Reserch and method

Vineyards at more than 1,000 m high, 12th-century stone carved holes where the wine is fermented, the most advanced technology, a special will for research, experimentation and preservation of the environment.


An optimal land

the 'terroir'

The vineyard is located at 850-1250m high, in an area of ​​maximum sun exposure, and it is bordered by an important wooded area. The property consists of 95 hectares approx. and 25ha are vine growing.

The winery was born with a clear experimental vocation, aiming to obtain high quality wines. This is why we have planted in high density and low production ratios varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Syrah, Petit Verdot, Sauvignon Blanc, Riesling, Semillon and Albariño. We planted them all with the conviction that the cool climate we find where they are placed is the best for their growth.


At the same time, we are also experimenting with Chardonnay and Garnatxa.


The lands are generally calcareous and clay-loam with low organic content. This fact together with continental climate and high temperature contrast between night and day allows us to obtain high quality wines with great aging potential. Elegance, finesse and complexity are their common denominator.

Tradition, innovation, authenticity

Fermented in stone

After a year of empiricism and experimentation, fermentation vats of medieval origin are now being used to ferment part of both our white and red wines. Working with yeasts from the terroir is one of the particularities that results into a wine much more genuine and honest in accordance with our landscape.


In the case of our Quest wine and Taleia Brisat wine, the whole fermentation process takes place in these stone vats.

Who controls the vineyard, controls the cellar.



Respect for the enviroment


The winery was the first to use cold/heat transfer processes of geothermal energy in all its processes in an effort to reduce energy consumption and environmental impact. The winery is also designed to function by gravity in all its processes and has the most advanced winemaking technology.

We are currently in the process of being recognized as an ecological winery, since we do not use pesticides, herbicides, fungicides or any type of harmful soil treatment.

The altitude of the vineyard, the good aeration of the vines and the high acidity that the weather and the terroir bring to our wines are the best natural protective agent we can count on, something that the 12th century monks already had the intuition about.


The winery was the first to use geothermal energy in all its processes.

  What and why

   the research

We cannot understand Castell d'Encus without the concept of RESEARCH. Discovering has been the engine that has taken us where we are, to a kind of challenge to fit the different variables that can direct us to the style of freshness we seek in our wines, but with complexity and a personality stamp.

We are currently searching for variables in the vineyard such as plant density, grass control, compost effects, different types of pruning, foliage, harvest times, etc

Talking about the oenological aspects, in addition to the fermentations in the stone vats, we have also been experimenting for some time with the reduction and / or elimination of the dosage of sulfur during aging in barrels. We have also studied different aspects related to the presence of vegetal material during the fermentation process.