Paret Seca
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- Since 2020
During the confinement due to the damn COVID19, I begin to shape my own project of natural wines from local varieties well adapted to the climate and territory, if possible at the moment, after several years of working as an oenologist in different wineries, especially in Costers. del Segre (Cérvoles Celler, Lagravera among others)
Paret Seca is a tribute to the landscape and territory that has surrounded our vineyards since ancient times. Paret Seca is the name given to anonymous dry stone constructions in the Mallorca area. These constructions accompany us throughout the Mediterranean basin in the form of walls to overcome unevenness in the terrain or in the form of shepherd's huts, shelter for farming tools.
Paret Seca speaks of a time when the "tempos" required by the crops were respected, a time in which the calendar and the moons were looked at to better protect the wines, a time of reflection, observation and listening before acting in any way. and then see if the work done has worked or not.
And all this far from the dictatorship of imminence that social networks impose on us.
Apart from the elaboration and sale of the wines, the project also intends to do a lot of teaching about another way of cultivating the land, in a sustainable way, minimizing water losses and conserving the auxiliary fauna and flora. Free of chemicals and systemics.
The two white wines I make are from Penedès, outside the DOP, from two plots in the Espiells area (between Sant Llorenç d'Hortons, Gelida and Sant Sadurní d'Anoia) owned by Oriol Roig, a fantastic viticulturist who has long who is committed to organic viticulture and who takes great care of his vines. A 30-year-old xarelo plot, and a three-level Macabeo plot (subplots) with vines ranging from 30 to 80 years old.
Both the elaboration and the bottling are done at the Cal Costas farmhouse, in Font-rubí, a nursery for micro-bodegas where around twenty small winemakers share space and experiences.
Macabeo is the result of spontaneous fermentation in a stainless steel tank, after maceration with its skins for one week, and remains on the fine fermentation lees for five months. Production limited to 3500 bottles.
Xarel·lo brisat is an "orange" type white wine fermented and aged in two terracotta amphorae. It macerates for 3 weeks with the skins and then spends half a year on its total lees in the same amphoras. Production limited to about 1200 bottles.
Red Garnacha comes from an organic vineyard between Batea and La Pobla de Massaluca (DO Terra Alta). A vine about 25 years old at a certain altitude, about 450 meters above sea level and very airy and well exposed. It ferments and is aged in a 2,000-litre French oak truncated-conical tank. Some 2,500 bottles are bottled from there.
Finally, Paret Seca Mantonegro was made in Algaida, near Palma de Mallorca from a young organic vineyard. It is a native variety of the island and very particular. It ferments in chestnut bocoy where it is aged for seven months. Only 850 bottles.
Paret Seca is a tribute to the landscape and territory that has surrounded our vineyards since ancient times. Paret Seca is the name given to anonymous dry stone constructions in the Mallorca area. These constructions accompany us throughout the Mediterranean basin in the form of walls to overcome unevenness in the terrain or in the form of shepherd's huts, shelter for farming tools.
Paret Seca speaks of a time when the "tempos" required by the crops were respected, a time in which the calendar and the moons were looked at to better protect the wines, a time of reflection, observation and listening before acting in any way. and then see if the work done has worked or not.
And all this far from the dictatorship of imminence that social networks impose on us.
Apart from the elaboration and sale of the wines, the project also intends to do a lot of teaching about another way of cultivating the land, in a sustainable way, minimizing water losses and conserving the auxiliary fauna and flora. Free of chemicals and systemics.
The two white wines I make are from Penedès, outside the DOP, from two plots in the Espiells area (between Sant Llorenç d'Hortons, Gelida and Sant Sadurní d'Anoia) owned by Oriol Roig, a fantastic viticulturist who has long who is committed to organic viticulture and who takes great care of his vines. A 30-year-old xarelo plot, and a three-level Macabeo plot (subplots) with vines ranging from 30 to 80 years old.
Both the elaboration and the bottling are done at the Cal Costas farmhouse, in Font-rubí, a nursery for micro-bodegas where around twenty small winemakers share space and experiences.
Macabeo is the result of spontaneous fermentation in a stainless steel tank, after maceration with its skins for one week, and remains on the fine fermentation lees for five months. Production limited to 3500 bottles.
Xarel·lo brisat is an "orange" type white wine fermented and aged in two terracotta amphorae. It macerates for 3 weeks with the skins and then spends half a year on its total lees in the same amphoras. Production limited to about 1200 bottles.
Red Garnacha comes from an organic vineyard between Batea and La Pobla de Massaluca (DO Terra Alta). A vine about 25 years old at a certain altitude, about 450 meters above sea level and very airy and well exposed. It ferments and is aged in a 2,000-litre French oak truncated-conical tank. Some 2,500 bottles are bottled from there.
Finally, Paret Seca Mantonegro was made in Algaida, near Palma de Mallorca from a young organic vineyard. It is a native variety of the island and very particular. It ferments in chestnut bocoy where it is aged for seven months. Only 850 bottles.
