Esteve i Gibert (Penedès)

Esteve i Gibert

Esteve i Gibert Viticultores has been producing wine for eight generations on their farm in the sub-zone of Les Muntanyes d’Ordal. Their Masia, “Cal Panxa,” boasts over 100 years of winemaking history at 320m above sea level. From their vineyards, you see the entire town of Sant Sadurni d’Anoia, as well as the holy mountain of “Montserrat.”

In 1976, Esteve i Gibert family stopped making wines with their own grapes and focused on selling their fruit to big wineries in Penedès. In 2009, the family changed course, Josep Esteve, his daughter Laura, and his son-in-law Albert Lopez reopened the cellar of Masia Cal Panxa and started making wine again. The smallest winery in the D.O. Penedès was born.

Today, the family owns 19 hectares of vineyards that belong to the area of Massis (Massif) of L’Ordal. They practice organic and biodynamic farming and are proud to grow some of the oldest vines of indigenous grapes in the area, including Xarel.lo, Macabeo, Sumoll Blanc, and Sumoll Negre. 

Key information



The wine

El Picapedrer

Type: WHITE WINE  | Variety: MACABEO | Additional info: organic/biodynamic, native yeasts, no filtration, low sulfur

70 year old Macabeo vines are hand harvested in the vineyard prior to destemming, pressing and native yeast fermentation in neutral oak barrels. The wine is then transferred to chestnut barrels, a special feature of wines made by Esteve i Gibert, where it will age on lees for about 7 months.

This is a unique white wine, as the old vines embue the grapes with Mediterranean herbal aromatics and the chestnut barrels add a roasty nuttines to the wine. This is one of those rare white wines that pairs incredibly well with meat dishes, even barbecue. Speical wine!

La Vie en Rose

Type: SPARKLING ROSÉ WINE  | Variety: SUMOLL BLANC, SUMOLL NEGRE | Additional info: organic/biodynamic, native yeasts, no filtration, no sulfur added

A mix of indigenous Sumoll Blanc and Sumoll Negre grapes are hand harvested then de-stemmed prior to native yeast fermentation in stainless steel tanks. There is no sulfur added to this ultra small production Pet Nat Rosé (between 400-600 bottles).

You get nice strawberry and raspberry flavors right off the bat, followed by some earthiness and nuttiness (the chestnut barrels once again doing their thing), but all made very easy to drink with soft, light bubbles. Bone dry. Delightful and fascinating.



Type: RED WINE  | Variety: SUMOLL NEGRE  | Additional info: organic/biodynamic, native yeasts, no filtration/fining, low sulfur added

Old vines of the indigenous Sumoll Negre (70+ years) are hand harvested, foot stomped and then fermented with native yeasts in stainless steel tanks. They then sit in the estate’s chestnut barrels for 7 months, followed by a couple years in bottle.

This gives you a full-bodied wine that still remains fruity. A fine acidity with a nose of cherries, earth and forest fruits. With fresh acidity and elegant tannins, this wine goes well with a nice steak but also goes well on its own.

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