Sans DomaineLambert Perera
Lambert Perera left 14 years in the fashion and footwear industry to put on the farmer's boots and make honest wines. From La Vinya de Dalt, a hectare and a half of regenerative farming in Aiguamúrcia, he makes carbonic-maceration wines without chemicals, without sulphites, without additives. Among them, Delerós: one of the few wines in the world made with Moneu, an almost unknown variety of which there are only about 10 or 12 hectares planted on the entire planet.
La Vinya de Dalt, in Aiguamúrcia (Alt Camp, Tarragona): 1.3 ha with 1,458 vines of Malvasía, Macabeo, Selma and Gewurztraminer, in regenerative farming. Can Branques: 1 ha of Xarel·lo planted in 1964 and 1996, recovered in 2024 after three years of abandonment.
- Regenerative and circular farming; cover crops, no synthetic products
- Carbonic maceration of the whole grape (~15 days) → destemming → back to stainless steel with the lees (20–30 days) → bleeding off no pressing
- No sulphites, no additives, no filtration or fining
- Varieties: Moneu, Macabeo, Garnacha, Parellada, Malvasía, Selma, Gewurztraminer, Xarel·lo, Sumoll
- Orange de Macabeu — Orange Wine, 100% Macabeo, carbonic maceration
- Equinocci — Red Wine, Garnacha + Macabeo, carbonic maceration
- El Delerós — Red Wine, 100% Moneu (~10–12 ha planted in the world)
- Moonew May — Pet-nat, 100% Moneu, the only Moneu ancestral so far
Lambert is a university professor in biomaterials and smart tissues, and talks about his wines with the same precision with which he analyses materials. Moneu —the variety he makes Delerós with— is a world rarity: there are only about 10 or 12 hectares in the world. Sans Domaine is one of the only projects that gives it winemaking prominence.
The collection at Terroir Radical
Pending
Pale yellow colour. Nose of white flowers, white fruit and mineral notes. Delicate, fresh palate; the Salma, an extremely rare variety of the Penedès, takes absolute centre stage. A wine of ampelographic exploration that shows the invisible diversity of Catalan vineyards.
Hugo Talker Nielsen
Xarel·lo from Can Branques, in the Alt Penedès, from old vines farmed biodynamically with cover crops. Hand-harvested. 12-day maceration in stainless steel, 14-day fermentation on the skins and two weeks resting on the lees. Unfiltered, no added sulphites, native yeasts.
Bright pale yellow colour. Fresh, mineral nose of green apple, citrus and herbs. Delicate, precise palate, cutting acidity and mineral finish. An Alt Penedès Xarel·lo in its purest state, without artifice or make-up.
Macabeo from the Baix Penedès, hand-harvested in 17 kg crates. Harvested in three separate picks following the flower and fruit days of the lunar calendar. 22-day carbonic maceration, without pressing, seeking the finest, most delicate part of the grape. Soft and round on the palate, fresh and pleasant — perfect both for sipping and to accompany a meal. No added sulphites and unfiltered.
Amber-gold colour. Nose of orange peel, ripe peach, honey, dried fruit and yeast notes. Tannic, dense palate for a white —the result of Macabeo skin maceration—, lively, persistent acidity. A Baix Penedès orange wine that surprises with its depth.
Ancestral of Xarel·lo and Merlot with a touch of Moneu and Garró, two pre-phylloxera varieties almost disappeared and now being recovered. Made in a very limited production of 237 bottles. Fun, soft and elegant, with a fine, well-integrated bubble. Fresh, lively and easy to drink, meant to be shared and enjoyed without hurry.
Pale pinkish colour with fine bubbles. Floral nose of strawberries, raspberries and yeast notes. Palate with light residual sweetness, effervescent and fresh. A natural pétillant of Xarel·lo, Merlot, Moneu and Garró: native and foreign varieties in harmony.
Editorial note
A mutual friend introduced us, and we first met at this year's Natural Wine Fair in Pego. Lambert is one of those producers you understand straight away: he left a consolidated career in the big city to return to the countryside, to farming, to the varieties that could be lost. Moneu, Sumoll, the Alt Camp Macabeo. Wines made so that the thread is not lost.
We have a lot in common.
— Terroir Radical