Orto
Vins

Orto Vins

The meticulous, eccentric, and dedicated Joan Asens has been an influential wine authority in Catalunya for more than two decades. As a professor of lunar cycles at the local winemaking University in Falset, he is considered a “guru of biodynanmics.” At the helm of viticulture and vineyard management for the acclaimed Alvaro Palacios in Priorat for nearly 18 years, Joan Asens played a vital role in the creation of some of Spain’s most elite wines. His return home to Masroig, Montsant in 2009, to cultivate his friends’ and family’s old vines, has proved no exception. With a vibrancy and freshness unmatched in the DO, the seamless wines of Orto Vins generally have a brighter finish, lower alcohol, and softer, floral, elegant tannins.

Joan and three of his childhood friends are dedicated to elaborating pure wines following the traditional farming philosophies of their great grandparents and honoring the biodynamic cycle of the moon. Leaving no grape behind, Joan begins a trickle harvest 6 weeks ahead of most, with daily picking and subsequent drying of all the little raisins that have developed within each cluster of the sun drenched bunches. From these early harvested, concentrated and dried grapes, Orto Vins makes two (a white and a red) very luscious dessert wines with a mild 15% alcohol. With each harvest pass through the vineyard the vine’s energy focuses on the remaining fruit so that each grape is harvested at their optimum physiological ripeness. Not at all green, and never raisinated at the time of final harvest, Orto Vins is a true vineyard selection.

The Wines

Les Argiles d’Orto Vins Blanc

Hand harvested, 30% whole cluster, 24-hour maceration, native yeast fermentation in stainless steel. 6 months aging on lees. Naturally stabilized by winter cold. Bottled in June.

Les Argiles d’Orto Negre

Hand harvested 30% whole cluster, 28-day maceration in stainless steel. Wine is moved to another stainless tank for malolactic and three months’ aging on lees. Then moved to four-year-old French oak barrels for three months. Wine is filtered before bottling.

Les Argiles d’Orto Vins Rosat

Hard harvested two weeks ahead of red wines. Six hours maceration before pressing. Racked off coarse lees after 24 hours, natural yeast fermentation in stainless steel. On lees for six months, naturally stabilized by winter cold. Bottled in June.

Blanc ‘Orto ‘Flor’

Hand harvested, partially destemmed, 24-hour maceration in stainless steel. Wine is then moved by gravity to another stainless tank for fermentation with natural yeasts. Battonage of lees for 6 months.

Blanc d’Orto ‘Brisat’

Hand harvested, partially destemmed, 24-hour maceration in stainless steel. Fermentation begins for three days while on coarse lees. Then it is pressed and moved to 500-liter oak barrels. Battonage for six months before bottling.

Les Comes d’Orto

Hand harvested, 28-day maceration, natural yeast fermentation in used 500-liter barrels. Aging for 12, 28-day lunar months takes place in 3-4-year-old, 225-liter barrels. Then moved to tank for a second winter before bottling

La Carrerada

– Cariñena vines planted in 1936 to 1.29 ha in the Les Sorts area of Masroig. Hand harvested fermentation with natural yeasts in 500-liter barrels, followed by a 28-day maceration before pressing. Wine ages for 12, 28 day months in 1-4-year-old 225-liter barrels.

Palell

Garnacha Peluda vines planted in 1950 in the El Palell estate in the north of El Masroig. Hand harvested fermentation with natural yeasts in 500-liter barrels, followed by a 28-day maceration before pressing. Wine ages for 12, 28 day months in 1-4-year-old 225-liter barrels.

Les Pujoles

Tempranillo vines planted in 1980 to 0.7 ha in the Les Sorts area of El Masroig. Hand harvested fermentation with natural yeasts in 500-liter barrels, followed by a 28-day maceration before pressing. Wine ages for 12, 28 day months in 1-4-year-old 225-liter barrels

Les Tallades de Cal Nicolau

Picapoll Negre vines planted in 1870 to 0.17 ha in the municipality of Garcia. Hand harvested fermentation with natural yeasts in 500-liter barrels, followed by a 28-day maceration before pressing. Wine ages for 12, 28 day months in 1-4-year-old 225-liter barrels.

Dolc d’Orto Blanc

Made mainly from the raisins of Garnacha Blanca. Grapes are dried for 42 days before pressing.

Dolc d’Orto Negre

Made from raisins of garnacha picked separately in the vineyard before the general harvest. Fermentation on skins for 28 days.