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Varietal: Grenache, Carignan, Cabernet Sauvignon, Syrah, Tempranillo
Appellation: Conca de Barberà
Vineyard: High-altitude vineyards grown on poor slate (llicorella) hillsides in the Serra de Prades, between 800 and 900 meters (2800-3000 feet) above sea level, in the small village of Vilanova de Prades.
Vinification: The wines are produced in small quantities using organic and biodynamic principles. Hand-harvesting is a must on the steep hillsides, and there is no use of any chemical products, artificial fertilizers, added sulfur, nor is there any fining. Three months in French oak before being bottled.
Tasting Notes: Nicely structured while retaining freshness, as well as a hint of spice.
The Vega Aixalà estate is located on the outskirts of Vilanova de Prades, surrounded by three mountain ranges: Serra de la Llena, Serra de Prades, and Serra del Montsant. These mountain ranges create a natural barrier against rains coming in from the coast, regulating the area by preventing excessive humidity and facilitating organic farming. In a land rich with almost ten centuries of winemaking history, Celler Vega Aixalà stands out because it has restored grape farming to a corner of Conca de Barberà from which this practice had disappeared. Founded in 2003 by Eva Vega after recovering and rebuilding her grandfather’s old vineyard, she grew up watching how wine was traditionally made.