The People
“Cooking ideas”
As my daughters say, family winery yes, but everyone “cooks” their own ideas, so we can say we share a winery but each of us “cooks” their projects.
Jordi: The blends and making offs
Andrea: White Grenache textures
Aïda: Serendipity fruit of chance
I take care of the day-to-day work in the winery. Andrea and Aïda are responsible of their own projects, but as students, their main responsibility is their studies. Therefore I help them with the work at the winery but not in the definition of their projects.
Ignasi, even though he retired from winemaking, advises us on each project we want to start, he always makes it possible for our ideas to reach a bottle!
With Sisco we have a double relationship, on one hand he advises us on viticulture topics, on the other hand he is a supplier of the winery. The wine Jordi Miró White Grenache is made exclusively from grapes grown by Sisco in his family vineyard.
The People
“Cooking ideas”
As my daughters say, family winery yes, but everyone “cooks” their own ideas, so we can say we share a winery but each of us “cooks” their projects.
Jordi: The blends and making offs
Andrea: White Grenache textures
Aïda: Serendipity fruit of chance
I take care of the day-to-day work in the winery. Andrea and Aïda are responsible of their own projects, but as students, their main responsibility is their studies. Therefore I help them with the work at the winery but not in the definition of their projects.
Ignasi, even though he retired from winemaking, advises us on each project we want to start, he always makes it possible for our ideas to reach a bottle!
With Sisco we have a double relationship, on one hand he advises us on viticulture topics, on the other hand he is a supplier of the winery. The wine Jordi Miró White Grenache is made exclusively from grapes grown by Sisco in his family vineyard.
Jordi
Andrea
I sarted getting interested by the winery when I started working in a Research Project in A-levels where I decided to make a wine. From there I discovered a fascinating world with many opportunities from the same raw material. Then I decided to started a project crating different White Grenache textures using wild yeast and spontaneous fermentations.
Aïda
From a Young age I have lived having vineyards and the winery at home, helping my dad with the harvest, maduration control and other things in the winery, I started getting curious about the work. I have always found it curious the fact that from a sweet grape you get a glass of wine with different aromes and flavours, so I also decided to experiment with new things that I had never seen in the winery.
Jordi
Andrea
I sarted getting interested by the winery when I started working in a Research Project in A-levels where I decided to make a wine. From there I discovered a fascinating world with many opportunities from the same raw material. Then I decided to started a project crating different White Grenache textures using wild yeast and spontaneous fermentations.
Aïda
From a Young age I have lived having vineyards and the winery at home, helping my dad with the harvest, maduration control and other things in the winery, I started getting curious about the work. I have always found it curious the fact that from a sweet grape you get a glass of wine with different aromes and flavours, so I also decided to experiment with new things that I had never seen in the winery.
Ignasi
I was born in Barcelona, but when I was very young I moved to La Vilella Baixa, a town located in the heart of Priorat and where I felt surrounded by a friendly environment, full of nature. I studied Professional Training in Oenology and Viticulture in Falset and later the Graduate in Oenology at the URV. I have worked in different Catalan regions and different Denominations of Origin: Priorat, Terra Alta, Baix and Alt Camp, Baix and Alt Penedès and Conca de Barberà, where I have made wines for cava base, whites, rosés, young and aged reds, sparkling , sweet and stale. The long friendship that unites me with Jordi Miró, due to the employment relationship and the most important the personal one, has made me get involved in the winery project as if it were my own, from the first moment. Today, due to a sudden change in my life, I have been able to realize one of my dreams as a young man, combining oenology with the writing of stories, short stories and novels. On my blog (costersdelletres.blogspot.com) you can find my writings. And that is: What could be better than combining a reading with a glass of the thoughtful and elaborate wines of Jordi Miró? Just a story in which both worlds are combined.
Sisco
Shaun
After many years working in fabrication I decided it was time to leave the rat race. I moved to Catalonia where by chance I met Jordi. He was looking for someone to help with his new project and now I help him with all aspects of the winery.
Ignasi
I was born in Barcelona, but when I was very young I moved to La Vilella Baixa, a town located in the heart of Priorat and where I felt surrounded by a friendly environment, full of nature. I studied Professional Training in Oenology and Viticulture in Falset and later the Graduate in Oenology at the URV. I have worked in different Catalan regions and different Denominations of Origin: Priorat, Terra Alta, Baix and Alt Camp, Baix and Alt Penedès and Conca de Barberà, where I have made wines for cava base, whites, rosés, young and aged reds, sparkling , sweet and stale. The long friendship that unites me with Jordi Miró, due to the employment relationship and the most important the personal one, has made me get involved in the winery project as if it were my own, from the first moment. Today, due to a sudden change in my life, I have been able to realize one of my dreams as a young man, combining oenology with the writing of stories, short stories and novels. On my blog (costersdelletres.blogspot.com) you can find my writings. And that is: What could be better than combining a reading with a glass of the thoughtful and elaborate wines of Jordi Miró? Just a story in which both worlds are combined.
