Carles Mora Ferrer’s family have lived and made wine on this land for centuries.
In 1999 Carles Mora Ferrer, with grand ideas, began the slow process of replanting the 20ha vines that had traditionally surrounded his family’s finca and in 2008 began making wine again in the bodgea after almost 50 years of disuse.
It wasn’t long before he realised that he wanted to make wine naturally and only by hand, and 20ha was far too difficult to manage.
Now Carles and his friend and business partner Montse only utilise about 5-6ha for their own production. The rest of the grapes they machine harvest and sell to organic Cava producers.
Situated about 45 mins inland from the sea, the climate here is Mediterranean – mild in winter with only occasional snow and hot in summer, though the breeze from the sea comes around midday to cool the vineyard down, ensuring temperatures don’t soar and the grapes don’t bake.
Soil here is calcareous – high in limestone with a lot of broken quartz stone and pebbles.
Carles and Montse don’t use pesticides or fertilizers of any kind and don’t plough the land between the vines, instead allowing wild herbs and grass to grow, promoting biodiversity.
The vineyard is surrounded on all sides by forest or pasture so there is no cross contamination with neighbouring vines.
Xarel-lo, a single varietal made from the indigenous Xarel-lo grape. For this wine the best grapes are selected from the Xarel-lo harvest (the rest are machine harvested and sold to organic Cava producers) pressed and left to ferment in temperature controlled stainless steel tanks.
Like all of their wines, this is a single variety of grape, from one piece of land. Not manipulated in any way, unfiltered and with no additives - a perfect representation of the grape, the land and the climate that year.
This vintage is somewhat of an accidental pet nat as by the spring when they bottled, the fermentation had come to a halt with residual sugar. Treating it as an off dry wine, they bottled it as it was, with crown cap and lo and behold the fermentation restarted in bottle.
Grapes: Xarel-lo (100%)
Soil type: Calcareous with broken up quartz
Age of vines: 18 years
Production: 4,000 bottles
Sulfites added: none
Clot de les Soleres - Xarel-lo
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