CÉRVOLES

CÉRVOLES

Some projects require perspective that only allows time for you to appreciate its true dimension. This is the case of Cérvoles Celler, the challenge that Tomàs Cusiné undertook 20 years ago with the purpose of paying tribute to an ancestral wine-growing territory, recovering a practice that at that time did not promote greater interest in the world of wine: mountain viticulture.

Accustomed to working the vineyard in the plains of Urgell –in the Castell del Remei domains, the property that his family acquired in 1982– Cusiné experienced the discovery of the La Pobla de Cérvoles vineyards as a true revelation, an unbeatable opportunity to rethink his work as a winegrower, assuming a deep commitment to the landscape of Les Garrigues and its people. The project also represented a return to the origins, without this implying turning away from the technological advances of the present (and the future).

Thus, in 1997, Cérvoles Celler was born, a winery conceived to produce high-quality estate wines, which were a clear expression of the territory in which it is grown and with an eye toward the highest: the first mountain viticulture project which was conceived in Catalonia.

THE UNIQUE CHARACTER OF A MOUNTAIN FARM

In the context of Les Garrigues, Cérvoles Celler is located in an area of ​​complex orography in which numerous hills and valleys of North exposure follow one another and that rises towards the South, until the Serra de La Llena, a natural border with other regions wineries: Priorat and Conca de Barberà.

The different plots that make up the farm have varied slopes and insolations, enjoying a very mild climate despite the rigors of the area, thanks to the influence of the dry morning winds from the west, and those more humid, of maritime origin. , which blow in the afternoons, cooling the environment and increasing the thermal contrast between day and night.

Located between 700 and 750 meters of altitude, these plots also benefit from adequate rainfall for quality viticulture: around 450 mm on an annual average.

The texture of the soils is loam (silty-loam, clay-loam), with different levels of gravel. The permeability of these underground gravels gives a good drainage to the plant, while the clays help to conserve moisture, completing an optimal water balance for the cultivation of life.

The set of these unique conditions, together with the imposing presence of a natural and feral environment, give the terroir of Cérvoles a unique and exceptional character.