La Fita

The fruit had been going to other wineries for years. The 30 hectares on his father's side and the 12 on his mother's are looked after by his uncle Jaume and his cousin Marc Torrallardona, who sell the grapes to producers in the area; since 2021 they set a small part aside for this. The vines come from two family estates, Cal Nogués and Can Patomàs.

La Fita is the personal project of Martí Torrallardona Raventós, who started that year making wine from part of the vineyards his grandparents and uncles have long worked. The winery is in Sant Sadurní d'Anoia.

They farm organically, with some biodynamic practices, and the lead is taken by the local varieties: xarel·lo, macabeu, malvasía de Sitges and sumoll.

Sumoll Negre comes from a young vineyard on sandy soil facing southeast. It is picked by hand into 15-kilo crates, destemmed, fermented at around 23 ºC with daily pigeage for eight days and drawn off the skins without pressing. It ages five months in four American oak barrels of third and fourth fill and one French of third.

Ancestral is 100% macabeo: static settling, spontaneous fermentation with the vineyard's own yeasts at 18-20 ºC and bottling mid-fermentation aiming at 4.5-5 bar of pressure. The gas is trapped in the bottle, with no disgorgement and no additions.

The first vintage, 2021, was 2,500 bottles; today they are around 15,000.