A wine that is only made when the grapes are deemed to be exceptional on an 8-hectare plot. The ultimate expression of the grape variety.
Inici / Qualified Estate Wines /
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Penedès
Origin Denomination
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Vinya La Scala
Jean Leon Winery
QEW since 2013
Varieties
Cabernet sauvignon
Terroir
High loam (high calcareous carbonate and mildly alkaline) and clay content, trellised vines and dry land farming
Age of vines
59 years
Vinification
Aged for 24 months in French oak barrels and at least 3 years in the bottle
Le Havre
Jean Leon Winery
QEW since 2013
16 hectares of organic production with unique characteristics that imbue this blend with maximum expressiveness.
Varieties
Cabernet sauvignon and cabernet franc
Terroir
On flat Surface, high loam (high calcareous carbonate and mildly alkaline) and clay content, trellised vines and dry land farming
Age of vines
54 years
Vinification
Aged for 24 months in French and American oak barrels and at least 2 years in the bottle
Vinya Palau
Jean Leon Winery
QEW since 2013
This wine is a tribute to Jean Leon’s humble beginnings in Santander, showcasing the potential of the DO Penedès terroir.
Varieties
Merlot
Terroir
It grows in two different types of soil, with one part having a higher clay and calcareous content and the other being more sandy and containing gravel
Age of vines
32 years
Vinification
Aged for 12 months in French oak barrels and at least 6 months in the bottle
Avi Ton
Eudald Massana winery & estate
QEW since 2022
Old xarel·lo vines planted in 1945 that have become a tribute to the father of the current owner of the winery.
Varieties
Xarel·lo
Terroir
Native organic vines from Subirats. The grapes come from vines which have produced very few yields and which were originally planted in 1945
Age of vines
1945
Vinification
The fermentation is finished in new chestnut barrels, aged for 3 months in contact with their own lees
Raïms de la immortalitat
Torre del Veguer Winery
From a historic vineyard and its extremely calcareous terrain comes this wine blending the Massís del Garraf and the art of Salvador Dalí, a great friend of this winemaking family.
Varieties
Xarel·lo and Xarel·lo rosat
Terrain
Massif del Garraf
Age of the vines
Vineyards between 49 and 64 years old
Winemaking proces
Harvesting by hand in 10 kg boxes. Peeling and final fermentation in 500 litre French oak barrels. Aging for a minimum of 6 months
Monreal
Can Bas Winery
QEW since 2025
From a historic vineyard and its extremely calcareous terrain comes this wine blending the Massís del Garraf and the art of Salvador Dalí, a great friend of this winemaking family.
Varieties
Cabernet Sauvignon
Terrain
Clay-limestone
Age of the vines
32 years
Winemaking proces
After alcoholic fermentation and a maceration process of between 21 and 30 days, pigeage is done three times a week. The wine is bled off and the skins are gently pressed. The resulting wine is transferred to 225-litre French oak barrels where alcoholic fermentation takes place followed by ageing for 18 months.
La Creu
Can Bas Winery
QEW since 2025
It’s named after the small old vineyard near the manor house of Can Bas, which coexists in perfect harmony with other vineyards and two small Mediterranean forests on the estate and has wonderfully adapted to the entire ecosystem.
Varieties
Sauvignon Blanc
Terrain
Sandy loam and deep loam
Age of the vines
30 years
Winemaking proces
Fermentation in French and American oak barrels. Ageing for six months with battonage every 15 days. Final coupage in stainless steel tanks followed by gentle clarification, filtration and bottling.
La Capella
Can Bas Winery
QEW since 2025
Can Bas boasts one of the few Syrah vineyards in the Penedès region on the small old plot of land called El Repòs, planted in front of the estate’s Romanesque church. The result is a delicate terroir wine with a strong personality.
Varieties
Syrah / Cabernet sauvignon
Terrain
Loam-clay / clay-limestone
Age of the vines
27 years / 32 years
Winemaking proces
After alcoholic fermentation and a 21-day maceration process, the wine is bled off and the skins are gently pressed. The resulting wine is transferred to 225-litre French oak barrels where malolactic fermentation takes place followed by ageing between 12 and 18 months.
La Romana
Can Bas Winery
QEW since 2025
La Romana comes from a Chardonnay vineyard and a tiny plot of Xarel·lo from old vines that require intensive care and produce low yields. It takes its name from the Roman remains located on the estate.
Varieties
Xarel·lo / Chardonnay
Terrain
Loam and with an accumulation of more calcium carbonate in the deeper walls. Loam and sandy loam.
Age of the vines
30 years / 20 years
Winemaking proces
Fermentation in 500-litre French and American oak barrels and in 150-litre terracotta amphorae. Aged for six months with battonage every 15 days. Final coupage in stainless steel tanks followed by gentle clarification, filtration and bottling.
