Pillars of our land, legacy of ancient cultures, path to a prosperous future
The name of our wines is an allusion of thankfulness for the work that our ancestors did. The Moors delimited their small orchards near the river beds and sources with dry stone walls and terraces. Later, after the expulsion of the Moors, the area repopulated with people from Mallorca whom continued to expand the expertise. Finally, in the XIX century, when the production of raisins was at its all time high and the phylloxera disease appeared in Europe in 1868 (in the region it did not arrive until 1904), was when the greatest expansion of the vineyards from the plain occured towards the mountains.
Despite the fact that many of these terraces have been abandoned since, our objective is to revalue our products, all of them cultivated on terraces with margins. To make sure that old vines are not lost and continue planting where there were formerly vines. It is our way of showing gratitude for the work that was done, value what we do and leave something behind for those who will come, therefore transforming into a more recognized and sustainable wine region.
Els Marges blanc brisat (White)
Dry Muscat, with 7% Merseguera, destemmed and fermenting the first 4 days with its skins. Fermentation is done by indigenous yeasts from the field and the winery.
The fermentation temperature is controlled, allowing it to rise at the end of the fermentation to finish consuming the sugars to become a dry wine. Just before the fermentation is almost done fermented, the wine is transfered to a new tank, separating the fat lees and leaving the finest lees in suspension, with gives the wine the ultimate smoothness in the mouth.
Els Marges Rosat (Rosé)
Made from 70% Giró, 25% Monastrell and 5% Merseguera. Our first harvest of the largest, tightest and freshest bunches of grapes is used for this rosé. The grapes are de-stemmed and go directly to the vertical press, followed by depositing and lowering the temperature to make a slight racking after 24 hours.
The native yeasts of the field and the winery are in charge of carrying out the alcoholic fermentation.The temperature is controlled and at the end of the fermentation it is raised so that it remains dry and racked, separating the fat yeasts from the fine ones, which we are removing to give more structure to the wine
Els Marges Negre (Red)
This wine is the fruit of the mixture of wines made of different varieties, 45% Giro, 30% Monastrell, 10% Syrah, 10% Merlot and 5% Merseguera. According to each elaboration, it has between 10-20% of the whole grape and the rest is destemmed. Fermentation is carried out by indigenous yeasts from the field and cellar.
The grapes are pressed gently after 3-5 days, depending on the decision made after testing the wine several times a day. Malolactic fermentation takes place in barrels or tanks. The broth spends between 8-11 months in used 225L French oak barrels and finally they are assembled to become one in this spectacular wine.