Mòmia is a wine that connects with the essence of the Penedès. Crafted artisanally with Mataró and Syrah, using minimal intervention and in very limited production, it expresses the fruit and identity of the grape without artifice. Modern style, it combines aromatic intensity and freshness, with notes of black fruit, flowers and tertiary aromas.Mòmia es un vino que conecta con la esencia del Penedès. Elaborado artesanalmente con Mataró y Syrah, de mínima intervención y producción muy limitada, expresa la fruta y la identidad de la uva sin artificios. De perfil moderno, combina intensidad aromática y frescura, con notas de fruta negra, flores y aromas terciarios.
- Year
- 2024
- Varieties
- Mataró 70% – Syrah 30%
- Characteristics
- Organic viticulture / minimal intervention / spontaneous fermentation with native yeasts / 9 months ageing in barrel / 5 months in bottle / very limited production
WHY MÒMIA?
Mòmia was born from the first steps in producing minimal intervention wines, without added sulphites. In those early vintages, the wine evolved quickly in the bottle, transforming over time and revealing the most fragile side of an unprotected wine.
That experience was key to understanding that preserving the essence of a wine also means knowing how to guide it, so it remains alive and expressive. Hence the name Mòmia: a tribute to the desire to preserve, to respect the raw material and to learn from the process until finding the balance between authenticity and stability.
Mòmia is therefore the result of an honest learning process and a commitment to minimal intervention, with the utmost care.
WINEMAKING
The process begins in the vineyard: respectful pruning and meticulous work in soil management and pest control. Careful manual harvest, with double grape selection both in the vineyard and later in the winery using a sorting table. It is crucial to use only healthy, high-quality grapes to produce this minimal intervention wine.
Once in the winery, the grapes are placed in cold chambers at around 0 ºC to extract the most aromatic part of both varieties. They are then transferred to stainless steel tanks for fermentation, which occurs spontaneously with yeasts originating from the vineyard itself. Weekly manual pump-overs and strict daily monitoring are carried out to prevent possible contamination.
AGEING
Once the wine is finished, it is transferred to a 300 L second-year French oak barrel for 9 months. This allows the wine to gain complexity and a very pleasant tactile sensation, balancing acidity and aroma. Finally, the wine undergoes around 5 months of bottle ageing to refine the tannins and integrate the aromas.
