Ferran Lacruz farms 8 hectares of vines in Catalonia, in the small village of Sant Marti Sarroca, in the heart of the Penedès wine region. Ferran started this project with his first vintage of 2018. He works completely outside of any appellation, farms the grapes organically, and is not adding anything to any of the wines. All the grapes are hand-harvested, and nothing is filtered or fined. Ferran grew up in this part of Catalonia, and since being a small child was seduced by the landscape, natural beauty, and the important of wine producing in the culture. He studied tourism in college, which left him feeling unfulfilled. So, with a friend, he began to embark on the journey of becoming a winemaker, looking to produce clean natural wines that express his homeland with honesty.
Blanca Sense Papers — Back to the top
Age of Vines: 51 years
Vinification Method: Grapes are hand harvested at 3 different times as the individual bunches of fruit are ripe. The first harvest (65% of the total wine) is fermented in stainless steel and then aged in demijohn for 3-4 months. The second harvest (25% of the total wine) is quickly macerated on the skins before fermentation, then pressed to stainless steel for fermentation, then ages 3-4 moths in demijohn. The 3rd harvest (10% of the total wine) is macerated on the skins for 3 weeks during fermentation and then aged for 4 months in a 500 liter oak barrel. The 3 wines are then blended together and bottled, unfined, unfiltered, and with zero addition of sulfur.
Blanca Fugitu — Back to the top
Age of Vines: 49 years
Vinification Method: Grapes are hand harvested and ferment in stainless steel tanks on the skins for 3 weeks. Ferran takes care that the skins are submerged the whole time so they do not oxygenate and to avoid extracting harsh tannins. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Orange Censurat — Back to the top
Vinification Method: Grapes are hand harvested and destemmed. The grapes are pressed to stainless steel tanks and ferment with indigenous yeast in contact with the skins for two weeks. Manual punchdowns are performed once or twice a day another two weeks after fermentation finishes, still in contact with the skins, so 30 days total skin contact. The wine is then racked to 160 liter amphoras where it ages for 5 months. The wine is unfined, unfiltered and has zero addition of sulfur.
Ancestral Confiscat — Back to the top
Age of Vines: 49 years old
Vinification Method: Grapes are hand harvested and pressed to stainless steel tanks for fermentation. The wine is transferred to bottle just before fermentation is finished so it will finish fermentation in bottle in the ancestral (pet-nat) method. The wine is disgorged and is re-corked with zero addition of sulfur.
Blanc Malvat — Back to the top
Vinification Method: Grapes are hand harvested macerate at cold temperatures for a short time before being pressed. The wine ferments in 3 54 liter demijohns and 1 160 liter amphora. After a long slow fermentation of over 1 month, the wine is racked off the gross lees and returned to demijohns to age for 5 months. The wine is bottled, unfined and unfiltered and with zero addition of sulfur.