Castell d'Encus DO Costers del Segre

The origin of Castell d’Encus is really a love story – Raül Bobet became enamoured with the spot when in 2001 he was traveling in the region looking for land that would not be as affected by climate change.

Given the high altitude, there are magnificent views and the protected area is heavily wooded, with a Romanic hermitage and several century-old stone ‘gravity’ fermenting vats. This, combined with a clay-loam and calcareous soil, offers the ideal conditions for producing outstanding wines.

In 11th Century, Castell d’Encus, belonged to Count Bernat I. In 1151 the Counts of Arnau Miro & Aurea donated the property to the Order of Hospitalier monks.

During this period vineyards were planted and cisterns for fermentation, using the principles of gravity, were carved out of the rocks – even today these remain in very good condition. The monks remained on the property until at least 1752.

Viticulture:

The property is about 95 hectares * (235 acres) though a large part of it is forested. 23 hectares (57 acres) have been planted to a high density with 5,500 to 7,700 vines per hectare. In addition to the Pinot Noir and Riesling varieties, Castell d’Encus vineyards are growing Albariño, Sauvignon Blanc y Roussanne, Syrah, Carignan, Grenache noir, Merlot, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot varieties. All have been planted with low yield rootstocks and clones.

As part of our environmental philosophy, we do not use any herbicides, insecticides or fungicides, except those used in organic viticulture.

To maximise energy efficiency, the winery will be the first to use heat exchange equipment with geotermics technology. The winery has been designed to run using gravity on all the grape movements – using the most advanced technology.

Castell d’Encus’ wines:

Taleia	Ekam
Quest	Acusp
Thalarn

Raül fermenting wine in rock fermenters

http://encus.weebly.com/