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Celler Jordi Llorens, Catalunya, Spain

Celler Jordi Llorens
Blancafort, Catalunya

  • Established in 2008
  • 8th Generation winegrower
  • Zero-additive winemaking, no sulphur
  • Essential Catalan natural wine
  • Most wines rest in amphora or buried clay vats

About 45 kilometers from the sea, Jordi Llorens makes calm, fresh wines in Blancafort (Conca de Barbera, Catalunya), an area better known for high temperatures and very little rainfall. The 8th generation of his family to cultivate the land, Jordi’s family has raised crops, orchards, vines, and animals since the 18th century. Trained as a geologist, Jordi’s approach since starting this journey in 2008 has always been organic, biodynamic, and natural.

Between six locations near Blancafort, Jordi farms about 16 hectares dedicated to Grenache, Parellada, Macabeu, Trepat, Syrah, Sumoll, Moscatel, Bobal, and Cabernet Sauvignon. The days here are hot, but nights are cool thanks to an altitude of 400-650m and Mediterranean breezes. The soil is mostly well-draining limestone, which aids greatly in creating wines that are both fresh and well-structured.

In the cellar, Jordi’s approach is traditional but still very precise. Natural yeasts, no sulfites, no additives, no filtering. The wines typically begin fermentation in Stainless steel and end up in amphora or one of 10 underground clay jars. One exception is Atikete, which is finished in oak for up to 18 months. Maceration is typically short, and the wines are never pressed

Jordi’s wines convey ripeness, delicate structure, and balance. Bright acidity lifts delightful aromatics that fully defy the expectations of such a forbidding landscape.

 

Available wines from Celler Jordi Llorens:

Blan 5.7

  • Varieties: typically Parellada 60% Macabeu 40%
  • Vinification: Part amphora, part stainless steel. Most of the fruit is gently crushed into amphora to macerate on its skins for 7-10 days before being racked off and returned to age in amphora.
  • Aging: 6 to 8 months amphora, the wines are racked and blended a week before bottling
  • Natural yeasts, no additives, no manipulation at all, no sulfites, no filtration or clarification, no control of temperature, free-run only, no press
  • “5.7” is Lloren’s address in Blancafort
  • Vine Age: 20-35 years

 

Blan d’Anzera

  • Varieties: Macabeu, Muscatel, sometimes Garnacha Blanca
  • Vinification: Macerated on its skins for 7-10 days in amphora before being racked off and returned to complete fermentation
  • Aging: 6 to 8 months amphora, the wines are racked and blended a week before bottling
  • Natural yeasts, no additives, no manipulation at all, no sulfites, no filtration or clarification, no control of temperature, free-run only, no press
  • Vine Age: 20-35 years

 

Ancestral de la Cristina

  • Varieties: 100% Macabeu
  • Vinification: 4-day maceration on skins in stainless steel, fermentation finishes in bottle
  • Aging: 12 months in bottle on the lees before disgorgement
  • Vine Age: 20-35 years

 

Si Si Macabeu S

  • Varieties: Parellada & Macabeu
  • Vinification: 8-day maceration, also with red Garnacha and Syrah skins, in large amphoras alive with native yeasts
  • Aging: 6 months in large amphoras on its lees
  • Vine Age: 20-35 years

 

Blankaforti

  • Varieties: Cabernet Sauvignon, Grenache Noir, Syrah, and Macabeu or Parellada
  • Vinification: De-stemmed, fermented in stainless steel for 10 to 12 days on skins before racking off and putting back in stainless to finish the ferment and age.
  • Aging: 9 months stainless steel
  • Natural yeasts, no additives, no manipulation at all, no sulfites, no filtration or clarification, no control of temperature, free-run only, no press
  • Vine Age: 10-35 years

 

Etikete

  • Varieties: Cabernet Sauvignon, Grenache Noir, and 10% Macabeu
  • Vinification: De-stemmed and fermented in stainless steel 10 to 12 days on skins before being racked off and put into old French and American oak barriques to age
  • Aging: 12 months in old French and American oak barriques
  • Natural yeasts, no additives, no manipulation at all, no sulfites, no filtration or clarification , free-run only, no press
  • Vine Age: 15-20 years

 

Parellada 

  • Varieties: 100% Parellada
  • Vinification: Macerated on skins for a week in stainless steel before being pressed off and moved to an underground 150 year old 800 liter amphora
  • Aging: 6 to 8 months in underground 800 liter amphora
  • Natural yeasts, no additives, no manipulation at all, no sulfites, no filtration or clarification, no control of temperature, free-run only, no press
  • Vine Age: 20-35 years