La Fita - Penedès

Martí Torrallardona is the creator of La Fita Vins Personals.  Martí was born and raised in Sant Sadurní, son of a vine grower father and a speech therapist mother.  He studied oenology at Rovira i Virgili University and then began his more serious career at Can Sumoi.  There, he worked both as a technical oenologist and in sales for Catalonia, Valencia, Andorra, and Central and South America.  In 2019, he moved to Austria to discover its culture and winemaking techniques.  Martí says that La Fita began to take shape at Can Sumoi, and in Austria, it fully formed.  La Fita wines are fresh wines with low alcohol and high acidity.  Minimal intervention but maximum precision.

La Fita Els Arpiots 2023

80% Xarel.lo from organic vines planted in 2018 in the Mariona vineyard and 20% Macabeau from organic vines planted in 1991 in the Betes vineyard.

Winemaking:  Manual harvest in 15 kg boxes.  Static settling in stainless steel tank followed by spontaneous fermentation with native yeasts from the vineyard.  Bâtonnage with the lees for 7 months. Malolactic fermentation in tank.  Low total SO2 (44 mg/L).  Bottled in March 2024.

Production:  3,398 bottles

La Fita Vinya de la Creu 2024

80% Macabeau from organic vines planted in 1974 by Anton Raventós Puigmartí of Cal Nogués and 20% Malvasia de Sitges from organic vines planted in 2013 at Can Catassús.

Winemaking:  Manual harvest, destemming and very gentle pressing. Static settling in stainless steel tanks followed by fermentation with indigenous yeasts from the vineyard. Once malolactic and alcoholic fermentation is finished, part of the wine is aged for 6 months in glass demijohns.  Low total SO2 (37 mg/L).  Bottled in April 2025.

Production:  2,723 bottles

La Fita Xarel-lo de les Granges 2023

100% Xarel.lo from organic vines planted in 1987 by the Mulet-Artís family in the Les Granges vineyard in Parc Natural d’Olèrdola.

Winemaking:  Manual harvest, destemmed and deposited with the skins into stainless steel tanks, where it ferments for 6 days.  The skins are pressed and the wine continues aging on the lees until bottling.  Very gentle daily punch down to enhance the contact of the skins.  Low total SO2 (35 mg/L).

Production:  1,606 bottles