Gres is from vineyards of Xarel-lo planted between 1956 and 1974 in Sant Sebastià dels Gorgs in the Alt Penedès. The soils are highly calcareous, but feature a remarkable amount of sandstone as well, and are cultivated according to organic and biodynamic principles. The grapes are hand harvested, then 1/3 are direct pressed and fermented and aged in 500L used French oak barrels; 1/3 are direct pressed into clay amphorae; and 1/3 ferment on the skins for 14 days and are aged in stainless steel. All three parts rest for 6 months on their lees before blending and bottling. No sulfur is used during the process, and there is no fining or filtration.

Intent on displaying the true essence of these particular microclimates of Penedès, Agustí works without any additions (including sulfur) or interventions in the winery; he uses clay anfora, concrete and used French oak barrels for fermentations and aging; and the finished wines are not fined or filtered. All fruit for this project comes from their certified organic estate vineyards, as Agustí believes that lively wines can only come from lively soils. These are profound wines of nuance and clarity that express the unity of human viticultural tradition, nature, climate, and soil. Indeed, they can be understood as the incarnate product of those relationships, a small piece of the “soul of the world,” from the terruño of the Alt Penedès.