PETIT VILADOMAT

Always a blend of Xarel·lo and Macabeu. Elaborated in stainless steel tanks, and small amounts in oak depending on the vintage.

Organic wine, certified by the Catalan Council for Ecological Agricultural Production (CCPAE). DO Penedès.

Ratings (vintage 2021)

Tim Atkin : 90

Peñín : 92 (5 stars quality for the price)

Catalan Wine Guide: 9.61

L'ESPERIT DE L' AP-7

Xarel·lo - Macabeu. The central wine of VILADOMAT-ARAGÓ, made from a selection of predominantly limestone plots. Each plot is made separately, with an aging of about 10 months in tanks of different materials. The blend rests for one year in the bottle before being presented publicly.

Organic wine certified by the Catalan Council for Ecological Agricultural Production (CCPAE). DO Penedès

Vintage 2020:

Tim Atkin: 91

Peñín: 90

Jancis Robinson : 16.5/20

Wine Guide: 9.50

Santi Rivas: "A very fine Xarel·lo-Macabeu, entering the club of the best wines in Spain for less than 20 euros"

PLA PARCIAL

100% Xarel·lo from the Serral de Porroig, on the outskirts of Vilafranca del Penedès. Wine fermented in barrel and in stainless steel, and reserved for 20 months at cellar temperature after bottling. Since 2010 there has been an urban plan (a "Partial Plan") that contemplates the expansion of the Industrial Estate of Sant Pere Molanta, and which will lead to the uprooting of this vineyard. "Pla Parcial" is therefore a farewell wine from this plot planted in 1965.

Garage wine without DO, made with organic grapes.

Vintage 2019:

Tim Atkin: 92. "Vivid Xarel·lo, with a core of steely acidity carrying into a dry finish. Very good!"

Miquel Hudin : 92+

BLANC DE DOS HIVERNS

100% xarel·lo from two very special Penedès vineyards with very different characters. On the one hand, a xarel·lo from Gelida, in very clayey terrain and oriented to the north; on the other hand, a xarel·lo from l'Arboçar, in the Massís del Garraf, with extremely calcareous terrain, towards the southeast. This is a wine made with extra patience: we raised it for two winters in the cellar, and once bottled we still give it at least one year in the bottle before hitting the market. Slow winemaking!