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Wines of Catalonia

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  • Rosé Wine Born Rosé
    The Born Rosé wine from Barcelona. Created to enjoy the moments on the terraces, on the beach and with friends. Drink it always cold, in a glass or in a glass, whatever you want. In the end, the important thing is that you enjoy La Vie en Rosé.

  • Álvaro Palacios Wine L’Ermita 2014 – 2015
    Álvaro Palacios L'Ermita 2014 , red wine made by Alvaro Palacios from the Priorat area (Spain) Rated with the mythical 100 Parker points in the vintage 20013, L'Ermita is one of the great oenological jewels of the Spanish scene with which Álvaro Palacios has managed to be at the top in terms of recognition..
  • Sale!

    White wine – Petit Bernat 2018
      White Wine Petit Bernat 2018 Production: 24.267 bottles Wine:Pressing, clarification, fermentation and rearing on mothers. Cold maceration before pressing. Alcoholic fermentation of 21 days at 16ºC.Oller del Mas is part of the Denomination of Origin Pla de Bages, a privileged area, surrounded by mountains like Montserrat, or the Parc Natural de Sant Llorenç del Munt i l'obac.
  • Sale!

    White wine Raimat Castell Chardonnay
    Chardonnay is the varietal emblematic of Raimat. Crafted from the years 70, Chardonnay Raimat offers white wines, very aromatic, complex, fresh and fruity. Raimat Castell is the dream of a visionary, and his castle is the memory. A shield engraved in stone, found over one hundred years ago on the entry door shows a bunch of grapes and a hand. This symbol became the origin of the name Raimat (“Raïm”, grapes in Catalan, and “mà”, hand) and in the image of the brand. With Raimat Castell, we commemorate the origins of Raimat who endure with steadfastness as the walls of his castle. DEVELOPMENT (VINIFICATION)
    The Chardonnay is gathered in three phases: the first with a potential alcohol of the 12% (to get the citrus flavors), the second with 13% (tropical flavors) and the third time with potential alcohol of 14% (flavors of ripe apricots). The grape arrives during the night, fact that allows it to reach low temperatures, to preserve the aromas of the variety and avoid oxidation of unwanted. Is performed a pressing immediate, to then make a natural clarification at low temperatures during 24-48h. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ºC. After the alcoholic fermentation, the wines are preserved in tanks, avoiding oxidation, until the time of bottling. Thanks to the possibility of being able to harvest in a step-like manner, you get different styles of Chardonnay. The blend consists in mixing these styles to give complexity to this wine white, without straying from the initial goal: to maintain the expression of the fruit and the freshness.
    PAIRING
    Raimat Castell Chardonnay is the perfect complement to dishes containing white meat, fish, shellfish, rice, folders, and salads.
    PRIZES ADD 2017
    GOLD MEDAL MUNDUS VINI - 2018

  • Red wine Celler Germans Balart – The black ax raised by Magnum

    Tasting notes: CELLER GERMANS BALART - THE BLACK ADVANTAGE BREADS MAGNUM

    • Nose: Balsamic Aromas, cherry, Vanilla and cocoa.
    • Mouth: Powerful, silky and round
    The winery Small family winery run by the brothers Marc and Lluís in the basement of the family home, located in the historical centre of Gandesa (Tarragona). Specialized with the production of exclusive wines and high quality. The whole process of cultivation up to the marketing passes through their hands.

  • Cava Brut Nature Subirat – Cellers Blanch

    Cava Brut Nature Subirat

    Production: 2000 bottles (75 cl.)

  • Sebastiá Red Wine – Cellers Blanch
    Vineyard: Finca "Cosi" , manual harvest and ecological treatment in the Puigpelat area (Alt Camp, Tarragona). Fermentation: Selection of the best grapes for fermentation with their skins during 23 days and subsequent aging for 12 months in french oak boots. Subsequent aging in bottle minimum 6 months. Production: 600 bottles (75 cl.)

  • Coordinated Red Wine 1º19 – Cellers Blanch
    Vineyard: Finca of more than 20 years in the Puigpelat area (Alt Camp, Tarragona), manual harvest and ecological treatment. Fermentation: The first weeks it is macerated with its own skins, without adding sulfites, while performing the pissage technique. Subsequently, the fermentation continues in stainless steel tanks. Production: 1800 bottles (75 cl.)

