Vega Tolosa (D.O. Manchuela)

The history of Vega Tolosa wines goes back to 1905 when the great-grandfather of the current management planted the first vineyards and started a small winery for local distribution. Tolosa family’s life has always been linked to wine. The actual manager of the vineyard, Juan Miguel Tolosa, can still recall how his great-grandfather made wine in a traditional way.

The family vineyards consist of 150 hectares of their own vines of the red wine varieties Bobal, Cabernet Sauvignon, Syrah, Tempranillo and Merlot. While the white wine varieties are Macabeo, Chardonnay, Sauvignon Blanc and Viognier. The plantations are located in various plots close to Casas Ibañez, at about 750 metres above sea level. Amongst the plantings there are 40 hectares of 80 years old Bobal.

All the vineyards are organically grown. Together with 150 hectares of organic vineyards, they have another 400 hectares of organic grasses and legumes. They sell these products to organic farmers who sell to the winery their manure to be reinstated in the vineyards together with the branches coming from the pruning. In addition, the vineyards are integrated among small forests of pines and oak trees. This allows a sustainable development of their environment and respects the existing biodiversity.

One of the main characteristics of Vega Tolosa wines is their micro-climate. Their production area is located on the most easterly borders of La Manchuela, about 120 kilometers from the Mediterranean Sea. It is a privileged location: daytime westerly winds –warm and dry-, and nighttime easterly winds –fresh and humid- are suitable for a slow ripening of the grapes.

Vega Tolosa wines:

Vega Tolosa Blanco Selección (white) 50% Macabeo, 35% Sauvignon Blanc, 15% Chardonnay - “It shows a clean, bright and crystalline aspect. On the nose it is characterized by the ability to wrap the environment with a predominant flavor of ripe banana, spiced up with a world of lychee, pear, melon and apple skin in different stage of maturity”. Maximiliano Bao, Spanish Golden Nose Award 2005.

Vega Tolosa Lágrima de Syrah (rosé) 100% Syrah - “It is presented with a pink raspberry color with a clean and bright aspect. On the nose, it evokes memories of fruit that matches the color, wilted flowers and a note of the candy ‘strawberry Lollies’ convoluted with a bewildering lactic note”. Maximiliano Bao, Spanish Golden Nose Award 2005.

Vega Tolosa Nature (red) 50% Syrah, 50% Tempranillo - “Bright dark cherry color. The nose evokes those wild fruits that have not yet begun to mature, jams reminiscent of strawberries” Maximiliano Bao, Spanish Golden Nose Award 2005.

Vega Tolosa Chardonnay Barrique (white) 100% Chardonnay / 3 months in oak barrels – “No swirling in the glass indicates balsamic notes and lactic memories represented clearly with dairy yogurt, some touches of aging on lees that intensify aromas like apples, pineapples and attractive flowers such as lady of the night. The contribution of barrel behave respectfully the wine, supplementing it with reminiscences of vanilla ice cream”. Maximiliano Bao, Spanish Golden Nose Award 2005.

Vega Tolosa Bobal Old Vines (red) 100% Bobal / 12 months in oak barrels - “Unmistakable flowery which characterizes the Manchuela Bobal supplemented with good oak spice (sandalwood, turmeric, smoke) and a touch of rock rose. Moderate extraction is appreciated but lively, fine and with commendable freshness”. Javier Pulido, Opuswine.

11 Pinos Bobal Old Vines (red) 100% Bobal / 3 months in oak barrels - With 11 Bobal old vines they try to offer a different and harmonious wine, with personality that expresses the singularity of the 80 years Bobal old vines, the microclimate and the privileged location of the vineyard. The wine was aged for 3 months in French oak barrels. “Our grandparents planted vines of the variety Bobal. Pine forest at that time covered much of La Manchuela. After 80 years, this extraordinary legacy offers us an excellent raw material for the production of quality wines”. Juan Miguel Tolosa, manager and winemaker.

Conde de Valicourt (D.O. Cava)

Montserrat family began to make cava in 1940. It all started timidly with grandfather Pere Montserrat i Font. His son, Pere Montserrat i Sardà, followed his steps and revolutionized the cellar, already under the name of Conde de Valicourt. A few years later, Martí Pere Montserrat, grandson and son respectively, and Alicia Segura, his wife, took over from the former generation until now. Today, they both devote themselves to the noble art of making a great cava, following the traditional method.

