The winery Castell d’Encus, owned by Raul Bobet, covers 23 hectares in the middle of the Catalan Pyrenees, in the province of Lleida. The vineyards are situated at an altitude between 800 and 1000 meters, and are thus the most elevated vineyards in Spain.

Looking for an area that allows him to preserve traditional methods, and produce wines of high quality with orginell and other properties, Raúl has finally selected this area. Raúl decided to maintain some of the ancient practices of harvesting and processing of grapes (together with technologically advanced processes), and he was thus able to produce high quality wines with a limited and exquisite production.

The winery is located in an old chapel, which was inhabited in the XII century by an order of monks. The harvest is done with manual methods, and Raúl has used the by the monks perforated rock cavities, to complete some phases of the fermentation process of certain grapes. Other phases are carried out in wooden tubs or in stainless steel tanks.

He has a big environmental awareness, and it can be applied only methods of organic farming. The main source of energy is geothermal energy, and gravity, to move the wine, so that the efficiency is increased.

The high altitude of the areas gives the wines of Castell d’Encus initially a high acid content, and a higher alcohol content. They are exposed to a greater sunlight, and the harvest is delayed.

The vines have grapes of the varieties Cabernet Sauvignon, Merlot, Petit Verdot, Riesling, Syrah or Pinot Noir, which are carefully and manually harvested, grape for grape. A very hard work, especially in the winter, due to the high position of the territories.

Here are some wines produced by the winery Castell d’Encus:

Taleia
White wine with Sauvignon blanc and Sevignon grapes. Fermentation that combines stone, oak tub and stainless steel container. For 9 months refined in the bottle.
95 out of 100 points for its 2009 vintage, according to the ABC Wine Guide 2011: appointed by this guide as the best wine of the year.
94 points from the Peñín Guide, as well as 92 points from Parker for the year of 2012.

Quest
Red wine with Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes. Complex and intense taste, hints of blackberries and vanilla. An elegant choice to match with red meat, grilled lamb, mushrooms, or blue fish.
96 points from the Peñin Guide and 91 points by Parker Guide for its vintage 2011.

Acusp
Red wine with Pinot Noir grapes, which is planted at maximum height (about 1000 meters). Fermentation in barrels, not filtered or stabilized, it therefore occur sediments, and it is recommended to decant before tasting.
93 points by Parker Guide for its vintage 2012.

Ekam
White wine with a mixture of Albariño and Riesling grapes, which is fermented in stainless steel tanks, and for more than 6 months in the bottle.
90 points by Parker Guide for its vintage 2011.

Thalarn
Red wine, fermented with Syrah grapes, and aging in French oak barrels for 11 months. Perfect with feta cheese, Iberian ham, stews and roast turkey.
95 points by Parker Guide for its vintage 2012.

In summary, the wines of Bodega Castel d’Encus exhibit unique features: they share the properties of the northernmost wines (due to their rearing in high position), together with the properties of Mediterranean wines, with more influence of the sun and more fruity.

Discover them and enjoy its elegance on your palate.