Enlaire

Cal Gori is a 17th-century farmhouse high in the Serralada Litoral of the Penedès, at 380 metres. Of its 25 hectares only 4,3 are vines; the rest is forest, olive grove and vegetable garden. For years the family sold the grapes, and in 2016 Mar Capdevila and Lluís Raventós began making wine in a small celler inside the farmhouse.

They farm organically, on small terraces of calcareous soil, and harvest each variety by hand at its peak. They ferment with indigenous yeasts, age briefly in stainless steel or used barrel and bottle with low sulphites.