Cellar Piñol Portal Blanc 2019

Aromatics of butterscotch lead to a palate of fresh golden delicious apple and a chalky dry finish. Made using a blend of organically grown Macabeo, Xarel-lo, and Parellada that are native to the region.

Cellers de Can Suriol Azimut Brut Nature Metode Tradicional

Cellar Piñol Raig de Raïm 2018

Today, working with abandoned Montonega and Sumoll vines, some of which are 100 years old, each vineyard is carefully tended to, adjusting to its individual needs. The 2019 Rosé is full of character and reminds us why these wines are so sort after. Lots of tart red berries, orange citrus and mealy notes.

Els Jelipins Rosé Sumoll Grenache 2019

Today, working with abandoned Montonega and Sumoll vines, some of which are 100 years old, each vineyard is carefully tended to, adjusting to its individual needs. This Tinto blend is made from biodynamically farmed Sumoll and Garnacha which was fermented in a mixture of amphorae and open-top fermenters and bottled without any sulphur additions. It's savoury and rustic, with a core of wild red berries, tea tree honey, worn leather, and earthy spice framed by chalky tannins. A great side-step for lovers of Nebbiolo and Nerello Mascalese

Els Jelipins Sumoll Grenache 2016

Els Jelipins Sumoll Grenache 2015

Rich, freshly fruited Grenache Blanc from vineyard plots around the village of Gandesa. Perfumed orchard fruit aromatics lead into a hint of barrel spice, custard apple, feijoa, and earthy quince, with a beautiful acidity.

Serra i Barceló Aucalà Garnatxa Blanca 2019

100% Xarel-lo Cava, named after the European mantis (Pregadéu) in honour of the healthy, balanced ecosystems that allow vines to grow. Beautifully fresh with baked apple and pear.