Castell d’Encús

The origin of the Encús Castle is due to the impact that the place had on Raül Bobet in 2001, when he was looking for land that could reduce the effects of climate change on the vineyard, in the area of the Catalan Pyrenees.

The elevation of the estate (850-1000 metres), in an area with good solar exposure and surrounded by an important wooded mass, together with a historical slope that has a hermitage and ancient trullos for the fermentation of grapes chopped into the stone by the Hospitaller monks (12^th century), make the place a privileged and magical environment. There are 23 hectares planted in high density and with low-yielding clones. Due to our conviction regarding respect for the environment, we do not use any herbicides, insecticides, or fungicides, with the exception of those permitted in organic agriculture.

The winery was the first to use the heat-cold transfer of geothermal energy in all its processes and was designed to work by gravity.

The harvest is done manually and in small 10kg boxes with grapes coming exclusively from the estate. The wine is fermented in different materials: wooden and stainless steel vats and natural stone cups.