El Terroir

The terroir is, basically the alone where raises the vineyard and the influences that incideixen: alone, climate, height and maneig.


As all soils, our soil is influenced by the climate, the composition, the sun, the altitude and the management. The soil in the Terra Alta is a mixture of silt and slightly alkaline elements with a small amount of organic matter, in this area, the most representative type of this soil is called ‘panal’ or ‘honeycomb’.

Panal is a soil with a greater predominance of sand than clay. It resists compaction very well and has a great ability to retain the moisture necessary for the development of the plant, allowing it to reach maturity with the excessive problems of the August temperatures.


Another of the characteristics of the region that give personality to our wines, are the seasonal winds, there are two very well defined winds:

Firstly, we have ‘el cerç’, a terrestrial wind from the northwest that descends through the Ebro valley, a dry and cold wind in winter. In the spring it gives us a natural protector against frosts and the temperature rarely drops below 0 º.

The wind is frequent and due to its lack of moisture, it gives us an inhibitor of mildew and other fungal diseases.

The second wind is ‘el garbí’, it is of marine origin and rises from the southeast. It is a humid, summer wind that usually arrives in the afternoon and evening. This gives hydration to the plant after the long hot days.

It would lack the pluviometry, normally little (300-400 l m2per to close the climatic conditionings.


Batea heaves 382 metres above sea level.


Now all that remains is to add the management of the Winegrower to have what he calls ‘TERROIR’.

At Celler Arrufí after decades of traditional cultivation, we realized that this system caused us many problems, compactions and imbalances in the soil, no resistance to pests, and a reduced life of the vineyard and therefore in 2009, we decided to change the type of crop and begin the process of organic farming.

It was difficult in the beginning, more than anything because of the uncertainty of what could happen, but during the first year we saw the changes and the successes. Now, 11 years later we could not conceive another form of cultivation. The improvements have been tangible and notable.

We have improved the conductivity and microbiota of the soil. We stopped using chemical fertilizers, we stopped using fungicides and synthetic herbicides. In short, by improving the quality of the soil, the health of the vineyard has been revitalized and now we believe that we have prolonged the life of the vines and the vineyard.
Although productivity has been lowered, the quality of the grapes has increased and now our objective is to continue to improve our wines every day.