At Alta Alella, we have always been committed to balancing tradition, innovation, and sustainability, crafting organic wines that truly express the essence of our terroir. In line with this philosophy, we’ve made an important decision: from now on, our flagship range will gradually transition to cork stoppers (micro-agglomerated to ensure the complete absence of TCA) with a wax drop, replacing the screw caps we’ve used until now. This change will be implemented progressively to avoid wasting existing materials.

This decision is based on the following factors:

• Sustainability: Cork is a 100% natural material. Its production helps preserve cork oak forests and supports biodiversity, reinforcing our commitment to sustainability.
• Consumer experience: Pulling a cork from a bottle is a ritual deeply rooted in winemaking tradition, creating a special moment. We want our customers to enjoy this experience and the meaning behind it.
• Wine evolution: A cork stopper allows controlled micro-oxygenation, leading to a more refined and harmonious aging process. We believe this enhances the overall experience and ensures our wines fully express their terroir.
• Premium positioning: This change not only elevates the perception of our wines but also makes them more accessible to high-end restaurants and establishments, where cork closures are often associated with quality and authenticity.

We’re confident that this step brings us even closer to our core values and the quality that has always defined us.

Our ancestral sparkling wine is back with a fresh vintage, and a new name. What was known as Aus Pét-Nat is now Puput Pét-Nat. With this change, our natural sparkling wine aligns even more with the identity of Celler de les Aus (meaning Bird’s Cellar), where every wine is named after a bird.

The puput (Upupa epops), with its terracotta-coloured plumage, distinctive crest, and graceful, undulating flight, is one of the most iconic birds of the Mediterranean. A tireless traveler, it typically arrives in February and departs in autumn—though with climate change, more and more of them are staying year-round. A free-spirited, vibrant bird, just like our Pét-Nat, which captures the essence of the land and expresses it without filters.

A wine true to its nature

Puput Pét-Nat remains the same ancestral sparkling wine, made with organic grapes and no added sulfites. It ferments spontaneously and is bottled before fermentation is complete, following the Ancestral Method. This process gives it a fresh, rustic, and lively character, with crisp bubbles and aromas of flowers, white fruit, and green almonds. Plus, it’s released unfiltered, preserving all its authenticity.

The 2024 vintage

After years of extreme drought, 2024 was a much-needed breath of fresh air for the vineyards. Well-timed rains, a warm summer, and cooler temperatures toward the end of the cycle led to balanced ripening, exceptional grape quality, and vibrant acidity—ideal for our Pét-Nat.

Now you can enjoy the new Puput Pét-Nat 2024, our Pansa Blanca ancestral, with a name that soars higher than ever!

You can now taste the first wine released from the 2024 harvest! Alta Alella GX Rosé is our rosé made from red and hairy grenache organic grapes.

Fresh, with Mediterranean character, red fruit aromas, and hints of citrus. 

Embark on a journey through time with Alta Alella 1981 Ismael Manaut, a singular rancio wine from Pansa Blanca variety, crafted with passion and patience, that unveils a captivating story in every sip. This creation by Josep Maria Pujol-Busquets, from the 1981 vintage and meticulously aged, is a testament to the expertise and vinicultural legacy of Alta Alella.

Alta Alella 1981 Ismael Manaut’s history

Ismael Manaut (Martorelles, 1936-2017) was a prominent industrialist in Vallès Oriental, an important businessman in the DO Alella wine region and a man of great artistic interest and sensibility. Manaut was a crucial figure in the history of Alta Alella and Josep Maria Pujol-Busquets’ first steps as a winemaker.

In 1980, Manaut contacted Mr. Jaume Serra (home of great wine professionals such as the brothers Albert, Isidre and Carles Ferran; Quico Lluch; Imperial; etc.), to find an oenologist to start a project together with his friends Juan Peláez Fabra (Marquis of Alella) and Jaume Nadal (owner of Quatre Torres). Serra then recommended him to contact Josep Maria Pujol-Busquets, a promising young oenologist who was doing his military service at the time.

The businessman commissioned Josep Maria to create a new winery under the name Alta Alella SA, which eventually became his final graduation project. In 1981, the winery was built in Santa Maria de Martorelles and the first vintage of “Marqués de Alella 1981” was released, a wine made from 100% Pansa Blanca, which had such an outstanding success that Josep Peñín bought the entire production for his exclusive wine club, as well as the prestigious Harrods in London.

From that vintage, Josep Maria Pujol-Busquets kept some barrels to make a dry natural rancio wine, which over the years has been kept at Alta Alella SL. As a tribute and in gratitude to Manaut, it has been decided to make it into soleras, and now it is on sale to the public, in a limited edition (until now, it was only available for tasting internally at the winery).

Wine tasting notes

Sight – Intense golden colour.
Nose – Aromas of honey and spices, with hints of dried fruits and a background of toasted notes fromits long ageing.
Palate – Its great complexity is confirmed. Intense and dry with exceptional persistence. Long and concentrated.

The second day of Barcelona Wine Week hosted the exclusive tasting of “The Magnificent 7”, led by the journalist and sommelier Ramon Francàs. A unique tasting with 7 great sparkling wines with long ageing, including the Pujol-Busquets collectible cava Alta Alella 10 Gran Reserva.

Mireia Pujol-Busquets, owner of Alta Alella, joined Francàs and the 6 other cava producers to introduce Alta Alella 10, a sparkling wine “made with a ‘Gran vin’ philosophy and which shows the elegant passage of time”, she described.

After a short ageing, the Méthode Traditionelle Champenoise is applied with a minimum ageing period on lees of 10 years. This singular sparkling wine is the result of combining: Sauló soil from Can Genís Estate –a sandy granitic soil–, the exceptional and unique climate characteristics from Serra de Mar area, and many years of experience making high quality cavas.

From now on you can find on the market the vintage 2005 of the collectible cava Alta Alella Mirgin Exeo Evolució+, selected bottles from the Alta Alella “Wine Library”.

-Vintage 2005- A severe drought during the vegetative period caused a reduction in the grape berry size, leading to lower yields and increased concentration. August rains together with an extraordinary grape health condition allowed optimal ripening, obtaining well-structured wines with a very good aromatic richness and high alcohol content.