A luminous, saline expression of old-vine Xarel·lo from the hills of Sant Llorenç d’Hortons, capturing Mediterranean brightness with real depth. The nose opens with preserved lemon, white peach and grapefruit zest, layered with fennel, chamomile and a subtle almond note. On the palate, citrus oil and orchard fruit are wrapped in gentle phenolic grip from partial whole-cluster maceration. Lightly cloudy and textural, it carries a mouth-coating softness balanced by vibrant acidity and a persistent saline finish. Joyful yet grounded, this is a living, breathing white of clarity and character.

Winemaker | Rubén Parera
Region |Penedès, Spain
Variety | 80% Xarel·lo with Malvasia de Sitges, Parellada, Garnatxa Blanca & Chardonnay
Viticulture | Biodynamic (Demeter certified)
Soil | Calcareous clay
Altitude | ~300 m
Vineyards | La Plana, La Lengua del Pozo, El Anfiteatro, La Viña de Pepe, Las Abejas & La Malvasia
Age of the vines | 30 years
Bottles made | 15000 bottles

Vinification

Hand-harvested in 250 kg crates. Around 30% whole cluster (with stems) and full skins enter stainless steel for low-temperature maceration/infusion. Spontaneous fermentation begins naturally without punch-down or stirring, and the wine rests in tank until spring before pressing. Bottled on a descending moon, unfined, unfiltered and without any additions.

Natural sediment and cloudiness may appear — a sign of respectful handling and authenticity.

A precise and quietly powerful expression of Xarel·lo from the single vineyard “La Torreta” in Sant Llorenç d’Hortons. The nose is mineral and composed — crushed stone, lemon peel and green almond layered with subtle herbal tones and a faint smoky edge. On the palate, it is structured yet fluid, with citrus, white peach and a gentle savoury grip carried by firm acidity and a deep, saline core. There is both clarity and depth here — a wine of restraint, tension and age-worthy architecture.

Winemaker | Rubén Parera

Region | Penedès, Spain

Variety | 100% Xarel·lo

Viticulture | Biodynamic (Demeter certified)

Soil | Loamy-clayey soil over compressed bedrock

Altitude | ~350 m

Vineyard | La Torreta (planted 1995, southeast-facing)

Bottles made | 1200 bottles

Vinification

Hand-harvested in 250 kg crates. Destemmed and given a short pre-fermentation skin maceration in cement. Spontaneous fermentation begins in cement, then the wine is transferred mid-fermentation to old acacia barrels to complete fermentation and age for roughly one year on its lees without racking. Before the next harvest, the barrels are emptied and the wine rests again in cement for natural settling. Bottled on a descending moon, unfined, unfiltered and without any additions.

Natural sediment and slight cloudiness may appear — a reflection of minimal intervention and authenticity.

A serious, mineral Xarel·lo that balances Mediterranean breadth with crystalline precision.

A vibrant, juicy red built around Sumoll, capturing the Mediterranean energy of Sant Llorenç d’Hortons. The nose is lifted and expressive — wild strawberry, red cherry and crushed raspberry layered with dried herbs and a subtle earthy spice. On the palate it’s bright, fluid and irresistibly drinkable, with fresh acidity, soft tannins and a savoury, lightly rustic edge. There’s crunch from the Sumoll, warmth from Garnatxa and Monastrell, and a gentle structure from Ull de Llebre and Syrah. Lively, honest and full of movement.

Winemaker | Rubén Parera

Region | Penedès, Spain

Vineyard | L’Hort, L’Ull de Llebre & Les Prunes

Soil | Loamy-clayey soil over compressed bedrock

Altitude | ~235 m

Varieties | 40% Sumoll, with Ull de Llebre, Garnatxa Negre, Monastrell & Syrah

Viticulture | Biodynamic (Demeter certified)

Bottles made | 12000 bottles

Vinification

Hand-harvested in 250 kg crates. Fermented naturally in cement with skins and without stems, using gentle maceration/infusion at controlled temperature. Wild yeasts initiate fermentation. The free-run wine is separated by gravity; remaining skins are pressed for other cuvées. Aged through winter for natural clarification, then bottled by gravity on a descending moon, without fining, filtration or additions.

Natural sediment or slight cloudiness may appear — a mark of minimal intervention and authenticity.

An energetic, dangerously drinkable red that delivers freshness, character and pure pleasure.

A deeper, contemplative red from Sant Llorenç d’Hortons, showing the more structured, age-worthy side of the estate. The nose is layered and composed — black cherry, dried plum and wild blackberry wrapped in Mediterranean herbs, tobacco leaf and a gentle cedar spice. On the palate, it is poised and architectural: firm yet polished tannins, vibrant acidity and a savoury mineral thread that keeps the wine lifted despite its depth. Equal parts Sumoll, Garnatxa, Ull de Llebre, Cabernet Sauvignon and Merlot create a balance between freshness and gravitas. Mediterranean in soul, disciplined in structure.

Winemaker | Rubén Parera

Region | Penedès, Spain

Vineyard | Les Prunes

Soil | Loamy-clayey soil over compressed bedrock

Altitude | ~300 m

Varieties | Cabernet Sauvignon, Merlot, Garnatxa, Ull de Llebre, (equal parts)

Viticulture | Biodynamic (Demeter certified)

Bottles made | 8000 bottles

Vinification

Hand-harvested in small crates. Whole berries (without stems) undergo a short pre-fermentation maceration in cement at controlled temperature, followed by spontaneous fermentation with skins until dry. The free-run wine is drained by gravity. Aged for around one year in old 400L French oak barrels, then two years in underground cement vats, followed by an additional year refining in bottle before release. Bottled on a descending moon, unfined, unfiltered and without additions.

Natural sediment may appear — a reflection of respectful, minimal-intervention winemaking.

A serious, quietly powerful red built for reflection and graceful ageing.