White wine Young Non-certified biodynamic. Winery: Heretat Mont Rubí. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
White wine Young Non-certified biodynamic. 4 months in jar. Winery: Heretat Mont Rubí. D.O. Penedès. (Catalonia) Coupage: Parellada
Red wine Young Non-certified biodynamic. Winery: Heretat Mont Rubí. D.O. Penedès. (Catalonia) Coupage: Garnacha Tinta
Red wine Barrel Non-certified biodynamic. 14 months in French oak barrels. Winery: Heretat Mont Rubí. D.O. Penedès. (Catalonia) Coupage: Sumoll
Red wine Barrel Non-certified biodynamic. 12 months in French oak barrels. Winery: Heretat Mont Rubí. D.O. Penedès. (Catalonia) Coupage: Garnacha Tinta, Sumoll and Samsó.
Rosé wine Young Non-certified biodynamic. Winery: Heretat Mont Rubí. D.O. Penedès. (Catalonia) Coupage: Sumoll
Red wine Barrel Non-certified biodynamic. 6 months in two wines barrels. Winery: Heretat Mont Rubí. D.O. Penedès. (Catalonia) Coupage: Sumoll
D.O.: D.O. Penedès
Dawn and twilight have in common that neither of them illuminates daily activity. Instead, they both blend in their nascent light the most intense colours, taking away that part of each days reality. This delimited reality was experienced by Mont Rubí since the very beginning, when the initial winemaking activity, still full of excitement, was limited to the production of Cava and still wines in Penedés for a large distributor. All their products were very fresh, as marked by the trend of the time, and very well made. However, they were too simple to characterise or identify a winemaking region as rich in contrasts as Penedès. For better and for worst, Mont Rubí was part of the so-called traditional cavas of the time, but it was never in style. However, it is true that it did not go completely unnoticed. In fact, they did not spare on efforts and budget for its promotion. But this was not enough for the Mont Rubí cavas and wines to sail in this complicated record-holding market for 15 years without leaving the port.
History of the winery
A sum of coincidences made the Hereta Mont Rubí project viable. On the one hand, María Teresa Musso Borrás, whose father was Italian, from Genova specifically, settled and formed a family in Tortosa to exploit the business of oil and its export to Imperia, the olive oil producing region par excellence in her country of origin, Italy. On the other hand, Francesca Miró Freixas, María Teresa Musso’s friend since they were children –both their husbands were lawyers and friends—, and the owner of the farm L’Abellà, in the region of Font Rubí. And also, as the levering point, Javier Peris Musso, son of María Teresa. He became the alma mater of the winemaking project, and he is currently President of the Board of Directors of Laboratorios Salvat S.A. Javier was not born with a bunch of grapes under his arm, he is not part of a winemaking lineage either, nor does he carry the inevitable impositions of traditions. Then, he must sound like an atypical winemaker and a bit ‘snob’, but the truth is that Heretat Mont Rubí was the result of serious and premeditated approaches.
Heretat Mont Rubí was founded in 1984. It is located in the surroundings of Font Rubí, more specifically in the region of L’Abellà. A place where there is prevailing forests, Mediterranean pines, bushes, some isolated crops, and small areas of old and twisted vineyards, which do not prevent us from discovering a place where nature continuous to express itself freely, without other rules than its own. And it is here, in this privileged environment, where Heretat Mont Rubí controls over 305 hectares, of which a third part are vineyards. However, since the start of the new millennium, the winery focused more on local varieties like the Grenache and the Carignan, but mostly on the red variety Sumoll. It is estimated that in Catalonia there are only around 200 hectares cultivated with this variety, and 5 of them belong to Heretat. These vines are 70 years old on average, added to 1.5 hectares newly planted by the winery in 2003, on the plot of their farm Finca Durona, and another 15 located in the action area of Heretat Mont Rubí, comprised of low-mountain vineyards that are contracted by them. This allows the winery to have full control on the cultivation and on the entire growth cycle of the grapes.
