Antistiana Xarel·lo

In Mas Comtal until the early 60’s the xarel·lo dominated. This coexisted with a bit of sumoll, although, due to its low concentration of coloring matter on the skin, it was vinified as white. Until then, wine was sold by the jet. It was in the early 60’s that with the increase in demand for white grapes to make cava-based wine, the sumoll and part of the xarel·lo began to be replaced by parellada and macabeo. From 1966 to 1993 all the grapes were sold to cava makers.

In the early 1980s, Albert Milà, with the unconditional help and support of his brother oenologist Joan Milà, began a new stage, with the aim of making quality wines by closing the production circle; from planting the vineyard, cultivating it, transforming the grapes into quality wine in the same winery and marketing it bottled. This process went through the reorientation of viticulture, replacing macabeo and parellada with other varieties more oriented towards making quality still wines. And later, to implement organic farming on all 40 hectares of vineyards. Only the vineyards of xarel·lo have been preserved; currently all of them aged between 50 and 80 years.