Natural wines from a 16th-century winery

Clot de les Soleres recovers winemaking craftsmanship

Natural fermentation and biodynamic calendar in Anoia

In Piera, the Heretat Ferrer de la Vall estate has been producing natural wines without sulfites since 2008. Ecological vineyards, manual harvesting, and a biodynamic philosophy define a project that dignifies the farmer’s work across 23 hectares of dry land.

From phylloxera collapse to the 2000s rebirth

Barcelona/Newsroom, January 22, 2026

The history of Clot de les Soleres is born from a restoration. When phylloxera reached Piera in 1888, the estate produced between 1,600 and 2,000 hectoliters of wine annually. The epidemic paralyzed the activity, and during the 20th century, production dwindled until it commercially disappeared in the 1980s. The family chose to sell the grapes to the large wineries in the area, but the price recognized neither the quality nor the labor involved.

In the year 2000, with the desire to revive the tradition, the vineyards were replanted. In 2006, the old winery from 1880 was remodeled with modern machinery and stainless steel tanks. Two years later, the first red wine hit the market.

Ecological vineyard and harvest governed by the moon

The 23 hectares of dry land stretch between 290 and 325 meters of altitude, with silty-loam calcareous soils. White varieties —Macabeu, Chardonnay, Malvasia— are planted at higher elevations to ensure ventilation and protect them from botrytis. Red varieties occupy the lower areas to delay the harvest.

All vineyards follow the Royat trellis system with short pruning: two buds per spur and three spurs per arm. Pruning is done manually without plowing, maintaining a vegetation cover that limits erosion and preserves beneficial fauna. Ecological treatment minimizes copper and sulfur, and sexual pheromone confusion is used against the grape moth. The harvest is done manually in crates. At the winery, the biodynamic calendar guides every action: racking during the descending moon, and bottling on a “flower day” for Macabeu and a “fruit day” for the rest.

Living wines that narrate each vintage

Clot de les Soleres exclusively produces natural wines according to the European definition: alcoholic fermentation of grapes without additives. No sulfites, no artificial yeasts, and no enzymes.

Each bottle captures the essence of the terroir and varies according to the climatic character of the year. The aromas, flavors, and colors never repeat, turning each vintage into a unique, unrepeatable piece.

The estate offers guided tours with tastings, lunches in the vineyards, and spaces for private events. It is a project that dignifies vineyard labor and transforms every drop into a document of a specific territory and geological time.