  • Promise rosé wine – Cellers Blanch
    Vineyard: Farms of more than 20 years in the Puigpelat and Pla de Santa María areas (Alt Camp, Tarragona), manual harvest and ecological treatment. Fermentation: Fermentation takes place in steel tanks after joint pressing., making the coupage in grapes instead of once fermented generating a character of its own. Production: 500 bottles (75 cl.)

  • Identitas white wine – Cellers Blanch
    Identity it is a single varietal white wine, 100% Subirat Parent from Finca Bastards. Very expressive wine, elegant and sophisticated on the nose, while on the palate it is dry and creamy with fruity nuances. Vineyard: Finca "Bastards" of more than 60 years old, manual harvest and ecological treatment in the Puigpelat area (Alt Camp, Tarragona). Fermentation: Selection of the best grapes for fermentation in chestnut boots, during 3 months I work with his lees using the battonage technique. Subsequent minimum aging 6 months. Production: 1000 bottles (75 cl.)

  • White wine Coordinates 41 17 – Cellers Blanch

    Coordinates 41 17

    Vineyard: Finca "Les Rengles" of more than 40 years old, manual harvest and ecological treatment in the Puigpelat area (Alt Camp, Tarragona). Fermentation: It is made in stainless steel tanks separately, so that each variety maintains its characteristics Production: 1.800 bottles (75 cl.)

  • Red wine, Scala Dei Garnatxa
    Vineyards planted on terraces and the typical "Costers" slate of Priorat, between the ages of 15 and 25 years located in altitudes ranging from 500 until the 800 meters above sea level.
    DEVELOPMENT (VINIFICATION)
    The development of the Grenache Scala Dei is done in small open vessels, by groupage of grapes homogeneously mature. Once the fermentation and using wine-tasting decides the moment of pressing. Once developed, the wine remains 6 to 8 months in stainless steel tanks until its bottling.
    VINEYARD (VITICULTURE)
    This red wine is nourished mainly from the following vineyards: Maset, Stop, Closos, Escorial and Forsans, the D. O. Q. Priorat. Specifically, we look for grapes with a high acidity, a concentration of fresh fruit without sobremaduraciones tannin and a live but mature. It is a wine based on the Grenache. This wine aims to basically three things: freshness, fruit and simplicity.

  • Scala Dei Prior Magnum tinted wine
    Scala Dei Prior is a wine with personality, that breathes tradition and authenticity, since that allows to know better the richness of the D. O. Q. Priorat. It is elaborated with grapes from different small plots, carefully selected. This care durantand all the processing result to a Crianza wine is well structured and full of aromas that will transport you to the vineyards of the Priorat.
    DEVELOPMENT (VINIFICATION)
    After defining the vineyards that are going to go for this wine, the grapes previously selected in the estates arrive at the winery in small boxes 16 kg, where all the grapes is reviewed thoroughly by the warehouse staff as they pass through the selection table, vibratory installed at the entrance of the winery. After de-stemming and crushing, fermented at controlled temperature to preserve the aromas of ripe fruit. Later, the breeding takes place in barrels (French oak 80% and american 20%) during a year. This type of ageing is completed in bottle for more than a year for the wine to reach the market in optimal time of consumption.
    VINEYARD (VITICULTURE)
    Grapes from varieties of historical of the area and of the vineyards older (between 35 and 60 years old), planted on the terraces and in the typical “costers” licorella from Priorat. The terrain, the driving of the plants and above all, the desire to obtain the best grapes, makes the grape harvest is done manually only. The vineyards are situated between the 500 and the 800 meters of altitude, which favours the maturation is slow and regular and enables a variety of shades to combine heights and different orientations of the vineyards. All this makes this wine unique.
    AWARDS
    94 POINTS GUÍA GOURMETS 2018
    90 POINTS GUIDE PEÑÍN 2018
    GOLD MEDAL MUNDUS VINI - 2018
    90 POINTS ROBERT PARKER 2018
    GOLD MEDAL EXPOVINA - 2017
    SILVER MEDAL BACCHUS - 2017

  • White wine Mas d'en Blei – Clos Martina Magnum
    PRODUCTION 4.000 bottles.
    VITICULTURE Grapes are produced only of the finca Mas d'en Blei. Vineyards on terraces of slate (licorella). Vintage hand. Selection in table. Development separated by varieties.

