List of products by manufacturer Terra Remota

To the south, just behind the Pyrenees to the East, a path has been opened.

Marc and Emma Bournazeau have discovered a granite land since 1999. Terra Remota is their team. Mark saw, touched, felt this earth. He told Emma about it, together they built this estate. Mark the vines, the wines in Emma's eyes. Emma the cellar, the boxes, the bottles, their house to meet Marc. The search for balances in each wine, each vintage a fierce desire to simplify the gestures.

The characteristics of the terroir on which Terra Remota is located, as well as the approach of the property, have determined the character of the wines produced. Straight and elegant wines rather than tannic and full-bodied.

The project was developed by Pepe Cortes' Barcelona architectural and design firm, in collaboration with architect Nacho Ferrer. The two professional architects have been able to respond with precision and fidelity to the expectations of the owners, both technically and aesthetically.

– Integration in the territory: the cellar is located on the estate so as to be integrated on the side of a hill, and its roofs are covered with vegetation.

– Environmental respect: the idea was not to destroy or modify an environmentally sensitive area. Facing the North, this contributes to the thermal control of the cellar and avoids excessive electricity consumption in the air conditioning.

– A technical feature: the exchanges between the architects and the owners were fundamental in the process of building the cellar. They created a series of architectural constraints during the construction of the latter in order to allow maximum functionality.

– A contemporary design: this collaboration between architects and winemakers combines both quality and aesthetics. A four-handed concert for a result that is both contemporary and lasting. This result is palpable both inside the building and inside the cellar.

– Transparency: one of the desires of the owners was to reveal to the visitor their work in the cellar by a transparency of all stages of winemaking. This desire for transparency can be found in the architectural details of the cellar; the tasting room revealing the breeding cellar, the reception serving as a meeting room...

The winery has a state-of-the-art winemaking facility, the transformation of grapes into wine follows a gravitational path. Indeed, the entrance of the harvest is made by the upper part of the cellar where we start with the selection of the fruits. We have a sorting table that allows you to make a selection before and after the skimming. Then, the grapes are poured directly into the fermentation tanks, without pumping the whole grape.

The winemaking of each plot is done in small stainless steel vats, as well as in wooden vats of 55 hec. These will be used later for malolactic fermentation but also for the breeding of certain lots.

The farmed cellar contains 225-litre and 500-litre barrels to adapt the ageing to each type of wine and grape variety. We try in any winemaking to intervene as little as possible on the wine and transfers from one container to another in order to obtain maximum quality.

Terra Remota is based on a philosophy where tenacity and perseverance are the essential values.

The vines were planted on rows 2.25 m apart with a 90 cm space between each foot, representing an average of 4600 to 4800 feet/ha. This is a high density considering that the average in the area is about 3600 feet/ha. Productivity control is also carried out by pruning, in order to obtain a production of one kilo per foot of vine.

The drought summers that characterize the area (average annual rainfall of 600 mm per m2) have led us to install drip irrigation. For this purpose, the property was provided with a stormwater retention basin recovered from the roofs and surroundings of the cellar. Despite the low rainfall, the available water is sufficient because irrigation is used very occasionally, mainly during the most important stages of the vegetative system.

The process of viticulture and winemaking is carried out within the framework of the "green production", obtained in September 2012.

The harvest is carried out by hand, in 10 kg crates, respecting the plots and grape varieties. On some plots, it is even common for the harvest of a plot of the same grape variety to be divided into two stages to look for different ripeness of the fruit.