The Sumoll variety was formerly known for its ability to produce thick, tannic, coloured and alcoholic wines, ideal to depart on long journeys and voyages. It was cultivated, with more or less presence, in all the vinegrowing areas of Catalonia, mainly in those areas that produced wines with the ability to ‘travel well’; Tarragona, Penedès and El Bages, among others. This new professional approach was a combination of coincidences and professional relations that led young oenologists Patric and Pep, alongside Josep Queral, to start experimenting with the Sumoll variety during a few harvests. Patric is short for Patricio Morillo, who carried out his main professional activity at the time in Priorat, with René Barbier and other new oenologists of the area. He acquired oenology knowledge and studies the emerging viticulture in Empordá. He also gathered professional experience in vineyards and wineries of Germany and South Africa. On the other hand, Pep is short for Josep Aguilar, who also worked in Priorat with Patric for some years. His professional trajectory is similar, but he specialised more on the vineyards and the specific treatment of each variety in its natural environment. In fact, he is a firm defender of the terroir, of aspects like climate, land, and the landscape, which mark the identity of each area.
The winery Heretat Mont Rubí is small, with straight lines, rectangular, modest, austere we could say. However, it has been enough for its oenologist, Josep Queral —son of L’Avellà and whose family still owns 30 hectares of vineyards— to extract all the potential from their grapes. Here, they only show what needs to be shown, which is everything. And what cannot be seen by the eye is only the intangible professional know-how of its oenologist, who applies oenology caring for the raw material and the shape of the wine. This is, with selection of bunches and grapes in the vineyard, a second selection of grapes in the winery, small vats and open barrels for slow macerations and fermentation, clay egg-shaped deposits, Bordeaux barrels made of French oak from different locations and with different toasting, and stainless steel to stabilise the wines from the vintage.
At Heretat Mont Rubí tradition and innovation are combined down to the millimetre in the production of wines. Here, they are fully committed to the environment, with its protection and improvement in all aspects of the winery’s activity, from the vineyard to the winery and logistics. In the vineyard, they tend to this responsibility actively, and they develop it in the management of the farms and the rational use of energy and water. This is why they also collaborate with the best viticulturers of the area with long-term contracts, which allows them to control the quality of the grapes from the vineyard, and to ensure an optimal degree of health and ripeness of the fruit.
In all the vineyards controlled by Heretat Mont Rubí they apply the Mediterranean vinegrowing culture, healthy and rich in contrasts. Here, the most significant integration elements of the wild surrounding nature are present. It is a absolute and total control. The most usual pruning practice is green pruning, and the harvest is always performed manually and in boxes. This allows them to do two or three rounds at the time of picking the grapes, allowing the grapes to reach the winery at their optimal ripening point, according to the finished product.
On another note, the winery also understands that the new way of making wine needs cutting-edge technology. This is why the winery has vinification temperature control, stainless steel deposits, French oak barrels, and they recently added several concrete deposits and clay amphorae made to measure for some of their wines. They also maintain good hygiene conditions throughout the entire process, ensuring the quality level of their wines, year after year.
Wines from Heretat Mont Rubí
Below is a list of wines made by the winery Heretat de Mont Rubí:
Gaintus Sobremadurado is a sweet wine made with Sumoll from old vineyards. The grape bunches are manually taken to an old barn where they are hung for 120 days, until they are raisined through dehydration and natural ventilation, and they reach the desired concentration. Then, the wine is aged for 9 months in first-use French oak barrels. This wine has a pale cherry colour. It has notes of cherries, white flowers and citrus peel, which acquire all their concentration and opulence in the mouth. It presents aromas that go from candied cherries to sour strawberry notes, with touches of cocoa.
Advent Samsó is a sweet wine made with Samsó (Carignan). The grapes bunches used have achieved their maximum concentration naturally in the vineyard. It goes through a complex, slow and very long fermentation during the 9 months it spends in first-use French oak barrels. Seductive on the nose, elegant, subtle, complex and fresh. In the mouth, it is sweet, powerful and fresh, with notes of Mediterranean aromatic undergrowth. In the mouth it is ample, with white pear in syrup and a long finish, with a surprising citrus freshness.
