The day finally arrived. Wine critics and sommeliers in Catalonia were invited to the launch of Bell Cros in the third week of January. Everyone listened to the story of our adventure and sampled our wines during the two-hour tasting. AmoVino winebar in Barcelona was the go-to choice of location for the launch as it specialises in Catalan wines. All six members of Team Bell Cros were at the event and introduced themselves to the guests.
Our winemaker Joan Asens talked about Bell Cros as a vineyard and its qualities for producing unique wines that are characterised by the special environs in Montsant where Bell Cros is situated. He also explained that the vineyard is in the process of transition to organic farming. It is run as an organic vineyard today and will be officially certified organic by the Catalan Council of Organic Agricultural Production (CCPAE) at the end of 2021 and will then be allowed to use the EU green leaf ecolabel.
In addition to our only wine so far “El Tracte 2017” which is made entirely from the Carignan grape, the event marked the launch of two new wines that have just been bottled. El Camí, a crisp and full-bodied red wine with soft and inviting tannins made from 79% Carignan, 11% Garnacha Negra and 10% Tempranillo. L’Addició, a full-bodied white wine with a complex aromatic profile, made from 88% Garnacha Blanca and 12% Macabeo. We will be introducing two new crisp and easy-sipping wines, one white and one rosé, in the spring.
Miguel Figini, who is responsible for sales in Spain and for looking after all our guests, presented the new visitors’ programme. We want our visitors to enjoy a different and rewarding experience when they come to Bell Cros. Our visitor activities are based on three pillars: learning, joining in and having fun. We’ll be telling you more about this and our new wines on our new updated website.
So now we have officially introduced Bell Cros in Catalonia and we are hoping shortly to be able to announce who will be the distributor for our wines in both Catalonia and Sweden.
We’ve been working quietly for several months, but it’s time soon to start making some noise. When we were doing our research into what running a vineyard involved, everyone told us “we know how to grow grapes and make great wine, but we’re not very good at selling it”. With our background, we knew this was exactly what we could bring to the business. After just over two years, it’s now time to start selling the wine that we have produced with the help of so many fantastic people in Montsant. It’s time to show the world what we’ve got. Nervous? No, not at all…
We already have some 50,000 bottles in stock and this will increase with the new 2019 vintage, which will also tie up more capital. We know it costs money to produce a new wine and introduce it to the market. So we’re fully expecting to have to bankroll the venture for the first 5 to 7 years. The sooner we start selling, the shorter that period. We’re going to start looking for distributors in our home markets, Sweden and Catalonia. We’ll be organising some launch events in Catalonia for potential distributors and the wine press and media at the end of January 2020.
At present, we don’t have any distributor in Sweden, but there have been so many requests to know where to buy our wine that we felt we had to do something before we get organised. On the 4th of December, we held an early launch event in Sweden, at the Spanish wine bar Juan Font in Gothenburg. What a special evening it turned out to be. It was well attended by old and new friends who were keen to become acquainted with our wine. Words cannot describe how it felt to be launching our product after working so long and hard on this project. We were rewarded by the many happy faces and encouraging comments. It was an evening we’ll remember for ever. Our thanks go to everyone.
I’d also like to mention that after studying at Vinkällan wine school in Gothenburg for over a year, I can now proudly call myself a sommelier. Although it’s great to have all the studying behind me, I’m really going to miss going to school and meeting all my wine nerd friends. I never imagined I’d become a wine nerd, but I have. As well as gaining a wealth of knowledge about wine, I’ve discovered what a wonderful world of wine we live in. A world full of excellent wines with different flavour profiles. I have learned to appreciate Sherry, Spätburgunder from Germany, Txakoli from the Basque region in northern Spain and a host of other wines. Thank you to all my inspiring teachers and wine nerd friends for a fantastic time.
At the start of the growing season, the last week of June, large areas of Europe were in the grip of a heatwave with temperatures hitting 45°C. The heat destroyed many of our grapes. Then, for the third consecutive year, the season continued with a drought. Although the drought reduced yields by about half compared with a normal year, it also meant that diseases caused by damp conditions were kept in check. As a result, the quality of the grapes is excellent, with plenty of aroma, colour and a high acid content.