They own the smallest cellar in Sant Sadurní d’Anoia, cradle of the cava. The small dimensions of their cellar has allowed them to create what they like the way they wish to do so. They defend an independent concept, separate from wide distribution, always thinking about what they’re doing and what they are going to do, but never forgetting their roots and being as respectful to their occupation as deserved.

Conde de Valicourt cavas:

Pas de Sucre Brut Nature Gran Reserva 4 years – Xarel·lo, Macabeu, Parellada. Its exclusive blend makes it a unique cava. A four year maturing process within the bottle, consolidates its gleaming golden straw colour, its distinctive fruity aroma, culminating in toasted and balsamic notes. The slowly ascendant rosary bead type bubbles of reduced size reflect the quality of its coupage and its vintage years. This cava of far reaching qualities, with splendid aging sensations that derive into a fine, intense and very distinctive whole: its dry reserve taste transmits the qualities of a rounded and perfectly integrated cava. Its firm structure makes it very ductile and ideally suited for aperitifs and other foods such as meat (white specially), fish, cheese and desserts. It is absolutely sugar free, after the cutting of the neck of the bottle, and therefore, ideally suited for moderate consumption by diabetics. Each bottle of Pas de Sucre is individually numbered by hand.

Majestuoso Brut Nature Gran Reserva 4 years – Xarel·lo, Macabeu and Parellada. A four-year aging within bottle results in a cava of a bright straw colour, pleasant to the sight, with a fair aroma and no trace of makeup. It is elegant in the mouth and has a fine and persistent rosary-like bubble of a pleasant stay, with notes of patisserie, butter, apple, citrus and pineapple. With a well extended end due to its light acidity. The harmony between sight, aroma and taste transmits the sensation of the taste of a complete, silky and fresh cava with a marked personality. It improves while on the table during after-lunch (or dinner) talk. Being absolutely sugar free after the hot process of the cutting of the neck of the bottle, its moderate consumption is suitable for diabetics.

Rosé de Valicourt Brut Reserva 18-24 months – 100% Garnacha Tinta. This Brut Reserva cava contains the expression of the best Garnacha grapes, with its copper-colour with intense shades of ruby. The 18 months minimum maturing process is reflected in the persistence and homogeneity of the fine rosaries of bubbles and the perseverance of its crown of froth, both in glass and bottle. On the nose, aromas of acid red fruit, cherries, Morella cherries, raspberries, and even Mediterranean undergrowth (bay leaves and thyme), and a touch of toasted bread linked to the excellent job done by the yeast. In the mouth, it’s balanced and volouptuous, fresh, refreshing and vivacious, very creamy, perfectly integrating the carbonic. An honest, daring ans sensuous cava, educated and slightly cheeky. Ideal for aperitifs, whole meals and cocktails.

Coupage de Alicia Brut Nature Gran Reserva 30 months – Xarel·lo, Macabeu and Parellada. After 30 months of maturing process within bottle, we obtain a cava with a singular personality in which the balance between the joy of its relative youth and the echoes of aging stand out. One can perceive notes of fennel, rose, citrus fruits and apple. A perfectly balanced cava, powerful, original and tasty, with a bouquet of great intensity, dry and fine in the mouth. With no trace of additives or chemicals and being sugar free its moderate consumption is suitable for diabetics.

Coupage de Alicia Brut Reserva 2 years – Xarel·lo, Macabeu and Parellada. After 24 months of a maturing process within bottle, we achieve a cava with an enhanced creamy bouquet due to the addition of the liquor of expedition. Bright yellow in sight, pleasant in the mouth, with an aroma of great intensity (nuts and dried fruit, fennel) and small rosary-type bubbles perfectly integrated. A handmade cava, fine and balanced, with no trace of additives or chemicals.

Permont’s Brut Nature 12-18 months – Xarel·lo, Macabeu and Parellada. Permont’s is the second brand of cava, a younger wine than those usually produced by Conde de Valicourt (Reserva and Gran Reserva) but, nevertheless, they use the same artisan method and identical demand and pampering. After 12-18 months of aging within bottle, we obtain a cava of bright and golden colour with a fine and constant bubble and abundant froth, fresh, balanced and with a sweet tooth. Its joy in the mouth, the intense retro nasal and the aromatic persistence are all due to is relative youth, with notes of citrus, apple and melon. A pure brut nature, easy to drink, with no added sugar, its moderate consumption is suitable for diabetics.

