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Viladellops Garnatxa 

DO PENEDES​​​​​​​

ORGANIC WINE 

 

VINIFICATION: The vintage is done manually with a selection done in the vineyard followed by table of selection. Grapes are pick up in 15kg boxes Maceration Pre-fermentation with grape before cooled in tanks to a temperature 10-12°C. Fermentation in stain steel tanks with temperature controlled between 20-24°C for each variety separately.

COUPAGE: A blend is made with a selection of the more fresh and fruity Grenache selected for this young wine. The wine remains in foster care until it is bottled.

BLEND: 100% Grenache.

ALCOHOL 13,5%

 

TASTING NOTES

A cherry-garnet colour with thin layer and purplish on the edge. Fresh aroma, intense, fruity. Middle structure, balanced, good young red fruit and with sweet tannins. Persistent, tasty and rich in aromas. 

The property of Finca Viladellops consists of 500 hectares in the middle of the Garraf Massif, Mediterranean forest land, also growing grain, and with 60 hectares of vineyards registered as belonging to the DO Penedès. A significant number of vestiges of the area’s traditional agriculture remain on the estate, such as dry stone huts (a total of 25 buildings), stone borders, and wells dug into the stone, things that show the estate’s important agricultural tradition since time out of mind.
Finca Viladellops has preserved its land, architecture, and surroundings for many years. Following the owner’s philosophy, the entire vineyard has been registered with the Catalan Council of Organic Agrarian Production (the CCPAE), so the wines are officially certified as organic wines.

 

The first written references to making wines to sell on the Finca Viladellops date back to the end of the 19th century, specifically to 1877, and production continued without interruption until 1980.
Activity started up again in 1999, coinciding with the incorporation of the current generation of the Desvalls family into a new, quality, 100% Mediterranean wine-making project. Wines that seek to transmit a typical spirit by using the area’s indigenous varieties as their basis: Garnatxa for red wines, and Xarel·lo for whites.

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Viladellops Xarel.lo 

DO PENEDES​​​​​​

​ORGANIC WINE 

 

WINEMAKING: Manual vintage with a selection in the vineyard of the best grapes and table of selection. Maceration pre-fermentation in press with grape before cooled in cold-storage room at the temperature of 3 y 5°C. Fermentation in stainless steel tanks with controlled temperature of 16°C

COUPAGE: There is realized a selection of the best wines in tanks to do the best possible coupage. The aging of the wine in tank with its fine lees to its bottling.

BLEND: 100% Xarel·lo.

Alcohol: 12%

 

TASTING NOTES 

Yellow greenish colour. Very subtle and elegant aroma, notes with lightly creamy of fine lees and aniseed-flavoured (fennel) with shades of white fruit (pear). In mouth it is full and oily, with a good fruit-bearing expression, postnasal aniseed-flavoured. 

FINCA VILADELLOPS RED

DO PENEDES

ORGANIC WINE 

 

HARVEST AND WINE MAKING: Hand-picked and selection in vineyard. The grapes are brought to the winery in small crates of 15kg. Pre-fermentative maceration at 10-12°C in stainless steel tanks followed for a controlled fermentation between 23-27°C for each variety.

AGEING: The wine is aged in French oak barrels during 12 months. Wine release date was (26/01/2015). A selection of the best barrels is made for the best coupage. The ageing of the wine remains in stainless-steel tanks until bottling.

BLEND: 60% Grenache, 40% Syrah.

ALCOHOL: 14,5%

 

TASTING NOTES 

A well covered garnet colour wine. Mineral aromas and of black fruit, spice shades of softened well grape. In mouth it is powerful, tasty, beefy, with notes of liquorice and roasted. The wine has good acidity, volume and structure.

FINCA Viladellops white

DO PENEDES

ORGANIC WINE

 

WINEMAKING: The harvest is done manually with the best selection in vineyard and later on a table of selection. Pre-fermentation maceration on grape press with pre-cooled in cold storage at temperatures between 3 and 5°C. Fermentation in French oak barrels at a controlled temperature of 14°C.

AGEING: Aging on lees “bâtonnage” Check out the barrel. We performed a selection of the best barrels to make the best blend possible. The wine is been aged in tanks with its fine lees until bottling. Elaboration: Pre-fermented maceration in vats at 3-5°C Fermentation and ageing for 8 months in 400 litre French oak barrels.

