To produce the Mas Donis Negre Celler de Capçanes, fermentation takes place at a controlled temperature (22-25º) in order to enhance the aromas and for a slower fermentation. Varieties are vinified separately in stainless tanks with an 8 to 10 day maceration. Malolactic fermentaion in stainless steel tanks.
Soil in the lower vineyards is alluvial while the higher vineyards and all the terraces and slopes are mineral, stony soil based with some granite and slate.
Celler de Capçanes is situated in a little village nestled in the dramatic rugged hills of the Catalan countryside. It was into this wild landscape that Jürgen Wagner walked, in the mid-1990s and never left. Entranced by what he found and the potential at the co-operative, he had no option but to stay. Over the last 25 years he has breathed energy into this venerable operation, instilling pride in the natural wealth that is their vineyards. The potential of the diverse terroirs in these vineyards is captured and expressed so clearly in the delicious Garnachas and blends that Anna Rovira, the winemaker, and Jürgen together conjure up. As an example of how excitement, focus and dynamism can be bred into a co-operative born in the early 20th Century, Capçanes shines. Working with Garnacha predominantly but with vineyards of Samso (Cariñena), Tempranillo, Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Macabeo and Garnacha Blanca scattered over sites on the hills that rise up around the village giving altitudes ranging from around 250 to 550 metres. Nowadays over 50% of the vineyards are organic while around 90ha have been certified.