Joan Albet came to Can Vendrell in 1903 following the Phylloxera plague that devasted Europe to oversee the replanting of the vineyards in the Ordal mountain range of Penedes in northeastern Spain.
In 1972, Josep Maria, 4th generation of the Albet family, began to introduce organic farming methods after officially acquiring the property his ancestors so lovingly cared for over the years. The winery released their first organic wine in 1979 and it’s overwhelming success led Albet i Noya to completely transition the winery. They quickly established themselves as Spain’s leading organic producer, certified by the Spanish organization CCPAE, (Consell Català de la Producció Agrària Ecològica) an organization appointed by the Ministry of Agriculture.
Eighty hectares of the 145 hectare estate are planted to several different native and international red and white grape varietals. The vines benefit from western exposures as they are flooded by the midday sun. The high altitudes of the stepped terraces provide some relief from high temperatures. Clay and sand lie on a bed of calcareous stone, a permeable base with good moisture retention, a key factor considering the lower than average rainfalls. All grapes are harvested by hand at the peak of ripeness.
Albet i Noya achieves the perfect balance of tradition and innovation in the cellar. The original cellar was built in 1925 and continues to see the principle vinifications processes. A temperature-controlled barrel room, warehouse, and bottling line were built in 2004. An additional gravity-based cellar was added in 2010 to produce Albet i Noya’s top wines. Constant modernizations to each allow the winery to boast all the latest state-of-the-art equipment.
In addition to being certified organic, the still wines are fined without the use of egg white, rendering them a vegan-friendly option.