This is a new innovative project run by husband and wife team, Guy Jones and Maria Jesus Polanco and advised by Fredi Torres. Located in the “Baix Empordà” in Catalonia, their work is governed purely by biodynamic principles in order to create a sustainable environment which brings out the best of their grape varieties. Yields per vine are minimal, resulting in totally concentrated fruit and amazingly unique wines.
Fredi Torres has been steadily making a name for himself in the Montsant and Priorat regions and is now considered one of their top viticulturist. A leader of the new school in Priorat, Fredi prefers to let the fruit in the vineyard do the talking, playing around with some whole clusters and preferring that the oak imprint be dialed back in his wines. He farms all his vines organically with biodynamic principles and all of his winemaking is non-interventionist. All ferments are with native yeast and there is no fining or filtration. The goal is to make wines with bright acidity, pure fruit, and low alcohols.
From old vines on ultra steep, pure rock slopes. Fredi, Juan and Carlos are nursing neglected vines back to health and making exciting wines in the Ribeira Sacra D.O. Organic and Biodynamic farming, 100% whole cluster, native yeast fermentations and no additions or adjustments. These are pure wines that are very soil driven. For now, they are choosing not to use the Ribeira Sacra D.O., primarily because they do not want to manipulate the wine to meet any criteria other than their own.
After eighteen years as Technical Manager of the Denomination of Origin Ribeiro Pablo Vidal decided to change his job but not his profession or passion. He started an exciting new project that consists of developing high quality wines from the different traditional areas of viticulture in Galicia while creating wines with a different character, that innovate as well as recover the traditional ways. Using his experience and professional perspective he came to the conclusion that the future of Galician wines is to go back to the past and this project tries to achieve that.
Marc Lecha is a long time friend of Fredi Torres and wine aficionado who opened the first natural wine shop in Barcelona. Unfortunately the shop is no longer but now he’s making wine with each vintage using a different winemaker from around Spain in a series called “Encuentros” (Encounters). In 2016 Marc teamed up with Fredi and made a Trepat from Conca de Barbera which was the beginning of their winemaking partnership called Lectores Vini.
The story of Viña Zorzal and their family estate began in 1989 when Antonio Sanz founded an estate just a few miles south of the edge of the Rioja with a dream of producing his own wines in Navarra. Antonio found the terroir to be quite unique as the arid conditions made it vitally important for the vines to dig their roots deep into the clay soils to find water in order to survive. With careful attention to the vines and building on the philosophy that true wine is created in the vineyard first, in 2007 Antonio’s three sons (Iñaki, Xabier, Mikel) joined him creating Viña Zorzal. Driven to restore the natural flora found in the area around the vines and with the the desire to rescue native Navarra grape varieties, Antonio’s three sons have taken their father’s work one step further working organically and focusing on site specific wines.
In the vineyard, Viña Zorzal practices with minimal intervention. All vineyard work is done by hand, native plants are used as ground cover, and they fertilize with compost to improve the vine’s resistance to diseases. These minimalistic practices are carried out in the winery as only native yeasts are used, spontaneous fermentation occurs, and no additions are used with the exception of minimal sulphur at bottling.
(Tenants) El Inquilino Wines is a careful selection of Tempranillo and Grenache grapes in the area of the Najerilla valley. Our goal, as in all our wines, is to produce honest wines with local varieties, minimal intervention, wines that talk about its origin.”
The family histories of Pere Sagenís and Conxita Vaqué as local Priorat winemakers has been running on and off for decades. However, the turning point for a more regular family wine production came in 1978, the year this couple started out their own business, which features the 13 hectares of Pere’s family vines in Monlleó and Conxita’s old 19th century family cellar.
Nowadays, with the help of daughters Maria and Nuria Sangenís in charge of the enology duties, Sangenís i Vaqué winery produces a greatly assorted range of wines: one white, five reds, and also a sweet.