Nothing Added, Nothing Taken Away
Clot de les Soleres is one of Catalonia's most authentic natural wine estates — a family-run project born from the Heretat Ferrer de la Vall estate in Piera, in the heart of the Penedès region near Barcelona. The estate dates back to the 16th century, with evidence of winemaking since the 1500s and a dedicated winery building constructed around 1880 with fermentation vats and 1,000-litre butts. But phylloxera struck Piera around 1888, bringing economic ruin and labour shortages, and by the late 1970s, the family had stopped producing wine commercially, selling all grapes to large Cava producers in the area. In 2000, Carles and Montse Mora Ferrer marked a turning point — planting new vineyards to revive the old family tradition. In 2006, the historic winery was completely remodelled, preserving its 1880 essence while modernising with stainless steel tanks. In 2008, Clot de les Soleres launched its first red wine. Today, the estate comprises 23 hectares of organic, biodynamically farmed vineyards, with Carles working in the vineyard and Montse in the winery. Their philosophy is clear and direct: to respect the land and the vineyard so that each variety expresses itself freely in each bottle. They produce exclusively natural wines — without adding or removing anything, without sulfites or other oenological additives, without filtering or clarifying. All wines are single varietals, expressing purely the characteristics and climatic conditions of each vintage. This is not merely winemaking; it is an ode to the land, patience, and respect for nature.
From 16th-Century Estate to Natural Wine Revival
The story of Clot de les Soleres begins not in the 21st century, but in the 16th — with the Heretat Ferrer de la Vall estate in Piera, a village in the Penedès region of Catalonia, just 40 kilometres from Barcelona. Evidence of the farmhouse dates back to the 1500s, and the house itself houses fermentation vats that have been silent witnesses to several extensions throughout the 16th and 17th centuries. Around 1880, a separate building was constructed exclusively for winemaking, with fermentation vats and 1,000-litre butts for storage. Here, between 1,300 and 1,800 loads of grapes were transformed into 1,600 to 2,000 hectolitres of wine each year — a substantial production for a family estate.
But the arrival of phylloxera in Piera around 1888 brought devastation. The tiny insect destroyed the vines, the economy collapsed, and labour shortages forced the abandonment of part of the land. Throughout the 20th century, winemaking declined steadily until it ceased entirely in the late 1970s and early 1980s. The family stopped producing wine commercially and sold all grape production to the large Cava producers in the area — a common fate for small Penedès estates during this period. The historic winery fell silent. The 1,000-litre butts stood empty. The fermentation vats gathered dust.
The turning point came in 2000. Carles and Montse Mora Ferrer, driven by the spirit of reviving the old family tradition, planted new vineyards on the estate. In 2006, the historic 1880 winery underwent a complete remodelling — preserving the essence of its structure, its stone walls, and its vats, but modernising it with state-of-the-art machinery and stainless steel tanks. The project was born with a clear purpose: to dignify the work in the vineyard. With the price of grapes in large wineries failing to recognise the farmer's labour or the quality of the fruit, Carles and Montse decided to embark on the path of artisanal winemaking — respecting and reflecting the work in the vineyards of Can Ferrer de la Vall.
In 2008, Clot de les Soleres launched its first red wine — a moment that marked the estate's return to independent production after nearly three decades of silence. Today, the estate comprises 23 hectares of organic, biodynamically farmed vineyards, with Carles working in the vineyard and Montse in the winery. The winery is located in the middle of the vineyards — a direct, physical link between grape and glass that is increasingly rare in the modern wine world. The name "Clot de les Soleres" comes from one of the plots of the Heretat Ferrer de la Vall estate — a name that connects the present project to centuries of agricultural history.
"We exclusively make artisanal wines without additives, which are now called natural wines."
— Clot de les Soleres
Piera Valley, Organic & Biodynamic
Clot de les Soleres' vineyards are situated in the Piera Valley, in the Anoia comarca of the Penedès region, Catalonia. The Penedès is one of Spain's most important wine regions — the heartland of Cava production, but also a region of extraordinary diversity for still wines. The Piera Valley, at the eastern edge of the Penedès near the Mediterranean coast, enjoys a warm, sunny climate moderated by sea breezes, with poor, well-drained soils that force vines to root deep and produce concentrated, characterful grapes. The altitude varies across the estate, creating microclimates that allow for the cultivation of multiple varieties with distinct expressions.
The climate is Mediterranean — hot, dry summers, mild winters, and significant diurnal temperature variation that preserves acidity in the grapes. The proximity to the Mediterranean Sea (just 20 kilometres away) provides cooling breezes that reduce heat stress and extend the growing season. This is the climate that has made the Penedès famous for sparkling wine — but at Clot de les Soleres, it is harnessed for still wines of extraordinary freshness and vitality. The dry-farming practices — no irrigation, relying solely on rainfall — further concentrate the grapes and ensure that each vintage truly reflects the year's climatic conditions.
