Edetaria

Edetària - the wine from the Roman road

Joan Àngel Lliberia, the heart and soul of Edetària, began the adventure of Edetària after studying Agricultural Engineering in Lleida and obtaining a Master of Science in Wine Management at the OIV (Office International de la Vigne et du vin); he took his first professional steps in wine management in various wine companies in France; then he returned to Catalonia, where he continued his career in the wine sector and later in multinationals. It was his childhood surrounded by a universe of vineyards, grapes, cellars and his passion for wine that led him back to his origins to create Edetària. A dream come true, a tribute to his grandfather Llorens - oenologist - and his parents Pepita and Angel, viticulturists by trade, who make genuine terroir wines in an unadulterated style from his family's vineyards.

The terroir of Edetària

Edetària only produces wine from the estate's own vineyards in Gandesa, located in the Alta Terra. The name of the estate comes from an ancient Roman road that stretched betweenTorotosa and Zaragoza. 60 hectares allow the winery to control the entire winemaking process from the beginning. A large part of these vineyards are over 60 years old, while the rest are between 25 and 40 years old. With one of the best vineyards in the region, Edetària always strives for low yields and high quality. Each vineyard brings its own personality.

Edetària's vineyards are planted on five different terroirs.

• Panal: fossilised sand dune soils from the Quaternary period.
• Tapàs: silty soils with clay components.
• Tapàsblanc: shallow soils with carbonated marl fragments.
• Còdols: old riverbed with surface pebbles.
• Vall: fertile, calcareous, deep soils.

Most of the grapes grown are indigenous. Thanks to their experience, the people behind Edetària know the best conditions for each grape variety. Each vineyard has its own personality, mainly due to soil type, location and sun exposure.

Sustainability at Edetària

Edetària relies on sustainable practices to achieve the purest and most genuine expression of their vineyards:

• Preservation of soil structure and oxigenation of the soil through alternate tillage and direct seeding
• Use of green manure (clippings, cuttings from cover crops) and fertilizers
• 100% avoidance of chemical fungicides and insecticides

The work in the Edetària cellar

The Edetària wine cellar was built in 2003 in the middle of part of the Lliberia family vineyards. It is a unique building with sleek, modern architecture that fits well into a stunning landscape. All the elements - vineyards, winery, La Plana de Gandesa, the Pàndols and Cavalls mountains and the Serralada dels Ports National Park - blend together to create a unique scenario.

Harvest and fermentation

The only way for Edetària to select the best grapes from each vine is by hand harvesting. The grapes are stored in small crates and cooled down to 0º-5º before a second sifting at the sorting table. In this way, only the grapes with the right polyphenolic ripeness reach the barrels. The vats used for vinification are small. All are designed and equipped to vinify each plot separately, allowing them to closely monitor progress and every intervention along the way from the vineyards to your wine glass.

The path of maturation

During the aging of the wines, the goal is to preserve and highlight the nuances and character of each vineyard. The collaboration with selected coopers allows Edetària to choose the barrels that best suit the expression of the wines, and finally to bring all the nuances into the bottle to produce wines with a unique personality.