White wine
DO Costers del Segre
Parellada, Xarel·lo, Malvasia
Blanc de Marges

Blanc de Marges

Vallbona de les Monges is a land of drystone walls. Known in Catalan as marges, they surround the estates and are testimony to a lively and resilient farming past we are striving to uphold. Blanc de Marges is keen to reflect that landscape.

The main variety in Blanc de Marges is the Parellada, which grows on the terraces supported by the walls. From the outset we undertook to recover this historical local variety at L’Olivera, in search of its natural expressiveness that exhibits delicacy and subtlety. The fresh and aromatic notes of the Malvasia and the structure provided by the Xarel·lo are blended with just the right contribution of Hungarian wood.


ORIGIN: Vineyards around Vallbona de les Monges in the Corb River Valley subzone of the Costers del Segre DO. Plots characterised by the drystone walls that surround the vineyards, preserving the fertility of the soil and the efficiency of the water.
SOIL: Chalky clay soil with changing levels of stoniness and depth.
CLIMATE: The climate is continental Mediterranean, with cold dry winters and hot summers tempered by the soft evening breeze blowing in from the sea that cools the night, particularly during the ripening season. The scarce rainfall is concentrated in autumn and spring (350-450 mm yearly).


Parellada (40%), Xarel·lo (36%), Malvasia (24%)

Vine growing

Organic farming. Manual harvest in crates of 10-12 kg.

Wine processing

Fermented at a controlled temperature in Hungarian oak barrels. Aged on the lees for 4 months and stirred (battonage) weekly.


2019 vintage: 3,470 bottles

Blanc de Marges 2019

Characteristics of the vintage

The growing season for the 2019 vintage had the usual cold winter and above-average rainfall compared to previous years. There was a regular amount of rainfall in spring and summer and average production across the different plots, resulting in balanced ripening of the grapes. Harvest began on 30 August and ended on 15 October.

Viticulture and wine processing

Certified organic dry land farming. We harvest the grapes manually and press them whole, including seeds and stems. The wine is fermented at a controlled temperature (15-17ºC) in Hungarian oak barrels, with a new wood percentage always below 15% to respect the Parellada variety traits. It is aged on the lees and stirred (battonage) every week during the 4 month ageing period, creating a more full-bodied palate and subtly and elegantly incorporating the woody notes into the flavour of the wine. The blend is determined by sampling, seeking an elegant, fresh and original wine.


Alcohol content: 13,5%
Total acidity: 3.77 g/l (sulphuric acid)
Volatile acidity: 0.42 g/l
Residual sugar: 0.8 g/l (glucose+fructose)
Total sulphites: 73 mg/l
pH: 3.16

Tasting notes

The nose is intense and fresh with floral aromas, fresh aromatic touches (sage, mint) and a marked presence of stone fruit such as vine peach. On the palate it has a lot of volume with an acidity that makes it fresh and lasting. Long and persistent finish in which its toasted notes emerge. Goes well with all types of rice dishes, smoked meat and fish and white meat.


Peñín Guide:
2021: 91 points (2018 vintage)
2019: 90 points (2016 vintage)
2012: 88 points (2009 vintage)

Guia de Vins de Catalunya:
2021: 9,51 points (2018 vintage)
2018: 9,4 points (2016 vintage)

International Wine Awards 2019:

Gold medal (2018 vintage)

Ecoracimo 2019:
Gold medal (2018 vintage)