Organic. 100% Malvasia Aromatica. From a small plot located on a northeast slope in the village of Nulles. The vines are 11 years old, from specific Malvasia cuttings Cesc’s father brought back from Sicily – the idea being that the climate there is quite similar to Tarragona, so it’s a new planting for the winery. Calcareous and silty soils. The vineyard is surrounded by Mediterranean forest, 200m above sea level (considered highland, given how close they are to the sea). Skin maceration for two days. Pressed off, then aged on lees for three months in stainless steel. Bottled unfined and unfiltered with small amount of SO2 before bottling.

Organic. 100% Macabeo. Sourced from a 1.5 hectare vineyard located only 12 kilo meters from the Mediterranean. Altitude @ 200 meters. The soil is primarily clay with a mixture of shale, mudstone, and marl. Hand-harvested and manual selection of grapes in the vineyard. Maceration in stainless for seven days and fermentation/aging for six months, 50% in amphora and 50% stainless steel. 250 cases produced.

Organic. 100% Cartoixà de Marina (pink Cartoixà). Single vineyard of 1.5 ha, located immediately next to the Gaia river. Soils are majority limestone, with some river sediments. Hand-harvested; grapes are selected in the vineyard. Skin maceration for six days in stainless steel. Pressed off, then aged on the lees for four months in steel. Bottled unfined/unfiltered with small dose of SO2 added at bottling. The cuvée name is the name of the last horse with whom his grandfather worked the vineyards, La Lleona (“lion”).

Organic. 100% Cartoixà. Single vineyard of 1.5 ha; 80 year-old vines planted on clay and river pebbles (galets). The vineyard is surrounded by Mediterranean forest, 200m above sea level (considered highland, given how close they are to the sea). Hand-harvested; grape selection happens in the vineyard. Fully skin-fermented for 20 days, with 20% stem inclusion, in stainless steel. Aged on those same stems and lees for six months, 40% of juice in amphora and 60% in steel. Bottled unfined and unfiltered, small dose of SO2 added at bottling. 225 cases made.

Organic. 100% Garnatxa Tinto. Drawn from a single vineyard called 'Mas Gaya,' a southeast-exposed site at 270msl on slate and calcareous clay. Vines are bush-trained. Hand-harvest, maceration for ten days on whole clusters, then pressed off. Ferment and aging are all done in stainless steel tank; fine lees are kept with the wine until bottling after 3-4 months of aging. Unfined, unfiltered.

Organic. 100% Macabeu. Sourced from a bush-trained, old-vines vineyard of Macabeo named 'Ladera de las Brujas,' planted in 1936, with southeast exposure. This vineyard is only eight miles from the sea, so it's a super windy site--a crucial feature for the Tanca el Ulls wines in general, which are very high-acid and saline in character. The persistent wind on this vineyard site helps preserve a high level of acidity; other vineyards for Macabeo often lack this natural balance. Olives, almonds, and grains are co-planted in the same area as the vineyard; the site has been farmed organically for 11 years. Compost and herbal tisanes are used annually in the vineyard.