Wines, Beers & Spirits

This wine has been made under the strict guidance of the CCPAE (Catalan Council of Organic Agricultural Production) and as such adheres to rigorous organic winemaking rules and regulations.
The winemaking process has been aimed at conserving all its natural characteristics. A short barrel-ageing period has given it power and structure and bottle time has helped to fine it.
Cabernet S, Merlot

Cava produced with Parellada 40%, Macabeu 30% and Xarel.lo 30% gapes. Aged for 26 months. Straw yellow in colour with golden reflections and very fine bubbles. Elegant in aroma with notes of apple and nuts. Good balance between acidity and sugar.
Alcohol: 11.5%. Production: 30.000 bottles
Bronze IWSC 2019, Silver at 50 Great Cavas 2019, Bronze Decanter 2016, Catalunya wines Guide 2015: 9.63 points, Silver Vinari 2014, Peñín’s guide 2015: 89 points, Catalunya wines Guide 2014: 9.60 points.
This cava was chosen by the famous artist Dalí for his wedding in 1958.

Cava produced with Pinot Noir 60%, Garnacha 40% grapes.  Aged for a minimum of 12 months.  Bright pink in colour with delicate and strong bouquet of cherry and strawberry.
Alcohol: 11.5%. Production: 6.000 bottles
Silver IWSC 2020

White wine
“Coup de Foudre” is the first wine harvested at the Domaine, usually within the first week of September. The resulting wine is a blend of three Mediterranean white grape varieties; Grenache Blanc, Roussanne and Vermentino. The grapes are grown on two distinct soil types; the first plot is situated near the entrance to the Domaine on clay limestone and the second on schist at an altitude of 400m.

THE VINIFICATION PROCESS

Immediately after harvest the grapes are stored in the cold room at 6 ºC for a minimum of 12 hours before being cold pressed. Whole bunch pressing then follows without any maceration at low temperatures of 4ºC. There is then a gentle clarification before transferring to 20-year-old Alsatian casks. The fermentation then starts when the temperature is raised to 18ºC. The vinification then proceeds without any chemical, or oenological, intervention. The wines are allowed to follow nature’s course. Aged on the lees, the wine then evolves naturally with malo-lactic fermentation taking place, or not, as nature dictates. When bottled in Spring, Coup de Foudre undergoes a light filtration with a minimum addition of sulphites to guarantee clarity and optimum stability.

TASTING NOTES

A clear and brilliant wine that combines minerality, finesse and freshness with an aromatic palate that is rich in ripe fruit, rounded and with an impressive length. An outstanding wine

Red Wine
“Demoiselle” is a blend of Grenache, Syrah and Merlot, grown on schists and clay limestone soils.
It is a turbulent wine which likes to wear the rich, soft robes of the Pays d’Aude appellation and also run after the Mediterranean sunshine. It would like to visit the entire world without losing its breath, complementing all types of food from rich meats to refined spices, not forgetting the terroir of its origins.

THE VINIFICATION PROCESS

The grapes are sorted and de-stemmed before being put into the vat. The grapes are gravity fed to preserve the quality and purity of the fruit. The vinification then proceeds without any chemical, or oenological, intervention. The wines are allowed to follow nature’s course. The fermentation lasts approximately two weeks and a low temperature of 20°C is maintained to ensure a slow extraction, without any punching down or pumping over. Demoiselle is aged in a combination of wooden vats (foudres) and stainless-steel tanks. Bottling takes place at the end of the second quarter. Before bottling Demoiselle undergoes a minimal addition of sulphites to guarantee an optimal stability.
Demoiselle 2019 is certified “Vin Méthode Nature”.

TASTING NOTES

A garnet robe with a violet rim. Demoiselle presents an intensely flavoured wine with an expressive palate of ripe black fruits; cherry, blueberry and plum. The wine is richly flavoured, dense, but thanks to the freshness of the acidity, it is balanced and harmonious and can be immediately appreciated. A long and complex finish promises a wine for laying
down, for those with patience!

EL VOL DE L’ALIGA RED is our latest proposal, and it belongs to a series of exclusive microvinifications, made with special attention to small details.
We try to express through the wines, our close connection with the territory in which we develop our work daily. That’s why Vol de l’Aliga is inspired on the majestic flight of the Bonelli’s eagle that nests on the forest surrounding our winery.
EL VOL DE L’ALIGA RED is a red wine made from Grenache and Carignan. It’s been aged for five months in amphorae. It’s a fruit-driven wine, juicy and with ripe tannins.
It’s the first organic wine from Viticultors del Priorat, the evidence of our commitment with the magic environment in which we coexist within.

EL VOL DE L’ALIGA WHITE is made as a single variety wine, from the most representative of the white vari¬eties in Priorat, white Grenache.
In this case when the alcoholic fermentation
(in stainless steel) is almost finished, part of the wine is racked into Amphora vessels for six months; that increases the complexity of the wine and creates a round texture, all that, together with the subtle aromas of the white Grenache, turn out a great wine.

Saial is the reference white wine from the winery. Made from White Grenache and Chardonnay from the best parcels of the winery and a small touch of Incrocio Manzoni. It is only produced if we can assure its quality or make the quantity we can assure the quality, so the production is quite limited (2018 vintage: 2.700 bottles, 2019 vintage: 5.100 bottles, 2020 vintage: 933).
After a first selection of the vines, the grapes undergo a second manual selection on the table, where the fruit is separated from the rape. The grapes go into pneumatic press, where they are pressed at low pressure. The must is cold-sedimented in stainless steel tanks for 24 hours. One part is fermented in stainless steel tanks and the other in 500L French oak barrels, separated into lots until the coupage. Batonnage at that time and 5 months aging with the skins.
The result is a great aromatic wine, with complex aromas, combining the fruit aromas with vanilla notes and a subtle touch of wood.

Mirador is the reference red wine from the winery. Made from Merlo and Ull de llebre (Spanish tempranillo) from the best parcels of the winery. Is it only produced if we can assure its quality or we make the quantity we can assure the quality, so the production is quite limited (2018 vintage: 3.860 bottles, 2019 vintage: 2.933 bottles, 2020 vintage: no production).
After a first selection of the vines, the grapes undergo a second manual selection on the table, where the fruit is separated from the rape. The grapes go into stainless steel tanks where the alcoholic fermentation takes place at a controlled temperature (20-22ºC), with two movements a day. Maceration for 3 weeks and extraction by pipeage. Aging in stain-less steel and new 500l French oak barrels for 8 months. The coupage is performed after the aging.  
The result is a seductive, expressive and fruity wine in the nose, with red and black fruit, floral notes and a touch of vanilla. In the mouth is long and powerful but with very soft, well integrated tannins.

Using our London Dry Gin as the base for this gin, the real magic takes place here after the distillation. Prior to blending with water, the distillate is transferred to a vessel in which it is married with real cranberries and bilberries for a full two weeks. This marriage (or maceration) gives our Ruby Gin its distinct fruity and yet dry taste as well as its color. Once the time is up, the distillate is filtered prior to being blended with water from our own well to drinking strength.