To produce the Sense Cap Blanc Celler de Capçanes temperature controlled fermentation (16-18ºC) takes place, both varieties are vinified together in stainless steel tanks without undergoing malo-lactic fermentation. Cold stabilised, light filtration and a soft fining before bottling.
The Garnacha Blanca comes from 10-25 year old vines whilst the Macabeu from 20-40 years old, selected from different parts of the valley. Soil in the lower vineyards is alluvial while the higher vineyards and all terraces and slopes are on poor, mineral, stony soil based with some granite and slate. The vineyards are at an altitude of between 150-450m and grown as traditional bush vines. Harvested in early September.
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.