    VINIFICATION Pre-maceration in cold during 24 hours. Pressing to racking to a tub where it is kept other 24h. Fermentation in new French oak barrels (Q. Petrea) of 300 liters, fine grain and medium toast light. Parenting 6 months with lees and "battonage" journal. Stabilization in cold, the natural way (seasonal), not induced. Bottled: 1 year in the bottle.

    AWARDS GOLD medal INTERNATIONAL WINE CHALLENGE 2016.

  • Red wine – Arnau Oller, Selection of the Magnum family
    Production
    6.446 bottles
    Winemaking
    Fermentation of 10 days at 22 ° c with llevaduras own Farm. Maceration of 15 to 30 days with two pumping over daily. Not used press.
    Foster
    Boots new oak French d'allier, Tronçais, and Nevers of 300 litres for twelve months. Subsequent aging in bottle in the cellar for a minimum of twelve months. Natural cork stopper in the country.

  • White wine Celler Credo – Aloers Magnum
    It was called ‘Aloers’ to the farmers of the Middle Ages who were the owners of the land that they cultivated. The aloers were free of any provision or census.
    The white wine Aloers come exclusively from the family vineyards of the Pedra Blanca, located in the comarca of the Alt Penedès (Barcelona) and cultivated following the principles of organic farming and biodynamic.
    We work the vineyards, leaving to grow a ground cover spontaneous, important to fluff up the soil and regulate the retention and the drainage of water in a rainfed cropping as we practice.This cover is essential to promote biodiversity and balance in the ecosystem of the vineyard, where we apply treatments with medicinal plants (phytotherapy) to control the presence of fungus and strengthen the strains of a totally natural way.
    The grape harvest at Celler Credo is carried out by hand to ensure the excellent quality of the clusters.
    Aloers provides the freshest and most genuine expression of the Mediterranean variety Xarel lo grown in calcareous soils.. It is a wine of great vitality and a long journey in a bottle.
    Produced from the maceration for a few hours with the stalks and to work with the lees during the time of approximately a month and a half. The fermentation takes place with yeast own from the vineyards of Celler Credo.
    Aloers look for the maximum expression of the terroir and, therefore, you can present natural sediments the result of a minimal intervention. The vinification and the bottling are done in our property.

  • White wine Flight of the soul by Raimat Magnum
    Vol d Ànima, formerly known as Ànima de Raimat, it is the culmination of our first 100 years of history. The tiles that dress up your tag are the same that look in the walls of the castle of Raimat from 1935, after the reform carried out by the architect Rafael Masó. This creation represents the soul of Raimat: a young red wine, modern, fresh, medium-bodied, with notes of cocoa, developed with the 3 red varieties that best express the terroir cellar: Cabernet Sauvignon, Tempranillo and Syrah.
    DEVELOPMENT (VINIFICATION)
    It starts with a grape harvest at night to preserve the primary aromas of the fruit. When the grapes reach the cellar, is cooled to a temperature of 15 ºC. A part of the grape is vinifica looking for a profile of the wine more fruity and fresh. Is achieved by keeping the temperature low for 24-48h and fermenting later 25 ºC. The other part of the grape is fermented at a higher temperature for greater texture and complexity in the wine. These two styles came together we offer a young red wine, modern, with lots of fruit and structure in the mouth.
    PAIRING
    Vol d Ànima de Raimat Red wine can accompany well to dishes of hunting, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile.

  • Red Red Wine House – Maquinon
    The strength of the Priory in a wine and a grape, Black Garnacha, transmitting a piece of this land, clearly defined by its terroir: the blackboard (llicorella). From vineyards over 10 years old, located in different terraces. Limited production 18.000 thousand bottles.

  • Vino tinto Tinto GR-174

    Description of Red Wine Red GR-174

    It is the expression of farms. In it involved the two terroirs, one (Casa Gran) bringing much freshness and red fruits and the other (La inviolability) with minerality, structure and black fruit. It is made with all grape varieties from the two farms: Grenache, Cabernet Sauvignon, Samsó, Syrah, Merlot and Cabernet Franc.    
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    Vino rancio Finca Fontanals – Rancid Old Priory House Castle Montsant
    In the region of Catalonia has a long tradition in wine Oxidative specifically rancid wines Grenache (we RANCIER), which traditionally they have been prepared for centuries by many families for their own consumption.
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    White wine Finca Fontanals – Finca Fontanals
    Elaboration:
    Winemaking equipment: Stainless steel / Wood
    Rearing period: 4 months
    Age of the barrels: New
    Wood type: Oak
    Production: 500 bottles
     
