

La Descarada is a white wine produced by the winery 1+1=3 (U Més U Fan Tres) in Guardiola de Font Rubí, D.O. Penedès.
1+1=3 (U Més U Fan Tres) is the name of the project created in 2000 by Josep Anton Bonell and oenologist Josep Piñol, in the Masia Navinés (Guardiola de Font Rubí).
Their philosophy is commitment to the land and love for the vines. This, alongside their passion for their work, results in attractive, elegant, modern and pleasant wines.
The winery 1+1=3 (U Més U Fan Tres) is located in the heart of Penedés. They cultivate almost all their vineyards organically, giving importance to the native varieties, without leaving behind the international ones that have adjusted to the region so well.
La Descarada is a wine made from Gewurztraminer, Muscatel and Sauvignon Blanc from their own vineyards.
The grapes are manually harvested and placed in boxes. Once they arrive at the winery, they are cooled in a cooling chamber. Then, they are destemmed and directly taken to the press, where they will extract the flor must with a soft pressing. Once this must has been settled, it will ferment in stainless steel deposits with temperature control.
La Descarada is a white wine produced by the winery 1+1=3 (U Més U Fan Tres) in Guardiola de Font Rubí, D.O. Penedès.
1+1=3 (U Més U Fan Tres) is the name of the project created in 2000 by Josep Anton Bonell and oenologist Josep Piñol, in the Masia Navinés (Guardiola de Font Rubí).
Their philosophy is commitment to the land and love for the vines. This, alongside their passion for their work, results in attractive, elegant, modern and pleasant wines.
The winery 1+1=3 (U Més U Fan Tres) is located in the heart of Penedés. They cultivate almost all their vineyards organically, giving importance to the native varieties, without leaving behind the international ones that have adjusted to the region so well.
La Descarada is a wine made from Gewurztraminer, Muscatel and Sauvignon Blanc from their own vineyards.
The grapes are manually harvested and placed in boxes. Once they arrive at the winery, they are cooled in a cooling chamber. Then, they are destemmed and directly taken to the press, where they will extract the flor must with a soft pressing. Once this must has been settled, it will ferment in stainless steel deposits with temperature control.