Cellers Vila-Corona (D.O. Costers del Segre)

Vila Corona winery is located in the village of Vilamitjana (in the Pallars Jussà subregion of Costers del Segre D.O., in the Catalan Pyrenees) in a semi-buried warehouse dating from 1993. It is surrounded by a vineyard of 10 hectares, from which 7,35 ha were planted in 1989. The grape varieties cultivated are white Riesling and Chardonnay; and red Tempranillo (known as Ull de Llebre), Grenache, Morastell, Merlot and Cabernet Sauvignon.

CLIMATOLOGY

The cellar’s location is characterized by a Mediterranean to Continental transition climate, influenced by the surrounding mountains. All their vineyards are planted in the Tremp basin, at an aproximate altitude of 500 m. This area is bounded by elevations ranging between 1.100 and 2.080 m that creates a specific microclimate, with pronounced temperature inversions throughout the year. Winter is cold, and summer is hot during the day and cold at night; which allows for a slower ripening of the grapes.

Rainfall ranges between 500-560 ml/m2 per year, and it snows once to twice per winter. Temperature fluctuates from -14ºC to +39ºC, with an average temperature of 12.8ºC. During the harvest season, it can vary from 25ºC to 8ºC. 

SOIL

The vineyard is planted on a rocky land originated by erosion or Areny’s rock, from the Late Cretaceous and Garumnia formations. Areny´s sandstone is a quartzite composed of potassium, feldspar, quartz, quartzite, mica and fossils, all cemented with calcite. Garumnia´s formation is composed by red lutites, with minor intercalations of fine-grained channelled stoneware. This composition facilitates the drainage of the land, favourably influencing the quality of the wines.

Vila Corona wines:

Llabustes Chardonnay 2012 (white) – 100% Chardonnay. Short skin maceration followed by a fermentation at a controlled temperature of 15ºC for 15 days.

Llabustes Ull de Llebre 2009 (red) – 100% Ull de Llebre (Tempranillo). Maceration and 12-day alcoholic fermentation at a controlled temperature of 25ºC. It ages in American oak barrels for four months.

Llabustes Cabernet Sauvignon 2008 (red) – 100% Cabernet Sauvignon. Mechanised harvest in October, and alcoholic fermentation at a controlled temperature of 25ºC for 15 days. It ages for nine months in American oak 300 liters casks.

Llabustes Merlot 2009 (red) – 100% Merlot. Mechanised harvest in September, and alcoholic fermentation at a controlled temperature of 25ºC for 15 days. It ages for eight months in American oak 300 liters casks.

Tu Rai... 2011 (red) – Garnatxa Negra, Morastell, Ull de Llebre (Tempranillo). Manual harvest in the mid to late October. Alcoholic and malolactic fermentation in stainless steel tanks at a controlled temperature. It ages for five months in oak barrels.

Llabustes Riesling 2012 (white) – 100% Riesling. Fermented in 300 liters oak casks for 40 days, and later bâtonnage.

Coma Romà (D.O. Penedès) - organic wines

Can Guilera estate is located close to the village of Sant Pau d’Ordal, on the slopes of the Ordal massif (Penedès region). The vineyards are planted at an altitude between 250 and 350 metres, arranged in terraces, locally known as ‘comas’. From there, it comes the name Coma Romà. The ‘comas’ are south oriented, following the terrain undulations over the craggy Ordal’s orography.

Guilera family takes care of the environment in a very special way. Nature gives its best fruits when it is respected. Following this philosophy, Coma Romà vineyards are worked under the organic farming certification. Their aim is to recover the authenticity at its best.

After a rigorous selection process of the vineyards and the right ripening moment, they choose a small part of the grape production. Coma Romà wine is made with the most exclusive part of the whole estate production.

Coma Romà wines:

Coma Romà Xarel·lo 2012 (white) – Wine made by skin maceration before the must extraction, and later fermentation at low temperature for 25 days. After the winter time, it is bottled in January 2013.

Coma Romà Merlot - Ull de Llebre 2012 (rosé) – Both varieties are vinified separately and the coupage is finally done with the ideal proportions. After destemming the clusters, it begins a 12 hours skin maceration in order to get its particular colour. Afterwards it ferments at a low temperature for 20 days. It was bottled at the end of January 2013.

Coma Romà Merlot 2009 (red) – It comes from grapes harvested at its ideal skin ripening level. It is made with the aim of respecting to the maximum the variety expression. So the fermentation is done at a controlled temperature, to keep its fruit notes. After the malolactic fermentation, some of the wine is aged in American and European oak for 4 months. Bottled in October 2010.

Coma Romà Xarel·lo Macerat 2010 (white) – It is made with the grapes from more than 70 years old vines. Some of the wine ferments in European oak barrels.