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About the Wine
Fresh, fragrant, steel tank-only Xarel-lo from a single hectare plot of 30 year old vines, the very first Ignasi planted himself at the estate when he was just a teenager.
The de-stemmed grapes infuse for four days before resting in steel until spring, keeping the lees undisturbed to maintain pure flavours of the varietal while imparting an inviting golden colour and textural grip. As usual with this grape there are savoury spice aromas mixing with pithy Mediterranean citrus, the vibrant acidity tailing long into the finish making for a quenching wine that keeps you coming back for more. So much value to be found in this fantastic wine that serves as a great introduction to the prevalent grape of the estate.
About Vinyes Singulars
Part of a long history in the region, Ignasi Sigui is the 22nd generation of his family to farm the land here, an estate founded in the Alt Penedès as far back as the 1400s. Combining the duty to upholding tradition with a restless, forward-thinking energy, Ignasi established Vinyes Singulars in 2009 as a new way of expressing the 20 hectares of vines that sit amongst a wider expanse of cereal crops, olive trees, vegetable gardens and forest. The entire surface has been certified organic since 2010.
South of Barcelona, the region is more widely known for commercial Cava production, although pockets of growers like Ignasi exist in the fringes, tending old vineyard parcels, preserving local varietals that have fallen out of favour and using traditional methods to make the wine.
The 20 hectares produces roughly 50,000 bottles of wine annually, but, with the vines being dotted over myriad small parcels, and Ignasi's desire to express each of these parcels individually, he makes upwards of 30 different cuvées each year, some in tiny quantities. The idea being that each wine represents an individual part of this fertile, sun-drenched idyll. We have cherry-picked just a small selection of them to start.
Being in the higher part of the region, the vines sit between 500-600 meters altitude and are planted over the typical argilo-calcaire mix of limestone and clay. It's an enviable spot, enjoying hot days of scorching Mediterranean sun and cooler nights, the proximity to the coast bringing in moderating winds from over the Balearic sea. The resulting wines are lithe and energetic, full of fresh citrus, oceanic salts and minerals. Extending on the organic work in the vines, they all ferment with native yeasts, are unfiltered and have no additions.