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  • Red wine Masdeu Scala Dei
    Masdeu is a red wine from a single vineyard, one of the oldest wine from Scala Dei already working as the carthusian monks. In its production, has recovered the way you work and the ancient techniques of winemaking that had desaparecidor in Priorat, as the fermentation and refining in fats and deposits of cement. With this Book we intend to show the different faces of Grenache Scala Dei, depending on your height, soil and preparation.
    DEVELOPMENT (VINIFICATION)
    With this wine we wanted to recover a heritage of development that existed in Priorat and that takes us up to the first bottled wines of Cellers Scala Dei. So,having investigated as those bottles of the years 70 had been developed, we have vinified the Masdeu. Vintage during the third week of October, in small boxes, with the 100% from the stems in the fermentation, but with the grape pressed (not whole). Fermented in a small tank of cement 3.500 liters, imitating the peak temperature of the fermentations of the last century, without added yeast, and pressing at the own tank of cement. Foster: the 55% the wine was for 16 months in deposit of cement, the 25% wine 16 months in foudre of 1.400 liters, the 15% in the barrel of 600 litres during also 16 months and the rest in a jar buried in a wooden crate with clay during 16 months.
    VINEYARD (VITICULTURE)
    Masdeu is a vineyard terraced situated on the slopes of the Montsant, in the D. O. Q. Priorat. Is the vineyard Cellers Scala Dei has more height, comes around 800 meters at its tallest terrace. The soil is red clay in its lower part, to go to increasing the content of the limy as we are coming to the last terrace where is a floor of stones completely.. Orientation South-East, and planted during the TWENTIETH century, in 1945. It is one of the vineyards that the monks had planted Grenache from centuries ago. The add 2013 it was “the vintage“, the vintage wine preceded by a cold winter, spring, generous rainfall, cool summer at the beginning and then warm but not hot, late harvest and lack of rain during harvest, did that the maturation slow and regular,resulting in wines with body, fruit and fresh at the same time. The only but is that it was a short crop for the Grenache, because the curd was not very good.
    AWARDS
    95 POINTS GUIDE PEÑÍN 2018
    94 POINTS WINE SPECTATOR 2017
    90 POINTS GUIDE PROENSA 2017
    95 POINTS ROBERT PARKER 2016
    93 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    9,81 POINTS GUIA DE VINS DE CATALUNYA 2017

  • Red wine St. Antoni d Scala Dei
    Scala Dei St. Antoni is a wine of a single vineyard, one of the oldest wine from Scala Dei, already working as the carthusian monks. With him we have recovered a heritage of development that had disappeared in Priorat, and that is in preparedar wine as it was produced during the years 70 or above. With this Book we aim to show the different faces of Grenache Scala Dei, depending on your height, soil and preparation.
    DEVELOPMENT (VINIFICATION)
    With this wine we wanted to recover a heritage of development that existed in Priorat and that takes us up to the first bottled wines of Cellers Scala Dei. So, having investigated as those bottles of the years 70 had been developed, we have vinified the St. Antoni. Harvest during the first week of October, in small boxes, with the 100% from the stems in the fermentation, but with the grape pressed (not whole). Fermented in a small tank of cement 3.500 liters, imitating the peak temperature of the fermentations of the last century, without added yeast, and pressing at the own tank of cement. Foster: 14 months in “foudre” 1.400 litres not new.
    VINEYARD (VITICULTURE)
    Sant Antoni de Montalt is a vineyard located above the Cartoixa Scala Dei, in a small flat terraced facade that ends at an impressive cliff on the Monastery, of ground clay, it has the shape of an amphitheater with a party-oriented This, the other on the West and the central part, facing South, is 580 meters in its lowest part, and 610 meters at its highest part, in the D. O. Q. Priorat. It is one of the vineyards that the monks had planted Grenache as five centuries ago; the plants that we see today were planted in 1945 and we can find at least two types of Grenache: Hairy and Country. The add 2013 it was “the vintage“, the vintage wine preceded by a cold winter, spring, generous rainfall, cool summer at the beginning and then warm but not hot, late harvest and lack of rain during harvest, did that the maturation slow and regular, resulting in wines with body, fruit and fresh at the same time. The only but, it was a short crop for the Grenache, because the curd was not very good.
    AWARDS
    95 POINTS GUIDE PEÑÍN 2017
    95 POINTS ROBERT PARKER 2016
    91 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    9,77 POINTS GUIA DE VINS DE CATALUNYA 2017
    95 POINTS GUIDE PEÑÍN 2018
    93 POINTS GUIDE PROENSA 2017
    90 POINTS TASTING ANDREAS LARSSON 2017

