LA FITA WINES
Vinya de la Creu
Macabeo from an old vineyard planted in 1974 by Anton Raventós Puigmartí from Cal Nogués, on red clay and “cat’s brain” structure. Goblet-trained. Southwest orientation. Organic viticulture. Sant Sadurní d’Anoia.
Malvasía de Sitges from a young vineyard planted in sandy soil at Can Catassús. Southeast orientation. Organic viticulture.
Manual harvest in 15 kg boxes.
Static settling in stainless steel tank followed by spontaneous fermentation with native yeasts from the vineyard at a high temperature (18ºC–20ºC).
Part of the wine rests for 5 months in glass demijohns.
Sumoll Negre
Young vineyard planted on sandy soil at Can Catassús by the Cal Nogués family. Trained in royat system.
The first of 4 terraces, with an approximate slope of 5%. Southeast orientation. Organic viticulture.
Manual harvest in 15 kg boxes, grape enters stainless steel tank destemmed.
Fermentation at approximately 23ºC with daily pigeage for 8 days, at which point it is racked, and the skins are not pressed.
Fermentation finishes and then the wine enters in 4 barrels of 225L—3rd and 4th year American oak and one 3rd year French oak. After 5 months, everything is blended and bottled. Malolactic fermentation is carried out in barrel.
Viticulturists: Joan and Josep Samsó Raventós
Els Arpiots
Organic and regenerative viticulture, respecting the soils and the flora and fauna of the ecosystem as much as possible. Trained in double Royat with 3 spurs per arm. Manual harvest in 15 kg boxes. Static settling in stainless steel tank followed by spontaneous fermentation with native yeasts from the vineyard at a high temperature (18ºC–20ºC). Batonnage with the lees for 4 months. Malolactic fermentation carried out in tank.
Viticulturists: Jaume and Marc Torrallardona
Ancestral
Organic and regenerative viticulture, respecting the soils and the flora and fauna of the ecosystem as much as possible. Occasional irrigation during ripening season. Trained in double Royat with 4 spurs per arm. Manual harvest.
Manual harvest in 15 kg boxes. Static settling in stainless steel tank followed by spontaneous fermentation with native yeasts from the vineyard at a high temperature (18ºC–20ºC). Bottled aiming for 4.5/5 bars of pressure.
Viticulturists: Jaume and Marc Torrallardona
Xarel·lo de les Granges
Single vineyard, goblet-trained, planted in 1987 in the Natural Park of Olèrdola on limestone rock. Organic and conscious viticulture, minimizing plowing and respecting ground covers. Manual harvest in 15 kg boxes. Skin maceration for 7 days in stainless steel tank, fermenting spontaneously with native yeasts from the vineyard at a high temperature (18ºC–20ºC). Malolactic fermentation carried out in tank. Aged in bottle for about 10 months.
Viticulturists: Mulet-Artís Family