Carles Mora Ferrer’s family made wine in Piera up until the 60s, when small scale winemaking became unprofitable, and sadly the vineyard was abandoned. Decades later, a young Carles planted just a few rows of Cabernet Sauvignon vines on the family plot, with a view to make an amphora aged wine from a chemical-free vineyard, with zero additives. In the years following this, Carles and Montse planted Chardonnay as well as the indigenous Catalan varietals Macabeo and Xarel-lo. They farm no chemicals or fertilisers in the vineyard, with the exception of a little sulphur and copper which they use amongst the vines in minimal quantities and only when necessary. All of their wines are made with nothing added in cellar.
Clot de les Soleres is 5-6 ha of vines distributed amongst the finca Heretat Ferrer de la Vall de Piera. The finca also encompasses 2-3 ha of forest and 1 ha of kitchen garden. Situated less than an hour’s drive from Barcelona and the Mediterranean, at 290-325m above sea level, Soleres benefits from a Mediterranean climate, with high levels of sunshine and a sea breeze that regulates temperatures, ensuring the grapes don’t bake. The soil here is calcareous with a high concentration of small stones and pebbles. Carles and Montse strive to make wines that express not only the terroirs of Piera and the finca, but the grape varieties. For this reason they only produce single varietals, usually aged quite simply in stainless steel tanks or clay amphora.
This is a really pulpy, mouthful of a pet nat. The wine continued to ferment in bottle under a crown cap, leaving an amount of residual sugar and a vinous, succulent wine that is all overripe pears and zesty sherbert lemons. These wines are designed to drink in one sitting, so be sure to open with friends and pour out the lot, rather than earnestly returning to the fridge to finish the next day!