  • Red wine, Scala Dei Cartoixa
    This author's wine is call Cartoixa gives an account of the continuity of the link with the vineyards who looked after the monks in the Middle Ages. Because Scala Dei Cartoixa is not only the wine more emblematic of the cellars of Scala Dei; it is also a milestone in the history of wine of the Priorat to have been the first wine to be bottled under the D. O. C. Priorat. This Crianza red is made with a selection of the best grapes native to the area: Garnacha and Cariñena.
    DEVELOPMENT (VINIFICATION)
    This wine was elaborated from selected grapes of the best plots of the D. O. Q. Priorat. Each parcel was fermented separately. The maceration lasted about 3 weeks depending on the variety and the grape to achieve a wine with the typicity of each of the vineyards. Parenting 18 months in foudres of 1.400 liters, bocois of 500 liters and deposits of cement 2.100 liters. By having different origins of Garnachas, different heights and different soils, these need a different treatment for your foster, because each vineyard is aged separately in which we believe that is the best measure for expressing your terroir.
    VINEYARD (VITICULTURE)
    Grapes from varieties of historical of the area, the Garnacha and Cariñena, and from old vines of around 60 years old, planted on the terraces and in the typical “costers” llicorella of the 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. Each year we choose those who have given the best grapes to ferment separately, pampering the extraction, taking care of the expression of the fruit and taking each step during their preparation to maintain the expression of the quality that had the grape at the time of collection.
    AWARDS
    94 POINTS TASTING.COM (JERALD O KENNARD) 2017

  • Rosé wine, Scala Dei – Pla dels Àngels
    Another of the faces of Grenache. Pla dels Angels is the first pink of Cellers Scala Dei, prepared by their winemaker, Ricard Rofes, which has managed to develop this fragrant, fresh and delicate rosé wine from a selection of grapes from dand vineyards high on clay soils. Has been selected as one of the 10 best rosé of the world 2015 “The Global Rosé Masters”, competition organized by the prestigious magazine Drink Business.
    DEVELOPMENT (VINIFICATION)
    To preserve the aromatic characteristics of the Garnacha, it cools the grapes on their arrival warehouse up to the 2 ºC, is despalilla, and after 3 hours of maceration with skins starts bleeding in deposit to get this pale color and attractive. Subsequently desfanga and it is the fermentation as if it were a white wine. After the fermentation is in tank for about 4 months, until comes the time of bottling.
    VINEYARD (VITICULTURE)
    Grapes from the high areas of Scala Dei, the D. O. Q. Priorat, on soils argilosos that retain the acidity and, therefore the freshness of the grapes at the time of the grape harvest. Vineyards young and old, predominantly orientations north and east, located between the 500 and the 600 meters of height.
    AWARDS
    91 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    90 POINTS GUIDE PEÑÍN 2018
    90 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018
     

