The idea for the winery came in 2006 when Belén Sánchez took Benjamin Romeo and Patxi Fernández to see the potential of winemaking in her home region of Catalonia near the Massis del Garraf. Both men fell in love with the dry rugged landscape and the calcareous cliffs at the seashore village of Garraf just south of Barcelona. In 2008 after finding a location for the winery in an older building dating back to 1936, the project began in earnest. The winery focuses on local varieties of Xarello and Garnacha Blanca sourced from single-estate plots influenced by their individual soil types and the Catalan coastal mountain range, which rises to 2,156 feet at its highest point inland. The grapes are hand-harvested from head-trained 80-year-old vines and reach the winery within two hours of picking without the use of herbicides. It’s exciting to see how Vins del Massis combines the voluminous body and aging potential of Garnacha Blanca with the taught linear qualities of Xarello and aromatics influenced by a pre-fermentation cold soak, lees aging, and the Mediterranean Sea.

Tasting Notes

The wine is from Olesa de Bonesvalls, Catalonia, from the El Badell and Mas Corp vineyards. It is made from head-trained vines with no irrigation that produce only 1.5 to 2 kg. The grapes are de-stemmed, macerated on the skin for twelve hours in stainless steel tanks then barrel-fermented and aged for eight months in 300 L and 225 L French oak barrels on the fine lees with 50 percent new and 50 percent once used. No malolactic conversion. This wine reflects its altitude by exhibiting flavors of Anjou pear, lemon thyme, and tangy honey crisp apple on the palate, which are rounded out with honeydew melon complemented by a hazelnut finish

Food Pairing

Fresh grilled fish and light meats, grilled vegetables and hard and soft cheeses

Vineyard & Production Info
Vineyard name:
El Badell and Mas Corp
Soil composition:
Calcareous
Training method:
Head trained
Yield/acre:
0.6 tons
Winemaking & Aging
Varietal composition:
46% Garnacha Blanco and 54% Xarello.
Length of alcoholic fermentation:
8 months days
Maceration technique:
Extended Skin Contact
Length of maceration:
12 Hours days
Type of aging container:
Barrels
Size of aging container:
300 L
Type of oak:
French
Analytical Data
Alcohol:
13.8 %
pH level:
3.3
Acidity:
4.7 g/L

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