Amos Baneres

Amós Bañeres Vinyeros, Vilafranca del Penedès

Amós Bañeres 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 amphoras and old barrels for his vinification in the small shed just next to his house.


First vintage he made was in 2011, so it is still very much on a learning by doing path.

2017/2018 Missatge en un Ampolla

Soil: limestone, 2 hectares on top of a small hill south of Vilafranca del Penedes.
Grape: Macabeu
Appellation: DO Penedès
Age of Vines: planted 1989-1990
Yields: 10 hl/ha

Vinification: 10 days of maceration carbonique (100% whole clusters). Then gently pressed, fermented and aged on the lees for 11 months in 300-liters french old oak barrels and amphora before bottling.


2017/2018 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: 10 hl/ha
Vinification: 10 days of maceration carbonique (100% whole clusters). Then gently pressed and fermented and aged on the lees for 12 months in 300-liters french old oak barrels, then bottled.


2018 Sense Nom

Soil: Limestone & clay, 0,5 hectares south facing vineyard on top of a small hill (400 m above sea level)
Grape: Garnacha
Appellation: DO Penedes
Age of Vines: planted 1950
Yields: 20 hl/ha

Vinification: 10 days of semi carbonic fermentation with whole cluster. Then gently pressed, fermented and aged on the lees for 11 months in 300-liters french old oak barrels before bottling.


2018 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: 10 hl/ha

Vinification: Destemmed and then left to macerate on the skins over one night before gently pressing. 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 on one old 225 liter barrel. The wine was bottled after 13 months in that barrel.

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 been starting with this again. It gives an intense, pure fruit and keeps a really fresh acidity.