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O.D.. Montsant

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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 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.

  • White wine Josep Grau – Granit 2018
    Viticulture and Vineyards Vineyard nestled in the terraces at Starting I Eat, at a height of 450 metres and very exposed to the wind coming from the sea. Soil 100% decomposed granite, with very little water retention and are rich in minerals. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg. Winemaking Pressed during 7 hours. Fermentation and aging in foudres of oak, austrian and German 2.000 litre capacity. Aging during 9 months with the lees.

  • Rosé wine Josep Grau – Regina
    Viticulture and Vineyards Comes from 7 terraced terraces of Finca Partida Les Comes, very steep. The top has slate floors and the bottom is clayey. organic viticulture. All the work is carried out 100% manually. Winemaking Pressing 7 hours. Temperature controlled fermentation in foudre of 2.000 litre capacity. Parenting 7 months in the same foudre. Bottled and labeled by hand in the original bottle of the first wines of Burgundy with asymmetrical shapes. Pairing very gastronomic. You can pair with any dish.

  • White wine Josep Grau – Vespres white
    THE VINEYARD AND VITICULTURE: Farm 6 has. in the municipality of Marca (The Priorat) of 15 years of age, in soils of decomposed granite. Organic cultivation. All the work is carried out 100% manually. Vintage in boxes 10 Kg. VINIFICATION: Indigenous yeast. Pressing 6 hours and spontaneous fermentation foudres of 2.000 litre capacity. Parenting during 5 months on its lees in the same foudre fermentation.

  • Red wine Josep Grau – Quote From Old Vines Magnum 2016
    THE VINEYARD AND VITICULTURE: Farms of between 50 and 70 years of the towns of Marçà, Falset and Capçanes. Soils of various compositions, mostly stony, clayey and calcareous. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg. VINIFICATION: Indigenous yeasts and fermentation in tanks of cement. aging foudres of 2.000 liter capacity for a period of 9 months.

  • Red wine Josep Grau – Vespres Vinyes Velles
    THE VINEYARD AND VITICULTURE: Farms of between 50 and 70 years of the towns of Marçà, Falset and Capçanes. Soils of various compositions, mostly stony, clayey and calcareous. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg. VINIFICATION: Indigenous yeasts and fermentation in tanks of cement. aging foudres of 2.000 liter capacity for a period of 9 months.

  • Red wine Codorniu (Wines of the Passer) – The And Pispah
    The goldfinch naughty grabs a seed and goes fast towards the forest. The rock unmoved from Montsant watch the scene. White stone, thyme, thistles in the sun. Small vineyards on terraces descended the slopes. Their vines Garnacha expressing the vitality and freshness of a steep land and beautiful. Live and tasty, Wines of the Passer - The and pispah is a red wine with a perfect balance of ripe fruit, touches minerals and notes of torrefaction. DEVELOPMENT (VINIFICATION)
    The Garnacha grape grape harvest is carried out manually and fermented in small stainless steel tanks 5.000 liters, where the intimate contact of the skin and the must, releases fragrance and color. Subsequently, the wine makes its aging in barrels of French oak and american 300 liters.
    PAIRING
    Wines of the Passer - The and pispah is a perfect companion for red meats on the grill, roasted, Upholstery, civet, hunting of hair, mushrooms, sheep's milk cheeses, rice, blue fish a la plancha, cod, nuts...

  • Wine red Mim's Celler de l'era

    Elaboration: our wines are produced with grapes conreadas in our own vineyards, harvested by hand in boxes 10 to 15 Kg. The grapes are hand selected in the table vibrated. Each variety is fermented separately in stainless steel vats i it makes parenting later in barrels of French oak 225 liters of fine-grain i toasted light.

    Pairing: red meats and hunting, rice (mountain, mushrooms and foie) and stews.

  • Red wine Bri of the Celler de l’Was

    Elaboration: Grapes sourced only from the estate of Mas de les Moreres. Harvested by hand in boxes 16 kg. The first selection, is drift, and it makes a second selection grain by grain. Fermented in stainless steel tanks and maceration of 22 days up to the pressing. Parenting 12 months in new French oak barrels of 225 liters, fine grain and medium toast light.

    Bottled: July 2013

    Pairing: It is a wine that goes with rice (mountain, mushrooms and foie) and stews.

  • White wine Bri of the Celler de l’it Was Blanc de Negre

    Elaboration: Manual harvest with boxes of 10-15 kg. De-stemming and maceration 4 hours in cold, bleeding and fermented in stainless steel tanks with temperature control to a maximum of 20ºC. Clarification spontaneous and cold-filtration is very soft to eliminate potential particles in suspension.

    Bottled: April 2017

    Food pairing-gastronomy: Dishes of japanese cuisine such as sushi, fish grilled, seafood, and also cheeses can accompany perfectly, as well as dishes with a salty point will be a great combination.