Farming is organic certified, with biodynamic principles incorporated throughout. The estate uses no synthetic pesticides, herbicides, or fertilisers. Instead, the vineyards are cultivated with environmentally friendly products, whether for organic or integrated production. The vines are carefully tended by hand — pruning, de-budding, leaf removal, harvesting — all done by Carles and a small team. The biodynamic approach includes composting, cover crops, and careful observation of natural cycles. The goal is not to maximise yield but to produce healthy, natural grapes that reflect the terroir on which they are grown. The estate limits vine production to ensure high-quality fruit — a deliberate choice that reduces quantity but increases concentration and character.
The varieties are the classic grapes of the Penedès — the same varieties that have defined this region for centuries. Macabeu (also known as Viura or Macabeo) is the backbone of the white wines — a variety of extraordinary freshness, citrus character, and mineral salinity. Xarel·lo provides structure, body, and a distinctive herbal, earthy note that sets it apart from other white grapes. Garnatxa (Garnacha) is the primary red variety — warm, spicy, and deeply satisfying, with a generosity of fruit that speaks of the Mediterranean sun. These are not international varieties grafted onto Catalan rootstock; they are the grapes that evolved here, adapted to these soils and this climate, and carry the genetic memory of Penedès viticultural history.
Eastern Penedès, near Mediterranean coast. Warm, sunny climate moderated by sea breezes. Poor, well-drained soils forcing deep roots. Altitude variations creating microclimates. The geological and climatic signature of Catalonia's wine heartland.
Hot, dry summers. Mild winters. Significant diurnal variation preserving acidity. Mediterranean Sea just 20km away — cooling breezes, extended growing season. Dry farming, no irrigation. Each vintage a true reflection of the year's climate.
Organic certified. No synthetics. Biodynamic principles — composting, cover crops, natural cycles. Hand-tended throughout the year. Limited vine production for high-quality fruit. Environmentally friendly products only. Vitality from the ground up.
Macabeu — freshness, citrus, mineral salinity. Xarel·lo — structure, body, herbal earthiness. Garnatxa — warmth, spice, Mediterranean generosity. Indigenous grapes adapted to Penedès soils. Genetic memory of centuries. Authenticity over international fashion.
Single Varietals, Zero Sulfites & No Filtration
At Clot de les Soleres, the cellar philosophy is one of absolute minimalism and radical transparency. Carles and Montse produce exclusively natural wines — without adding or removing anything, without sulfites or other oenological additives, without filtering or clarifying. Nothing is added, nothing is taken away. Grapes become must, which becomes wine. This is not a marketing slogan; it is a practice that demands impeccable fruit quality, immaculate cellar hygiene, and deep trust in the natural processes of fermentation and evolution. The result is wines that are full of life — alive, evolving, and utterly distinctive.
The techniques are simple and pure:
Harvest & Transport: All grapes are hand-harvested and transported in small crates to the winery, which sits in the middle of the vineyards. The short distance between vine and tank ensures that the grapes arrive in perfect condition — cool, intact, and full of vitality. Harvest timing is critical: Carles monitors each variety daily, waiting for the optimal point of ripeness when phenolic maturity, acidity, and aromatic complexity align. The characteristics of the wines vary from year to year, reflecting the climatic diversity of the vineyards — rainfall, temperature, wind, and soil moisture all leave their mark on the final wine.
Winemaking: Fermentation occurs spontaneously with indigenous yeasts — no commercial strains, no enzymes, no temperature control beyond the natural coolness of the historic 1880 cellar. The winery's thick stone walls and underground vats provide natural thermal stability, allowing fermentation to proceed at its own pace. The wines are not filtered or clarified — they retain their natural haze, their living yeast populations, and their evolving character. This is wine as it was made for millennia before industrial oenology intervened.
Single Varietals: All wines produced are single varietals — each bottle expressing purely the characteristics of one grape and the climatic conditions of one vintage. This is a deliberate choice that reflects Carles and Montse's commitment to transparency and terroir expression. There are no blends to mask imperfections, no dosage to standardise flavour. Each wine stands on its own, naked and honest, revealing both the strengths and the vulnerabilities of the variety and the year.
Bottling: Wines are bottled without fining or filtration, capturing the living, evolving character of the wine. The slight natural haze in some bottles is a badge of honour — proof that the wine is alive and unadulterated. The labels are simple and direct, reflecting the estate's peasant, artisanal ethos. Every drop is impregnated with the love and dedication of Carles and Montse.
