Castell d'Encus

Concerned about the effects of climate change on winegrowing, Raül Bobet searched the Pyrenees for a cooler site and began Castell d’Encus in 2001. The main vineyards lie between 800 and 950 metres, with experimental plantings reaching 1,230 metres in the Catalan high valleys.

The property also preserves nine fermentation vats carved into limestone by Hospitaller monks in the twelfth century. Six remain in use, fermenting wine with wild yeasts. The vineyards are farmed organically and each plot is vinified separately, while geothermal energy helps heat and cool the cellar.