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 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 6 months.


2016/2017 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.


2017 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: Direct pressed then almost all must is boiled down gently to reach a much higher concentration of sugar and natural acidity. Then the really sweet, concentrated must is blended with a small part of the missatge en una ampolla wine. This vintage the fermentation was during nearly one year in an old 300 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 starting with this again. It gives an intense, pure fruit and keeps a really fresh acidity.