Toni Osorio

(Penedès, Spain)

Coming Soon…


Vino de Mesa, Macabeu, "Metissa"

100% Macabeo

From 64 year old vines planted on sedimentary and calcareous clay/loam soils, in a vineyard called Pacs del Penedès, the grapes are hand harvested in 15kg boxes in early-September, undergo vineyard sorting, de-stemmed and spend four days macerating. Spontaneous fermentatoins lasts for four months but spends four days in 1500L stainless steel while macerating and then is moved into 225L oak barrels until fermentation completes. Aged in nine year old 225L chestnut barrels for four months. Filtered.


Vino de Mesa, "La Hija de la Dolores"

100% Moristel

From 38 year old vines of a rare grape varietal grown in dolomitic and calcareous marl soils of a vineyard called Torrijo de la Cañada. The grapes were hand harvested in 15kg boxes in mid-October along with vineyard sorting, then de-stemmed and let to macerate for two days in 3000L stainless steel tanks. Afgter pressing, spontaneous fermentation lasts three months in 500L chestnut barrels until fermentation is completed. Aged in new 500L chestnut barrels for three months. Filtered.


Vino de Mesa, Moristel Vinyes Velles, "La Dolores"

100% Moristel

From 36 year old vines of a rare grape varietal grown in dolomitic and calcareous marl soils of a vineyard called Torrijo de la Cañada. The grapes were hand harvested in 15kg boxes in late-October along with vineyard sorting, then de-stemmed and let to macerate for eight days in 3000L stainless steel tanks. After pressing, spontaneous fermentation lasts for eight months in both 225L oak barrels and 500L chestnut barrels until fermentation is completed. Aged in eight year old 225L oak barrels and 2 year old 500L chestnut barrels for four months. Filtered.