References to the Cassanyes and Rossell names can be found in family documents dating back to the 16th century.

The two lineages came together in 1811 through the marriage of Damià Rossell to Madrona Cassanyes, heiress to the family estate.

The tradition has been perpetuated from father to son and has given rise to the creation and consolidation of the “Oriol Rossell” brand.

HISTORY

Cal Cassanyes is the family manor house dating back to at least the 17th century. On the arch of the main door there is an engraved inscription showing the year 1637.

The family has been cultivating the vine and making wine for centuries and it has been making cava for the last 30 years.

Over all this time it has endeavoured to uphold time-honoured traditions and offer the finest quality wines.

CAL CASSANYES

Like the grains of sand on the beach or the cogs in a machine, when it comes to making and developing a product, each element is important. This has always been our way of thinking at Cal Cassanyes. Generation after generation, decade after decade, we have made the most of teamwork, i.e. a group of people working together towards the same goal, providing their expertise and professionalism.

This mindset and this constancy, along with our day-to-day work, are reflected in our products and are the reasons for the excellence of our wines and cavas.

TEAM

At Oriol Rossell we produce “estate” wines and cavas. We use this descriptor because, although the grapes come from our own vineyards, each finished product has its own particular Cal Cassanyes vineyard assigned it.

Our commitment to quality is also illustrated by our use of environmentally-friendly practices. All our vineyards are certified by the Consejo Regulador Catalán de Producción Agraria Ecológica (Catalan Regulatory Board for Ecological Agricultural Production) under operator number CT/ 3013 /P.

ORGANIC VITICULTURE

Oriol Rossell's vineyards extend over the entire 70 hectares of the Cal Cassanyes estate, which straddles the Alt and Baix Penedès, between the Prelitoral and Litoral Sierras.

The proximity to the sea and its influence give our wines personality.

The Xarel.lo is the most widely planted grape variety on our estate. Other white varieties include Macabeo, Parellada and Muscat of Alexandria. For the red and rosé wines, Cal Cassanyes grows Cabernet Sauvignon, Pinot Noir and Syrah.

THE ESTATE

This is the most important variety at Cal Cassanyes and it has been established in Penedès for hundreds of years. At Oriol Rossell, some of our vines are over fifty years old. It has always been the primary variety in our cavas’ coupages. Currently we have no cavas in which the percentage of the Xarel.lo in the blend does not exceed 50%.

Its ageing capacity, perfect acidity, and the freshness that it helps maintain, are the chief qualities that make this an essential variety.

The Xarel.lo also plays a leading role in our estate wines, and we have even gone as far as to make single varietal wines from it: Les Cerveres and el Virolet. The Xino-Xano White also contains over 70% Xarel.lo in its blend.

THE XAREL·LO

The Cal Cassanyes estate’s soils are chalky with a sandy and loamy texture, ideal for the production of fine, delicate wines.

Although the estate is in a single block of land, it still has a wide variety of soils. To the north there are the poorer, finer soils, the deepest and most fertile soils are found in the middle, and the most gravelly and rocky soils, to the south. This is an ideal combination for the production of white wines and for giving structure and colour to the red wines.

The organic matter and nitrogen content is very low, although the magnesium content is high. These elements ensure good acidity and adequate sugar levels at harvest time.

THE TERROIR

On our estate, the harvesting is carried out by hand. This allows us to carry out a first selection of the grapes.

The grapes are transported in small 20 kg crates in order not to damage the grapes and arrive at the winery whole, with all their properties preserved.

HARVESTING BY HAND

To ensure the excellent quality of the grapes, when they arrive at the winery, they are transferred onto a sorting table with a conveyor belt that separates them out.

This allows us to carry out a second sorting, removing leaves, insects, tiny stones and any unripe/imperfect grapes, so that we obtain the finest quality musts.

SORTING TABLE

The grapes go into the press whole to protect them from unnecessary oxydation that could contaminate the quality of the must.

Depending on the type of wine we are producing, we may or may not destem the grapes. We usually obtain just over 50% yield from the press, to ensure that the musts are of high quality.

PRESSING

The Xarel•lo is the primary variety in our white wines.

These wines are subject to a strict quality control process during maceration, pressing and ageing in vats.

Our flagship white wine is Les Cerveres, a Xarel•lo single varietal that comes from the vineyard of the same name, which is over 70 years old. This wine is entirely fermented in French oak barrels, and then aged in barrels for 6 months where it undergoes bâtonnage (stirring of the lees).

WHITE WINES

The maceration process also determines the wine’s colour. The length of time the skins are left in contact with the wine, will give the wine a certain appearance, as well as particular characteristics on the nose and the palate.

