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Castell d'Encus Taleia.


Hand harvested in small boxes of 10 kg of grapes only from our estate. Part of the wine was fermented in new French oak barrels, with a period of aging on the lees. The rest of the wine has been produced in small 25 and 6 Hl stainless steel vats. After bottling the wine has been in the same bottle for 9 months. 

Varieties: Sauvignon Blanc, Semillon 

Tasting notes: 

In the light - very pale yellow 
The nose - complex, notes of boxwood, apricot and light vanilla notes, with spicy background 
In the mouth - Light undergrowth, fat and very long end with a sharp and elegant acidity 
Aftertaste - Long and varietal 
Comments - This wine will develop a significant complexity in bottle. Thanks to its acidity it will have a very good aging, as long as it's kept in proper temperatures.


The Origin


The origin of Castell d'Encus stems from the impact the location had on Raul Bobet in 2001 while he was looking for land that could reduce the effects of climate change on vineyards around the Catalan Pyrenees. 

23 of the 95ha in the property have been planted with high density varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Syrah, Petit Verdot, Sauvignon Blanc, Riesling, Semillon and Albariño. The rest of the land remains as a forest. 

The intention is to produce a limited number of bottles (6000 cases or less) exclusively from the fruit of our vineyards.


Vineyards at 1.000 feet


The elevation of the property (850-1000 meters), the excellent sun exposure and large wooded area around it, along with its long history make the place look a privileged and magical. The farm has an old chapel and fermenting grapes vats carved into the rocks by the monks of the Hospitaller Order (twelfth century)

The lands are generally Franco calcareous with low organic matter content, which together with the continental climate and high thermal contrast between day and night, allows us to obtain wines of high quality.


Harvesting is done manually and in small boxes of 10kg only with grapes grown in the farm. The wine is fermented in different materials: wooden vats and vats of stainless steel and natural stone. With these three materials wines get very different tones and shades and great aromatic complexity. 


Fermenterd in Stone.


Because of its medieval aspect, the farm has a large number of fermentation vats carved in stone that work by gravity. After passing a few initial tests they are being reused for fermentation are an important part of our  both our white and red wines. 

In the case of our Quest wine the whole fermentation process takes place in these stone vats.


Respect for the environment


Because of our belief in preserving the environment we do not use any herbicide, insecticide or fungicide, except those permitted in organic agriculture. 

The winery was the first to use cold/heat transfer processes of geothermal energy in all its processes in an effort to reduce energy consumption and environmental impact. The winery is also designed to function by gravity in all its processes and has the most advanced winemaking technology.

  • Añada 2017
  • Reference A011832002B4