In 1985 Miquel Gelabert founded the winery bearing his name, known as “Vins Miquel Gelabert”. It was created to research and improve the vine growing in order to produce the best quality wine. Miquel combines the art and traditional techniques of the old wine growers with modern technology in order to bring out the best in his grapes and produce wines with personality and a unique character. From the outset, the wines have received a number of Spanish and international awards and recognition both inside and outside Spain. Over 100 awards in the last years (most of them gold medals) endorse the quality of the wines produced by the winery, whose philosophy is to never stop surprising all those who try its wines. Miquel Gelabert continues to pioneer research into the local grape varieties and the use of grapes from other regions.
In the oldest vineyards (from 40 to 65 years), the grapes are selected and picked based on their maturity which means that the pickers have to go through the vineyards two or three times. The grapes are harvested completely by hand and placed into crates of 15 kilos. The use of temperature-control and the good condition of the grapes guarantee that the wines are well made and express the specific characteristics of each variety. The fermentation of the wines is carried out without the help of selected yeasts so it is solely those of the grape that will define the character of the wine. The wine is aged in 225 litre barrels made of 80% French oak and 20% American oak. 30 to 40% of the barrels are replaced every year, except in case of the “crianza” white wine, where ageing is carried out in new barrels every year. The barrel ageing of the red wines and the bottle ageing of all wines takes place in an underground cellar dating from 1909, where the calm and the silence, together with the perfect temperature and humidity conditions, have created an ideal place for the ageing and the storage of the wine.
The winery Vins Miquel Gelabert is registered with the number 3 of the “Denominació d’Origen Pla i Llevant” from Mallorca. Small and familiar, we only produce from 40,000 to 45,000 liters per year, depending on the harvest.
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