Red wine
Negre Natural de Can Calopa

Negre Natural de Can Calopa

Negre Natural de Can Calopa is created at the Can Calopa de Dalt estate on the northern side of the Collserola mountain range. That is where we grow the grapes and make the wine in a small, refurbished winery from the sixteenth century. A social farming project combining quality produce with social inclusion and respect for the environment.

A natural red wine, free of sulphites and with local yeasts, that seeks to express its character without interventions. A wine that cannot be tamed but speaks for itself, a step further in experimenting to make wines that are a clear reflection of their landscape, variety and character. Spontaneous and authentic in equal measure, made to meet new consumer demands for sustainability and natural goods.


ORIGIN: Vineyards from the Can Calopa estate on the northeast side of the Collserola mountain range and within the Barcelona municipal area, 300 metres above sea level. A landscape of agricultural mosaics amidst forest areas comprising pines, holm oaks and Mediterranean shrub species. The estate combines terraces with small flat plots.
SOIL: Loamy textured soil with slate and shale substrates.
CLIMATE: Climate of a Mediterranean influence, characterised by mild winters, hot summers, moderate temperature changes and scarce and strongly irregular seasonal rainfall. The Can Calopa estate faces northeast, making it a cool estate where the grapes ripen slowly and gradually. The sea breeze comes along in the afternoon, easing the high summer temperatures.


Sangiovese (100%)

Vine growing

Organic farming. Grapes are carefully selected and manually harvested in crates of 10-12 kg.

Wine processing

Spontaneous fermentation without the addition of selected yeasts. Trampled barefoot to extract the remaining must. Not clarified or filtered.


2020: 1,750 bottles

Technical sheet

Negre Natural de Can Calopa 2020

Characteristics of the vintage

Vintage 2020 was characterized by having highly pronounced seasons, with a very cold winter with lots of rain and a warm and wet summer. Spring had significant rainfall. April and May have been the most humid months for the last 20 years. These factors added to the presence of the native fauna and the high impact of the mildew (plasmopara viticola), have distinguished vintage 2020 with an important reduction of the production.

Viticulture and wine processing

Organic farming. Manual harvest with grape selection on the vine. The grapes go into the vat whole, and a carbonic maceration is performed until they are two-thirds fermented. They are subsequently left to ferment spontaneously, without the addition of selected yeasts. The grapes are trampled barefoot to extract the remaining must and fermentation ends without temperature control to respect the fermentation cycle of the local yeasts. The wine goes through no clarification or filtering processes and is bottled straight from the vat.


Alcohol content: 11.5%
Total acidity: 4.9 g/l (sulphuric acid)

Tasting notes

Intense ruby red colour with blue/violet hues. Its aromatic intensity is distinguished on the nose, with notes of fruits of the forest on a background of spices and aromatic herbs and a slight suggestion of fresh leather. A very fresh, light and agile wine with a delicate tannin. Good balance between the fruit, the characteristic acidity of the variety and the freshness typical of the land. A certain persistence with a return of mineral notes. Perfect to drink on its own. Opening the bottle is synonymous with finishing it.