Els Bardissots is a project from Pep Pou, Pilar Rosell, and Oriol Artigas. Pilar and Pep met Oriol's first students in his enology class - they quickly became friends and collaborators, working with vines in and around Alella and making wine at Oriol's bodega.
The Wines
Oriental Blanc is 100% Moscatel d'Alexandria from a parcel of 6-year-old vines on granitic sand. Fermented whole cluster in stainless steel tank with 6 days of skin contact, then finished and rested in the same vessel.
Oriental Negre is 100% Ull de Llebre (Tempranillo) from a parcel of 6-year-old vines on granitic sand. Fermented whole cluster for 8 days in stainless steel, then pressed to the same vessel to finish and rest.
La Grita comes from an 80 year old vineyard planted with Parellada outside Alella near the town of Montblanc belonging to Pilar’s family. Here, the Parellada generally only gets to about 10% alcohol. Aged in stainless under flor for 6 months.
L’O is made from old-vine Pansa Blanca from an amphitheater style vineyard north of Oriol’s winery planted on granite soils. This particular cuvee comes from the coolest part of the vineyard. About 1 week whole bunch maceration, followed by a few months of aging in a single 300L oak barrel.
Ramiru comes from a vineyard 5km north of the winery that is planted with Garnacha Blanca, Garnacha Tinta and Jaqué. The grapes were hand-harvested and skin macerated whole-cluster for 5 days in plastic tubs before pressing to fiberglass tank. The wine was co-fermented with wild yeast and raised on the lees for 10 months before being bottled without fining, filtration or added SO2.
Pixaca is 50% Pansa Blanca, 40% Sumoll and 10% Jaqué Blanc (a hybrid grape) from a parcel of 84-year-old vines on granitic sand. Cofermented with the whole clusters for 10 days in stainless steel, then finished and rested in the same vessel.
Faisana is 60% Ull de Llebre (Tempranillo) and 40% Pansa Blanca, Garnatxa Blanca, Garnatxa Negra, and others from a 69-year-old parcel on granitic sand. Cofermented with the whole clusters for 6 days in stainless steel tank, then pressed and bottled before fermentation finished for Pet Nat. Unfined, unfiltered, and undisgorged.
Beier is 100% Beier from the west-facing Can Perdiu vineyard northeast of Barcelona. The grapes were hand-harvested and whole-cluster macerated for about two weeks before pressing to tank. The wine was wild yeast fermented and raised on the lees for 10 months before being bottled without fining, filtration or added SO2. Besàvia is from the south-facing Can Volard vineyard of mixed varieties co-planted with old olive trees northeast of Barcelona. The grapes were hand-harvested and whole-cluster macerated for about two weeks. The wine was co-fermented with wild yeast and raised on the lees for 10 months before being bottled without fining, filtration or added SO2.