           

  • Vino tinto Finca Fontanals – Finca Fontanals
    Elaboration: A perfect cupage where each variety gives the wine different characteristics perfectly complemented, the freshness of the Garnacha, Merlot brings softness with maturity and complexity of Syrah and Cabernet Sauvignon. Wine made from a certified organic viticulture CCPAE (Catalan Council of organic farming, corresponding certification both the farm, the vineyard, as well as the winery and the wines). From vines planted on land belonging to the family for several generations, 8 hectares of vineyards located in the municipality of Falset districito, within the DO Montsant, while limiting the Priorat DOQ, and it is composed of three different types of soils, sandy loam, Red sandstone and calcareous Llicorella. Vintage manual, fermentation with natural yeast in stainless steel 2000 liters. Parenting during 8 months of each variety separately, continuing with other 6 months after the end cupage in French oak barrels of 1st and 2nd use.      

  • Red wine Loxarel – EOS Loxarel (ecological)
    Elaboration Viticulture, organic and biodynamics. Organically grown vines located on the highest point of the Alt Penedès, 700m above sea level. These vineyards provide well-structured wines with good rankings. Carbonic maceration getting Syrah varietal notes. Aging during 10 months in French oak barrels. Pairing Ideal with all types of meat, especially a la flavored hot, duck breast and cheeses.  

  • White wine, Loxarel – Gaia de Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. Elaborated with grapes 100% ecological vineyards to 700 meters that give freshness and acidity, this wine is fermented partially in jars of clay, and in barrels of chestnut for more creaminess and density in the mouth. Gaia represents in Greek mythology the Mother Earth, the origin of life.

    Pairing

    Fish on the grill or in the oven. Rice and pasta with fish sauce. Seafood Stew, salad a little spicy.

  • White wine, Loxarel – Amaltea de Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. Grenache from the high zone of the Penedès, more than 500m of altitude over the sea level. Xarel lo from the Can Mayol estate, to a 250m altitude. According to Greek mythology, Amalthea is a nymph represented as the goat that suckled Zeus. The goat, the horn, the constellations are the basis of biodynamic agriculture.

    Pairing

    Warm salads, rice dishes of fish and white fish. Cold starters, pica-pica. Wine social.

  • Red wine Loxarel – OPS de Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. Aged in amphorae of clay 720 litre of capacity for 3 months without going through wood in order to respect and preserve the varietal aromas.

    Pairing

    Ideal for barbecues and meat flavored.

  • Red wine Loxarel – 790 Pe-Cat’s of Loxarel (ecological)
    Elaboration A wine with history. 790 are the days of long wait, from the harvest to the day it was bottled, coinciding with a day fruit of the biodynamic calendar. Alcoholic fermentation and malolactic fermentation in jars of clay 720 liters. Later, refined in barrels of 500 liters of French oak during 10 months. The 790 PE-CAT'S (harvest 2015) it is the natural evolution of this wine according to the wine cellar. We present a new wine, with a developing and different style, that corresponds to the current work that is being done in the winery with the will to advance towards the purest styles, looking for the expression of the grape and of the terroir in our bottles. Pairing Braised meats (civet of wild boar, veal with mushrooms, grilled rib-eye pepper); creamy cheeses and dark chocolate.

  • Red wine – To Pèl of Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. Three months in barrels of 500 liters and three months in amphorae of clay 720 litre capacity. In order to find the expression of the varieties, intensity, territory and authenticity. Vineyards of Garnacha of height more than 500m above sea level, and Merlot, finca Can Mayol, to a 250m altitude. Natural wines are made with great work in the vineyard and minimal intervention in the winery.

    Pairing

    Red meats and white with no sauces strong. All types of birds, especially partridge. Rice mountain.

  • Rosé wine Loxarel – Petit Arnau de Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. Fourteen hours of cold pre-fermentation maceration with the grape skins to extract the color ruby natural. The vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level.

    Pairing

    Accompanies very well with rice and meat and creamy (risotto), sausages and pasta.

  • White wine, Loxarel – LXV of Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. From vineyards situated in the municipality of Les Cabanyes (Alt Penedès), to 5 km of Vilafranca and 250m of altitude on the sea level. Mashing with part of the grapes whole. The grape skin provides us with protection, structure, aromas and complexity.

    Pairing

    The majority of fish little spicy or with white sauces, especially tuna or salmon. Appetizers and rice dishes.

