El Penedès.

Tasting wines from El Penedès, November 24th at 19h.

Celler Vell Brut – Estruch Extra Brut Rosé – DO Cava

Grenache, Pinot Noir

Brilliant rosé, with a floral bouquet and very fruity flavour. Perfect for snacks and a wide range of dishes (particularly fish and rice-based).

With the clear desire to be open to progress and to the ongoing changes occurring in the world of winemaking, with the special range we have opted for obtaining cava with the addition of foreign vine varieties. In the case of rosé, the origin of the grape is organic farming.

The noble Chardonnay and Pinot Noir grapes (two of the three that are central to the renowned “champagne”) are used to lend a cosmopolitan touch and sophistication to the cava.

With a fine finish, our desire was to offer cavas for the most special occasions, for those days when luxury is there for the eye and palate.

Tasting note: Unites the noble Pinot Noir variety with the classic Grenache, combining the complexity of the first with the potency and authenticity of the second. Reaches a peak of expression on the palate. It is a light rosé, with a very elegant paleness, fine constant bubbles, intense floral bouquet, with persistent reminders of aging. Very fruity flavour, with a fresh hint of acidity.

Soil: Calcareous clay
Ecological agriculture
Elaboration: Fermentation of each variety separately, maceration with skins to give color, second maceration in the bottle.
Aged: for 24 months in the bottle before disgorgement.

Viladomat-Aragó – Petit Viladomat 2020 – DO Penedès

90% Xarel·lo - 10% Macabeu.

Made in stainless steel tanks, with the exception of a part (20%) that was fermented and aged in second-year oak barrels. The blend includes the most aromatic batches from the 2020 harvest, the ones we wanted to drink without further aging.

Certified organic.

2016 bottles.


Viladomat - Aragó

My name is Gerard Maristany and I present to you my organic white wine cellar. This project focuses entirely on the potential of the xarel·los and macabeus of the Penedès to produce wines of great elegance. Some to be consumed young, and some to be refined for years in the bottle.

I collaborate with three meticulous viticulturists -Lluís Carsí, Ignasi Seguí and Francesc Pascual- who work unique plots in an organic way. I make wine with a minimalist style, in a kind of wine coworking known as “La Xarmada”, in Pacs del Penedès.

And at night I sleep in Barcelona’s Eixample, at the intersection of Viladomat and Aragó streets.

Viladomat-Aragó – El Camp d’Aviació 2020 – DO Penedès

100% Macabeu.

100% Macabeo from Pacs del Penedès.

It comes from a unique plot of about 45 years cultivated by the incombustible Ignasi Seguí.

Part of the grapes fermented with the skins for seven days, just to expand the aromas and texture of the macabeo. The complete assembly rested first in a concrete tank and then in stainless steel before being bottled the April after harvest, for St. George’s Day.

The Airfield is an emblematic plain of Pacs del Penedès. The name comes from the days when it served as an aerodrome, during the War.

Certified organic.

926 bottles.


Pacs-Vilobí Republican Aerodrome

The field of Pacs del Penedès (also called Vilafranca) was located between the municipalities of Pacs del Penedès and Vilobí del Penedès. Its construction, carried out between May and June 1938, consisted of a single rectangular track, parallel to the road between the villages of Pacs and Vilobí and with the Llitrà stream, the town of Vallformosa de Vilobí and with the mountains of Sant Pau and Sant Jaume.

There are still some heritage elements of the old aerodrome with 5 elementary shelters, two of which are located on the road between the villages of Pacs and Vilobí, the large shelter of Can Mayol and the farmhouses of Can Mayol, Cal Via, Cal Miró, Cal Patró and Maset d'en Queralt. Around the Can Mayol farmhouse were located all the elements of the aerodrome's mobile fleet such as cars, start-up trucks, tanker truck, ambulance … and an alarm space reusing the bell. the parish church of Sant Genís de Pacs.

The refuge of Can Mayol had a capacity for 120 people and was accessed inside through two entrances and went down about 8 meters, a construction made of cement and brick with a barrel vault. Inside there were 3 bedrooms.

The activity of the republican aviation in this aerodrome was effective from the month of August of 1938 to the month of January of 1939. During this time the 7th squadron of Group 21 of Flies stayed there, that was the one that has been there the longest since it was constituted in this field. The 4th squadron of Group 21 of Super Mosques and the 2nd and 3rd squadron of Group 26 of Xatos were also stationed there for some specific periods of time.

