Native variety that is planted on 50% of the entire estate. It is the first to bud, has the longest cycle of all our varieties, and at the harvest has the best sugar-acidity-intensity balance. It is our seal of identity, the variety that allows the long ageing of our sparkling wines, due to its good agricultural performance and its aromatic and taste potential.
A sister of the Xarel·lo variety, and one that has almost disappeared, it has a pink skin, is rustic in agriculture and ripens slowly. It maintains its acidity well and allows us to produce fresh, full-bodied, structured wines as a basis for long-aged sparkling wines.
Red native variety that almost disappeared and which we are recovering. The agricultural work is complicated. Moderately vigorous and producing a high yield, it adapts perfectly to our Mediterranean climate. Its wines generally have a low intensity of colour and are fresh and rustic. Vinified like a vin gris, they produce wines with a good structure, elegant, with a low pH and an acidity that is magnificent for long-aged sparkling wines.
It is the red variety that historically predominates on the estate. It should not be confused with the Bastardo Atlàntic. The Bastard no doubt comes from the Bastardo Nero planted in Sardinia, and which spread across the Iberian Peninsula as far as La Rioja where it is known as Graciano.
Our Bastard Negre vines were planted in 1974, and the plant material is a massal selection of the estate. It is a variety that keeps the acidity well, has a low pH, and is extremely good for producing long-aged sparkling wines if it is vinified like a vin gris.