A few highlights from...

HERNCIA ALTS
T E A M T R I P S E P T E M B E R 2 0 1 7
Young Garnacha Peluda vines at the
entrance of the brand n ew winery
View of Terra Alta as seen from the winery, with
the Els Ports national park in the distance
With Nuria tasting Garnacha Blanca from the new
Experimental range- fermented on the skins for 13 days
6.3 thousand-litre cement fermenters known as
Tulips used for some of the top wines.
Garnacha Negra harvested into small crates
Almond trees on our way to see old vineyards near the winery
60 to 100-year-old vines of Garnacha Blanca
Dinner vibes. Not pictured: kilos of meat also consumed.
Highlights of the night. Valdaya was especially beautiful.
Harvesting in La Serra vineyard the
next morning
Garnacha Negra growing on sandy clay soils
Back at the winery checking out the magnum selection
The very cool
Experimental range.
Becario is 100%
Rufete from DO Sierra
de Salamanca. One of
the few wines made
entirely from this
indigenous variety.
Lunch before heading back to London. Great
balance and freshness in the Garnatxa Blanca.
 FINAL THOUGHTS

Herncia Alts really is a love letter to terroir and heritage of Terra Alta, and a
family project in the truest sense. T here is respect and reverence in their work
with native varieties (especially Garnacha Peluda) and a common thread of
authenticity, elegance and freshness in the wines. T hank you to Raf, Nuria and
Ali for organising!