Despeinada
Embracing a spontaneous and sincere production vision, the couple Alex and Petra founded the Finca La Despeinada winery in 2016 within the wine-growing area of Terra Alta, in western Catalonia. Alex has French origins while Petra is Austrian, and the two learned the secrets of the trade from Laureano Serres, their mentor, subsequently starting their own activity in the Bot area. The couple's intention is to photograph and convey their terroir in the wines in a straightforward manner, rejecting stylistic consistency and instead seeking the uniqueness of each vintage.
The vineyard area available to the Finca La Despeinada winery is 2.5 hectares, dedicated to the native grape varieties Garnatxa Blanca, Garnatxa Negra, Macabeo, Garnatxa Peluda, Carinyena, and Moscatel. The vines, some of which are up to 90 years old, are rooted in predominantly calcareous soils, rich in certain sub-zones with clay and in others with the characteristic panal, a soil composed of compact sand with an abundant presence of marine fossils. The climate is cool and at the same time Mediterranean, characterized by the constant presence of sea breezes and significant temperature variations between day and night. Agronomic operations are carried out by hand, and alcoholic fermentations take place spontaneously thanks to the presence of indigenous yeasts. For vinification and aging, steel tanks or amphorae are used, and in the winery, the use of enological aids and additives is excluded, as is the recourse to clarification, filtration, and sulfitation operations.
Mediterranean time, characterized by the constant presence of sea breezes and significant temperature variations between day and night. Agronomic operations are carried out by hand, and alcoholic fermentations take place spontaneously thanks to the presence of indigenous yeasts. For vinification and aging, steel tanks or amphorae are used, and in the winery, the use of enological aids and additives is excluded, as is the recourse to clarification, filtration, and sulfitation operations.A characteristic of the wines from Finca La Despeinada is the uniqueness of each bottle, different from itself year after year as it is an authentic reflection of the vintage. Another fil rouge of the production is the bursting salinity and vibrant freshness, attributes that define the white, red, and orange wines produced by the winery, unfortunately released in very few examples each year.
Embracing a spontaneous and sincere production vision, the couple Alex and Petra founded the Finca La Despeinada winery in 2016 within the wine-growing area of Terra Alta, in western Catalonia. Alex has French origins while Petra is Austrian, and the two learned the secrets of the trade from Laureano Serres, their mentor, subsequently starting their own activity in the Bot area. The couple's intention is to photograph and convey their terroir in the wines in a straightforward manner, rejecting stylistic consistency and instead seeking the uniqueness of each vintage.
The vineyard area available to the Finca La Despeinada winery is 2.5 hectares, dedicated to the native grape varieties Garnatxa Blanca, Garnatxa Negra, Macabeo, Garnatxa Peluda, Carinyena, and Moscatel. The vines, some of which are up to 90 years old, are rooted in predominantly calcareous soils, rich in certain sub-zones with clay and in others with the characteristic panal, a soil composed of compact sand with an abundant presence of marine fossils. The climate is cool and at the same time Mediterranean, characterized by the constant presence of sea breezes and significant temperature variations between day and night. Agronomic operations are carried out by hand, and alcoholic fermentations take place spontaneously thanks to the presence of indigenous yeasts. For vinification and aging, steel tanks or amphorae are used, and in the winery, the use of enological aids and additives is excluded, as is the recourse to clarification, filtration, and sulfitation operations.
Mediterranean time, characterized by the constant presence of sea breezes and significant temperature variations between day and night. Agronomic operations are carried out by hand, and alcoholic fermentations take place spontaneously thanks to the presence of indigenous yeasts. For vinification and aging, steel tanks or amphorae are used, and in the winery, the use of enological aids and additives is excluded, as is the recourse to clarification, filtration, and sulfitation operations.A characteristic of the wines from Finca La Despeinada is the uniqueness of each bottle, different from itself year after year as it is an authentic reflection of the vintage. Another fil rouge of the production is the bursting salinity and vibrant freshness, attributes that define the white, red, and orange wines produced by the winery, unfortunately released in very few examples each year.
