Pithy white grapefruit flesh dusted with toasty ground white peppercorns. So much texture, concentration and depth, for us this is up there with the finest expressions of Xarel-lo out there. Find out more.
About the Wine
A collaborative wine that Ignasi makes with two other producers from the region, he and another providing the Xarel-lo grapes and the third the cellar in which to work.
It's their zero-zero take on the classic Cava synonymous with Penedès and, true to the style, is the only Vinyes Singulars sparkler to be made in the traditional method - re-fermenting with added grape juice in the bottle. It's instantly familiar, a lovely toasty base note with oily lemon citrus and racy mouthwatering acids. Clean, refreshing and on-point.
After primary fermentation in steel tanks, tirage took place in November 2021 with the wine then resting on the lees for over 2 years before being disgorged and sealed with a champagne cork. The bubbles are rowdy and pronounced, making for a wonderful aperitiu on a balmy evening alongside some salty snacks
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.
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