Advent Xarel·lo is a sweet white varietal wine made with old Xarello grapes. The grape bunches are manually taken to an old barn where they are hung for 120 days, until they are raisined through dehydration and natural ventilation, and they reach the desired concentration. Then, the wine is aged for 9 months in first-use French oak barrels. It has a powerful aroma, evoking white flowers like jasmine, quince, apricot, bitter almond and walnut. In the mouth, it is fine and elegant, and its depth is exceptional, since its flavours remain complex. It has a seductive unfolding, between the over-ripeness, the fresh fruit, and a soft meaty texture that drive a rare final persistence that never reaches an overly sweet sensation.
White is a white varietal wine made with Xarello from old vineyards, planted on slightly productive soils in the higher area of Penedès. It goes through cold pre-fermentation skin-contact maceration and a subsequent ageing on its fine lees, after fermenting at a low temperature. On the nose, it is fragrant, powerful, with nuances of aromatic herbs like green fennel.
There is a great prevalence of fresh varietal fruit, green apple, pear and pineapple, with notes of white flowers like jasmine. It has a marked finish, with a very pleasant vegetal touch, very fresh and with light mineral notes.
Black is a young red wine made with Grenache. It is lively and fruity, with an intense colour with purple tones. On the nose, it is powerful, with combinations of fresh fruit and floral notes of violet. It has a good entry in the mouth, with a fresh mid-palate, nuances of blackberries and a strong and long finish.
Finca Durona is a white varietal wine made with Parellada. It ferments at a controlled temperature in calcium carbonate clay jars (tinajas), specially designed for the production of this wine. Then, this wine is aged on its lees for 4 months in the same jar. On the nose, it is elegant, subtle, with light undergrowth notes, somewhat floral. In the mouth, it is silky, with a good unfolding and a pleasant mineral contrast. This wine has a great personality and a marked varietal pureness.
Durona is a red wine made with Sumoll, Grenache and Samsó. This wine is aged for 12 months in French oak, and 24 months in the bottle. It has an intense colour and a fruity aroma, with a spicy touch and a light mineral nuance. In the mouth, it is complex and tasty, with the fruity features of a Mediterranean red wine that reveals a good balance between fruit and wood.
Vino de la Luna is a varietal wine made with Grenache. It is aged on its lees in first-use 300-litre French oak barrels for 25 months. Intense, concentrated, with black ripe fruit like blackberries, plums, notes of new leather, liquorice and coffee. A balsamic, structured and powerful wine, with a great complexity and finish.
Gaintus One Night’s Rosé is a rosé varietal wine made with Sumoll. It ferments in 700-litre cement egg-shaped deposits, where it goes through the batonnage of its fine lees for three months. This wine has a coral colour, with aromas and fragrances of rose petals, floral notes and fresh grass. In the mouth, it has a soft entry, with good tension and unctuousness. It has a fresh finish with varietal character.
Gaintus Radical is a red varietal wine made with Sumoll from old vineyards, planted at more than 500 metres of altitude. The vines are trained vertically on wooden posts. The harvest is manual and selective, and the wine goes through cold pre-fermentation skin-contact maceration. The skins are extracted using manual “pigeage”, a delicate vertical pressing, and a subsequent ageing on its lees in 300-litre barrels. On the nose, it is powerful, with red fruit and a floral presence. In the mouth, it is fresh, sweet, with round tannins, a good acidity, and a marked varietal character.
Gaintus Vertical is the winery’s flagship wine. It is a varietal wine made with Sumoll from old vineyards. It is aged for 14 months in first-use French oak and 24 months in the bottle. A complex and lively wine. It has an intense ruby colour, and on the nose it is balsamic, with nuances of cherries and toasted touches. In the mouth, it is spicy, ripe and tender, with a lively acidity that gives it freshness. Clear nuances of cherries on a mineral and balsamic background.
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