Harvesting, the busiest time of the year, began on 5 September. One month later on 10 October, everything had been gathered in. A meditative silence and tranquillity have once again fallen over the vineyards. We love it.
This is our second year of harvesting and we’re starting to feel rather like “veterans”. We’re now taking the final step to completing our future product mix with both white and rosé wines. For us, harvest started with the white Garnacha grapes, which ripen first. We’ll be producing two styles from the white Garnacha grapes. One will be an easy-to-drink, fruity white wine and the other will have a little more structure and be ideal to serve with a meal.
Shortly thereafter it was time to harvest the blue Garnacha grapes for the rosé wine. We picked the blue Garnacha grapes before they were completely ripe because we want a high acid content that makes a wine crisp and refreshing. I know that a rosé wine stirs up feelings but I could never have guessed that we would have such passionate and lively discussions about what shade of pink our rosé wine should be. A stream of photos and colour samples were sent back and forth. We’ll see the results and who got their way once the wine has cleared. I have a suspicion that those discussions will be reignited. The next two weeks proceeded as usual without any heated debates. Once we’d finished picking the blue Garnacha grapes, we harvested the Carinyena (blue) grapes, which are the last to ripen.
Team Bell Cros was joined by a cheerful and sweet-singing group of people from Gothenburg for the last week of the harvest. Miguel Figini, who is responsible for looking after visitors to our vineyard, was their host for two days. After donning workwear, their first day began out in the fields with some practical work picking grapes and some theory on what grape cultivation involves. Fortified by a substantial lunch, they carried on the work of sorting and crushing the grapes so that alcoholic fermentation could begin. Miguel naturally continued sharing more facts and information about vinification with the hard-working visitors. On their second day, our Swedish guests learned more about organic and biodynamic viticulture and the day concluded with a visit to Celler Nin Ortiz, Porrera DOQ Priorat.
A huge thank you to Team Bell Cros and everyone who helped with the harvest. Particular thanks go to Baltasar who headed and coordinated the work.
We’re now set up to welcome wine enthusiasts to our vineyard and share with them the story of our wine adventure. Members of the “Munskänkarna” wine tasting organisation from Trosa, south of Stockholm, were the first to visit us. The group of 14 arrived in high spirits at our vineyard in the last week of August.
They spent one week in the region visiting a number of excellent vineyards in DO Montsant and DOQ Priorat, with opportunities to take in the beautiful countryside. By the time they arrived at Bell Cros at the end of their week, our visitors had been spoiled by fine wines and gourmet cuisine. It was time to bring them back down to earth! So, in true Swedish style a la IKEA, we had them cooking their own food from scratch and mixing their own wines.
Miguel Figini, who joined our team of staff in September as sales developer for Catalonia/Spain, is also in charge of ensuring that our visitors enjoy a memorable experience. Miguel began by demonstrating how to make Catalan Butifarra sausages. Everyone then mixed, seasoned and stuffed their own sausages.
The wines that our visitors mixed themselves were served to accompany the meal. It gave everyone the chance to be a winemaker for a day. There were four different Carignan and Grenache wines, straight out of the oak barrels and steel vats, for them to choose from.
Although it was the first time we held such an event, everything went well. Now and then it was slightly chaotic because we had lots of activities on the go. As the organisers, we greatly enjoyed the day and would love to see more groups visiting our vineyard. So please get in touch!
Europe experienced historically warm temperatures during the last week of June. On some days temperatures reached up to 45°C. The warm part of DO Montsant where our vineyard is located was hit hard. The extreme heat came early in the season before the vines had time to acclimatise. The result of this caused the grapes to burn and die. The extent of the damage will not be known until the harvest is finished. The Garnacha grapes have survived relatively well, but we have lost about 50 % of the Carinyena grapes. For us, this represents a major loss, as 80 % of all our grapes are Carinyena.
Of course a halved crop yield means a large loss of income, but it also changes conditions for the planned product mix. There is now a shortfall of Carinyena grapes for our planned product mix, which disrupts matters as we only wish to produce wines using our own grown grapes. In addition, the fall in production in the area will probably make it difficult and expensive to buy grapes this year. We have now reassessed the situation and are working based on the new conditions that apply.