The portfolio is focused on single-varietal expressions of the classic Penedès grapes:
"Macabeu": 100% Macabeu (also known as Viura or Macabeo) — the flagship white. Fresh, clean, and mineral, with notes of white blossoms, lemon, green apple, and a touch of fennel. Barely off-dry, with medium-plus acidity and a medium body. The wine that proves natural wine can be clean and precise, not funky and flawed. Hazy medium lemon in the glass, with medium intensity aromas and a barely effervescent, medium finish. A perfect apéritif with olives and Manchego cheese.
"Xarel·lo": 100% Xarel·lo — the structured white of the Penedès. Fuller-bodied than Macabeu, with distinctive herbal and earthy notes, white peach, and a saline mineral finish. The variety that provides the backbone for Cava, here expressed in its pure, still form. A wine of depth and seriousness that rewards contemplation.
"Garnatxa": 100% Garnatxa (Garnacha) — the warm, generous red of the Mediterranean. Ripe red fruit, spice, and a sun-kissed generosity that speaks of the Penedès climate. Fresh, vibrant, and utterly drinkable — the red that captures the joy of Catalan wine culture. A wine for the table, for friends, for celebration.
"Xarel·lo Ancestral": A sparkling expression of Xarel·lo, made using the ancestral method — bottled before primary fermentation is complete, trapping natural bubbles. Fresh and youthful, with the distinctive herbal, mineral character of Xarel·lo lifted by gentle effervescence. A natural sparkling wine that rivals Cava in authenticity while bypassing the industrial methods of the large producers.
"Macabeu" — "White Blossoms, Lemon & The Purity of Natural Wine"
The "Macabeu" is Clot de les Soleres's most celebrated white — a 100% single-varietal expression of this classic Penedès grape that demonstrates what happens when organic farming, biodynamic principles, spontaneous fermentation, and zero sulfites converge in a single bottle. This is the wine that has introduced countless natural wine newcomers to the possibility that unfiltered, unsulfured wine can be clean, fresh, and utterly delicious — not funky, flawed, or challenging.
The grapes come from organic, biodynamically farmed vineyards in the Piera Valley, on poor, well-drained soils at varying altitudes. The Macabeu vines are hand-tended throughout the year — pruned, de-budded, leaf-thinned, and harvested by Carles and a small team. The vines are dry-farmed, relying solely on rainfall, which concentrates the grapes and ensures that each vintage reflects the true climatic conditions of the year. The limited production per vine — a deliberate choice — results in small berries of extraordinary aromatic intensity and natural acidity.
The grapes are hand-harvested at optimal ripeness and transported in small crates to the winery, which sits in the middle of the vineyards. The short journey preserves the grapes' freshness and integrity. Fermentation occurs spontaneously with indigenous yeasts in stainless steel tanks — no commercial strains, no enzymes, no temperature control. The historic 1880 cellar's thick stone walls provide natural thermal stability. The wine is not filtered or clarified — it retains its natural haze, its living yeast populations, and its evolving character.
In the glass, it is hazy medium lemon — a visual testament to its unfiltered, natural state. The nose is medium intensity — an intoxicating weave of white blossoms, fresh lemon, green apple, and a subtle touch of fennel that adds complexity and intrigue. There is a faint note of pencil eraser — a hallmark of natural yeast fermentation that dissipates with air and is part of the wine's living character. The palate is barely off-dry, with medium-plus acidity that provides vibrancy and freshness, a medium-minus body that is light and approachable, and medium alcohol that is well-integrated. The flavours mirror the nose — fresh lemons, green apples, fennel — with a barely effervescent quality that adds texture and liveliness. The finish is medium, with a clean, mineral salinity that invites another sip.
This is not a heavy, complex white; it is a wine of purity, honesty, and immediate pleasure — proof that natural wine, when made with care and clean fruit, can be as accessible and enjoyable as any conventional wine, while offering a depth of character that industrial methods cannot replicate. It drinks beautifully young, capturing the energy of the vintage. Serve at 8–10°C as an apéritif with olives and Manchego cheese, with grilled fish, or simply to celebrate the moment. ~$28–$38 / ~€25–€33.
The Clot de les Soleres Range
Carles and Montse Mora produce an artisanal, pure portfolio of single-varietal natural wines from their 23 hectares of organic, biodynamically farmed vineyards in the Piera Valley, Penedès, Catalonia. All wines are hand-harvested, spontaneously fermented with indigenous yeasts, and bottled without sulfites, filtration, or clarification. The portfolio focuses on single-varietal expressions of classic Penedès grapes — each bottle a pure, unadulterated reflection of one variety and one vintage. Prices are approximate and in USD/EUR.