Winemaking: “long, smooth, slow, and silent”, as Glòria would say. The wine ferments lengthily at a naturally low temperature, using only wild yeast, and ages in neutral clay, concrete, or oak vessels. No fining or filtration, no sulfur added. Glòria is an agricultural engineer who became horrified by the extreme viticulture techniques she saw all around her and decided to pursue her old dream of living in the pristine nature of Font Rubí.
Together with her husband and daughter, they began a search in 2001 that led them to the very special plots of El Penedès Superior. Els Jelipins is “a name with feeling, without meaning, magical and strong.” Sumoll, the grape that all their wines are based on, is a native variety of Penedès; it is drought-resistant, naturally low-yielding, and rather difficult to grow. Once widely planted throughout Catalonia, it was replaced by other varieties in the 1980s, nearly leading to its extinction (with less than one hundred hectares planted in 2013). Thanks to winemakers like Glòria, who appreciates its unique beauty and mineral notes, this trend has changed recently, as growers are starting to recover this variety.