The Carro Gros is our most individual wine. It is made from three different grape varieties, each fermented in a 300-litre barrel, with no added yeast, and with manual pigeage (punching of the cap). After 16 months ageing in French oak barrels, it receives a further year’s ageing in bottle.

RED WINES

The coupages (blends) are very important. This process involves mixing different wines, depending on the types of cavas we want to produce, in order to obtain what is known as a “base wine”. Oriol Rossell is fairly unique in that all the coupages for its white cava contain over 50% Xarel•lo.

Each vintage has a different coupage which is heavily influenced by the weather over the year and the quality of the grapes obtained. The coupages derived from the old Xarel•lo and Macabeo vines are the most interesting.

COUPAGES

Yeast and sugar are added to the base wine and the bottle is sealed in order to bring on the second fermentation. The yeasts convert sugar into alcohol. The carbon dioxide produced is trapped inside the bottle and the bubbles gradually blend into the wine over the years.

In the case of the Reserve de la Propietat (private reserve) cavas, since these are aged for over 6 years, we seal the bottles with their first cork stopper, and then later disgorge them one by one. In this type of ageing, the cork ensures that the cava remains in good condition yet allows some oxygenation, which is good for the long ageing of the yeasts.

TIRAGE WITH A CORK STOPPER

Once the process of fermentation has completed, the madres (yeast sediments) created remain inside the bottle.

This contact of the cava with the yeasts over time is what makes each product unique. Our Gran Reserva cavas, which we allow to rest for 4 to 10 years, undergo a slow autolysis of the yeasts which gives them the rich qualities that can only be obtained from long ageing.

REST - THE LONG AEGING PROCESS

The clarification (riddling) of our cavas is always carried out in pupitres (riddling racks). We give the bottles a small half-quarter twist each day for around 10 days, to ease the sediment down towards the neck of the bottle.

It is a time-consuming task and almost no fining agents are added at the time of bottling. This preserves the wine’s essence.

THE PUPITRES

In cavas such as the Reserve de la Propietat (Private Reserve) with over 5 years ageing, and those bottles which have been sealed with their first cork stopper at the time of the bottling, we carry out disgorging by hand, in the traditional manner, with all the cost and complexity that this involves.

DISGORGING BY HAND

CAVES

WINES

XINO-XANO

Cava Brut

Cava Brut Rosé

Cava Brut Nature Reserva

Cava Mític 1908

Cava Reserva de la Propietat

Cava Brut Nature Magnum

Cava Reserva de la Propietat Rosé

CAVES

WINES

XINO-XANO

CAVA BRUT

GRAPE VARIETIES: 50% Xarel·lo,30% Macabeu, 20% Parellada
SUGARS: 5 g/l
AGEING: More than 12 months
ALCOHOL CONTENT: 11.5% vol.

VITICULTURE:
We use grapes from Cal Cassanyes, our single vineyard estate situated at 150 metres above sea level. The soils here are predominantly poor, chalky clay-loam with some sandy-loam. Organic viticulture.

PRODUCTION:
Fermentation at low temperature to preserve the varietal aromas. Careful coupage to obtain a fresh, well-balanced wine. Minimum ageing of 12 months in bottle. Clarification (riddling) process in pupitres (riddling racks).

CAVES

WINES

XINO-XANO

CAVA BRUT ROSAT

GRAPE VARIETIES: 60% Garnacha negra, 40% Pinot Noir
SUGARS: 6 g/l
AGEING: More than 12 months of ageing
ALCOHOL CONTENT: 11.5% vol.

VITICULTURE:
We use grapes from Cal Cassanyes, our single vineyard estate situated at 150 metres above sea level. e soils here are predominantly poor, chalky clay-loam with some sandy-loam. Organic viticulture.

PRODUCTION:
Short maceration to obtain the aromas and necessary colour. Fermentation is carried out at low temperature to preserve the varietal aromas. Minimum ageing of 12 months in bottle with a clarication process (riddling) in pupitres (riddling racks).

CAVES

VINS

XINO-XANO

CAVA RESERVA DE LA
PROPIETAT ROSÉ

VARIETY: Pinot Noir
SUGAR: 6 g/l
AGEING: 30 to 42 months
ALCOHOL CONTENT: 11,5% vol.

VITICULTURE:
Pinot Noir form the Pou Vineyard, silty-loam soil. Short Prawning. The grapes are 30% clarified during the ripening, Organic viticulture.

PRODUCTION:
Grapes are selected in the sorting table. The 50% yield form the press is obtain to ensure the musts are of high quality. Minimum ageing of 30 months and lees clarification on bottle holders.

