Black pepper notes , cherry , roses, earth and wood fire – a really elegant and refined wine! with a lovely pure and clean mouthfeel., with fresh acidity.

This is a Single State Vinyeard of Trepat , the vinyeard was planted in 1936 , and has 0,86 Hacteras. Has a really low production. Red clay with concentracion of granit.

In Moli dels Capellans we do our work looking for harmony between the plant and nature, that is why we treat the vine in a respectful way, following the ecologic viticulture's principles, and we believe that the native varieties we grow up, are a distinctive factor that shape Conca de Barbera regions' landscape. In this way, our job is based on strengthening the region's viticulture heritage, by making our wines exclusively with old Vinyeards of Trepat and Parellada Grapes

Hand harvesting in boxes of 15 Kg. We harvest the vinyeards in 2 stages . A portion of the grapes when are not fully mature to have a high percentage of natural acidity , and the rest at their optimum ripeness. We are doing a long cool maceration of the grape juice in open barriques and stainless stel tanks for few days, to extract the primary aromas of the cool maceration. Fermentation at low temperature., a percentage in oak and the rest in tank . Very soft pressing with basket press. Aged for 6 months in 3 & 4 years old French Allier Oak Barrels.

Ideal with barbeque,roast,tapas,pasta and spicy dishes.

Citrus ,apple flavor,subtle oak spice aromas. Fresh on the palate with a good minerality at the end. Richly textured and concentrated with balance acidity that drives a lingering finish.

Red clay with concentracion of lime stone. We are guided by the Lunar Calendar throughout the vineyards,racking and bottling.

In Moli dels Capellans we do our work looking for harmony between the plant and nature,that is why we treatthe wine in respecful way,following the ecologic viticulture's principles,and we believe that the native varieties we grow up,are a distinctive factoor that shape Conca de Barbera region's landdscape.In this way,our job is based on strengthtening the region's viticulture heritage,by making our wines exclusively with old Vinyeards of Trepat and Parellada Grapes.

We harvest the vinyeards in 2 stages.A portion of the grapes when are not fully mature to have a high percentage of natural acidity,and the rest at their optimum ripeness.We start with with a cold maceration for few days with a gentle pressing of the grapes continuing the fermentation at cold temperature,the wine restwith its fine lees for 3 months working the "battonage" to obtain more volume.Smooth filtered and bottled with a low concentration of So2.

Ideal with fish, seafood,sushi,pasta and mild cheeses.

Red clay with a concentration of limestone.

In Moli dels Capellans we do our work looking for harmony between the plant and nature, that is why we treat the vine in a respectful way, following the ecologic viticulture's principles, and we believe that the native varieties we grow up, are a distinctive factor that shapes Conca de Barbera regions' landscape. In this way, our job is based on strengthening the region's viticulture heritage, by making our wines exclusively with old Vineyards of Trepat and Parellada Grapes

Hand harvesting in boxes of 15 Kg. We harvest the vineyards in 2 stages. A portion of the grapes when are not fully mature to have a high percentage of natural acidity , and the rest at their optimum ripeness We start with a cold maceration for few days, with a gentle pressing of the grapes continuing the fermentation at cold temperature, the wine rest with its fine lees for 3 months working the “battonage” to obtain more volume. Smooth filtered and bottled with a low concentration of So2. We are guided by the Lunar Calendar throughout the vineyards, racking and bottling.

Excellent as an aperitif and accompaniment for rice dishes, seafood, fish, and tapas.