White wine Aged in wood Biodynamic. 8 months on lees in the barrel. Winery: Enric Soler - Cal Raspallet Viticultors. Penedès. (Catalonia) Variety: Xarel·lo
White wine Aged in cement Biodynamic. 8 months in French oak barrels. Winery: Enric Soler - Cal Raspallet Viticultors. D.O. Penedès. (Catalonia) Variety: Xarel·lo
White wine Aged in wood Biodynamic. Winery: Enric Soler - Cal Raspallet Viticultors. D.O. Penedès. (Catalonia) Variety: Xarel·lo
White wine Aged in wood Organic. Winery: Enric Soler - Cal Raspallet Viticultors. D.O. Penedès. (Catalonia) Variety: Xarel·lo and Malvasía de Sitges.
The Enric Soler winery is located in Cal Raspallet, a typical Catalan farmhouse from the late 19th century which still maintains the same structure and charm as when it was built. Enric Soler was chosen as the best sommelier in Spain in 1997 and devoted himself to the training and dissemination of wine tasting until in 2004 he began his career as a winegrower and winemaker working on a small vineyard of old Xarel·lo vines, the Vinya dels Taus, which then produced its first wine, the iconic Nun Vinya dels Taus. In 2006, he acquired three small plots of old Xarel·lo vines and decided to make his second wine, Improvisació.
In 2013, with firm commitment to the Xarel·lo variety, Enric Soler presented Espenyalluchs, a new expression of this traditional grape which positions the micro-winery as a benchmark for showing the versatility of the Xarel·lo variety.
In 2016, his first coupage wine came to light, white and made with no other than the Xarel·lo variety, although he decided to add 50% Malvasía from Sitges. Much of the work on the vineyard is manual, biodynamic principles are practiced and the vines coexist with a wide diversity of plants and wildlife. The area of the vineyard is smaller than 4 hectares, which allows the work to be carried out at the ideal time and with precision.
In the winery, minimum intervention prevails without this leading to a lack of attention during the process. Fermentations are carried out with local yeasts, at controlled temperatures, and the handling of the must and wine is carried out with great care and in a reductive environment, avoiding contact with oxygen and carrying out a significant proportion of the movements by gravity. The arrangement of the barrels on one level and on a gravel floor improves the compensation of temperature and humidity.
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