  • White wine, Scala Dei Massipa
    Massipa is the reissue of one of the wines from the cellar that had been developed in the past with the name of “White Scala Dei”. With this wine, want to show the fresh face of the Garnacha Blanca in the Priory in conjunction with the low Chenin blanc. Comes from a single vineyard historical, The Massipa, planted with white varieties. A white sleek and subtle that has demonstrated a good capacity for ageing.
    DEVELOPMENT (VINIFICATION)
    We harvested the Grenache and Chenin: the Grenache is at the point of maturation that we consider it appropriate to, and the Chenin helps us to maintain the acidity. Already in the cellar, are pressed together, the two varietals, is desfanga the wort and is transferred to a concrete tank where fermentará at a controlled temperature of 16-18 ° C with indigenous yeasts. Once finished the fermentation, is transferred to remove the lees thick, and subtract just fine. During the first two months of ageing is done a battonage per week and remains in the deposit; from the two months starts static ageing with lees on the bottom of the foudre.
    VINEYARD (VITICULTURE)
    This is a wine of a single vineyard, The Massipa, located just to the side of the vine of Masdeu, with east orientation, to 650 meters of height and clayey soil red with inlays of gypsum. The vineyard has 45 years and is the only one with white grapes of Cellers Scala Dei. A road divided the vineyard in half: to one side there is the White Grenache and the other of the Chenin, planted by the Sr. Peyra at the end of the 80 with the arrival of varietal French at the Priorat.
    AWARDS
    93 POINTS ROBERT PARKER 2018
    90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018

  • Red wine, Scala Dei Prior
    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

  • Scala Dei Heretge red wine
    Heretge is a monovarietal from Cariñena that breaks with it "dogma" followed so far by Cellers Scala Dei, where Garnacha has always been the hallmark. This is, well, a transgressive bet, a "heresy" and a tribute to ancestral viticulturetral of the area. This limited edition of about 3.000 Bottles have been made by hand with grapes from vines of more than 80 three years old "costers" different: Towards the Sierra, Parts of Ase y La Font, thus faithfully reflecting the typicality and unique character of the area.
    DEVELOPMENT (VINIFICATION)
    Wine making is similar to what we do in Cellers Scala Dei with our Grenache from historic vineyards. Basically the idea is not to intervene so that what the wine shows is the peculiarity of the terroir that marks so much the slate wines of Priorat. So, fermentation took place in open cement tanks, alternating punching and pumping over depending on the daily tasting. Fermented with a 30% of the scrape, the one that corresponds to one of the three "costers", where we get to harvest with a mature stalk. He was 22 days in contact with the skins from vatting to pressing. Fermentation takes place with native yeasts.

  • Red wine Mas d'en Blei – Liber
    PRODUCTION limited to 2.500 bottles.
    VITICULTURE Grapes of coastal llicorella of the finca Mas d'en Blei, with south-west orientation. Controls are carried out for maturation to proceed to the harvest in its optimal point, that is done manually in boxes of 10kg. After a first manual selection, is desraspa and performs a second selection grain by grain. The complete formulation up to the coupage is performed by separating varieties and plots.

    VINIFICATION At the entrance in the cellar is done in a pre-maceration pre-cool the grapes during 24 hours. Long fermentation of 20 to 24 days with “pegeage” manual journal, using indigenous yeasts. Parenting 14 months in French oak barrels (Q. Petrea) of 225 liters, fine grain and medium toast-light. Maintained a minimum of 18 months in the bottle to get a good point of maturity. It is a wine with a character of breeding, due to its complexity. This is a wine technician who resists a lot of time in the bottle and can be consumed in excellent condition in the following 5 years old.

    ACKNOWLEDGEMENTS

    Medal of SILVER in DECANTER World Wine Awards 2015.

    93 points Peñin Guide 2017

  • Red wine Mas d'en Blei – Petit Blei
    PRODUCTION Limited to 6.000 bottles.
    VITICULTURE Grapes coming from the vineyards in coastal licorella of the finca Mas d'en Blei with orientation to the south-west. Controls are performed of ripening before the harvest to achieve your optimum point. The harvest is performed manualment in boxes 10-15 kg. After the first selection, drift, and makes a second selection grain by grain. Development separated by variedade
    VINIFICATION Wine with its own style elaborated with autochthonous varieties.

    Pre-maceration in cold of the grapes during 24h. Long fermentation, of 20 to 24 days, with indigenous yeasts and “pegeage” manual journal. Parenting 6 months in French oak barrels (Q. Petrea) of 225 liters, fine grain and medium toast light.