BLEND: 70% Xarel·lo, 30% Pink Xarel·lo.

ALCOHOL: 12,8%

 

TASTING NOTES

Bright golden colour. A floral and buttery nose with only a very slight note of oak despite the length of ageing. There is noticeable presence of minerals elements, enhanced by the fact that the wine was on the lees throughout its ageing. Full and complex on the palate though maintaining its freshness and balance due to the correct levels of acidity. 

Turó de les Abelles 

DO PENEDES

ORGANIC WINE

 

HARVEST and WINEMAKING: Manual vintage with selection in vineyard and table of selection. The grape is picked in boxes of 15kg. Maceration Pre-fermentative in French opened- barrel for temperature of 10-12°C. Fermentation in the same barrel with temperature controlled between 23-27°C.

AGEING: Upbringing for 12 months in barrels of French oak. Date of exit of barrel (23/01/17). There is realized a selection of the best barrels to do the best possible coupage. Upbringing of the wine in warehouse up to his bottling.

BLEND 85% Grenache 15% Syrah

ALCOHOL: 14,3%

 

TASTING NOTES 

Maroon colour red wine well covered. Mineral and black fruit aromas, spicy nuances of well macerated grapes. In mouth it is powerful and long, tasty, beefy, with notes of liquorice and roasted. The wine has good acidity, volume and structure.

Ancestral (sparkling wine) 

DO PENEDES

ORGANIC WINE 

 

ELABORATION: Selection in vineyard also table of selection of the best “Pink xarel.lo” for the elaboration of this sparkling wine. Pre-fermentative maceration in a press during 12 hours at 12°C. Vinification of must obtained from stainless steel tanks at a controlled temperature of 15°C. Racking at 1010 g/l density, bottling when residual sugar is around 24g/l. Finish the wine fermented in the bottle without sugar addiction or fermentative additives or clarifying.

DEGORGING: We establish 25 months minimum agedin rhymes for the Ancestral. Every 8 months we do a “strong remoage”. Unique elaboration Ancestral -Brut Nature- (without addiction of expedition liquor). BlLEND: Pink Xarel·lo 100%

ALCOHOL: 12,2% 

 

TASTING NOTES 

Smooth onion skin color. Fresh aromas, very fruity and with creamy breeding notes perfectly combined with the foam. In the mouth it is fine, fruity, creamy, soft at the eNtrance of the mouth and very long post-taste. Reminds baked apples. 

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The seal of the Desvalls family, owners of Finca Viladellops, can be traced back to the 12th century and is now used as the crest on the wine labels

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PARANY

DO PENEDES

ORGANIC WINE

 

HARVEST AMD WINEMAKING: Manual vintage with selection in vineyard and table of selection. The grape is picked in boxes of 15kg. Maceration Pre-fermentative in French opened- barrel for temperature of 10-12oC. Fermentation in the same barrel with temperature controlled between 23-25oC.

AGEING: Upbringing for 12 months in barrels of French oak. Date of exit of barrel (13/01/14). There is realized a selection of the best barrels to do the best possible coupage. The wine is aged in tanks up to his bottling.

BLEND: 100% Carinyena

ALCOHOL: 14,7%

 

TASTING NOTES 

Intense aubergine color with violet edges and wide tear. Fresh and intense aroma of ripe red fruits, dried plums, spices and balsamic. Medium structure, mineral, fruity, marked acidity, alive and with sweet tannins. Persistent, tasty and long aftertaste. 

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An state certified as 100% organic

DO PENEDES subregion of garraf massif 

 

Finca Viladellops is located on the Garraf Massif, a mountainous massif that extends all the way to the Mediterranean Sea. On the estate, located 250 metres above sea level, with very poor soil with a clay-lime texture, with a high percentage of active lime, there are a number of sediments and sea fossils, an unequivocal sign that it once formed a part of the ocean floor. Due to the proximity of the Mediterranean Sea (10 km), during the months of August and September, there is a morning humidity that benefits the vineyard by providing moisture, lengthening the ripening time of the grapes and achieving optimal polyphenolic ripeness. This natural rehydration requires a very orderly, clean manner of wine-making in order to avoid rotting.