ABOUT THE WINE

A lighter touch with this native Penedès varietal. Known for making spicy, rustic reds, here we have something a little more lifted and elegant. From another small parcel just over half a hectare in size, the destemmed grapes gently macerate for just four days before being pressed off to rest in steel for 8 months before bottling.

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.