     

  • White wine Mas d'en Blei – Clos Martina
    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 Sant Joannes Cabernet Sauvignon
    Elaboration: Grape varietals separate. Cabernet Sauvignon fermented in a conical tank with stirred. Ojo de liebre, fermented in small deposit with batonnage traditional, without pressing. Aging in barrels (Nevers St Joannes). Pairing: Pairs perfectly with light dishes of meats of all kinds, rices and the best tables of sausages. Sublime with pasta and savory pastries as the de recapte.

  • White wine Sant Joannes Xarel.what
    Elaboration: Manual harvest of the last days of September. Clarification for one night (12h.) to 13ºC. Fermentation in stainless steel tanks at a controlled temperature (15ºC-17ºC). Stirring of lees daily during the winter. Coupage before bottling with wine remained in French oak barrels, corresponding to the previous year (approx. 10%), add elegance feature.    

  • Red wine Giró del Gorner Booking 2012
    To produce this red wine reserve same grapes of the vineyard Cirerers, of the variety cabernet sauvignon and the vineyard Box, merlot. Vintage mature and maceration, slow, slow aging in oak barrels.

    Elaboration:

    The fermentation takes place at controlled temperature, 25/30ºC, with maceration with their skins, in order to favour the formation of aromas and color in the first fermentation.

    Foster:

    Parenting 12 months in oak barrels, staying a minimum of 2 years in the bottle.

    Pairing:

    Due to its complexity, is perfect for taking with all types of red meat and hunting. Ideal companion in rice dishes and stews, as well as to drink with strong cheeses.

  • Rosé wine Giró del Gorner
    The complex elaboration of a wine rosé does not do honor to their recognition. Difficult it is to find the perfect balance of color and aromas. Harvesting the grapes the grapes in the right moment of maturation, early morning when it is cooler, to be able to macerarla with their skins and extract the color and aromas typical of the variety, maintaining this delicate cherry color. We appreciate your joyful color and red fruit in the mouth

    Elaboration:

    Maceration between 8-18 hours of grape mash at a low temperature, 8ºC. The fermentation takes place between 10 and 15 days, low temperature, with the aim of fostering the training of primary aromas typical of the variety.

    Pairing

    His character fresh and cheerful accompanies perfectly cured meats, folders, meat light, poultry, as well as oriental food.

  • White wine Giró del Gorner
    The wine Blanc Penedès of Turned the Gorner is a classic Penedès. A wine that aims to recover the wines of our ancestors, developed basically with the typical varieties, the Penedès: Macabeu, Xarello and Parellada. There are No more secrets that few vineyards pampered, a few selected grapes, a gentle pressing, time and enjoy it.

    Elaboration:

    Smooth extraction of the flower must. The fermentation has gone by very slowly, between the 15 and 18ºC.

    Pairing: Perfect to accompany appetizers, salads, fish and seafood, cheeses and light white meats

  • Red wine Ferré i Catasús – Gall Negre
    "I am an ode to the Penedés region, I am the pride, I am a beauty discreet, I am the prestancia, I am distinction and elegance, soy Gall Negre de Ferré i Catasús.” Gall Negre es nuestra interpretación de la fuerza de la variedad vinícola que el Penedés tiene : we present a 100% Merlot, foster, valued and settled in our region. Elaboration: Manual harvest in boxes of a few 15 kilos, pre-selection in the same vineyard. Once in the winery are encuba in a stainless steel tank where we do a cold maceration to extract all the primary aromas and, after the maceraciónfermentación with stirred manuals. Subsequently it will be introduced in French oak barrels of second year of 225 L to obtain a complexity higher. Pairing: The complexity of this wine gives it a power of longevity and a perfect pairing with game dishes and stews of red meat.      

  • White wine Ferré i Catasús – Xarel.what
    “I'm from here, my country is Catalonia, live with feet on earth and head in the stars, calling the gods. I am the stability and the challenge at the same time, I am the Xarel-lo from Ferré i Catasús. " The Xarel-lo de Ferré i Catasús is meticulously elaborated with the native and main variety of the Penedés that gives it its name. (consult add) Elaboration: Manual harvest in boxes of a few 15 kilos, pre-selection in the same vineyard. Once at the winery, is inserted in stainless steel tanks until mid-fermentation. Then we went to French oak barrels of 225L. Once the fermentation is finished, working the lees by the technique of “beating” (stirring of the lees) to get a smooth longer. Pairing: Pairs perfectly with all kinds of fish, rice, post, or cheese. .      

