Wine is born in the vineyard and that is why we work on them everyday. Our passionate team, steeped in traditional practices and ready for the challenges of the future, cares for and respects our environment. They have treated the Grenache and Carignan vines planted on the “llicorella” slate gently since 1902.

For us, organic viticulture with biodynamic practices is the only way to connect with these deeply rooted vines that we harvest by hand with the minimum of manipulation.‏ Wines that are fresh and elegant, with subtle minerality and made in limited production.

Purpose

“We preserve a lifestyle that emphasizes the grapes from the older vineyards in order to create distinctive wines that reflect our terroir”

Since the creation of Mas Doix in 1998 by Valenti and Ramon Llagostera, we have taken on the commitment to maintain, care for and strengthen our vines while exercising respect for our environment, its culture and its people.

With dedication, consistency and responsibility, we love every last inch of an optimal terroir for the cultivation of low yield vines that provide us with excellent grapes.

That is how we elaborate distinctive wines that speak for our terroir and give us joy. We are able to achieve this by working sustainably, with a tight knit group who is passionate about their work and unconditionally committed to it.

The values that we share:

Philosophy

We accompany our vines
so they give us their very best grapes

Every great wine begins its journey on the vine, where the grape is most important. That is why we dedicate all the care and attention we can give to our vineyards, whether they are young or centuries old. We practice strictly organic viticulture with biodymic practices that ensure perfect harmony between the environment, the vineyard and our labour. Planted in the “llicorella” slate hills by people who never stopped believing, each one of these vines rewards us with a yield of grapes of the finest quality.

The cultivation of all of our vines, vineyard by vinyard, variety by variety, is exclusively performed by hand. We harvest the grapes, picking them by hand from the vine, and once they reach the winery, we select them one by one with a critical eye and serene hands.

The elaboration is performed with the minimum possible intervention, fermenting the grapes in stainless steel vats, as well as in a wooden vat and open barrels depending on the variety and quality of the grape. The process ends with the aging in barrels and its subsequent coupage.

The entire wine making process, from the harvest to the coupage, follows a strict elaboration process that respects our dedication to the terroir, the fruit and our vocation.

Team

A passionate team that works the land
and handles the wines with great care, dedication and respect

Today, the world of vineyards needs people who are respectful of the traditional practices and who have the competence to face the challenges of the future. We have had the luck to have found one another. All of us who make up the team work every day with a passion for viticulture and a love for the art of wine. Our stories have intertwined and now the wines we make have become part of our lives.

When you plant a vine and watch it grow and end up making a wine from the fruit that you planted... it’s something you can’t get enough of! I like taking care of and raising the wine through to the definition of its final coupage. I like to experience the complete process from the fields to the cellar!
Ramon Llagostera Co-founder of Mas Doix
I love it when you see the result during the vintage: you pick the grapes, taste the wine that has come out of each vineyard and that taste reflects all the work and all the stories that happened that year. I like to offer a taste of the wine on visits, to be able to explain where this bottle came from and all the things concealed within it.
Jordi Jutglar Person in charge of viticulture
What I like most about my work is the possibility to be in contact with all the different stages of the wine. From seeing initial growth of the vine first hand to managing all the steps in the winery. The most special moment of the year for me is the harvest, where all the most important sensations and decisions of the year come together.
Sergi Batet Oenologist
Seeing how people enjoy the wines gives our work meaning.
Valentí Llagostera Co-founder of Mas Doix
There is no doubt that the best moment is when the grapes are harvested. It is then that you see all the efforts throughout the year were worth it and the vine thanks you for it by granting you its fruit.
Victor Viticulture team
The best moment of the year is seeing how the bottles come out ready after a full year of working. Presenting the wines to someone new and seeing the sensations and seeing that they like it.
Oscar Sales
I like all the jobs just the same. Especially in the summer, with the heat you can work well. I don’t like winter because it is very cold.
Suli Viticulture team
Taking care of and recovering the old vineyards is a way to recover our origins.
Joan Viticulture team
For me, the best job is the pruning. It is the moment when the plant is sleeping and you give it the shape you want, the one that is best suited to its situation and depending on whether it is younger or older.
Adrià Viticulture team
The more you work, the more it gives you, therein lies the generosity of the vineyard.
Edu Viticulture team

Our vineyard

The uniqueness of our wines comes from the vineyards

Each of them is unique and their grape contributes a expression and gives us different nuances. We can talk about a hill that is straight and full of old vines that are twisted, some terraces of Carignan that look up at the sun or a Grenache on a gentle slope overlooking the Siurana River. Our goal is to help each vineyard to express its own character, first by getting to know them as best we can and then by promoting their virtues. As nearly all the work we do is done by hand, we can observe the vines each and every day and learn from them.

One of the most important lessons we have learned over these years is that all of this work makes no sense if it is not accompanied by a firm commitment to the preservation of the territory and biodiversity. Both we and the vineyard live in the same ecosystem and it must be cared for and, if we are able to do so, everyone will benefit from it. That is why we have been working with ecological agriculture since 2016 and why we practice biodynamics and permaculture.

Belissario

Coma de Cases

Xon

Comes d'en Carlos

Coster Ventura

La Vicaria

Coma de Cases

Mas de l'Ossó

Our terroir

The Priorat: a tough land that teaches us to be generous

Sheltered by Montsant and Molló, the roots of our vineyards delve deep into the ”llicorella” slate that makes the Priorat a unique territory. Being in Poboleda, the cool part of the Priorat, our vines benefit for a Mediterranean climate with a great oscillation in daytime and nighttime temperatures. This microclimate favors a slower ripening and a later harvest.

 

Hot summers, icy winters. Mediterranean days, Continental nights. And a rugged, irregular terrain with sudden changes in altitude. Despite the forces of the elements, the vines are able to bring the best out of this dry land. This harsh terrain teaches us that what matters is not abundance, but being generous with what you have. We who suffer it and enjoy it cannot help but to love it.

Climate

Soil

Varieties