Maccabeu, Xarel·lo,

Malvasia de Sitges, Paired,

White Grenache and white Sumoll

Coming from different vineyards

11,65 % Alc vol

12000 750ml bottles

Parellada 100% from 

the vineyard of Les Planes planted in 1972.

Macerated for 42 days and aged in

stainless steel tanks.

12 % Alc vol

3656 ampoules of 750ml

100% Xarello from the vineyard of the

Tires del Nan planted in 1957

Fermented and aged in ceramic amphora for

4 months and minimum of 9 months in bottle

12,22 % Alc Vol 

1204 bottles of 750 ml

100% Xarello from the vineyard

of the Salinar planted in 1982

Fermented and aged in chestnut vats

500 liters for 6 months and a minimum

of one year in bottle

11,86% Alc Vol 

650 bottles of 750 ml

100% Xarello from the vineyard

de les Tires del Nan planted in 1957

Fermented and aged in 500 liter chestnut barrels for 10 months and a minimum of 24 in the bottle

Sumoll white 100% from the vineyard

of Can Martí planted in 1959

Macerated with skins for 6-8 days and fermentation and aging in 500 liter chestnut barrels for 6 months

11,54 % Alc Vol 

828 bottles of 750 ml

White Garnatxa 100% from the 

can Baltà vineyard planted in 1982.

Maceration for 7 days, fermentation and

aging in chestnut barrels of 500 liters.

Macabeu 100% from the vineyard

de Sant Pau planted in 1960

Macerated with skins 6/8 days

Fermentation and aging in chestnut vats

of 500 liters for 5 months

12,31% Alc Vol

1134 bottles of 750 ml

Malvasia de Sitges 100% sourced

from the Can Baltà vineyard planted in 2009

Macerated with skins 6/8 days i

fermentation and aging in chestnut barrels of 500 liters during 6 months and

8 minimum in bottle

30% Malvasia de Sitges from the Can Baltà vineyard planted in 2009, macerated for 6 days with skins and fermented and raised in chestnut

500 litres 

70% Parellada from the Plains vineyard, planted in 1942 and fermented in stainless steel

Xarel·lo Red 100% from the

La Granada vineyard planted in 1965

Maceration with skins for 6 days, fermented

and raised in a 500 liter chestnut barrels

for 5 months

11,80% Alc Vol

1733 bottles of 750 ml

The white Pim Pam with a touch of Sumoll

from the Salinar vineyard planted in 2009

11% Alc Vol

1862 bottles of 750 ml

Xarel·lo, Xarel·lo red, Monastrell, Forcada and Moneu, from the Granja vineyard planted in 2013 Maceration with skins for 5 days and aged in chestnut vats for 5 months

13,84% Alc Vol 

1186 bottles of 750 ml

50% Grenache white 50% Grenache black

From the co-planted Bosc vineyard

Field blend fermented and aged in chestnut vats

of 500 liters for 4 months

12,40% Alc Vol 

1197 bottles of 750 ml

Sumoll 100% from the vineyard

of the Salinar planted in 2010

Fermented and aged in stainless tank

11 % Alc Vol

1385 bottles of 750 ml

Sumoll 100% from the vineyard

of the Salinar planted in 2010

Macerated with skins for 6 days, fermentation and aging 4 months in ceramic amphora

11% Alc Vol 

1065 bottles of 750 ml

Malvasia de Sitges from the vineyard of

Can Baltà

and Sumoll from the Salinar vineyard

The breeze coming from the

La Plana vineyard planted in 1998

Sumoll from the vineyard of

Salinar planted in 2010

Sumoll 100% from the vineyard

of the Salinar planted in 2010

Maceration for 7 days and fermented

and raised in stainless tank for 8 months

12,22% Alc Vol 

2050 bottles of 750 ml

Malvasia from Sitges

from the Can Baltà vineyard planted in 2009

Paired from the vineyard

of the Shelter planted in 1942

Monastrell from the Cal Matias vineyard

Merlot, Monastrell, Garnacha and

Sumoll from different vineyards

Maceration for 7 days, fermented 

and aged in chestnut

barrels for 10 months.

12,50% Vol Alc

1000 bottles of 750 ml

100% Xarello from the vineyard

de les Tires del Nan planted in 1957

Sparkling wine made by the ancestral method fermented in a stainless steel tank

11,50% Alc Vol

2988 bottles of 750 ml
68 bottles of 1500 ml

100% Xarello from the vineyard

de les Tires del Nan planted in 1957

Sparkling wine made by the method

ancestral fermented in chestnut

Sparkling wine made using the ancestral method

from our ELEMENTAL to which we add

3% of Sumoll from the Salinar vineyard

planted in 2009

100% Parellada from the

Les Planes vineyard planted in 1972

Sparkling wine made by the ancestral

ancestral method

Fermented in stainless steel tanks

11,65% Vol Alc

1200 bottles of 750ml

Red Xarello 100% from the La Granada vineyard planted in 1965

Sparkling produced by the method

ancestral fermented in stainless steel tank

Malvasia de Sitges 100% sourced

from the Can Baltà vineyard planted in 2009

Sparkling produced by the method

tank-fermented ancestral

stainless steel

100% Xarello from the Parellada Xica vineyard planted in 1997

Natural sparkling wine made by the traditional method.

Second spontaneous fermentation with must from the same previously frozen Xarel·lo
11.50% Alc Vol
1847 bottles of 750ml

100% Xarello from the vineyard of

Corral Nou

Naturally sweet late harvest wine

Made by Biel Jover with Macabeu from the vineyard

from the Plana planted in 1998

 No added sugars

1265 500ml bottles

Grape Ale made by REFU in the Aran Valley with a

20% of our Xarel·lo must from the vineyard

de les Planes planted in 1965

8%Alc Vol IBU 20

2500 bottles of 370 ml