THE VINEYARDS

In our vineyards we grow native white varieties such as Macabeu, Cartoixà and Xarel·lo. We have traditional red varieties such as Grenache, Ull de Llebre (Tempranillo) and Sumoll, as well as international varieties such as Petit Verdot and Cabernet Sauvignon.

 

 

We strive to make our wines as most environmentally friendly as possible. We avoid unnecessary additives and preservatives to make healthy wines.

- Without any kind of preservative and/or antiseptic

- No added sulfites

- Without ascorbic acid

- No clarifiers or stabilizers.

The farms are controlled and certified by the Catalan Council of Ecological Agriculture (CCPAE).

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OUR STORY

It all started in 2010, when in the middle of the crisis, Moisès decided to start Celler 9+ with the idea of ​​making different wines from our family vineyards. With few land, a garage and the support of family and friends, he begun the project he had dreamt of since he was a child. Located in la Nou de Gaià, Tarragona, and influenced by the Mediterranean sea, 9+ focuses on organic farming, indigenous grape varieties, and environmental consciousness.


We decided to work all the farms in organic farming; 35 hectares of which 17 are vineyards, 4 olive trees, 5 sown and 9 carob trees. We believe that making organic and sulfite-free wines is, not a whim or an invention, but a necessity. Pollutants are present, not only in the air we breathe, but in everything we eat, the clothes we wear, the material we use... Going back to the origins is part of the process of change: cultivating the earth with respect, making the wines by listening to them, opening the senses to what surrounds us.

 

We work to make conscious wines to be able to enjoy with family, friends or yourself, without fear of the consequences of a poorly made wine. We seek that everything is fair and perfect in its scope...

 
THE WINEMAKER

Moisès Virgili i Rovira is the winemaker and founder of Celler 9+. "Nouenc" from head to toe, he has worked the land since he was very young. His passion for agriculture led him to study Oenology and Agri-Food Engineering. After gaining experience in renowned wineries and various vintages around the world, he decided to open his own winery.

 

Thanks to his desire to innovate in the organic and sulfite-free wines sector and the unconditional support of his family, the winery grows and evolves following a very clear philosophy: sustainability and respect for the environment.

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