Vinya del Toni

Macabeu and olive trees

Macabeu is the fresh, delicate member of the Penedès trio. Here it grows on limestone, close to the sea, and I make it with its skins: carbonic maceration or brisat.

The Arbequina olive trees here and at Vinya de Dalt give Branca, a 100% Arbequina olive oil that I bottle in 5-litre cans.

How I farm it

Biodynamically, with no synthetic products at all. I protect the vines with horsetail and nettle, trichoderma that I grow myself, and preparations 500 and 501. For two years now I have used almost no copper or sulphur.

I prune in winter, remove extra shoots by hand in spring and harvest by hand, in small crates, with friends. Every treatment goes into the field notebook: what, how much and why.

Field notebook →

What it makes

Orange25: whole bunches ferment for 16 days on their skins, no press. My fullest-bodied skin-contact white.

MacaVeu: an ancestral-method Macabeu with 18 days on skins, an orange pét-nat. On harvest day a storm broke and we all lost our voices: hence the name, and the comic on the labels.

Come and see it

It is the second stop on the vineyard visit and vermouth, around 12:30. We finish here, slowly: the last glass, the last piece of cheese.