The airfield was bombed on November 5, 1938, an attack that also affected the aerodromes of Els Monjos, Sabanell and Santa Oliva. In this attack a plane Polikarpov I-16 Fly was damaged without serious damage being easily repaired. The liaison motorcyclist corporal, Lluís Zamora, left the Monjos aerodrome as soon as the attack began in order to alert the Pacs camp personnel of a possible air attack, with the bad luck that when just when he arrived, the bombing of the Italian legionary aircraft began, and a bomb that fell nearby caused his death. On January 12, the Condor Legion machine-gunned the airfield with its Messerschmitt aircraft, setting fire to three aircraft and damaging others in wings and engines.


Viladomat - Aragó

My name is Gerard Maristany and I present to you my organic white wine cellar. This project focuses entirely on the potential of the xarel·los and macabeus of the Penedès to produce wines of great elegance. Some to be consumed young, and some to be refined for years in the bottle.

I collaborate with three meticulous viticulturists -Lluís Carsí, Ignasi Seguí and Francesc Pascual- who work unique plots in an organic way. I make wine with a minimalist style, in a kind of wine coworking known as “La Xarmada”, in Pacs del Penedès.

And at night I sleep in Barcelona’s Eixample, at the intersection of Viladomat and Aragó streets.

Foresta – Turó de les Llebres 2019 – sense DO, Masís del Garraf (Penedès)

Sumoll, Grenache, Cabernet Franc and Marselan.

A hedonistic wine to drink in small sips. Turó de les Llebres is a blend of our black varieties, looking for a silky and fresh texture, and an aromatic substrate of Mediterranean herbs.

Varieties: In 2019 we combined the acidity and tension of Sumoll, the softness of Grenache, a Cabernet Franc with a velvety texture and the color of our Marselan.

Origin: Four vineyards with different ages and orientations, located in the terms of Avinyonet and Olivella.

Viticulture: Only with treatments allowed in organic viticulture: sulfur, copper and sexual confusion systems (pheromones) to prevent the reproduction of the grape cork.

At the end of ripening we surround the vineyards with electric shepherds to keep the wild boars at bay.

Elaboration: After two years of extreme drought, the 2019 vintage regains its balance and becomes one of the great vintages of the Penedès.
We start the harvest at the end of September with the Grenache harvest and ended with the Marselan harvest on October 14.

Maceration, pressing and fermentation at low temperatures.

Fermented in open boots and stainless steel.

Aged in stainless steel for six months.

Bottled June 2020

Production: 2957 bottles


Foresta Vins

Our wines: varietals, freshes and elegants

The landscape: The Garraf massif

Did you know that the Garraf Massif has long been known as a land of exceptional wines? The Garraf vines grow in very poor soils. They give little grapes, but of great intensity and concentration.

The Massif is our home. We work 60 hectares located in the village of Arboçar and its surroundings. The vineyards are planted on terraces with centuries-old dry stone margins. The ground is so thin that the roots immediately run into a bed of limestone through which rainwater drains.

It is a landscape that must be explored with an open hand, touching the bushes of rosemary, poniol, rock tea, sajolida, thyme, fennel … Surrounding the vineyards grows white pine, holm oaks and also the only palm tree. European origin: the palm tree. Anyone who gets up early may come across the forest dwellers, presided over by the wild boar and the fox who act as our totem pole.

Around noon, like a clock, these thirsty hills receive the marinade that rises from Sitges and Vilanova. It’s a fresh, moist, slightly salty breath that gives life to our vineyards, especially on the hottest days of summer when the grapes are in the process of ripening.

Our wines aspire to reflect this landscape: They are concentrated, saline, and reminiscent of the aromas of undergrowth that perfume this unique landscape.

How we work: organic wines with a forest spirit

We do not use pesticides or herbicides in the vineyard, and we work to restore soil balance. At the same time, we are rediscovering the heritage value of our dry stone margins and huts, and working to protect them. We are, first and foremost, landscape conservators.

Foresta wines are born from our highest vineyards, those that grow where the arable land is thinner and the vines give less production. Many of them border on the forest, a source of biodiversity and also of a certain climatic balance. They are plots with different orientations with respect to the sun and the sea, which give us grapes of very diverse characters. We have the great luxury of being able to choose.

