Urpina Wines

Gebrada is a white wine D.O. Pla de Bages, vinified with the native varieties Macabeo (50%) and Picapoll (50%) from organic farming. Aged in French oak casks. Pale colour with straw highlights.

The palate is marked by the acid freshness of the wine and the broad and gentle volume given by the ageing in wood, a great structure and richness can be perceived, which glides over the characteristic notes of the Picapoll and Macabeo. As it evolves, this white wine grows on the palate, achieving a delicate balance between the sweetness of the wood, the citrus and white fruit.

The nose, at first is dominated by the citrus notes of Picapoll peel that mark the core of the wine which is wrapped in the sweet ripeness of the white fruit of the Macabeo. Slightly spicy evolution, with cinnamon and cardamom notes that blend the expression of fruit and wood in a landscape full of nuances.

Winemaking: Hand-made harvested and refrigerated overnight at 4ºC. Destemmed and pressed with a brief contact with the grape peel, which provides richness, helps aromatic expression, and helps the wine to sustain the ageing process.

Ageing: Fermentation at 16ºC in stainless steel tanks. Halfway through fermentation, 20% of the must is transferred to French oak casks, where it is aged on the lees for 5 months.

Alcoholic strength: 12,5%vol.

Alfàbrega is an aromatic white wine, made from organically grown white muscat grapes harvested by hand. With a limited production of only 600 bottles, this wine is notable for its ripeness, making it an ideal production for lovers of unique and high-quality white wines.

This wine stands out for its aromatic intensity. Floral notes, especially of rose, typical of the moscatell family, merge with ripe melon and subtle spicy aromas reminiscent of basil. This combination gives the flower and the white fruit a singular touch, evoking the aromatic herbs that connect us with pesto and the Mediterranean.

Its creamy texture and weight in the mouth are reminiscent of grape pulp, with a long, lingering finish where spices such as pink pepper, fruit such as melon and grape, and aromatic herbs merge, leaving an unforgettable memory of basil.

Alcoholic strength: 13% vol.

Dues Mans is a red wine D.O. Pla de Bages aged in French oak casks. Red colour with brownish highlights of medium intensity. It shows the colour and intensity of the main variety, Mandó (50%). This wine is made with organically farmed grapes.

The palate leaves an airy feeling because of the emptiness of the main variety, making it a wine with a very pleasant entry in the mouth. The coupage with Cabernet Sauvignon (20%) and Merlot (20%) fills the mid palate, giving it volume and fleshiness. While the small percentage of Sumoll (10%) is enough to express the most vibrant part and the slight rusticity that shows up towards the end of the mouth.

The nose is awakened by notes of dry leaves, pepper, and cocoa from Mandó grape, together with cherry and forest fruits from the Cabernet Sauvignon and Merlot.

Winemaking: Grapes harvested by hand and transported in boxes to cold storage. Chilled for 24 hours at 4ºC. Destemmed and sorted using a selection table. The varieties are vinified separately depending on their ripeness. Maceration for 6 days at 26ºC with three daily pumping-overs. Blending after malolactic fermentation, prior to barrel ageing.

Ageing: 12 months in French oak casks (100%). Casks of 300 litres.

Alcoholic strength: 13,5% vol.

3 Nits is a red wine Merlot (100%) from DO Pla de Bages. It has a cherry red colour, with very lively garnet and reddish highlights.

A powerful mouth in which the great volume gives elegance to the ripe tannins. Hints of fresh black fruit against a background of fine toasted notes from the casks. Long on the palate, with persistent notes of jam, tobacco leaf and cocoa.

The nose is dominated by aromas of fresh fruit, with blackberries and blackcurrants standing out against a background of jam, cocoa, and mineral nuances. As it evolves, balsamic notes appear giving freshness to the whole.

Winemaking: Controlled fermentation at 26ºC with selected yeast. Maceration for 10 days with pigéages and small daily pump-overs. Malolactic fermentation in stainless steel tanks prior to ageing.

Ageing: One to three years French oak barrels (70%), American oak (20%) and Central European oak (10%).
Toasting: A mixture of light medium and medium++. 12 months vast aging and one year in bottle.

Alcoholic strength: 14% vol.

U is a red wine D.O. Pla de Bages, with a garnet colour of remarkably high intensity and deep body, with notes of cherry and black fruit. Made from Cabernet Sauvignon (100%) from organic farming.

The mouth has a pronounced sensation of eating fruit. The complexity of this wine goes from fresh fruit to notes of aromatic coffee and spices (cardamom). Long-lasting fresh expression with light toasted and the sweet wet stones notes.

On the nose, it starts with a high varietal expression, with notes of fresh cherry and black fruit (plum, spider…). Afterwards, the dominance of fresh fruit persists together with the balsamic notes achieving a complex wine where notes of cocoa and dried fruits appear in the background.

Winemaking: The grapes are refrigerated at 4ºC, destemmed, and fermented in 300-litre open casks. Maceration is carried out with manual pumping over three times a day for 7 days and manual devatting. Malolactic fermentation in closed oak barrels.

Ageing: New French oak casks (100%) of extra fine grain. Medium and medium toast ++. Aged for 15 months in barrels.

Alcoholic strength: 14,5% vol.

Cor Valent is a red wine D.O. Pla de Bages, from old vineyards, some of them only accessible on foot. These are vineyards of exceptionally low production, that reveal their singularity and a style intricately linked to our winemaking history.

It is a medium-bodied wine with an intense, bright red colour, characteristic of Sumoll (100%).

The palate has a light entry, and during the journey through the palate it shows race, power, tension, and a rusticity that fills us with clean and fresh notes.  A tasting experience that has few references in the world wine landscape.

The aroma is fresh and lively with an explosive mixture of spices and red fruit. Notes of cola nut and citrus peel stand out against a background of clove and sandalwood. Afterwards it shows its strength while maintaining the notes of acid fruit and the vivacity that shows its capacity to evolve.

Winemaking: Chilled for 24 hours at 4º C. Destemmed and selected using a selection table. Vinified in open barrels, with three daily manual pigéages. Maceration for 5 days. Manual devatting. Malolactic fermentation in stainless steel tanks and then racked into barrels.

Ageing: 15 months in new 300 litre French oak casks. We use light toasting to respect and enhance the freshness of the variety.

Alcoholic strength: 13% vol