Josep Grau Viticultor
Description
Data of interest
The history of the winery Josep Grau Viticultor is the realization of a long-cherished dream. Josep Grau left his profession as a broker to fully dedicate himself to a passion: wine.
Grau's project is based in the Tarragona municipality of Marçà, within the D.O. Montsant. In this municipality and in the neighboring areas of Capçanes and Falset, he works 26 hectares of vineyards planted with white and red garnacha, samsó, cabernet sauvignon, and syrah, following the principles of organic viticulture. The vines range from 15 to over 70 years old and are planted in different types of soil, which brings interesting complexity and richness to his wines.
The main characteristic of Josep Grau's wines is their naturalness. The winery is firmly committed to authenticity, avoiding artifices and additives. This philosophy is reflected, for example, in the use of indigenous yeasts and minimal levels of sulfur. In the winery, 90% of fermentations are carried out in cement tanks and wooden vats, while aging is predominantly done in 2,000-liter Austrian-German oak foudres and 500-liter French oak barrels from various cooperages. All of this results in complex, fresh, well-structured, and balanced wines that reflect the personality of Montsant and the uniqueness of each vintage.
Grau's project is based in the Tarragona municipality of Marçà, within the D.O. Montsant. In this municipality and in the neighboring areas of Capçanes and Falset, he works 26 hectares of vineyards planted with white and red garnacha, samsó, cabernet sauvignon, and syrah, following the principles of organic viticulture. The vines range from 15 to over 70 years old and are planted in different types of soil, which brings interesting complexity and richness to his wines.
The main characteristic of Josep Grau's wines is their naturalness. The winery is firmly committed to authenticity, avoiding artifices and additives. This philosophy is reflected, for example, in the use of indigenous yeasts and minimal levels of sulfur. In the winery, 90% of fermentations are carried out in cement tanks and wooden vats, while aging is predominantly done in 2,000-liter Austrian-German oak foudres and 500-liter French oak barrels from various cooperages. All of this results in complex, fresh, well-structured, and balanced wines that reflect the personality of Montsant and the uniqueness of each vintage.
Foundation year
2013
Owned vineyard
26
Region
Huesca
Country
Spain