  • Red wine Ferré i Catasús – Sonat de l’Ala
    “I am an artist, curious, a troubadour, I am the music, the intensity, I am energy and light, soy Sonat de l’Ala de Ferré i Catasús. ” Son of Syrah, Garnatxa and Merlot, the Sonat de l Wing, the wine is intense and smooth, your nose reminds of ripe red fruit and aromas of parenting, like vanilla, pepper and cloves, that give the 6 months in French oak barrels. The palate, is friendly, warm and cheerful, so is Sonat de l Wing. Elaboration: Vintage mechanized, of night to preserve all the organoleptic qualities of the grape, A time in the cellar, is introduced into stainless steel tanks where they held the maceration fermentation at a controlled temperature of 24-26ºC, which will last a few days and, then press. This wine will make a parenting 6 months in French oak barrels.      
  • Sale!

    Rosé wine Ferré i Catasús – Sóc a Rosat
    “I am the happiness and the love, I am the delicacy, I am the femininity, I illuminate each day, I am a smile, Sóc un Rosat de Ferré i Catasús. " This rosé expresses the finesse and softness of Merlot, without ceasing to be aromatic and full-bodied, and without forgetting the greatness of belonging to the family of the Cabernet Elaboration: Vintage mechanical harvested at night at the optimal point of maturity. Cold pre-fermentation maceration during 6-8 hours. Fermentation in a tub of stainless steel to 15 -16°C. Pairing: With its ruby color and a graduation average, you can serve it with rice and pasta, providing the smoothness and balance that they need, but you can also enjoy with a fruit salad, combination that certainly will not leave indifferent to the lovers of good wine and the mediterranean diet.

  • Vino blanco Ferré and Catasús - Somiatruites
    “I am the dreamer, I never leave ilusionarme and create, never stop dreaming and believing, always looking for new projects and developments, I am Somiatruites from Ferré i Catasús " Somiatruites has a strong personality. It is a wine very aromatic that represents the full force of the white wines of the Penedès, that leads us to a wonderful journey through our land. Of your body get out a range of floral and fruity aromas. After enjoying its aromas, surprises us with an acidity ideal, able to create a communion that is perfect for any type of palate, for any requirement. Somiatruites is proud and secure. Proud of its origins, and insurance of its evolution. Elaboration: Grapes from the harvest is mechanized in the night to preserve all their qualities. Preparation and fermentation of the varieties separately at a controlled temperature of 16ºC. Wine made with products authorized by the Catalan Council of Ecological Agricultural Production (CCPAE).  

  • Red wine Ferré i Catasús – Compta Ovelles
    “We are the difference, each one unique, we are the creative, the daring, the claim, we are your inner strength, your deepest desires, the personalities, we are Compta Ovelles of Ferré i Catasús” Compta Ovellas Negre trace the old path, experienced, known, of red fruit, raspberry ... is expressed and surprises us by releasing the acidity just balances everything that we think we know with the intrepid character of a young. Elaboration: Mechanized harvesting and night to preserve all the qualities organolèpticas of the grape. Inside the winery, s introduced into stainless steel tanks where they held the maceration-fermentation at a controlled temperature of 24-26ºC, which will last a few days and, then press ending its process.  

  • White wine Ferré i Catasús – Compta Ovelles
    “We are the difference, each one unique, we are the creative, the daring, the claim, we are your inner strength, your deepest desires, the personalities, we are Compta Ovelles of Ferré i Catasús” Compta Ovelles white is the sensitive representation of its origins, franco, and true to its roots with unmistakable tropical fruit, citrus notes and floral, persistent in the mouth, that puts us, if we close our eyes, in our land. Elaboration: Mechanized harvesting and night to preserve all the organoleptic qualities of the grape. Vinification of Ias varieties separately and temperature-controlled fermentation at 16° C.    

