Nestled in the mountains, at the foot of the imposing Penya Foradà, a vineyard with white soil on a gentle slope is revealed, with stone pathways that mitigate inclines and old vines of ancient varieties planted directly in immobile soil for hundreds of years.
Pla del Micalet is a special plot, the plot that conveyed the necessary energy to drive everything forward. Micalet aims to be a faithful reflection of this landscape, this area, and the people who craft it.
Sensal is a single-estate wine, crafted from grapes sourced from various plots, all located in the Els Juncarejos area of the municipality of La Font de la Figuera.
We work with old vines, but also with young vines replanted in old mountain parcels with steep slopes, with the aim of crafting a wine that reflects the viticultural identity of a village.
Vino elaborado con la variedad arcos, uva local de ciclo muy largo, de racimos grandes y sueltos y de bayas gordas de piel gruesa. Puro mediterráneo.
Y eso pretende Simeta, ser un vino mediterráneo, con color, con aromas y con tanino mediterráneo. Con la frescura de su sotobosque, de sus mañanas de agosto que empapan de rocío las hojas de las cepas y de las suaves temperaturas que la noche nos regala. Pero también pretende ser reflejo del calor de los largos y secos veranos que tan bien asimila esta variedad.
Foradà comes from a 2.5-hectare plot replanted in 2018. It consists of ancient terraces, oriented to the north and reaching over 800 meters in altitude. A vineyard that was abandoned half a century ago due to its difficult cultivation and the low yields it offered.
In essence, it is a commitment to the place, to traditional varieties, and to an almost forgotten heritage; all in the pursuit of great wine.
Foradà comes from a 2.5-hectare plot replanted in 2018. These are ancient terraces facing north and reaching over 800 meters in altitude. A vineyard that was abandoned half a century ago due to its difficult cultivation and the low yields it offered.
In essence, it is a commitment to the place, traditional varieties, and an almost forgotten heritage; all in the pursuit of great wine.
Fermentation in concrete tanks with native yeast and 100% whole clusters. Maceration for around 20 days. After pressing, it is transferred to concrete tanks for malolactic fermentation. Following this, it is aged in 500-liter barrels for 15 months.
The soil is sandy, with highly fractured rocks and a significant amount of calcium carbonate.
In Micalet, Simeta, and Foradà, our single-vineyard wines, we seek the maximum expression of a specific vineyard. To achieve this, we are studying in detail the characteristics of our soils. This research allows us to produce wines by sectors, gaining a deeper understanding of our plots and obtaining more defined and precise wines.
Moreover, after years of cultivating our vineyards organically and following certain biodynamic practices, we feel that the vineyards are more alive than ever.
There are two harvests. First, the part of the plot planted with ungrafted vines, where the grapes reach a more advanced ripening.
due to their lower vigor and yield.
About 10 days later, the
other half of the plot, grafted onto American rootstock, is harvested."
On the same day as the harvest, it is whole-cluster pressed in the pneumatic press for a direct pressing.
Desfangado estático de 12
hours, and then it is transferred to a concrete egg where the
spontaneous fermentation begins, and it remains for 9 months without racking.
The soil is sandy, with highly fractured rocks and a lot of
calcium carbonate.
In its early vintages, Sensal was a wine crafted exclusively from old vineyards, aiming to represent the viticultural tradition of La Font de la Figuera. To achieve this, it was necessary to recover places that had been abandoned for decades. Today, it is a wine largely made from grapes sourced from young vineyards of historical varieties in the region, replanted by us in ancient mountain plots.
Each of the five plots that make up the
wine. Fermentation is always carried out with native yeast and with a significant portion
of whole clusters. Macerations last around 15 days. The fermentation
malolactic fermentation and aging take place in concrete tanks.
The soils are extremely calcareous, exhibiting variability in the
different plots in terms of their depth and composition.
In Micalet, Simeta, and Foradà, our single-vineyard wines, we seek the maximum expression of a specific vineyard. To achieve this, we are studying in detail the characteristics of our soils. This research allows us to produce wines by sectors, gaining a deeper understanding of our plots and obtaining more defined and precise wines.
Moreover, after years of cultivating our vineyards organically and following certain biodynamic practices, we feel that the vineyards are more alive than ever.
Fermentation in concrete tanks with native yeast and 70% whole cluster. Maceration for approximately 20 days. After pressing, it is transferred to concrete tanks for malolactic fermentation. Following this, it matures in 500-liter barrels for 12 months, and then undergoes a refinement for an additional 3 months in a concrete egg. Bottled without clarification and filtered with a 5-micron filter.
