For many years Amós Bañeres worked as a pharmacist before deciding to pursue his passion and make wine from the family vineyards in Penedès that his grandfather planted with Macabeu and Xarel-lo in 1989 and 1990. His first vintage was 2011 and the approach – both in the vineyards and in the cellar – has been ambitious from the beginning: Permaculture, natural ground cover all year round, lots of manual work and a minimal use of sulphur and copper in the vineyards.
In the cellar, the wines undergo natural fermentation without any additives, while being stored in tank or vat without the use of bâttonage or racking along the way. The wines are bottled without prior fining or filtration and with a minimal addition of sulphur, if deemed necessary at all. The production is microscopic, but the result is very convincing. Amós Bañeres makes understated and elegant wines with great precision and complexity and enormous drinkability.
Amós Bañeres also makes wine in collaboration with Alex Ruiz Masachs under the name of Els Vinyerons.
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