Oriol Artigas Peça d'en Blanch Negre

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Winemaker: Oriol Artigas

Appellation: Alella, Barcelona, Spain

Grape Varieties: 95% Garnatxa Negra, 5% Pansa Blanca

Peça d’en Blanch Negre is an old vine blend of Garnatxa Negra & Pansa Blanca from a single vineyard with eastern exposition, located 1km from the Mediterranean Sea. The grapes are fermented whole berry with wild yeasts in stainless steel vat with 11 days of skin maceration, then raised on fine lees in old barrels for 1o months before being bottled without fining or filtration. It is a profoundly deep and earthy Vi Negre with red and black fruits, soil tones, and herbs with a grippy saline finish. One of the great expressions of Alella wine, to be paired with the region’s rich and complex meat and seafood dishes.

Oriol Artigas, an Alella native and trained enologist, started his project of making noninterventionist wines in 2011. He currently farms a total of 7.5 hectares of mostly old head-pruned vineyards and produces a wide array of wines. From a “village” white wine based off the Pansa Blanca grape, to single parcel blancos, rosats & tintos; the color of the wine depends on the parcel, as Oriol will co-ferment white and red grapes if they grow together. The results are some of the most exciting Vins Catalans being produced today. The vineyards of DO Alella are essentially the vineyards of Barcelona, located just north of the city along the coast of the Mediterranean. The region dates back to Roman times, with two main vineyard areas, one on the coast around the comarca of Maresme, and the other a bit inland around Vallés. The primary soil type is a kind of white granite, locally called Sauló, and the main grape grown here is Pansa Blanca (the local clone of Xarello) with a whole slew of other grape varieties inter-planted as well.

The region produces a wide variety of wines from sparkling to sweet and once enjoyed an illustrious reputation, but the demand for real estate has slowly whittled the vineyard plantings down to just over 220 hectares in total, making Alella one of the smallest DOs in Spain. La Rumbera is comprised of 80% Pansa Blanca and 20% Garnatxa Blanca from 5 southeast and northwest-facing parcels. The wine is fermented with wild yeasts in 80% stainless steel and 20% old 300 liter barrels, with 2 hours to 2 days skin contact, depending on the maturation of the grape. The wine is then raised on the lees in steel vat for 6 months before being bottled without fining or filtration. This is a white wine that combines power and delicacy with a distinct marine character, making it ideal to pair with a wide variety of seafood, especially grilled head-on prawns.