We pick the grapes by hand so we can select them at the beginning, and transport them to the cellar in small boxes. Each plot is vinified separately, always respecting the yeast of each vineyard and the surrounding forest. From here, the work in the winery focuses on preserving all these unique characteristics, and getting the spirit of the forest to reach your table with the utmost purity.

and for pairing this fantastic wines …

Paté rústic de Gall del Penedès

The only one with IGP Rooster and completely natural.

The first pate of its kind on the market. Made by hand in our workshop in La Llacuna. Cooked in the catalan way, with orellanas, raisins and pine nuts, its taste is reminiscent of party roasts and its texture is mellow but full-bodied. At Mallart we make this product exclusively. We have had the gastronomic advice of the Alícia Foundation.

Gall del Penedès IGP’s rustic pâté has been awarded the Innoforum Awards with the “Most Original Taste” badge by the jury of the Gastronomic Forum, the leading food event with more than 20 years of history held in Barcelona.


Penedès Rooster

The brand of chacuterie of Mas Albornà Mallart Artesans Xarcuters and the Association of Breeders of the Penedès Chicken Breed have signed a collaboration agreement through which they exclusively produce new products made with Penedès Rooster (Protected Geographical Indication) , who have had the gastronomic advice of the Alícia Foundation.

The meat of the IGP Gall del Penedès is characterized by its gustatory quality, reddish color and juicy texture. The Galls del Penedès are bred in the wild in the geographical area protected by the IGP with a diet that includes the grape seed in the diet and chicken coops with outdoor parks all year round. It is an exclusive late fattening product, with only 5 breeders looking after its preservation.


Embotits Mallart

100 years, 5 generations, 1 brand

For more than 100 years, five generations of a family of charcuterie have been dedicated to making sausages and other charcuterie products from their workshop in La Llacuna, in the area known as Gran Penedès. .

Using selected pieces of meat, Mallart prepares both raw and cooked specialties, all of which are indebted to recipes and a very traditional preparation.

2018: The rebirth with Mas Albornà

At the gates of retirement, the Mallart family finds that the continuity of their legacy is unresolved. Ernest, the generational successor to the charcuterie business and trained in the family workshop, is a person with an intellectual disability. Managing the company on your own is complicated and that is why they decide to contact the Mas Albornà Foundation. The purpose is twofold: to ensure the stability and quality of your child's workplace as well as to preserve the continuity of the family business by preventing its disappearance.

In this way, in January 2018, Mallart was reborn and took on a new impetus at the hands of the Mas Albornà Foundation, thus also becoming a social initiative that adds value and commitment to the products it makes.

A new stage begins but the very essence of the origins and the taste of the tradition remain.

Mallart is part of the social project of the Mas Albornà Foundation

The Mas Albornà Foundation has been working since 1969 to improve the quality of life of people with disabilities, mental disorders and the risk of exclusion by offering them services and comprehensive care in the Alt Penedès.

Mallart is a social initiative of the Mas Albornà Foundation. Thanks to the production of sausages, we can continue to grow our project, creating new job opportunities and improving people’s lives.

La Llacuna: Territory of high level charcuterie

Both the workshop and the Mallart Artesans Xarcuters dryer are in La Llacuna (l’Anoia), a town located 600m above sea level. With a mostly wooded surface of pines, oaks and holm oaks, this vegetation cools the hot summer climate and the average height above sea level moderately aggravates the dry cold of winter making the area an ideal enclave for the elaboration and drying of sausages.

La Llacuna is a town with a long tradition of centuries in the art of making sausages thanks to its proximity to the Camí Ral (road of movement of people and goods protected by the king) and the annual celebration of the Fira de Sant Andreu, a renowned meeting point for sellers of livestock and other products. This means that the people of La Llacuna have been involved in raising pigs and making sausages for many centuries. First, in farmhouses and in the home, and then supplying nearby towns and butchers.

This tradition has meant that their sausages are recognized and valued for the characteristics that differentiate them: the climatic conditions of the area (cold and freshness) and the quality of their raw material.

The products made by Mallart Artesans Xarcuters capture this essence and maintain the roots that give the products the flavor of traditional production.