Vinyes Singulars

(Penedès, Spain)

Coming Soon…


Methode Ancestral, "Elemental"

50% Xarel-lo, 50% Macabeo

The Macabeo comes from 1 ha of vines planted in 1965 and the Xarel-lo from .5 ha of vines planted in 1980 in calcareous clay soils. All grapes are hand-harvested on the same day in the second week of September, vineyard sorted, de-stemmed and allowed to spend one day on skins. Spontaneous fermentation with ambient yeasts in stainless steel tanks lasts two weeks under temperature control.


Penedes, "Africa Connection"

100% Macabeo

From 54 year old bush-trained vines planted on 1.2ha of calcareous clay soils, the grapes are hand-harvested in mid-September, undergoes intensive vineyard sorting, de-stemmed and allowed to macerate for one week. Spontaneous fermentation takes place in steel tanks and then chestnut barrels, with ambient yeasts, and lasts a total of three weeks under temperature control. The wine spends five months on lees with no stirring and completes malolactic fermentation spontaneously. Aged in chestnut barrels for five months with no filtering or fining.

The wine is named for the origin of the workers and so the name changes each year. For this vintage many of the workers came from West Africa - Senegal, Gambia and Ghana.


Penedes, "Pim Pam"

Malvasia de Sitges, Xarel-lo, Macabeo, Parellada & Sumoll Blanco

From bush-trained vines planted in calcareous clay soils of various ages, the grapes are hand-harvested, undergo vineyard sorting and de-stemmed.  Spontaneous fermentation begins with ambient yeasts in stainless steel tank. Aged for four months on lees. Unfined and Unfiltered.


Penedes, "La Masia"

100% Xarel-lo

From 1 ha of bush-trained vines planted in a vineyard called “La Masia” in 1959 to calcareous clay soils, all grapes are hand-harvested on Sept 12th with extensive vineyard sorting, de-stemmed and allowed to spend four days macerating. Spontaneous fermentation lasts around three weeks with ambient yeasts under temperature control in stainless steel, and then spends the next four months on lees with no stirring. Aged for four months with no filtering or fining.


Penedes, Xarel-lo, "Amfora"

100% Xarel-lo

From bush-trained vines planted in a vineyard called “Tires del Nan” in 1957 to .5 ha of calcareous clay soils. The grapes were hand-harvested on September 16th, vineyard sorted, de-stemmed and allowed to spend four days on skins. Spontaneous fermentation takes place in steel tanks with ambient yeasts lasts for two weeks under temperature control. Aged in small clay amphora (300L) for four months and unfiltered.


Penedes, "L'autocaravana..."

100% Xarel-lo Tinto

From 10 year old vines planted in .2 ha of calcareous clay soils and hand-harvested, with extensive vineyard sorting, at the end of September. The grapes are de-stemmed and spend five months on skins before spontaneous fermentation, with ambient yeasts, begins in chestnut barrels (500L) that lasts three weeks under temperature control. The wine spends five months aging on lees, with no stirring in the same chestnut barrels. Not fined or filtered.


Penedes, "Clarete"

60% Xarel-lo, 40% Sumoll

From nine-year-old Xarel-lo vines that were hand-harvested Sept 15th and four-year-old Sumoll Tinto vines hand-harvested on Sept 20th, both planted to calcareous and clay soils. The grapes undergo vineyard sorting and de-stemming before spending three weeks macerating (Xarel-lo) and two days macerating (Sumoll) in stainless steel. Spontaneous fermentation takes place in steel tank with ambient yeasts and lasts two weeks under temperature control. The wine spends four months on the lees with no stirring and completes malolactic spontaneously. Aged in steel tank for four months. Unfined and Unfiltered.