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Pla de Bages

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  • 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.

  • 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.

  • Red wine – Oller del Mas Special Picapoll Negre (black bread)

    Oller del Mas Special Picapoll Negre (black bread) 2016: BEST WINE OF CATALONIA 2019

    Production: 2.387 bottles winemaking: Fermentation of 16 days at 23 ° C with yeast own Farm. Manual harvesting to ensure the maximum quality of the grape. Maceration of 15 to 20 days with two pumping over daily. Not used press. Breeding French oak barrels from Allier de 500 liters, egg of concrete and jars of pottery for nine months. Subsequent aging in bottle in the cellar for a minimum of twelve months.Natural cork stopper in the country.

  • Red wine – Arnau Oller, Selection of the 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.

  • Red wine Heretat Oller del Mas – Bernat Oller 2015
    Winemaking
    Grape reception Vintage independent for each variety. Deposits Stainless steel with temperature control. Alcoholic Fermentation Use of indigenous yeasts selected at temperatures below 27 ° C Work of the pasta Traced open initiated the F.. and closed-end. Devatting or drawing off Based on the tasting.
    Foster
    French oak barrels of Allier, Tronçais, and Nevers of 300 liters for ten months.

  • Rosé wine – Bernat Oller rosé
    Production: 1.577 bottles
    Winemaking:
    Merlot bleeding with three hours of maceration.
    Picapoll direct pressing, soaked an hour in cold. Fermentation in different reservoirs during 21 days at 16ºC.
    Four months into parenting mothers total with a return to weekly.

  • White wine – Bernat Oller Blanc de Picamolls
    Production: 12.133 bottles
    Winemaking:
    Caught by hand. Maceration in cold before pressing. The black grape is vinifica as Blanc de Noirs.
    The black grape, has done the fermentation and the ageing eggs of concrete for four months. The white grape has made the fermentation and the aging in two different items.
    Stainless steel tanks. Fermentation of 21 days at 16ºC. Parenting mothers total, during 5 months with stirred weekly.
  • New añada18

    Red wine – Petit Bernat 2019
    Production: 27.867 bottles winemaking:Vintage night. Derrapado, automated and manual selection of grains. Fermentation of 21 days of 22ºC to 26ºC. Maceration of 12 days with pumping over daily.Malolactic fermentation in barrel.Foster:Oak barrels of French origin Tronçais. Capacity 300 litres for three months.   Awards:Wine guide of Catalonia 9.38 point