La Rural
La Rural is a winery located in the Aiguamurcia area, in the first hilly hinterland between Sitges and Tarragona. The estate covers an area of 35 hectares, managed according to ancient local customs that have been part of the wine culture of the territory for centuries. The agronomic management is carried out according to the principles of certified organic agriculture (Consell Català de Producció Agrària Ecològica). The inter-rows are kept grassy to promote spontaneous biodiversity and the natural vitality of the soils. A choice that favors the production of high-quality, healthy, and genuine grapes, an essential prerequisite for then creating great wines that can express the qualities of the territory.
The winery has very ancient origins, wine was already being produced at the beginning of the 1900s. Later, the grapes were delivered to the social cooperative winery. The current philosophy aims to recover the ancient savoir-faire and reintroduce the character of the wine of the past. The winery has vineyards in different areas, with various pedoclimatic characteristics. The plots are located at altitude, in cool and ventilated areas, characterized by good thermal excursions, which ensure slow ripening of the grapes. For treatments in the vineyard, only sulfur powder and copper sulfate are used. Only organic fertilizers from certified organic animal farms are used between the rows. The soils have different compositions depending on the area, with the presence of clays, gypsum, stony and poor soils. The presence of lush biodiversity favors the presence of a rich fauna among the vineyards: wild boars, deer, rabbits, pheasants, partridges, ducks, bats, and snakes.
The harvest is carried out manually, using small 20 kg crates, so that the bunches are quickly transported to the winery without being crushed. The fermentations take place in small format containers, in stainless steel of 1000 liters, in ceramic of 3000 liters, and in French oak barrels of 300 liters. In the winery, all vinifications are carried out with a skin maceration process, without direct pressing of the grapes. For some wines, also carbonic fermentation, which enhances the fragrant and fruity notes.
La Rural is a winery located in the Aiguamurcia area, in the first hilly hinterland between Sitges and Tarragona. The estate covers an area of 35 hectares, managed according to ancient local customs that have been part of the wine culture of the territory for centuries. The agronomic management is carried out according to the principles of certified organic agriculture (Consell Català de Producció Agrària Ecològica). The inter-rows are kept grassy to promote spontaneous biodiversity and the natural vitality of the soils. A choice that favors the production of high-quality, healthy, and genuine grapes, an essential prerequisite for then creating great wines that can express the qualities of the territory.
The winery has very ancient origins, wine was already being produced at the beginning of the 1900s. Later, the grapes were delivered to the social cooperative winery. The current philosophy aims to recover the ancient savoir-faire and reintroduce the character of the wine of the past. The winery has vineyards in different areas, with various pedoclimatic characteristics. The plots are located at altitude, in cool and ventilated areas, characterized by good thermal excursions, which ensure slow ripening of the grapes. For treatments in the vineyard, only sulfur powder and copper sulfate are used. Only organic fertilizers from certified organic animal farms are used between the rows. The soils have different compositions depending on the area, with the presence of clays, gypsum, stony and poor soils. The presence of lush biodiversity favors the presence of a rich fauna among the vineyards: wild boars, deer, rabbits, pheasants, partridges, ducks, bats, and snakes.
The harvest is carried out manually, using small 20 kg crates, so that the bunches are quickly transported to the winery without being crushed. The fermentations take place in small format containers, in stainless steel of 1000 liters, in ceramic of 3000 liters, and in French oak barrels of 300 liters. In the winery, all vinifications are carried out with a skin maceration process, without direct pressing of the grapes. For some wines, also carbonic fermentation, which enhances the fragrant and fruity notes.
