Celler Nin Ortiz: A Unique Winery in Catalonia

The History of Celler Nin Ortiz

Celler Nin Ortiz is the result of a remarkable partnership between Ester Nin and Carlos Ortiz. Ester, born in 1972 in Pla de Manlleu (Alt Penedès), pursued studies in biology and enology, along with organic and biodynamic agriculture. She moved to Priorat in 2001, where she gained experience in various projects. In 2004, she purchased a vineyard on a slope and launched "Nit de Nin," producing just three barrels, or 900 bottles, in her inaugural vintage. Carlos, born in Barcelona in 1964, studied industrial design and organic viticulture. After arriving in Priorat in 1998, he acquired Finca Les Planetes, cultivating it under organic practices certified by CCPAE in 2002. For a decade, he sold his grapes to wineries that appreciated their quality and ecological integrity, later bottling them as Planetes de Nin.

The Creation of a Winery

The paths of Ester and Carlos converged in 2008, leading to the establishment of their winery. With vineyards situated in the Porrera climate zone, they initially produced wine at Clos Erasmus in Gratallops until 2012, when they began crafting their wines in Porrera. Their two signature wines, Nit de Nin and Planetes de Nin, originate from distinct vineyards. Nit de Nin is sourced from Mas d'en Caçador, a three-hectare vineyard planted in 1905 with garnacha peluda and cariñena grapes. This vineyard is notable for its north-facing orientation, high altitude of 650 meters, and low yields of 200 grams per vine. Planetes de Nin comes from the "les planetes" plot, featuring young garnacha vines on terraces and cariñena on slopes, with the garnacha planted 14 years ago and cariñena from old clones added seven years ago.

Sustainable Viticulture

Ester and Carlos prioritize sustainable viticulture, which is essential for producing high-quality wines. Their dedicated team of four works year-round to nurture the soil and vines, using only mineral sulfur and plant extracts to prevent fungal diseases. They create their own compost from animal manure for soil fertilization. Harvesting is done manually in the early morning, with grapes chilled for 48 hours before processing. In the winery, they maintain their philosophy by conducting a second selection of grapes, discarding any that are not fully ripe. Fermentation occurs with indigenous yeasts, and they avoid mechanical pumps, opting for manual punch downs instead.