Celler Serra i Barceló

This estate in Monsant, in Spain’s north-eastern Tarragona province, is run by fourth-generation winemaker Josep Serra who takes care of both the viticulture and the winemaking. He farms sustainably, entirely respectful of the environment, and makes his strict selections from plots planted with vines that are more than half a century old on south and south-east facing slopes. At 350-400 metres above sea level, the elevation offers a tempering of the summer heat, working together with the influence of the nearby Mediterranean.

Josep grows two varieties, garnatxa tinto (grenache noir) in Monsant, and garnatxa blanca (grenache blanc) in Terra Alter. In both cases the grapes are hand-harvested into small boxes to protect the fruit as it heads for the cellars. The fruit for Aucalà is destemmed on arrival at the winery, then gently pressed before settling for 24 hours. Fermentation takes place in stainless-steel tanks and maturation follows with five months in tanks on the fine lees that have been supplemented by the lees from previous vintages, introducing more complexity to the wine. The wine is then fines and given a light filtration.

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