  • Red wine Ferré i Catasús – Mas Suau
    “I'm from here, this is my land, my farm, my animals, my life, I am a simple beauty, direct, I am soft, I am Mas Suau de Ferré i Catasús. ” Mas Suau is the promise of a pleasant moment, a moment of each day, whatever the occasion, to enjoy a glass of wine. Elaboration: Mechanized harvesting and night to preserve all the organoleptic qualities of the grape. inside the winery, are introduced into stainless steel tanks where they held the maceration-fermentation at a controlled temperature of 24-26ºC, which will last a few days and, then press end process. Pairing: It is a young wine to enjoy at the aperitif or with red meats, cheeses and cured meats.

  • Rosé wine Ferré i Catasús – Mas Suau
    “I'm from here, this is my land, my farm, my animals, my life, I am a simple beauty, direct, I am soft, I am Mas Suau de Ferré i Catasús. ” Mas Suau is the promise of a pleasant moment, a moment of each day, whatever the occasion, to enjoy a glass of wine. Elaboration: Vintage mechanized. Vinifcación of the varieties separately, and temperature-controlled fermentation at 16 º c. Pairing: Mas Suau rosado is ideal to combine with fish to the plate, as well as meats and rice dishes.

  • White wine Ferré i Catasús – Mas Suau
    “I'm from here, this is my land, my farm, my animals, my life, I am a simple beauty, direct, I am soft, I am Mas Suau de Ferré i Catasús. ” Mas Suau is the promise of a pleasant moment, a moment of each day, whatever the occasion, to enjoy a glass of wine. Elaboration: Mechanized harvesting and night to preserve all the organoleptic qualities of the grape. Vinification of each variety separately and fermentation at a controlled temperature to 16 ° C. Pairing: It is a young wine aromatic to take in the appetizer, with any fish or seafood, and also with cheeses and white meats.

  • Red wine Vol d’ànima de Raimat
    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.

  • 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.

  • Red wine Noctàmbul
    Aged 6 months in american oak barrels.

  • Red wine Xerrameca
    Young wine fermented at a controlled temperature.

  • White wine Xerrameca
    Young wine fermented at a controlled temperature.

  • Vino tinto Vidavins Matriarchy
    Red wine elaborated with grapes of the varieties Cabernet Sauvignon, Merlot, Tempranillo, Grenache and Brocada, the winery Vidavins located in the region of Pallars Jussà, Figuerola d Orcau (Lleida).

  • Vino blanco Vidavins Matriarcat
    White wine elaborated with grapes of the varieties Macabeu and Monastrell, the winery Vidavins located in the region of Pallars Jussà, Figuerola d Orcau (Lleida).
  • Last units

    White wine Raimat 100 Wooden case 2013 – 2015
    All of our history captured in a single wine. Raimat 100 commemorates the centenary of the winery with the best of our experience and the unique personality of our environment. Wine stores only, of great complexity and elegance, with different orveles texture; profound and long-term, worthy of collectors. The result, a vintage white a singular of international prestige. DEVELOPMENT (VINIFICATION)
    In the development of Raimat 100 the grape is pressed manually by extracting to a maximum of 50% of the must and goes directly to new French oak barrels where it ferments at a controlled temperature of 16 ºC, part with natural yeasts. A percentage of the must is clarified (to give finesse and length) and the other is not clarified (to give texture). A parenting 6 months on lees with battonage weekly to give creaminess and malolactic fermentation in a small proportion of them.
    PAIRING
    Raimat 100, a white wine ideal companion for meats and poultry, seasoned with honey, tarragon, vanilla, nuts. Ideal with shellfish and cream sauces, or butter.
    PRIZES ADD 2013
    94 POINTS GUÍA GOURMETS 2016
    94 POINTS YEARBOOK OF WINES (THE COUNTRY) 2016
    92 POINTS GUIDE PEÑÍN 2016
    SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2015
    SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2015

