Amos Baneres

Amós Bañeres – Amós Bañeres Vinyeros, Vilafranca del Penedès

Amós got bored of his life as a pharmacist in Barcelona and moved out to Penedès in 2011 to take care of the  5,5 hectares vineyards of his mothers family. Here the chalky, old river basin is planted with mainly old wines of Xarel-lo, Macabeu and Perellada. But he also has a parsel of Garnacha up the hill.

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Amós is very precise and cares a lot about making pure wines that are stable even though he doesn’t use any additives at all. The production is so far very tiny, he can press one 228-liter barrel a day, he uses various concrete, amphoras and old barrels for his vinification in the small shed just next to his house.

First vintage he made was in 2013, so it is still very much on a learning by doing path.

2015 Missatge en un Ampolla

Soil: limestone, 2 ha on top of a small hill south of Vilafranca del Penes.
Grape: Macabeu
Appellation: DO Penedès
Age of Vines: planted 1989-1990
Yields: 30 hl/ha

Vinification: Direct press, fermented and aged in old 500-liter barrels. Botted in Juli 2016.
2235 bottles were made.


2014 Vinya Oculta

Soil: limestone, calcareous-clay and sand, 1,8 hectares on top of a small hill south of Vilafranca del Penedès
Grape: Xarel-lo
Appellation: DO Penedès
Age of Vines: planted 1989-1990
Yields: 20 hl/ha
Vinification: Destemmed and then left to macerate on the skins for one night. Then gently pressed and fermented and aged on the lees for 16 months in 300-liters burgundian oak barrels, then bottled.
1188 bottles were made.


2014 Diables

Soil: Limestone, 2 hectares on top of a small hill south of Vilafranca del Penedès
Grape: Macabeu
Appellation: DO Penedès
Age of Vines: planted 1989-1990
Yields: 30 hl/ha

Vinification: destemmed and then left to macerate on the skins over one night before gently pressing. Then almost all must is boiled down gently to reach a much higher concentration. Then the really sweet, concentrated must are blended with the must that was not reduced, which enables a natural fermentation. This vintage the fermentation was during nearly one year in an old 225 liter barrel.
The wine was bottled after 13 months on that barrel.

617 bottles were made.

Extra: This is a really old way of making sweet wines, that’s not been seen a lot recently, but only this year we’ve met a whole bunch of Spanish producers that’s starting with this again. It gives an intense, pure fruit and keeps a really fresh acidity.