Ariadna Servelló Crafts Natural Wines in Vinebre
Vins Desantesos Recovers the Winemaking Tradition of the Ebro
Ariadna Servelló started in her family garage in 2017. Today, she crafts additive-free wines in Vinebre, following biodynamic methods and recovering the essence of vins brisats (skin-contact whites) from southern Catalonia using ancestral varieties.
From the Garage to Her Own Winery
Barcelona/Newsroom, January 12, 2026.
Ariadna Servelló’s story began while she was studying oenology. Her family garage served as the first laboratory where she experimented with winemaking.
After working in a winery and training in biodynamic agriculture, she understood that wine is first cared for in the vineyard. In 2019, she founded Vins Desantesos in Vinebre, by the banks of the Ebro River, with the goal of creating a “farm organism” that completes the production cycle.
Ancestral Varieties and Centenary Vineyards
The vineyards Servelló works are old and mostly goblet-trained (en vas). She cultivates Macabeo, Pansal, Monastrell, Hairy Grenache (Garnatxa Peluda), and Black Grenache—varieties used in the region since ancient times. She applies phytotherapy treatments to prevent diseases and uses biodynamics to nourish the sandy and silty soils near the river. The wines ferment with the grapes’ native yeasts, with no additives used for fermentation or stabilization.
The Recovery of “Vins Brisats”
Vins Desantesos recovers the essence of vins brisats, traditional skin-contact white wines from southern Catalonia.
-Lo Tracalet, made with Macabeo and Pansal, ferments with the skins for two weeks and rests on lees for four months.
–Lo Barbut de Bin Ebre is a fresh Hairy Grenache from a vineyard planted in 1965.
–Helichrysum, a distinct white, ferments with skins and stems for four weeks with twelve months of aging.
-The reds Lo Buik and La Modista, made from Black Grenache and Monastrell respectively, spend nine months in French oak.
Each wine bears a local name: tracalet, barbut, buik, or modista are terms from Vinebre that connect the product to the territory and its memory.
Learn More >>
>> Web: Vins Desantesos
>> Instagram: @vinsdesantesos
The Complete Farm Organism
To discover how Vins Desantesos integrates the vineyard with the production of oil from centenary olive trees and sheep farming, read the full article about their farm organism at the following link.
>> Vins Desantesos a Gourmenials
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