Sisco
Shaun
After many years working in fabrication I decided it was time to leave the rat race. I moved to Catalonia where by chance I met Jordi. He was looking for someone to help with his new project and now I help him with all aspects of the winery.
Philosophy
“Sustainability with common sense”
Without criticising past times, I still remember 1999 when we planted our first vineyards, my dad, with all the love in the world, tried to convince me that the best way to keep weeds under control was by using herbicides.
And he was probably right, but to me that I have always liked the tractor and seeing how it stirs the soil while ploughing, moving around soil, opening it, helping it breathe… even though I don’t have many hours due to my other work, I decided that I would enjoy weekends ploughing.
After 20 years ploughing to incorporate the weeds to the soil, as well as pruning remainders, and not fertilising chemically nor organically, I can say that I am happy with the obtained results. At the end of the day, it is a sustainable job, and in soils that are poor in organic matter it increases the grapes quality but not the quantity.
Therefore, we will carry on towards sustainability, seeing it in all processes, from the vineyard until the market.
And if back then I decided to go towards a road based on common sense, now my daughters double my bet and go further with spontaneous fermentations in the vineyard with wild yeast, low sulfur levels and minimum intervention, returning even more to the origins.
Philosophy
“Sustainability with common sense”
Without criticising past times, I still remember 1999 when we planted our first vineyards, my dad, with all the love in the world, tried to convince me that the best way to keep weeds under control was by using herbicides.
And he was probably right, but to me that I have always liked the tractor and seeing how it stirs the soil while ploughing, moving around soil, opening it, helping it breathe… even though I don’t have many hours due to my other work, I decided that I would enjoy weekends ploughing.
After 20 years ploughing to incorporate the weeds to the soil, as well as pruning remainders, and not fertilising chemically nor organically, I can say that I am happy with the obtained results. At the end of the day, it is a sustainable job, and in soils that are poor in organic matter it increases the grapes quality but not the quantity.
Therefore, we will carry on towards sustainability, seeing it in all processes, from the vineyard until the market.
And if back then I decided to go towards a road based on common sense, now my daughters double my bet and go further with spontaneous fermentations in the vineyard with wild yeast, low sulfur levels and minimum intervention, returning even more to the origins.
Sustainability in the vineyard
Dry farming, ploughed by tractor, no herbicides, winter pruning, crop thinning, hand harvested. In case we need to use pesticides, we use the ones authorized for ecologic production, even though we are working on using pheromones.
Sustainability in the winery
Green energy, reusing rainwater to clean, biodegrading residues.
Sustainability in the market
Utilization of bottles made from recycled glass, recyclable caps, paper seals, treated wood pallets.
Iconography
“The philosophy applied to our wines”
Iconography
“The philosophy applied to our wines”
Wine matured in oak barrel.
Wine without oak influence.
Dry farming.
Hand harvested.
Low yield, below 50% of the authorized, in order to get better quality grapes. *
Low sulfites level, below 50% of the authorized for organic wines, we work with the minimum possible quantity to be able to guarantee a good conservation of the wine. **
Suitable for vegans, if we have to fine, we use pea protein and / or mineral bentonite, in no case are animal products used.
The biosphere reserves are territories that have the objective of harmonizing the conservation of biological and cultural diversity and economic and social development through the relationship of people with nature.
Wild yeast, present in the grape itself, even though it is more difficult to work with and with more risks, provides singularity to the wines.
Spontaneous fermentation, to allow the natural development of the grape’s own yeast.
“Pied de cuve” in the vineyard to allow the correct implantation of the wild yeast.
* The Council of the D.O. Terra Alta authorizes a production of 10,000 kg of white grapes and 9,000 kg of red grapes per hectare. Dry farming cultivation and soils poor in organic matter give us a yield of only about 4,000 kg per hectare.
** A maximum of 150 mg / l of SO2 is established for wines with organic certification (commission implementing regulation (EU) no. 203/2012 of march 8, 2012 on practices in organic wine) despite not being interested in obtaining the certification, the majority of our wines do not even reach 30 mg/l of SO2.
