LLEBRE
Round, smooth and gentle red wine
Vineyards: Vines grown on trellises.
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains that elevate the vineyard.
Elevation: 715 meters.
Agriculture: Sustainable. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation.
Production: Short maceration with skins. Fermentation: 22-26 degrees.
Yeast: Work is done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Aging: Three months in French oak barrels and aging on lees for 3 months in underground cement tanks.
Tasting notes: Cherry color with garnet reflections. Clean on the nose and smooth with well-integrated notes of red fruits, candy, vanilla and white pepper. Silky on the palate, fresh and elegant, with smooth tannins.
Designation of Origin: Costers del Segre.
100% Tempranillo
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AUZELLS
Estate planted with 5 different varieties of white grapes. A kaleidoscope of sensations.
Vineyards: Estate with approximately 5 hectares of land, planted with 5 varieties of white grapes in the coolest area of the Comabarra mountains.
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains that elevate the vineyard.
Elevation: 715 meters.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a strict selection grape by grape on a double sorting table.
Production: Cold maceration of the skins. Fermentation of the different varieties separately at a temperature of 16 to 20 degrees. Aged on lees for 3 months in underground cement tanks.
Yeast: Work is done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Tasting notes: With an orange accent, aromas of lemon, fennel and white flowers, and honeysuckle notes. Fresh and gentle, with extensive sensory complexity. Vibrant citrus and mineral notes with a long and persistent aftertaste.
Designation of Origin: Costers del Segre.
Macabeu
Riesling
Sauvignon blanc
Chardonnay
Albarinyo
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VILOSELL
Complex, medium-bodied red wine with smooth tannins
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains that elevate the vineyard.
Elevation: 712 meters.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a strict selection grape by grape on a double sorting table.
Production: Pre-fermentative cold maceration of the grape. Fermentation and short maceration with skins in a 10,000 L tank. Fermentation between 22 and 26 degrees.
Yeast: Work is done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Aging: Aging in one and two-year-old fine grain French oak barrels for 9 months. Aged on lees for 3 months in underground cement tanks.
Tasting notes: Smoky with aromas of black fruit and chocolate with hints of white pepper. Plush and attractively sweet, offering a flavor of blackberries and mocha. Mouth-filling with a long aftertaste.
Designation of Origin: Costers del Segre.
Tempranillo
Syrah
Garnacha
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GEOL
Red wine with a lot of structure and smooth tannins
Vineyards: Made with the estate’s old vineyards.
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains that elevate the vineyard.
Elevation: 712 meters.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a strict selection grape by grape on a double sorting table.
Production: Fermentation and maceration in a 5,000 L tank to then be aged in one-year-old 600 L French oak barrels.
Yeast: Work is done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Aging: 14 months in one and two-year-old fine grain French oak barrels.
Production: Between 2,000 and 3,000 bottles, depending on the vintage.
Tasting notes: Intense notes of plum and blackberry. On the nose, soft cedar and eucalyptus wood, chocolate, liqueur, balsamic and pastry notes. Mouth-filling and silky mouthfeel with round, powerful and deep tannins.
Designation of Origin: Costers del Segre.
Cariñena
Merlot
Cabernet Sauvignon
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