Valldolina- Winery focusing on Ecological aand Biodynamic Agriculture
The history of the Valldolina Winery and Estate in the Penedes Region of Spain stretches back to 1987 when Joan Badell Badell was absolutely captured by the beauty and magic of the land and decided to plant his first vines and later bottle his first wines. In 1999 the son of Joan Badell Badell, Raimon Badell followed his father’s passion for wine and went on to study oenology. The two are now close collaboraters in the Valldolina wine making process and have in recent times decided to turn their focus to ecological and biodynamic agriculture.
Vineyards and their soil characteristics
The Badell family and the team of wine makers and experts at Valldolina only work with grapes picked on their own estate. This estate is situated between 240m and 360m above sea level and borders the Massif of Garraf National Park. The vineyards of the estate grow on steep hills with calcareous clay soils. The climate is Mediterranean and is strongly influenced by the nearby ocean. Although the location of the vineyards means that they produce a poor yield, the resulting products are highly concentrated. Generally the soil is of poorer organic material with a clay heavy content on beds of rock with a permeable texture and the capacity to retain high levels of humidity.
The most popular wines produced at Valldolina winery are the Valldolina Brut Gran Reserva Eco, the BonesValls Cabernet 2010 Eco, the Tutusaus 1729 Gran Reserva Eco, the Merlot Valldolina Eco 2012 and the Xaerl lo Valldolina Eco 2012.
These wines have won both local and international acclaim.