Cal Miqueló offers all guests the possibility to choose, when making the booking, the dishes they would like to try during their stay in the house

Vilars Roble (red)

Fact sheet:

Grape variety: Merlot and Syrah.
Vinya Els Vilars.
4 months in French oak barrels.

Tasting note:

Appealing, with a sense of freshness and balance. Notable fruity aroma, with slight notes of ripened red grapes and high-quality oak. With body and vigour in the mouth, fleshy, with moderate tannin, round and lively.

Serving temperature around 15ºC.

Vilars Brut Nature (cava)

Fact sheet:
Grape variety: 60% Parellada and 40% Macabeo
Vinya Els Vilars
Second fermentation in the bottle at 14ºC in contact with the lees for a minimum of 18 months.

Tasting note:
Tasting note:
It has the taste of a young cava, easy to savour but with a strong personality. To the eye, it shows part of its relative youth with a pale-yellow colour with greenish tones, it has an excellent sparkling appearance, with a foam corona that persists when in the glass.

A fine and subtle fruity aroma with notes of white fruits (pineapple and pear).
In the mouth it is structured and enveloping, with strong flavours of fruit and touches of Indian ink and balsamic vinegars. Long retronasal aftertaste.

Serving temperature around 5-8ºC.

Vilars Nena Rosat (rosé)

Fact sheet:
Grape variety: 100% Syrah
Vinya Els Vilars.

Tasting note:
Elegant strawberry red colour with a clean and shiny appearance.

Good aromatic intensity, combining the red fruits (strawberries, cherries) with the flowers of the land. Smooth and balanced on the palate with a good sensory progression and with a perfect acidity that gives it freshness and liveliness.

The aroma remains at the end, leaving pleasant and delicate sensations.

Perfect for appetizers, rice dishes, pasta, raw or lightly-cooked fish.

Recommended serving temperature 10-12ºC.

Vi del Banya (red)

Fact sheet:
Ull de Llebre (Tempranillo) grape variety, and the other varieties with which the blend is made are Merlot, Syrah and Cabernet. To produce it we also perform a controlled cold fermentation at a temperature of 25ºC with constant pressing during the fermentation process, and malolactic fermentation in the same vats. We also age it for 6 months in second-year French oak barrels.

Celler Matallonga

Tasting note:
A cherry red colour with a garnet edge and slight signs of its ageing and a very high top layer. It has an aroma of ripe fruit with touches of undergrowth, a range of aromas from the barrels, as well as mineral aromas. In the mouth it has volume without astringency. The first pass on the palate marks its sweetness and its persistence marks its good level of acidity. Retronasal olfaction reveals the wine’s complexity with notes of black fruits.

Escorça Blanc (white)

Fact sheet:
It can be considered a monovarietal wine as it consists of 90% Macabeo grapes and 10% Chardonnay.
To produce it, we first macerate the grapes for 12 hours with their skins, which obliges us to ensure the grape is very healthy because otherwise it would produce strange flavours. What is important to us is all the aromas and colours that this maceration adds to the wine. We then let it ferment at a low temperature of 15°C for three weeks to extract the aroma in stainless steel vats, and finally we perform a reductive ageing process with fine lees for 8 months.

Celler Matallonga

Tasting note:
White wine with greenish tones, which has an aroma of ripe, fresh fruit with touches of white fruit that evokes Lleida’s Golden apples. In the mouth it has an exclusive and explosive character, achieving a good balance between density, structure and volume, giving it a fresh and pleasantly acidic finish which makes the palate salivate and invites you to have a second glass.

Alges Negre (red)

Fact sheet:
Clos Pons

Powerful, balanced, fragrant, and fruity, Alges has an aroma of pure fruit, accompanied by a light touch of wood that makes it elegant and subtle. Red fruits with touches of jam, liquorice and cherries stand out over mineral and spicy notes and a notable acidity which make it fresh and enjoyable. Balance is the most important note of this appealing and somewhat sexy wine.

Jan Petit Negre (red)

Fact sheet:
Clos Pons

Jan Petit is a red wine obtained from old vineyards in the mountainous area in the south of the county of Les Garrigues and within the Designation of Origin area of Costers del Segre. Hand-picked Grenache and Syrah varieties of grape.

A cherry-coloured wine of medium intensity, with a high level of complexity

Tasting note:
On the palate it is a red wine with soft tannins and balanced acidity, an appealing wine with a touch of liquorice. It is aged for 6 months in French and American oak. Fresh, vital, intense, genuine, with character and personality. An inspiration from our homeland.

Vilosell (red)

Fact sheet:
Tomàs cusiné
Red wine aged in barrels.
Ull de Llebre (Tempranillo) and Syrah grapes.
Selected from grapes harvested above 600 metres. Controlled fermentation at 24-26 °C. Aged for 9 months in second and third-year French oak barrels.
14% vol. and pH of 3.62.
“Elegant, complex, deep”

Tasting note:
Smoky with pungent aromas of black and blue fruits, and dark chocolate with a peppery touch. Plush and appealingly sweet, offering blackcurrant and blackberry flavours and a hint of mocha. Finishes with a good length and persistence in the mouth.

Recommended serving temperature: 16-18 °C.

Recommended gastronomic pairing: grills, snails, stews, roasts.

Sao Abrivat (red)

Fact sheet:
Mas Blanch i Jové
Grape varieties: 40% Tempranillo, 35% red Grenache and 15% Cabernet Sauvignon.
Fermented at 28-30 ºC / macerated for 20 days.
Aged for 12 months in light to medium-toasted barrels of French oak (42%) and American oak (58%).
Alcohol 14.5º
Production 26,889 bottles.
Temperature 16-18 ºC
Pairs with pink and red meats, fruit sauces, pasta.

Tasting note:
Intense cherry red colour. Aroma of ripe red fruits with spices (vanilla, cinnamon, a little black pepper, etc.), all very well integrated. In the mouth we find a wine that is soft but with structure, long and warm.

Petit Blanc Saó (white)

Fact sheet:
Mas Blanch i Jové
Grape varieties: 70% Maccabeo, 30% white Grenache.
Fermented in stainless steel vats at a controlled temperature of 17°C.
Aged-Macerated for 4 hours, static racking.
Alcohol 13º
Production 3,500 bottles
Temperature 8-10ºC
Pairs with white meats, fish, rice dishes, pasta.