Preview
22.03.2019 – Winery Bernhard Huber, Baden, Germany
05.04.2019 – Winery Herbert Zillinger, Weinviertel, Austria
03.05.2019 – Winery Pranzegg, Südtirol, Italy
6 Questions to … Josep Puiggròs
What was the craziest thing you tried about making wine?
The craziest thing I’ve ever done was to let the Sentits Negre mature 10 meters below sea level. I tried that with 100 bottles.
What do you do differently from everyone else?
I only produce wines with authentic grape varieties. My wines are very easy to drink. After the first bottle you want more and more…
Why wine and not liquor?
Why is Cava not in the question?
What has been your best wine experience so far?
My best experience is getting to know all these great people with whom you gather around a bottle of wine after a hard day.
How would you describe the changes of the German, Austrian, and international wine industry over the past 10 years?
The German viniculture looks more and more at innovative and high-quality wines. The German public demands quality and that’s why German wines have become very well known again in recent years.
4, 5, 6 glasses of wine and you…?
The next bottle please…
WINERY Bodegas Puiggròs
Since 1843, the Puiggrós family has been producing wine for their own use in a Pau Pau Palomas farmhouse in Òdena, in the Anoia district of Barcelona. With great effort, however, they decided to recover the vineyards and convert the estate into a small winery called Bodegas Puiggròs. The vineyards, now managed by brothers Josep and Vincenc Puiggròs, have inherited the ancient vineyards from their deceased grandfather. These vineyards are located in the mountains of Catalonia in the middle of the Pampa, southwest of the famous Montserrat monastery at an altitude of 600 metres.
A project was born with the dream of producing unique wines from autochthonous grape varieties which were forgotten over time. A task was also born with the enthusiasm to offer high quality wines that maintain the common denominator of elegance, excellence and distinction.
The winery’s philosophy is based on “terroir”, the preservation and recovery of grape varieties and old Catalan vineyards. The brothers’ enthusiasm is to produce wines of high quality that reflect the expression of the land and where their passion and feelings (Sentits) are reflected in their wine. Despite the late harvest, the wines are anything but opulent or massive, but finely woven and deep. This project has been possible since 2008, thanks to the daily work of its supporters.
In the cellar, the wines are fermented only in modern, small, temperature-controlled inox tanks. They are then transferred to 300-litre barrique barrels, in which they are bottled and undergo malolactic fermentation and mature in a relaxed manner for 12-18 months. Since 2013 there has also been a Garnacha negra, which is matured for six months in the Tonamphore. In the “Amphora tinto”, only the grape variety determines the taste without any bells and whistles – we are delighted!
With an annual production of 10,000 bottles, this winery is one of the smallest wineries in the world and that’s something to be proud of.
