The origin of Castell d’Encus stems from the impact the location had on Raul Bobet in 2001 while he was looking for land that could reduce the effects of climate change on vineyards around the Catalan Pyrenees.
The elevation of the property (850-1000 meters), the excellent sun exposure and large wooded area around it, along with its long history make the place look privileged and magical. The estate has an old chapel and fermenting grapes vats carved into the rocks by the monks of the Hospitaller Order (12th century)
The winery was the first to use cold/heat transfer processes of geothermal energy in all its processes in an effort to reduce energy consumption and environmental impact. The winery is also designed to function by gravity in all its processes and has the most advanced winemaking technology.
Harvesting is done manually and in small boxes of 10kg only with grapes grown in the estate. The wine is fermented in different materials: wooden vats, stainless steel vats and natural stone. With these three materials wines get very different tones and shades and a great aromatic complexity