CAVES

WINES

XINO-XANO

CAVA BRUT
NATURE RESERVA

GRAPE VARIETIES: 55% Xarel·lo, 30% Macabeu, 15% Parellada
SUGARS: Residual
AGEING: More than 20 months
ALCOHOL CONTENT: 11.5% vol.

VITICULTURE:
We use different vines from Cal Cassanyes, our single vineyard estate situated at 150 metres above sea level. The soils here are predominantly poor, chalky clay-loam with some sandy-loam. Organic viticulture. Harvesting is carried out by hand with the grapes placed in 20 kg crates.

PRODUCTION:
Grapes selected on a sorting table. Fermentation at low temperature to preserve the varietal aromas. 3 months ageing on the lees in vats and 20 months in bottle. Manual clarification (riddling) process in pupitres (riddling racks).

CAVES

WINES

XINO-XANO

CAVA MÍTIC 1908

GRAPE VARIETIES: 60% Xarel·lo,40% Macabeu
SUGARS: Residual
AGEING: More than 36 months
ALCOHOL CONTENT: 11.5% vol.

VITICULTURE:
The main grape variety is the Xarel·lo from the Les Cerveres vineyard which sits in poor, clay-loam soil, which is very low in organic matter content and high in magnesium. The Macabeu comes from the La Sínia vineyard, planted in 1952, planted in chalky soils with a sandy-loam texture. Organic viticulture. Harvesting is carried out by hand with the grapes placed in 20 kg crates.

PRODUCTION:
Grapes selected on a sorting table. Fermentation and ageing on the lees in stainless steel vats for 4 months. Minimum ageing of 36 months in bottle with a clarification (riddling) process in pupitres (riddling racks).

CAVES

WINES

XINO-XANO

CAVA RESERVA DE LA
PROPIETAT

GRAPE VARIETIES: 70% Xarel·lo,20% Macabeu, 10% Parellada
SUGARS: Residual
AGEING: More than 48 months
ALCOHOL CONTENT: 12% vol.

VITICULTURE:
The Xarel·lo in the Les Cerveres vineyards grows in chalky soil with a clay-loam texture. The Macabeu comes from the La Sínia estate, planted in 1952 in chalky soil with a sandy-loam texture. The Parellada is sourced from La Fábrica, also planted in 1952, and made up of clay-loam soil. Harvesting is carried out by hand with the grapes placed in 20 kg crates. Organic viticulture.

PRODUCTION:
Grapes selected on a sorting table. Fermentation and 4 months ageing of 10% of the wine in 300 litre oak barrels. Minimum ageing of 48 months in bottle with a manual clarification (riddling) process in pupitres (riddling racks).

CAVES

WINES

XINO-XANO

CAVA BRUT NATURE
MAGNUM

Size: 1.5l
Grape varieties: Xarel•lo, Macabeu and Parellada
Sugars: Residual
Ageing: 30-36 months
Alcohol content: 11.5% vol

TASTING NOTES: straw yellow flecked with green, clean and bright, with a long-lasting release of bubbles creating a fine bead. The nose is intense with aromas of white fruit against a subtle backdrop of ageing notes. Nice on entry, full on the palate, refreshed by a balanced acidity. Long finish replaying the aromas disclosed on the nose.

CAVES

WINES

XINO-XANO

Virolet

Rocaplana

Les Cerveres

El Carro Gros

L'Enriqueta

Beach Rosé

CAVES

WINES

XINO-XANO

VIROLET

GRAPE VARIETIES: 100% Xarel·lo
AGEING: 5 months on the lees
ALCOHOL CONTENT: 12.5% vol.

VITICULTURE:
The wine takes its name from the Virolet vineyard, planted in poor, chalky soil with a sandy-loam texture. Harvesting is carried out by hand with the grapes placed in 20 kg crates. Organic viticulture.

PRODUCTION:
Temperature controlled fermentation in stainless steel vats, followed by ageing on its lees in the same container for 5 months, which gives the wine volume and balances its acidity and structure.

CAVES

VINS

XINO-XANO

ROCAPLANA

GRAPE VARIETIES: 100% Syrah
AGEING: 8 months in oak barrels
ALCOHOL CONTENT: 14% vol.

VITICULTURE:
Grapes from the El Masnou vineyard, which is planted in poor chalky soil with a clay-loam texture and some gravel. Planted on a very steep slope. Techniques such as grass cover or green harvesting are used to regulate the production. Harvesting is carried out by hand with the grapes placed in 20 kg crates. Organic viticulture.

