Celler Piñol

The Piñol family began making wine at home in 1940. It took them fifty-five years to bottle it: the first came out in 1995 and was called L'Avi Arrufí, «grandfather Arrufí».

It was bottled by Juanjo Galcerà Piñol, fourth generation, and his mother Josefina, at that year's harvest. The winery is in Batea, in the Terra Alta.

They are the keepers of morenillo, a Catalan variety all but extinct.

The red L'Avi Arrufí comes from organic vines of forty-five to fifty-five years, on clay-limestone soils at 460 metres, where the Cierzo wind rules. It is 60% cariñena, 30% garnacha and 10% syrah, ferments with indigenous yeasts and ages fourteen to sixteen months in French and American oak.

Finca Morenillo is 100% morenillo from vines of seventy-five to a hundred years at 450 metres. The 2016 vintage went through a severe drought in the Terra Alta that halved yields.