Surface area 22 ha.
Natural since 2001

About the winemaker
In 2001, brothers Manel and Joan Aviñó took over the old family estate known as ‘Masia de Can Ramón – Viticultura del Montgròs del Penedès’. Nestled within the protected Garraf Natural Park, their mission was clear from the start: to preserve and continue the region’s tradition of (sparkling) winemaking. Since acquiring the farm, grape growing and sparkling wine production have been carried out with the utmost respect for nature, embracing biodynamic winemaking principles. Every aspect is tuned to the lunar calendar, the vineyards are never under any circumstances treated with chemical products, and the team deploys herbal infusions and biodynamic preparations to safeguard vine health.

Within the world of Catalan natural wine, Manel Aviñó today affectionately nicknamed “The Bubble Man” has come to symbolize excellence in sparkling natural wines. Some even see him as a true pioneer of low-intervention producers in Catalonia. Joan, Manel’s brother, now manages the family-run hotel along the Catalan coast. Most recently, Manel’s daughter Núria Aviñó has chosen to continue the family tradition, crafting sparkling wines according to time-honoured methods. Her bottles are released under the Núria label.

About the vineyard
Masia de Can Ramón’s connection with the world of wine reaches back to the 14th century, when the first vines were planted on these grounds. The estate is set in the Massís del Garraf mountains, directly facing the Mediterranean Sea in Sant Pere de Ribes. Here, the vines root themselves in a massive limestone outcrop mixed with sandy soils, which lends the wines remarkable minerality and impressive ageing potential.

About the wines
For Manel and his family, the focus has always been on preserving their heritage and the authentic roots of traditional winegrowing without additives, producing honest wines from local grape varieties that naturally belong to the land. As an artisan winemaker, Manel is widely regarded for crafting some of the most consistently outstanding bubbles in the region. All grapes are harvested by hand, fermentation is always spontaneous (using only native yeasts), and the wines often spend a notably long and far longer than usual maturation both in barrel and in bottle. At no stage are sulfites added; the commitment to purity is absolute.

For many years now, Clos Lentiscus has produced not only its renowned range of sparkling wines but also still whites and skin-contact (orange) wines from direct-pressed or briefly macerated varieties like Parellada, Macabeu, Xarel-lo, and Moscatel, as well as reds from Tempranillo, Carignan, and Syrah. At Clos Lentiscus, the team enjoys working with a wide array of classic vessels for fermentation and maturation Spanish amphorae, old wooden foudres, and glass demijohns. Despite the increasingly warm Mediterranean climate, all the wines share a fresh, vibrant, and highly drinkable character, with remarkable breadth and a distinct, saline depth. As with everything at Clos Lentiscus, the wines are given generous time to rest before release, meaning that by the time they reach the Netherlands, they’re fully ready to enjoy.

Instagram Manel (Clos Lentiscus)
Instagram Núria (Clos Lentiscus)