.
Farming methods: No insecticides or herbicides are used.
Harvesting method: Handpicked.
Fermentation: Malolactic and in the barrel.
Ageing: 6 months on French oak.
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Sumptuous, balanced and elegant. Light cherry/onion-peel colour. Soft yet penetrating
aromas, which attest to the freshness of the wine. Medium-bodied and very creamy,
making this vintage ideal for both aperitifs and meals.
Full details
Varieties: Pinot Noir.
Vineyards: Pere Pau
Soil: Clayey and chalky.
Farming methods: No insecticides or herbicides are used.
Harvesting method: Handpicked.
Vinification: Maceration for 15 hours, spontaneous fermentation
at 15ºC for 38 days and second fermentation for 45 days at a controlled temperature.
Ageing: 3 years in the bottle
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Bright straw yellow in colour with a fine and elegant bubbles. Intense aromas of
white fruit, baked apple, must and the terroir. Sumptuous, creamy, long on the palette
with a hint of toasted almonds.
Full details
Varieties: Xarel.lo, Chardonnay and Macabeo.
Vineyards: Vinya Jove, Laio and Carme.
Blend: 50%, 25% and 25%.
Soil: Clayey and chalky.
Farming methods: No insecticides or herbicides are used.
Harvesting method: Handpicked.
Vinification: Maceration for 15 hours, spontaneous fermentation
at 15ºC for 38 days and second fermentation for 45 days at a controlled temperature.
Ageing: 3 years in the bottle.
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Fine and persistent bubbles with fresh aromas of crème anglaise, honey, ripe white
fruit, toast and very mineral. Extremely balanced, elegant and fresh. Dry on the
palette with balanced acidity, freshness. Very easy to drink and subtle, complex
with great intensity.
Full details
Varieties: Xarel.lo, Chardonnay and Macabeo.
Vineyards: Vinya Jove, Laio and Carme.
Blend: 7.5%, 85% and 7.5%.
Fermentation: On new French oak.
Ageing: 3 months in the barrel.
Alcoholic grade: 12,5º
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A sumptuous and spicy wine, which is well-balanced, potent and has good acidity.
It is a dry wine which cleans the palette and is an excellent accompaniment to meat
and other hearty dishes. We recommend that you serve it slightly chilled in summer.
Full details
Varieties: Merlot, Syrah, and Cabernet Franc.
Vineyards: Sinia, Plana Gran, Avellaner.
Soil: Clayey and chalky.
Farming methods: No insecticides or herbicides are used.
Harvesting method: Handpicked.
Alcoholic grade: 12,5º
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The Can Ràfols dels Caus estate boasts some 700 olive trees most of which are 200
years old. The most numerous variety is Arbequina, followed by Meña and then Bareta.
Full details
All of the olives are pressed on the same day that they are picked to avoid high
acidity and oxidation. The olives are all handpicked and cold pressed and the resulting
liquid is decanted to separate the water from the oil. The result is an extremely
aromatic, distinguished and smooth olive oil with an exquisite golden yellow colour.
It has a maximum acidity of 0.3° and is ideal for accompanying the finest fish,
seafood and pasta, as well as a must for marinades and dressings.
On 10th December 2002, the oil was selected among the best olive oils in the world
to accompany the dishes served for the guests and winners of the Nobel Prize in
Stockholm.
Varieties: Arbequina, Bareta and Meña.
Years planted: 1800, 1700 and 1800.
Blend: 75%, 15%, 10%
Acidity: 0.3º
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Aromas of fresh white-fleshed fruit such as gooseberries, with floral notes, smoky
notes and hints of aromatic herbs. The wine shows complexity and the minerality
of this unique terroir. The Xarel·lo makes for a structured and full-bodied wine
and the Riesling provides the elegance and depth and it has a long finish on the
palette.
Full details
Varieties: Xarel·lo and Riesling.
Soil: Chalky.
Farming methods: No insecticides or herbicides are used.
Harvesting method: Handpicked.
Alcohol grade: 12,5º
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Aromas of dark-berry fruits with hints which are reminiscent of the aromatic plants
and herbs of the Massif del Garraf. The wine shows complexity, is concentrated,
and denotes its aging in fine wooden barrels and shows the minerality of this unique
terroir. It is fresh and has a long finish on the palette.
Full details
Varieties: Cabernet Franc, Grenache and Syrah.
Soil: Chalky.
Farming methods: No insecticides or herbicides are used.
Harvesting method: handpicked.
Ageing: In French oak barrels.
Alcohol grade: 13,5º
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A wine with hints of ripe fruit and red-berry fruits. A very mineral wine, marked
by the pure, chalky and arid soil where the vines are grown. Ideal for accompanying
meat dishes.
Full details
Varieties: Marselan (85%), Petit Verdot (15%).
Year planted: 1994.
Vineyards: Can Camps.
Aspect: South-east facing.
Farming methods: No insecticides or herbicides are used.
Ageing: 12 months on French oak.
Alcoholic grade: 13,5º
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A bright pale yellow colour. Spectacularly aromatic bouquet with aromas of tropical
fruits such as banana, pineapple and passion fruit. It is refreshing, cleansing
and sumptuous.
Full details
Varieties: Picapoll, Malvasia
Vineyards: El Pla
Blend: 80%, 20%
Alcoholic grade: 13,5º
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An intense dark colour with toasty aromas, vanilla, green coffee beans and red plums.
In the mouth it is concentrated, round with soft tannins and refreshing. It has
a long finish and is smooth on the palette.
Full details
Varieties: Syrah, Grenache, Cabernet Sauvignon.
Vineyards: Casa, Romagossa.
Blend: 50%, 30%, 20%
Ageing: 3 months on French oak.
Alcoholic grade: 14,5º
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A glossy and intense colour with blue and violet tones. It has intense aromas of
ripe fruit such as dark plums and cherries, and is smooth, balanced and complex.
Full details
Varieties: Syrah, Grenache.
Vineyards: Casa, Romagossa and Muntanya.
Blend: 60%, 40%
Ageing: 12 months on French oak.
Alcoholic grade: 13,5º
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