PRODUCTION:
Cold pre-fermentation maceration for 72 hours. Fermentation and maceration of the must on the skins for 12 days, followed by 8 months ageing in 300 litre French oak barrels

CAVES

WINES

XINO-XANO

LES CERVERES

GRAPE VARIETIES: 100% Xarel·lo
AGEING: 8 months in barrels
ALCOHOL CONTENT: 13% vol.

VITICULTURE:
The wine gets its name from the Les Cerveres vineyard, planted in poor, chalky soil with a sandy-loam texture, planted in 1969. Green harvesting of 20% of the bunches before maturity to reduce the production and ensure that the vine stays balanced. Harvesting by hand with the grapes placed in 20 kg crates. Organic viticulture.

PRODUCTION:
Selection of the grapes on the sorting table. 5 hours pre-fermentation maceration in a closed press. Fermentation and ageing in 300 litre oak barrels.

CAVES

WINES

XINO-XANO

EL CARRO GROS

GRAPE VARIETIES: Syrah, Cabernet Sauvignon, Merlot
AGEING: 16 months in barrel and 12 in bottle
ALCOHOL CONTENT: 13% vol.

VITICULTURE:
The Syrah comes from the El Masnou vineyard, planted on a slope made up of very poor chalky soil with a sandy-loam texture. The Cabernet Sauvignon is from the La Rasa vineyard with chalky soil and a sandy-loam texture. The Merlot is grown in the La Pallissa vineyard planted on a slight slope and made up of chalky silty-loam soil. Short Cordon Royat pruning. Green harvesting of 15% of the bunches at the start of ripening. Organic viticulture.

PRODUCTION:
Fermentation was carried out in 300 litres barrels without the addition of yeast and using manual pigeage (punching of the cap). The macertation lasted for 20 days. Aged in French oak barreks produced by Vicar, Saury and St. Martin. The wine is not ltered before bottling

CAVES

WINES

XINO-XANO

L'ENRIQUETA

GRAPE VARIETIES: Macabeu
AGEING: 3 months in barrels
ALCOHOL CONTENT: 12.5% vol.

VITICULTURE:
The Macabeu comes from the La Piscina vineyards, which are organically grown. The soil is chalky with a clay texture. The grapes are allowed to mature on the vine to allow us to achieve the desired alcohol content. Organic viticulture.

PRODUCTION:
Once harvested by hand, the grapes are crushed using the traditional method of treading the grapes by foot, and a yeast starter from the same vineyards. Fermentation is brought about by wild yeast. No additives are used during the production process.

CAVES

WINES

XINO-XANO

BEACH ROSÉ

GRAPE VARIETIES: Red Grenache and Syrah
ALCOHOL CONTENT: 12% vol.

VITICULTURE:
The Syrah grapes come from the Manou vineyard, with clay loam texture soil. The Granache comes from the Pou vineyard, with calcareous and calcareous soil and loam texture. Harvesting is carried out by hand with the grapes places in 20kg crates.
Organic viticulture.

PRODUCTION:
Short maceration of the grapes to obtain the aromas and the colour required. Fermentation in stainless steel tanks in a controlled temperature.

CAVES

VINS

XINO-XANO

Xino-Xano White

Xino-Xano Rosé

Xino-Xano Red

CAVES

WINES

XINO-XANO

XINO-XANO WHITE

VARIETIES: Xarel·lo and Muscat of Alexandria
AGEING: Vintage young wine
GRADUATION: 12% vol.

VITICULTURE:
The Xarel·lo comes from the La Plana Blanca vineyard, with calcareous soil with a silty-loamy texture. The Moscatel of Alexandria comes from the La Fàbrica vineyard with calcareous soil and a Sandy-loam texture. Manual harvest in boxes of 20 kilos capacity

ELABORATION:
Fermentation in stainless steel tanks at controlled temperature.

CAVES

WINES

XINO-XANO

XINO-XANO ROSÉ

VARIETIES: Merlot
AGEING: Vintage young wine
GRADUATION: 12,5% vol.

VITICULTURE:
The grapes come from the La Pallissa vineyard planted in a calcareous soil with a Sandy-loam texture. Manual harvest in boxes of 20 kilos capacity. Organic viticulture.

ELABORATION:
Short maceration of the grapes to obtain the aromas and the colour. Fermentation in stainless tanks at controlled temperature.

CAVES

WINES

XINO-XANO

XINO-XANO RED

VARIETIES: Merlot, Syrah and Cabernet Sauvignon
AGEING: Young wine. 2 months in French oak barrels
GRADUATION: 13,5% vol.

VITICULTURE:
The Merlot comes from the La Pallisa vineyard planted in a sandy loamy calcareous soil. The Syrah comes from the El Manou vineyard planted in a calcareous soil wih a clay loam texture. The Cabernet Sauvignon comes from the La Rasa vineyard planted in a calcareous soil with a sandy loam texture. Manual harvest in boxes of 20 kilos, Organic viticulture.

