Recovered vineyard between three mountain ranges

Natural wines without sulfites at 900 meters of altitude

Aging in amphora and barrel at the foot of Prades

A family winery founded in 2003 recovers the grandfather’s vineyards in Vilanova de Prades. Ten hectares between 850 and 910 meters above sea level on slate soil (llicorella). Ecological and natural wines of limited production without chemicals, filters, or added sulfites.

Recovering vineyards where they had disappeared

Barcelona/Newsroom, January 15, 2026

Vega Aixalà was born in 2003 when a family decided to recover and reconstruct an old grandfather’s vineyard on the outskirts of Vilanova de Prades. In a territory with nearly ten centuries of winemaking history, the winery stands out for having brought cultivation back to a corner of Conca de Barberà where it had vanished. The founders grew up witnessing traditional winemaking; resuming this project meant a change of life and a return to their roots.

The estates are surrounded by three mountain ranges: La Llena, Prades, and Montsant. These mountains form a natural barrier against the sea breezes (marinades) coming from the coast. By regulating them, they prevent excess humidity and favor organic farming. The combination of altitude, slate terrain, and a continental climate with low rainfall results in extraordinary wines.

Without chemicals, filters, or sulfites

Vega Aixalà does not use chemical products, artificial fertilizers, or laboratory phytosanitary treatments. The harvest of the ten hectares is done manually, following an artisanal process that respects the unique characteristics of the vines and the soil. Picking the grapes by hand and following traditional methods defines the project.

The winery has opted for aging in amphorae and oak barrels to enhance the personality of each wine with minimal intervention. Producing natural wine involves risks: no sulfites are added, it is not filtered, and no chemical products are used. It is a more laborious process that requires patience. The ancestral sparkling wine undergoes a single fermentation, being bottled before the alcoholic fermentation has finished. Disgorging expels the sediment, and any loss of product is topped up only with wine.

Extra virgin olive oil by decantation

Vega Aixalà also produces extra virgin olive oil from olives grown on the family estate, which has been worked for generations. They cultivate centenarian dry-farmed olive trees without irrigation. The process is ancient: brief milling of the olives and cold extraction of the oil using the decantation method for clarification, without centrifugation.

This process lasts about eighteen days, and the result is an intense and aromatic extra virgin olive oil. The estates maintain a high level of biodiversity and preserve natural resources. They do not use any type of herbicide, pesticide, or insecticide. They seek excellence in winemaking with effort, dedication, and respect for the slate soil (llicorella) that characterizes this corner of Conca de Barberà.