In the tremendous effervescence that reigns in the vineyards of Spain and particularly Catalonia, a new generation of winegrowers has set itself the task of reviving traditional viticulture - indigenous grape varieties, no chemical treatments - for lively and authentic wines. In his vineyards of the Empordà, as in those of the Penedès, Salvador Batlle Barrabeig puts his passion for wine at the service of the interpretation of terroirs and grape varieties: rare vintages, strongly marked by the personality of the winemaker.
When Salvador Batlle Barrabeig took over the family vineyards around Agullana in the Empordà region of northern Catalonia in 2013, he embarked on a very specific project that he called Cosmic Vinyaters: interpreting the terroirs and grape varieties through the personality and sensitivity of the winemaker. His vineyards (a total of 9.5 hectares), cultivated organically/biodynamically, are mainly made up of indigenous grape varieties (macabeu, parellada, sumoll) or traditional Empordà varieties - such as the different varieties of Carignan or Grenache, as well as Sauvignon, Cabernet, Muscat d'Alexandrie, Chardonnay. Salvador Batlle Barrabeig's approach is based on the ambition to establish a relationship of energy and vibration between the earth and man, and to transmit it to the wine, in particular through the practice of macerating whole bunches of grapes for varying lengths of time: wines of substance and intensity, with an original and highly expressive profile.
A parcel of old Grenache gris vines, on a granite arena terroir. Maceration for 3 days with the skins, fermentation in terracotta amphorae (40%) and stainless steel tanks, then aged on fine lees in stainless steel tanks.
2017 & 2018 |
Rouge |
Carignan |
0,75 L |
Vin de Table |
Espagne
80 % carignan blanc, 15 % carignan noir et 5 % carignan gris, sur terroir d'arènes granitiques. Macération 5 jours grappes entières pour le carignan noir, fermentation en amphores de terre cuite, puis élevage en cuve Inox (70 %) et en fûts de châtaignier.
Vieilles vignes de carignan blanc (60 ans) sur terroir d'arènes granitiques, macération 4 jours avec les peaux, élevage en cuve Inox et fûts de châtaignier : l'affirmation de l'identité d'un terroir à travers un cépage caractéristique mais devenu très minoritaire.
Un pétillant naturel issu d'une macération de 2 jours des raisins avec les peaux et d'une fermentation en amphore de terre cuite puis en bouteille pour la fin du processus fermentaire.
Un pétillant naturel issu d'une macération de 2 jours des raisins avec les peaux et d'une fermentation en amphore de terre cuite puis en bouteille pour la fin du processus fermentaire.
Old macabeu vines (75 years old) on clay-limestone soil, 5-day maceration with the skins and part of the stems, vinification in stainless steel with the skins and part of the stalks, vinification in stainless steel tanks: an image of the wine heritage of wine heritage of the Empordà as the winemaker defends it.
Old macabeu vines (75 years old) on clay-limestone soil, 5-day maceration with the skins and part of the stems with the skins and part of the stalks, vinification in stainless steel tanks: an image of the wine heritage of Empordà as the winemaker defends ardently.
Early harvest (high acidity) of Carignan blanc, short maceration followed by a reduction of the must by slow boiling and then a slow fermentation. Oxidative élevage in open vats and "dames-jeannes".
