La Rumbera
Seven old vineyards on granite sand, aged on the lees: the flagship of the cellar, saline and Mediterranean.
Oriol Artigas Viticultors — natural wines from old vines in Vilassar de Dalt, Catalonia
The wines
La Canya
Four varieties from three vineyards, months on the lees: light in alcohol, long on the palate.
La Bella
Fourteen days on the skins from a north-facing 1945 vineyard: texture, flowers and fruit peel.
La Bèstia
Vines from 1921 rooted in schist: the wildest, deepest pansa blanca in the cellar.
La Perla
Whole bunches and twelve days on the skins from 1948 vines: a small jewel of 899 bottles.
La Prats
A century-old vineyard in Vilassar de Dalt, fifteen varieties interplanted and trodden by foot.
El Gínjol
White and red fermented together for five days: pale red, vivid fruit.
El Rumbero
Whole bunches and steel ageing: seaside grenache, fresh and round.
El Rall
Five varieties from four vineyards, a part in old oak: short maceration, long swallow.
El Monstre
From Peça d'en Blanch (1946), eight months in old oak: 278 bottles of sea creature.
Al Fons de la Bèstia
Sumoll, pansa negra, black muscat and company, from the depths of the schist vineyard. 436 bottles.
La Rauxa
It finishes fermenting in the bottle and is disgorged by hand: dry bubbles, nothing added.
The land
Seven and a half hectares of old vines scattered between the Maresme and the Vallès, from 100 to 350 metres, always within sight of the sea.
Day to day
The vineyard, the cellar and the bottles, as they happen.
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