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Producer: Josep Maria Pujol-Baquests & 

Mireia Pujol-Busquets

Region: Catalunya

Appellation: D.O. Catalunya, D.O. Alella D.O. Cava

Grape Variety: Pansa Blanca (Xarel·lo)

Feature: Certified Organic & No Sulfites Added

Website: Alta Alella

“We constantly want to improve and delve deeper into organic agriculture,

to obtain the purest grapes and wines”

Celler de les Aus is part of the winery Alta Alella.  Starting in 1992, the family winery farmed organically (certified) from inception and is now led by Josep's daughter Mireia Pujol-Busquets.  Alta Alella's winemaking practices incorporate understanding and adapting in a sustainable way to the present and future impacts of climate change. For example, the family has a natural seed study and selection practice which discovers the most resistant seeds to mildew and drought.
 

In the early 2000’s, Josep partnered with a friend to craft a Cava made with no addition of external yeasts, no external sugar, and no addition of SO2.  A Natural Cava. This was accomplished by using the must of Pansa Blanca (Xarel-lo) for the second fermentation. At first the wine was called NU.  Many years later, the name changed to Bruant which is the name of a local bird.  All of Celler de les Aus's wines are named after the birds that live in the Serralada de Marina’s Natural Park.

 

The process of making wine without addition of SO2 was new for Josep.  He began with Pansa Blanca and named the wine Tallarol.  Years later, Celler des les Aus & Alta Alella separated to demonstrate that the wines were made in different locations and did not influence each other.

 

Today, Josep and Mireia produce a few cavas:  Capsigrany made with a rare varietal Pansa Rosada (there are only 5ha left of Pansa Rosada in the world), Merla made with the grape Mataro and a pétillant naturel called “Aus”.

Alta Alella, Certified Organic, Spain, Catalunya, Celler de le Bus Joseph Maria Pujol-Basuests & Miereia Pujol-Busquets, Imported by Avant-Garde Wine & Spirits, No Sulfites Added, Bruant Reserva Brut Natura Cava (No SO2 added), Pansa Blanca, Xarel-lo

Bruant Reserva Brut Natura Cava (No SO2 added)

Pansa Blanca (Xarel·lo)
Fermentation: Ancestral Wine - Traditional Method

Ageing: Between 15-24 months

Harvest: by hand

Alcohol: 12%

Soil Type: Sauló (sandy granitic)

Altitude: 150 to 300m

Orientation: South

Vinification & Winemaking: Single fermentation to bottling followed by ageing on the lees for a minimum of 15 months.  Released on the market after being disgorged & without dosage.  Zero sulfites or other products added.
 
Alta Alella, Certified Organic, Spain, Catalunya, Celler de le Bus Joseph Maria Pujol-Basuests & Miereia Pujol-Busquets, Imported by Avant-Garde Wine & Spirits, No Sulfites Added, Tarrarol Pansa Blanca DO Alella (No SO2 added), Pansa Blanca, Xarel-lo

Tallarol Pansa Blanca DO Alella (No SO2 added)

Pansa Blanca (Xarel·lo)
Fermentation: Spontaneous fermentation in clay-based concrete egg tanks (Oeuf de Beaune).

Harvest: by hand

Alcohol: 12.5%

Soil Type: Sauló (sandy granitic)

Altitude: 150 to 300m

Orientation: Southeast

Vinification & Winemaking: A light pressing to extract first must is followed by a spontaneous fermentation in clay-based concrete egg tanks. This increases the aromatic richness, enhances structure and prevents reduction.  The shape of the egg provides free movement on the lees, thus providing "natural bâtonnage."  Zero sulfites or other products added.
 
Alta Alella, Certified Organic, Spain, Catalunya, Celler de le Bus Joseph Maria Pujol-Basuests & Miereia Pujol-Busquets, Imported by Avant-Garde Wine & Spirits, No Sulfites Added, Aus Petillant Naturel (No SO2 added & Biodynamic), Pana Blanca Xarel-lo

AUS Petillant Naturel (No SO2 added & Biodynamic)

Pansa Blanca (Xarel·lo)
Fermentation: Spontaneous fermentation in stainless steel that ends in the bottle.  Ancestral Method

Ageing: Between 15-24 months

Harvest: by hand

Alcohol: 10.5%

Soil Type: Sauló (sandy granitic)

Altitude: 150 to 300m

Orientation: South

Vinification & Winemaking: A light pressing is followed by spontaneous fermentation at a temperature of 15 degree Celsius. Wine is released to market capped with the same crown cork as at the end of fermentation, unfiltered and without disgorging. 
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Cava Brut Nature Rosé Privat Capsigrany Reserva

Pansa Rosada
Fermentation: Ancestral Wine - Traditional Method

Ageing: Between 15-24 months

Vines: Planted in 1957

Harvest: by hand

Alcohol: 12%

Soil Type: Sauló (sandy granitic)

Altitude: 150 to 300m

Orientation: South

Vinification & Winemaking: The must undergoes a single fermentation that ends in the bottle followed by ageing on the lees for minimum of 15 months.  Released to market just after disgorgement and without dosage. Zero sulfites or other products added.
eaaf1f2f093d575d45148.jpg

Merla

Mataro
Fermentation: Wood Vat, Submerged Cap

Ageing: 3 months in wood

Harvest: by hand

Alcohol: 14%

Soil Type: Sauló (sandy granitic)

Altitude: 150 to 300m

Orientation: Southeast

Vinification & Winemaking: 10 day maceration at 25 degree Celsius in a wooden tank where malolactic fermentation takes place.  Ageing for 3 months before bottling.  Zero sulfites or other products added.,
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