We present you our wines, originated and created in the Penedès
L’Apical Coll de Sitja AncestralSparkling created through the Ancestral Method, from the same macabeu of the Coll de la Sitja estate. A very varietal, transparent and direct foam. Regarding the most primitive aromas of its variety, and with elegance thanks to a fine and calm bubble.
L’Apical MethòdicNew! 100% Red Xarel·lo. Looking for the maximum authenticity and essence of this variety, this wine is brisated, fermented with indigenous yeast from the farm and raised with ceramic amphorae
L’Apical Coll de la Sitja
Macabeo is a very useful variety for sparkling wine production. This was our first bet at the beginning of our project. It’s our first wine, that is why we feel a profound respect for this variety.
It is not very used for still wines. Increasingly, more people dare to work with it and we are happy for that.
L’Apical ParaRoques Sumoll Black
Tribute to one of the most ancient and deeply rooted varieties of our territory: the Sumoll. Monovarietal wine made from Sumoll of old vines, with a 4-month wooden passage. The most savage and radical expression of the Sumoll, but well-domesticated at all times. Variety on the verge of extinction and that we believe it is important to place it where it deserves.
L’Apical Vividors del Vi White
The youngest and informal wine of the house. A young wine with a very Mediterranean character thanks to its varieties: xarel·lo and Malvasia de Sitges. Fresh, sweet, direct … many are the adjectives that can describe this great wine. Ideal to strike!
The idea of L’Apical has always been clear
To work with the autochthonous varieties of the Penedès.
Under the commercial brand Apical, we produced, in 2018, about 10,000 bottles, all of them using autochthonous varieties of Penedès, where the influence of the sun and the Mediterranean Sea make it a privileged territory for cultivating the grapevine.
Our philosophy is to grow
Under undeniable criteria: Maximum fidelity to the land and to autochthonous varieties in our territory. In 2012 we started with 1200 bottles and during 2019 we will reach 12,000 bottles; a progression that is done slowly but surely, with no hurry.
VITICULTURIST & OENOLOGIST
He has always been surrounded by the world of wine, his father has been producing wine in the area for more than 40 years and his grandfather also had a small family cava.
sommelier and restaurant technician
He has worked in different high-class restaurants and in some specialized wine shops.
He is the trusted man of the company, supervising all fiscal, administrative and legal fields. He brings experience and accuracy to the company.
Do you have any questions?
Get in touch with us and we will solve any questions you may have
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