Recent seasons have been abnormally dry with very little rain, which is also the case this year. Some of our oldest vines, which produce the best wine, are beginning to wither away due to the drought. Our newly planted vines have also suffered. Bell Cros vineyard has no irrigation. As a temporary measure we have installed a mobile irrigation system to save the vines from dying. We are currently installing permanent irrigation systems in the most vulnerable areas, but these will only be used as for support irrigation during droughts.
We have now learnt that running a vineyard is not just romantic, but also a question of being a farmer for real.
I just need to get this off my
chest and vent my frustration. In January, I wrote about the red tape that the
Spanish authorities put in our way. I regret to say that less than six months
on I’m writing about a similar experience.
Sometimes you feel so small. I
usually do when I’m dealing with power-wielding authorities. But it’s different
with Spanish authorities. I feel completely powerless.
You have to apply for permission
to plant new vine stocks and you are notified in the spring each year of how
much you are allowed to plant. The annual quota for planting stock is shared
between all those who apply and you are normally only granted a fraction of
what you applied for.
This year was the second time
that we have applied and the second time that our application was turned down.
The reason stated for rejecting our first application was that we had no sales.
Well, what newly established company is able to do that when the wine has to
mature for a few years before it can be sold? This year we made sure that we
had sold some of our grapes so that we could report some sales and therefore
qualify to plant new stock. Once again, our application was rejected. This
time, the reason given was that, as the owner, I didn’t have any experience of
wine production. But I’m not the one who plans and manages the practical side
of the vineyard. That’s taken care of by a handful of experienced winegrowers
who have been doing it all their lives. You could draw a comparison with a new
managing director of a car company who is not allowed to expand the factory
because he doesn’t have any experience of assembling cars!!
The rules of the game are
constantly changing…I wonder what next year will bring? Of course, the
authorities could make things easy for themselves by using the same
lack-of-experience reason for many years to come. At least I’m doing something
good when I apply for planting permission. Unlike in Sweden, it’s not free. You
have to pay for the application. So I’ve sponsored the authorities with a bit
I’m not quite sure why we’re
refused permission, but there’s no lack of experience in our team. Issues like
these have a lot of political overtones and the local farmer is often
We now have 24 hectares, with
vines growing on 14 of them and 10 hectares waiting to be planted. At the
moment, I don’t know how I’m going to resolve this, but I’m a businessman and
have built up many companies and I’m going to see this one through too. There
are always solutions. You simply have to be patient and persistent in order to
I’m going to conclude this blog
with the same words that I wrote last time about Spanish bureaucracy. We love Spain
and its people, but we don’t love everything….
Creating a fully-functional vineyard is a major project, and we’re delighted to announce that a key piece of the puzzle fell into place today. We have now purchased a small, actually rather insignificant, patch of arable land. It connects another area of high-lying ground with the rest of our land. From up there, we have a fantastic view of our vineyards and Marçà, the closest village. We bought this bit of land in November 2018 for the amazingly beautiful vista and thought we’d have it as a picnic spot where we can enjoy our wines with good friends.
And we still intend to do that, but the project has since grown. We’ve decided it is the perfect place to build a winery. To apply for planning permission, all the sites we own have to be joined together. And now they are, thanks to this little piece of land. This project will take two or three years to complete. It has to be designed and planed, permission to build has to be granted, then it has to be financed and built…. We’re not in a hurry. We’re currently renting space at “Cellers Sant Rafel” where we have our own equipment and this arrangement works very well.
We have visited four highly reputed architecture firms in Barcelona, and the one we have chosen is www.batlleiroig.com . Batlleiroig is a full-service architectural practice with about 100 employees. It handles the complete process in-house, from design, planning and implementation of the project to the finished building. It is important for us that the building is integrated with its surroundings and vice versa. By that we mean that the natural environment is brought into and connected with the building. This is called “biophilia”, which means a love of nature. Batlleiroig has considerable expertise and is working at the cutting edge of developments in this field.
