Profile
2010Since
- Since
- 2010 (family farmhouse since 1868)
- Vineyard
- Mixed farm in Santa Oliva · limestone-clay · dry-farmed
- Production
- Small
- Varieties
- Xarel·lo, Macabeu, Garnatxa, Ull de Llebre
- In the vineyard
- Minimal intervention, hand harvest
- In the cellar
- Spontaneous fermentation, tank and used barrel, low sulphites
The Mas Perdut farmhouse, in Santa Oliva (Baix Penedès), has belonged to the Rosell family since 1868. Phylloxera finished off the vines in 1892, the land turned to cereals, cotton and tobacco, and vines were not planted again until 1960. For decades they sold the grapes, until in 2010 the fifth generation began making its own wine. Today it is made by Josep Maria Rosell and Rebeca Ollé.
The vines live alongside olive, almond and carob trees on limestone-clay soils. They farm dry, by hand and with minimal intervention; each plot and variety is vinified separately, with short ageing in tank or used barrel and low sulphites.
Their wines
5 wines- Pulmó 24 Pet-Nat / 50% Xarel·lo Vermell, 50% Macabeo
- Pell 24 70% Moscatel, 30% Parellada / 4 months in stainless steel on lees / 4 months in bottle
- Má 50% Xarel-Lo, 25% Macabeo, 25% Garnacha Blanca / 4 months in stainless steel on lees / 4 months in bottle
- Orange 24 50% Xarel-Lo Vermell, 25% Malvasia Sitges, 25% Samsó Blanco / 7 days on skins / 4 months in amphora / 4 months in bottle
- Cervell 23 50% Malvasia Sitges, 25% Samsó, 25% Ull de Llebre / 8 months in stainless steel on lees / 4 months in bottle
White
Orange
Red
Sparkling
Interested in their wines?
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