Clos Lentiscus
Biodynamic estate in the Penedès. Manel Aviñó crafts ancestral wines from indigenous Xarel·lo, Sumoll, and rare Catalan varieties. No added sulfites.
Manel Aviñó stewards a biodynamic estate, reviving ancestral methods and indigenous Catalan grape varieties.
In the rolling hills of the Penedès, Manel Aviñó tends the Clos Lentiscus estate with a commitment to biodynamic principles and the revival of nearly forgotten Catalan varieties. The estate takes its name from the lentiscus (mastic) bushes that populate the Mediterranean landscape.
Working without chemical interventions since 2002, Aviñó cultivates old vines of Xarel·lo, Macabeo, Parellada, and the nearly extinct Sumoll. His winemaking follows ancestral methods—indigenous yeast fermentation, minimal handling, and zero added sulfites.
Sant Pere de Ribes. Limestone soils, Mediterranean climate, and the wild garrigue.
Biodynamic Viticulture
Certified biodynamic estate since 2002. No synthetic chemicals, vineyard preparations made from medicinal plants, composts, and biodynamic preparations 500-508. The vineyard functions as a self-sustaining ecosystem.
Limestone & Garrigue
Planted on calcareous soils rich in fossils, with the vineyard surrounded by Mediterranean scrubland—rosemary, thyme, and lentiscus. This wild environment contributes to the complex aromatics and saline minerality of the wines.
Ancestral method sparkling wines and still wines from indigenous varieties. Zero sulfites.
Xarel·lo Ancestral
Fermented with indigenous yeasts and finished in bottle using the ancestral method. No dosage, no disgorgement. Cloudy, wild, and alive with notes of citrus, Mediterranean herbs, and sea breeze.
Pét-Nat Zero SulfitesSumoll
From nearly extinct vines of this rare Catalan variety. Light, fresh, and herbal with red fruit and garrigue aromatics. Fermented in stainless steel to preserve purity.
Rare Variety Native YeastXarel·lo
Still white from old vines. Structured and saline with notes of green almond, fennel, and white peach. Aged on lees to develop texture while maintaining freshness.
Lees Aging IndigenousRosé de Sumoll
Direct press Sumoll creating a pale, delicate rosé. Notes of wild strawberry, orange peel, and wild herbs. Fermented and aged in stainless steel.
Direct Press Mediterranean"The wine must be the voice of the place, not the winemaker."
At Clos Lentiscus, biodynamic agriculture and ancestral winemaking converge to create wines of pure expression. By eliminating all additives—including sulfur—and working exclusively with indigenous varieties, Manel Aviñó ensures that each bottle captures the essence of the Penedès: its limestone soils, its Mediterranean climate, and the wild aromatics of the garrigue.