ELABORATION:
72 hours pre-fermentative cold maceration. Fermentation and maceration of the must wit its skins for 12 days. Aged in a French oak barrels for 2 months.

DISCOVER ORIOL ROSSELL

Immerse yourself in the history of Oriol Rossell, a family-owned estate which has been growing grapes since the 17th century. We offer you different proposals to discover Cal Cassanyes state and our products.

The visit starts in the courtyard where you can contemplate the outside of the 1638 family manor house. Here you can see the family’s winemaking mementoes and traditional tools of the trade. Afterwards, we will walk through the vineyards surrounding the property until arriving at Les Alzines, the oldest vineyard dating 70 years. After that, you will visit the modernist winery built in 1908 and the cellar where our wine bottles rest.
The visit is rounded off by tasting three wines and a chat about the visit in the garden or in the Antoni Rossell i Domènech room.

This visit can be made every Saturday at 12.00 noon, or weekdays by appointment.
Duration: 90min
Price: adult 15€ / children from 9 to 17, 10€ / children under 9 free.

ESSENCE OF CAL CASSANYES - WINE TASTING IN STAGES

This proposal offers you a visit matching with tasting. We will welcome the visitors walking around the estate and tasting a rosé cava from Pinot Noir and Garnacha varieties, enjoying our small and ancient tool museum. After that, we enter in Cal Cassanyes estate and you will then learn about the history of the Rossell family. You will discover its winemaking and Catalan Casteller (human tower building) tradition in a tour of the family manor house. Oriol Rossell, the winery’s founder, was also the founder of the Castellers of Vilafranca team. You will know all about the Castellers in a room devoted to good memories. There, you will enjoy your second tasting, Gran Reserva Mític 1908. You will finish your tour of the estate in the old vineyard Les Alzines. Here you will taste a Xarel•lo wine, Virolet. Back at the winery from 1908, you will learn about our wine and cava production process and you will be able to visit the winepress where is our private reserve cava. The visit finishes with some appetizers served with our Rocaplana red wine or Reserva de la Propietat cava in the courtyard or Antoni Rossell i Domènech room, depending on the time of year.

Duration: around 150 minutes
Visits by arrangement: minimum number of visitors 4
Price: 35€ (tasting with some appetizers). 30€ minimum 6 visitors.

ORIOL ROSSELL BASKET

The visit starts in the courtyard and it includes a tour of the 1638 family manor house containing the family’s winemaking mementoes and traditional tools of the trade. You will learn about the production process as you walk through the vineyards surrounding the property until arrive at Les Alzines, the oldest vineyard from more than 70 years. After that, you will visit the modernist winery built in 1908 and the cava where our wine bottles settle.
After the visit, we invite you to enjoy the "picnic breakfast basket OR": we will give your breakfast basket and we will lead you to one of the most welcoming and special place of our estate where, next to the oldest vineyard, under the shade of a pine grove and accompanied by one of our wines, you can have breakfast in a special and inviting place. In the basket you will find everything you need to enjoy breakfast as if you were at home.
Duration: 90min
Price (minimum 4 people): adult € 25 / minors of 9 free
Saturdays: winery opens from 11.30 am. to 2.30 pm (Guided tour 12.00 a.m. or by appointment during the week)

THE ORIOL ROSSELL EXPERIENCE

The path of cypresses welcomes visitors to the Oriol Rossell winery. Come and learn about our winemaking philosophy and enjoy the experiences described above in the company of a member of the Rossell family or the winery’s oenologist.

You will enjoy a custom made lunch (catering or grilled) in one of our estate’s amazing settings: the manor house, the Antoni Rossell room, the vineyards or the winery. You also will be able participate in the harvest or taste fermented wines and its blend.

Price and visit duration to be confirmed depending on the number of visitors and their requirements.

To consult prices and duration.

MEETINGS AND EVENTS

The Oriol Rossell Room: seats up to 40 people, equipped with kitchen, air conditioning and heating and toilets.

Baluarte de Cal Cassanyes (Bulwark): Cal Cassanyes’ former bulwark, ideal for product presentations, workshops and drinks.

La Pineda de Cal Cassanyes (Pine wood): ideal for drinks or for open-air meetings/events, in the spring and summer.

The garden and the mulberry: ideal for enjoy a breakfast or a meal tasting our products. The barbecue is always prepared.

For further information on our facilities for groups and companies, please contact us by email visites@oriolrossell.com or by telephone 977 67 10 50.