The winery will be designed with a focus on the visitor and the “wine experience”. After visiting Bell Cros, it should be our wines and the experience that visitors remember, not the building. The purpose of the building is to support and enhance these experiences. Batlleiroig understood directly what we were looking for and that the appearance of the building is not the main focus. Not all that easy to understand perhaps for an architecture firm that wants to create fabulous and fancy buildings.
“BELL CROS” is the label name for all the wines we produce. It means “BEAUTIFUL VALLEY” in Catalan. Each wine will have a name of its own to distinguish between the different wines. The first wine to be given a name, about 4,000 bottles of 100% Carinyena, and about shortly to be bottled. We are calling it “El Tracte”. That means “handshake” in Catalan and it was a natural choice for the name of this wine. Quite simply because it was agreed with a handshake, beside the signing of the official contract, that 4,000 kilos of grapes would be included in the purchase of the land from Joan and Maria. A proper Catalan handshake is a common way to seal an agreement in rural areas. Something that means more than a signature on a piece of paper.
Over the past few months, sketches of labels, corks, capsules and boxes have transformed into finished and precise designs. Everything has been ordered and now we are simply waiting for the Regulatory Council of DO Montsant (Regulador de la Denominación de Origen Montsant) to approve the wine. The Regulatory Council is the body that guarantees the quality of the wine and conducts the sensory evaluation to determine whether it is typical for the region of Montsant.
We’re really busy preparing for
the third season and none of our wine is ready to drink yet. But it soon will
The purchase of our first piece
of land in 2017 included some 4,000 kg of Cariñena grapes. The wine made from
this harvest is now ready to be bottled.
At last, the real fun starts.
Knowing that we’ll soon be able to drink our own wine after waiting for 18
months brings a feeling of indescribable joy! And of course it’s the best wine
we’ve ever tasted! Biased? Not us. Even if it were the worst wine we’d ever
drunk we’d never admit it. So many emotions and tremendous happiness. We’ll
tell you more about this wine once we’ve got it bottled.
We’re now in the thick of
planning 2019’s harvest, our third one. Three red wines and one white wine from
the 2018 harvest are now maturing. To be able to offer a complete selection,
we’ll be expanding our product range with another 2 or 3 sorts of wine. The
characteristics of our wines will be freshness and elegance. They have three
levels of quality. The working names we’ve given these levels are “easy to
drink”, “pair with meals” and “prestige”.
It is far more difficult than I
had ever imagined to come up with names for the different wines. We haven’t
settled on any names yet but are still calling them “happy wine”, “old wine”
and various other names. The names will come, they have to come, and we’re
working hard with our advertising agency to find names that have an association
with our vineyard. Ideally they will be Catalan names that are easy for English
speakers to pronounce… not that simple.
And we’ll shortly be launching a new website too. It’s all go………
We’ve taken this on as a long-term project. We’re not doing it to earn money fast. We’re doing it because it is fun and we want to create something sustainable and long-lasting.
For a year now we’ve been working hard to restore the ground to its original state and have been adding the essential components that have been leached out of the soil over the years. 75,000 kilos of micro-organisms (animal shit) have gone into the ground this year. It’s hard work and it’s not cheap. A real shitty job. And we’ve also stopped using chemical pesticides completely. It will now take two more years before our vineyard is fully organic and we’ll be able to use the EU symbol for organically-grown products. Most of the vines on our land are between 30 and 80 years old. Just like humans, vines don’t live for ever. The older they get, the less they produce, but the quality of the grapes keeps on improving. So the question of when to replace the old vines is a financial one. In some parts of our vineyard, the vines grow sparsely in some areas and are not producing enough. We’ve now cleared a total of 1 hectare of Cariñena. It’s heart wrenching removing these old vines that have been tended by hard-working families for generations.
We started preparing for this last year and, after the harvest, cut branches off the stock vines that we had removed. These have been grafted onto American rootstocks that are resistant to the dreaded wine louse (Phylloxera). By using the canes from our own stock vines, we are preserving the genetics of the vines and the vineyard’s history. This intensive period of replanting has now ended and we’re taking care of our new babies so that they produce good yields in 3 years, at the earliest, as the regulations stipulate. As with anything to do with wine, all you can do is wait……..