El Garbí

El Garbí takes its name from the warm Mediterranean wind that blows inland across the elevated vineyards of Terra Alta, ventilating the vines and moderating the growing season. With Mediterranean sunshine, altitude, cool nights and dry conditions, the region is ideally suited to Garnacha.

The range has two expressions. The Blanco is 100% Garnacha Blanca from the Castellets vineyard: very gently pressed to keep only the best juice — about 50% extraction — then fermented and aged in three 500-litre French oak barrels, resting on its lees for seven months before bottling.

The Tinto deliberately moves away from the powerful, extracted style often associated with Spanish Garnacha. Grown at Davall Vinyes and blended with 5% Garnacha Blanca, it is fermented in three stages — a third in steel, a third moved to barrel after two days and the last third halfway through fermentation — then matured for seven months in second-, third- and fourth-fill French barriques. The result is perfumed, juicy and refreshing, and can be served lightly chilled.

The identity follows the wind: a handwritten “el garbí” on textured labels — black for the Tinto, white for the Blanco — with a field of arrows swirling across the pattern, and bottles hand-dipped in white wax.