Vins El Cep was born from the union of four families of winemakers and four estates. Winemakers since 1980 of unique wines and cavas of high quality, the expression of their terroirs. Located in the Costers de l'Anoia, in Can Llopart de les Alzines, they are pioneers in organic and biodynamic viticulture.
They strive to achieve the highest quality wines and cavas
They strive to achieve the perfect balance between respect for nature and high quality in the cellar. The vineyards are their heritage, the roots their landscape.
Technical Data Sheet
Winery: Viñedos Propios, in Sant Sadurní de Noia (Barcelona).
D.O. Penedés
Year: 2021
Grade: 13%
Varietal: 100% Xarel.lo.
Variety: 100% Xarel.lo
Tasting notes: Color: Intense yellow, with straw reflections, bright.
Aroma: Very unique showing its varietal character with floral notes and citrus white fruit (apple and grapefruit), also hints of fennel and aniseed that increase its complexity. Intense aromas marked by minerality, somewhat saline.
Taste: Textural sensation in the mouth, slightly unctuous. Hints of baked apple, ripe white fruits, quince flesh. May improve in bottle. White with personality, structure and flavor. To enjoy
Serving temperature: 9-10ºC
Making: Terroir wine from old vines, made following the principles of biodynamic agriculture. This 70 year old vineyard with deep roots and chalky soil, brings the maximum expression of Xarel.lo. Pure elegance and richness of nuances.
Viticulture: This wine comes from the Xarel.lo vineyard "Clot del Roure" of the Can Prats property in San Llorenç, located in the privileged area of Espiells, in the basin of the Anoia river. This vineyard of 1.5 hectares is cultivated following the principles of biodynamic agriculture
Winery Vinification: A skin maceration is carried out to increase aromatic complexity, and a very low pressing yield is applied, representing the most elegant and subtle fraction of the must. Fermentation and aging in chestnut and oak barrels for 6 months, working with the finest lees.
Fermentation and aging in chestnut and oak barrels for 6 months, working with the finest lees
Matching: this is an ideal wine with typically Mediterranean gastronomy, such as fish, seafood, steamed grilled or baked. Even traditional fish stews (suquets, zarzuelas, calderetas, etc.).
At Made in Spain Gourmet we believe it is excellent with Mediterranean rice dishes such as those of the Dehesa de la Albufera (seafood paellas, rice dishes) and fresh pasta with sautéed vegetables or boletus sauces
Vins el Cep is a sustainable, responsible and efficient winery.
Wine cellar
They work every day to fulfill their commitment to the landscape. They work in a sustainable way using renewable energies, respecting to the maximum the environment in the vineyard and in the winery.
They work in a sustainable way using renewable energies, respecting to the maximum the environment in the vineyard and in the winery
They strive to improve water management, waste reduction and energy efficiency, and invest to run everything with photovoltaic energy.
They are working to improve water management, waste reduction and energy efficiency, and invest to run everything with photovoltaic energy
Their Way
The Carreras, Esteve, Masana and Parera families had centuries of experience, with a deep-rooted agricultural tradition and the tradition of making wine in their farmhouses. Thus, in 1980 they initiated a joint project to produce wines and cavas that represent the identity of our terroirs
Can Llopart de les Alzines, an estate dating back to 1499 and surrounded by vineyards, was the site chosen to build their winery.
The soul of his project were - and always will be - those four friends and neighbors who ended up becoming partners. Gil Masana, Josep Carreras, Pere Parera and Josep Esteve, who starting from the vocation, knowledge and love for the land knew how to lead it until now.
BIODYNAMICS: PIONEERS AND CONVINCED
BIODYNAMICS: PIONEERS AND CONVINCED
Throughout its history, each generation has contributed its grain of sand, its advances, but also the wisdom to know how to see and reflect. The experience that brings them this direct contact with the land led them, in 2000 to direct their agriculture towards organic farming
Shortly thereafter, with the concern to continue improving at all levels, they decided to go a step further and apply biodynamic agriculture. Although at that time it was a type of agriculture quite unknown in our country, the results spoke for themselves and they decided to bet on it. And they will continue to bet on it.
Vins El Cep was born and has grown in this landscape of vineyards and forests that impregnate character. They love our land and therefore care for it, listen to it and try to understand it in order to act, because they know that everything starts here, in the soil, in the vines, in the plants and animals that coexist in the same ecosystem, understand each other and establish a natural balance
Observation, effort and conviction have led them, from 2003 to the present, to continue working in that direction, striving to achieve the perfect balance between respect for nature and high quality in the cellar. Their Claror cava, the first biodynamic cava in the world, is an example of their work
It is well known that the path of wine begins in the vineyard. The personality, the feeling, the expression of its wines only make sense if the vineyard is every day more alive. The vines are its heritage, the roots are its landscape
VINEYARDS AND LANDSCAPES
Thousands of years ago these lands were part of the seabed and in fact more than 500 years ago there were already vines
Their vineyards are largely old vines located in Costers de l'Anoia and located between the municipalities of Sant Sadurní d'Anoia, Gelida and Sant Llorenç. Vineyards of marked character, a quality that is needed to obtain their terroir wines
The grapes are grown among gently rolling hillsides, crossed by deep streams and a typically Mediterranean climate: moderately hot and dry summers, mild winters and irregular rainfall. In addition to the native varieties, which occupy a large part of their vineyards, such as Macabeo, Xarel-lo, Parellada and Tempranillo, there are others such as Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot or Syrah that allow them to find the balance in the coupages
The roots, moderately deep, engage in a loamy-clay-loam soil, well structured, porous and active at the level of fauna. Thanks to the agriculture applied, organic and biodynamic, ants, worms and all kinds of organisms live and develop, promoting the necessary natural balance.
COMPROMITMENT
They are a sustainable, responsible and efficient winery
They work every day to fulfill their commitment to the landscape. We work sustainably with renewable energies, respecting the environment to the maximum in the vineyard and in the winery.
We work to improve water management, reduce waste and reduce water pollution
We strive to improve water management, waste reduction and energy efficiency. We invest to operate with photovoltaic energy
EXPERIENCE AND PASSION
Two generations combine experience and tradition with passion and new bets. Strict control, technology and the right blending are the key to the success of their wines and cavas
VINIFICATION
The location of the winery, next to its vineyards, means that the grapes arrive in the best conditions. These grapes are pressed with a gentle pressure to extract the most noble fraction of the must, maximum 50%, this guarantees the highest quality of their wines. In small tanks, and a strict control during fermentation, we vinify separately each variety according to the vineyard where it comes from to personalize each of the wines that you will obtain.
CRIANZA
In the interior of the cellars, protected from light, with constant humidity and at low temperatures, they rest their bottles. Only with these optimal conditions and long aging is it possible, year after year, to transform the grapes into an exceptional cava. Long aging provides the complexity of the bouquet, the finesse and the integration of the carbon dioxide of its reserve and gran reserva cavas
STRIP
During the first months of the year, when temperatures are lower, they bottle their wines and cavas. Under these conditions, a slow fermentation takes place in the bottle to obtain the best aromas and fine bubbles that will combine to start the long aging process. The selected yeasts will give complexity and character to their cavas
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