  • Red wine Raimat El silenci del molí
    For more than 100 years ago an old windmill was working in the farm for a long time. As a tribute to this, appeared "The Molí", one of the best wines in the history of Raimat which revolutionized the wine world by introducing varietales international, such as Cabernet Sauvignon. Now, again, a new windmill to honor its precedents, a red wine subtle but great character, developed 100% with the variety flag of Raimat. DEVELOPMENT (VINIFICATION)
    We selected the best farms D. O. Costers del Segre Cabernet sauvignon Raimat, to make this single variety red wine. It was cold pre-fermentation maceration to enhance the fruit aromas and to obtain a better structure and color. The fermentation was carried out together with the skins in stainless steel tanks for 10 days at a controlled temperature between 25-28 ºC. During this time we were reassembled with different frequency and intensity, depending on the time of fermentation in which was, to be able to extract the best qualities of the grape. Once the fermentation is complete, we kept the contact with the skins to achieve a greater extraction of aroma, color and structure. After the maceration posfermentativa, we separated the wine from the skins, is prensó and subsequently started the malolactic fermentation. Part of the Cabernet made the malolactic fermentation in barrel and part in stainless steel tank, to have different fractions that add up to make the blend that we currently have.
    PAIRING
    Raimat El Silenci del Molí is the perfect companion for red meats in sauce, chocolate, or black fruits, as well as desserts of chocolate mousse and red fruits, biscuits with dried fruits and jams but without cocoas pure, since the tannins overall would be very high.

  • White wine Raimat Saira Albariño
    The sustainable vineyards and the ecosystem become the finca Raimat in a true paradise for birds. Saira is one of the towns closest to the farm, and where it is very common to see nests of birds during time of migration. Symbolizing this event we baptize this albariño with your name, Raimat Saira Albariño, a tribute to the storks common in Raimat and its surroundings. A white wine original that maintains the typical characteristics of the variety, providing nuances and complexity that give it a unique personality. DEVELOPMENT (VINIFICATION)
    The grapes of Albariño wine comes from two vineyards D. O. Costers del Segre is harvested separately when the maturation of each one is in optimal conditions. Each component is fermented in a different way to get texture and complexity. The plot more cold fermented at low temperature to obtain the component of citric acid. Creaminess comes from fermentations with lees battonage journal. The notes of vanilla and wood are the result of a fermentation in the barrel. Further, to achieve a greater complexity is to use a small percentage of a Strain reared for more than 10 months in barrel. The fermentations are carried out with selected yeasts. The wine is preserved in optimal conditions until the time of stabilization, filtering and bottling.
    PAIRING
    Raimat Saira Albariño is the perfect complement to dishes containing white meat, fish, seafood, rice, and pasta. White wine is ideal for asian cuisines such as japanese and thai, tempura, grilled vegetables, also for appetizers such as anchovies, cockles, salpicón de pulpo, olives, etc.

  • Red wine Raimat Boira
    The vineyards covered by the fog are an unmistakable landscape of Raimat. Dense and white, it can be seen in almost every sunrise and sunset from the farm. A phenomenon that is very common but it never ceases to amaze. Raimat Boira cover your senses as the fog hugs the vines. Red wine elaborated from practices 100% ecological, from the vineyard to the glass.
    DEVELOPMENT (VINIFICATION)
    The grapes of the D. Or. Catalunya come to the winery quickly after vendimiado and followed a cold maceration around the 15 ºC to be able to extract the maximum fruit. The Grenache is fermented at a controlled temperature of 25-28 ºC in stainless steel tanks to favor the fruity, freshness and elegance of this variety; a small part is prepared at a higher temperature to provide a good tannin, color and aromas to the final blend. When fermentation has finished, is decanted to other deposits to make the malolactic fermentation. All the elaboration process of this wine follows the principles of organic production.
    PAIRING
    Raimat Boira is ideal for raw meat as steak tartare sausages and cured meats, ham, cecina, longaniza and fuet.