  • White wine, Loxarel – Cora (ecological)

    Elaboration

    Viticulture, organic and biodynamics. From the vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level. The Xarel lo comes from our farm in Vilobí del Penedès, in what is known as the Xarel·lo Triangle. Maceration with the grape skin during 6 hours, with carbonic snow, in order to respect the aromas and prevent oxidation.

    Pairing

    Ideal to accompany appetizers, was, oysters, shrimp cocktail, fish and rice. In general, it combines very well with all mediterranean cuisine.

  • White wine, Loxarel – A Pèl blanco xarel lo 10% amphora (ecólogico)

    Elaboration

    Viticulture, organic and biodynamics. Xarel lo from the Can Mayol estate, located at 250m of altitude. Manual harvest in boxes, choosing the healthiest grain and treating it with much care. Fermentation during 4 weeks in tanks with the whole grain with the skin of the grape where you will find them protective and tannins that prevent the oxidation. Later resting in jars of clay 720 litres for 3 months. Wild yeasts. Contains No sulfur dioxide added. Has not been subjected to any treatment, clarification or filtration. Natural wines are made with great work in the vineyard and minimal intervention in the winery.

    Pairing

    By its structure and complexity, invites you to take it only. Ideal for sharing with the curious and wine lovers. Recommended to accompany dishes of japanese cuisine (sushi).

  • Red wine Casa Ravella – Casa Ravella Tinto Crianza
    SOURCE Alt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal). VINIFICATION AND AGEING Only own harvest. Manual harvest with selection of the grapes in own vineyard. De-stemming, total. Maceration and fermentation in French oak barrels open. Crianza of twelve months in French oak barrels.

  • Rosé wine- Casa Ravella Rosado (ecological)
    SOURCE Alt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal). DEVELOPMENT Only crops own. Manual harvest with selection of the grapes in own vineyard. De-stemming, total. After a short maceration, fermented in stainless steel tanks with temperature control.

  • White Wine Crianza White House Ravella (ecological)
    SOURCE Alt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal). VINIFICATION AND AGEING Only own harvest. Manual harvest with selection of the grapes in own vineyard. After you get the “flower must” proceed to ferment in oak barrels, where later will be a minimum of six months on its own lees.

  • White wine Young White House Ravella (ecological)
    SOURCE Alt Penedès. Penedès denomination of Origin. Own vineyards of our farms Montargull and The Doghouse (St. Sebastià dels Gorgs) and Home Ravella ('ordal). DEVELOPMENT Only crops own. Manual harvest with selection of the grapes in own vineyard. To obtain the “mosto flor” in pneumatic press. The clarification of the wort has been carried out using a decanting static. The fermentation is carried out by controlling the temperature, in stainless steel tanks.

  • Red wine Josep Grau – L’ Effect Flying Vineyards Unique Magnum
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars (50 cl)
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars 2018
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Rosé wine Josep Grau – L’ Efecte Volador Rosat
    Viticulture and Vineyards The grapes for this wine comes from an estate of Marca (The Priorat) with clayey soils and decomposed granite. Vines 5 years of age. Organic cultivation. The work is carried out 100% manually. Winemaking The grapes are harvest and pressed slowly in a pneumatic press for a period of 6 hours to perform a extraction slow of all the aromatic potential of the variety. Ferments for 15 days in stainless steel tanks, where it will remain after 5 more months to finish maturing.

  • White wine Josep Grau – L’ Efecte Flying Blanc 2019
    Viticulture and Vineyards The grapes for this wine comes from an estate of Marca (The Priorat) with clayey soils and decomposed granite. Vines 5 years of age. Organic cultivation. The work is carried out 100% manually. Winemaking The grapes are harvest and pressed slowly in a pneumatic press for a period of 6 hours to perform a extraction slow of all the aromatic potential of the variety. Ferments for 15 days in stainless steel tanks, where it will remain after 5 more months to finish maturing.

  • Red wine Josep Grau – The Florens 2017
    THE VINEYARD AND VITICULTURE: Comes from an estate with 3 different ages of plantation 40, 70 and 100 years, in the municipality of Marca (The Priorat). Soils of clayey composition. The Florens is a selection of grapes from the plot of 100 years. Organic cultivation. All the work is carried out 100% manually. Vintage in boxes 10 Kg. VINIFICATION: Indigenous yeasts and fermentation in tanks of cement. aging foudres round 2.500 litre capacity, for a period of 14 months.