We only get one chance each year to make our wine. We keep it simple—no chemicals, no shortcuts, just careful hands and a lot of patience. Taste the result.
Anna—an enologist in the making—started experimenting with natural wines a few years back. With some help from family and friends, we ended up with a few blends we’re proud of.
Skin contact goodness.
Cheers! 🍾
In 2023, we focused on three vineyards to work with three distinct expressions of xarel·lo: a skin-contact xarel·lo (brisat), an ancestral method xarel·lo, and a red xarel·lo (brisat d’àmfora). Taste it.
Each year, we produce 200 bottles of extra virgin olive oil with the best hand-picked Arbequina olives in our ancestral organic estate. Want one?
Every year, harvest time. Early August into early September, we all come together to bring in the fruit we’ve spent the whole year tending. Early mornings, sticky hands, and the start of something great.
Adelina’s desire for a meaty white wine, Santi’s will to give prominence to the Macabeu varietal, Maria’s wish for freshness and Anna’s aspiration to turn water into wine — they all came true. Alex Muñoz has designed the label, clean and neat just like him, with the photograph of a still life by Cecilia Díaz Betz that represents us so well. It truly is us and the things that make us happy. Taste it.