  • White wine Raimat Window
    The wind has been found in Raimat a home. Present during all seasons of the year, it is an element that is very typical of our farm. The name of this white wine is a tribute to his steady pace through the vineyards. If you are looking for answers in Raimat, without a doubt you'll find them in the wind, in Raimat Window, a wine with elegance, delicate in the mouth but with body and unique personality, made from Garnacha blanca 100% ecological. As the wind that blows in the vineyards of the winery, transmits its force to your step. COLLABORATION (VINIFICATION)
    Looking to reach the highest expression of our Garnacha, the team of oenology has developed methods of processing natural and respectful for Raimat Window. We have avoided use practices that modify the natural expression of this variety, preserving primary aromas and avoiding oxidation of unwanted.
    With this wine, we can propose wine pairings such as crispy suckling pig with stewed apples, rolls of phyllo dough stuffed roast chicken, or mushroom risotto. Raimat Guy marries perfectly with fish baked or grilled and seafood, providing freshness, notes of herbs, touches of balsamic and white fruit. Even sausages, Catalan-style as llonganisses or sausage, white and black.

  • Vino Blanco Raimat’s Flight of the Soul
    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 white wine represents a new style in the house with the purpose of adapting to the new trends, with sustainable viticulture of the varietals that best express the terroir of the winery: Chardonnay and Xarel·lo. From the vintage 2019, Raimat Blanco's Flight of the Soul becomes ecological, betting on biodiversity, balance and respect for the earth.
    DEVELOPMENT (VINIFICATION)
    After pressing, the wort is cooled below 10 ºC so that the decanting static was able to preserve its primary aromas. Then, the must fermented at a controlled temperature of 16 ºC during 2 the 3 weeks. The three grape varieties are fermented separately. After the fermentation and clarification processes, the final mixture was made for Vol d'Ànima de Raimat Blanco Ecológico.
    PAIRING
    Vol d Ànima de Raimat Blanco is a wine that can pair with a wide range of foods, as can be caps (squid, squid, bravas, spatter, Russian salad, etc.), pasta and rice creamy, white fish and seafood. It is also great with birds.

  • Red wine Raimat Abadia
    Raimat Abadia is the wine most representative of the history and the essence of Raimat, the brand of wine oldest of the D. Or. Costers del Segre. Inspired by the work and the dedication with which the monks perform their tasks, this red wine reflects the vocation, the patience and the know-how of the Cellar. The first Abbey was drafted in the 1978 and since then, remains the emblem of the winery. DEVELOPMENT (VINIFICATION)
    It starts with a grape harvest at night to preserve the primary aromas of the fruit. When the grapes reach the cellar, it passes through a heat exchanger that lowers the temperature to 15 ºC, it will keep for 24-48h to make a cold maceration that will provide a wine that is more fruity and vivacious. After fermentará around 25 ºC. When fermentation has finished, sent this wine to stainless steel tanks for malolactic fermentation.
    PAIRING
    Raimat Abadia is a good ally of dishes containing cheeses, vegetables, meats, legumes, or any type of pasta.

  • Rosé wine Raimat Pink
    In the finca Raimat is common to see the presence of roses in the vineyards. The rose is an ideal companion for the vid, as the roses help to detect early a disease that affects them. Every morning, the petals of all the rosas they refreshed by the dew of the morning giving us the most beautiful awakenings. This wine is a tribute to these facts. Raimat Pink is a wine of pale pink gloss, that is similar to the petals of the first rose of spring. Elaborated with the varieties Cabernet Sauvignon and Tempranillo, for this pink only intended the first must, the more fragile and delicate but at the same time, more elegant, fresh and aromatic. DEVELOPMENT (VINIFICATION)
    The harvest is performed at night, taking advantage of the lower temperatures and quickly, to preserve the primary aromas. To reach the winery, after de-stemming and once achieved a temperature of 10 ºC, the grapes are sent directly to the press to proceed to the extraction of a very soft. The methodology that we use in Raimat is unusual; the winemaker decides on the basis of the target color what percentage of the flower must be intended to this wine. Then, for this pink, only intended the first must, which is more fragile and delicate but at the same time, more elegant, fresh and aromatic. It, it ferments to 14 ° C to preserve all the aromatic complexity of the two varieties.
    PAIRING
    Raimat Pink is the wine-gastronomic excellence, marries perfectly with blue fish (tuna, salmon or sardines), pasta dishes, pizza; rice, caps, salads vegetable, vegetables, with birds, of dark meat such as quail or pheasant.