About Tallarol from Celler de les Aus
Tallarol from Celler de les Aus is a delicious white made from the Pansa Rosada variety of Xarel-lo. Bright citrus and saline minerality.
Located on the same site as Alta Alella is Celler de les Aus. This winery’s star is Mireia Pujol-Busquets – the daughter of Josep Maria. Mireia has already established a reputation as one of the most exciting young winemakers in Europe. As well as assuming many of the roles from her father in the Alta Alella operation, she has established her own micro-project here. Mireia produces natural wines without the addition of any sulfites. This is a small yet striking winery. Mireia works with vessels of all shapes and sizes. She experiments to produce wines that are as pure a representation of the Alella terroirs as possible.
About the Winemaking
In the early 2000s, Josep partnered with a friend to craft a Cava made with no additions. No external yeasts, no external sugar, no addition of SO2. A natural Cava. They accomplished this by using the must of Pansa Blanca (Xarel-lo) for the second fermentation. At first, they called the wine NU. Many years later, the name changed to Bruant which is the name of a local bird. All Celler de les Aus’s wines have names of birds that live in the Serralada de Marina’s Natural Park.
The process of making wine without the addition of SO2 was new for Josep. He began with Pansa Blanca and named the wine Tallarol. Years later, Celler de les Aus & Alta Alella separated. Josep wanted to show that the wines come from different locations and did not influence each other.
Today, Josep and Mireia produce a few cavas: Capsigrany made with a rare varietal Pansa Rosada. There is only 5ha left of Pansa Rosada in the world. Merla made with the grape Mataro and a pétillant naturel called “Aus”.