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Catalonia - Spain
100% natural
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From the Grower
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Grape Percentage: 100%
  • Average age of vines: 35
  • Soil type: Calcareous, Chalk, Granite, Quartz
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: 11.5%
  • Residual sugar: <1 g/L
  • Vessel type: Stainless Steel
  • Bottle weight: 473
I start my path in the natural wine world at my homeland, Patagonia Argentina and it results from a consciously search for wines free of commercial profiles and processes that generates the“Dr. Frankenstein”wines that you can see nowadays. There –At Patagonia-I have made wines with "grapes and only grapes" from the lands of El Bolson, Paralelo 42° Sud, (cold climate) using grapes such as Pinot Noir and Chardonnay, and also in the lands of Mendoza where I have made wine with grapes like Malbec (that it results a very enigmatic and required wine), Cabernet Sauvignon, Criolla , Syrah and Carignan. Not being satisfied with my research on natural wine, I decided to come and to live in Spain, in the Girona region where - by ancestral criteria of production, different terroirs and proximity to France - there is a unique range of fermentations with the local grapes. Here i learn to deal with the different traditional locals such as Garnacha, Parellada, Carignan grapes and all this thanks to the contribution of great wine artisans companions that I have met in the natural movement here. I believe in the wine elaboration where the dynamics of life is a whole between the vine growing, the culture and the climate,like the one that gives this terroir. We make alchemy with black, white, rossé and ancestral wines with different moments and flavors according to the fermentations, I also use amphoras from volcanic earth from the Costa Brava. Rather, I am guided in my winemaking by the spontaneous fermentations and the potential fermentation that I see in each grape selected for each creation. Also I love the wells and the flavors that they add later to each wine during its evolution. For example the black wine of this year is a co-fermentation of Garnacha and Carignan grapes pressed by hands(Just 400 bottles). We currently have a total production of 5000/7000 bottles, depending on the year and climate health. I am not interested in creating lines or profiles in my wines, rather letting it flow each year with the natural biodynamics that Mother Earth offers us. For the purchase of the grapes I seek the ones that are from natural and ecological wineries not only because of the certification but also because of the awareness of the producer and the vineyard. “The further away from others vineyards the better”,I think ( also to avoid traces of chemicals from other wineries). My life project is called: Multiversum, where I believe and feel that wines can be made in different latitudes and universes, nourishing ourselves with all cultures as a philosophy of evolution. This year 2021 we are planting two native vineyards of forgotten varieties fused with permaculture. Also our winery has no electricity (only solar panels) and we work everything by hand (Labeled, harvest, etc) and with peace of mind. I believe that everything is connected and that natural wine is a one-way trip for the heart and health. This is the way . 2023 Expansion.
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