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NATURAL WINES BY AMÓS BAÑERES
Amós Bañeres spent seven years as a pharmacist in Barcelona, until a year sailing to Greece with his wife and two young children changed his course. Back in his native Sant Martí Sarroca in the Penedès, he made his first harvest from the family vineyards in 2011. The vines grow at 300 to 400 metres on clay over limestone, dry-farmed and cooled by sea breezes. Around 2020 he also started Els Vinyerons with Alex Ruiz.
Fermentations are spontaneous, ageing is in oak and amphorae, and nothing is added, sulphur included. Hey is an orange blend of Xarel-lo, ten days on its skins and aged in used 300-litre barrels, with directly pressed Macabeu. Chaxiraxi is Baboso Negro, a native Canary grape, from volcanic rock and clay at 1,280 metres in Abona on Tenerife. It ferments in open bins and spends a year in used barrels.
