Llegat Familiar
More than 144 months of rest in pursuit of excellence
A long viticultural tradition
Our history is as deeply rooted in Subirats as our vines are. For centuries, our ancestors have worked these lands, which have witnessed family dedication to vine growing and winemaking since Bernardus Leopardi was granted with the Can Llopart estate as stated in a parchment from 1385.
In the 1950s, Pere Llopart Vilarós and Jacinta Llopart Baqués took over from this tradition that links 26 generations to the estate and consolidated the project of quality sparkling winemaking, with a firm compromise to organic viticulture, long aging, and Brut Nature traditional method wines.
With the Llegat Familiar, we want to pay tribute to the rigor, honesty, and constancy of our parents’ work and the passion with which they have preserved and transmitted their traditional knowledge. Theirs was a lifetime dedicated to the harmonious transformation of the fruit of the earth.
144
MONTHS
AGEING
1935
YEAR OF PLANTATION
PAULINO VINEYARD
135
YEARS MAKING
SPARKLING WINES
26
GENERATIONS
OF VITICULTURES
Llegat Familiar
From the years of dedication to the Heretat Can Llopart vineyards and the knowledge of making long aging sparkling wines, Llegat Familiar was born.
It is a wine with an eternal vocation, the trace time has left on us and the landscape, the culmination of everything we have learned, and the sublimation of the uniqueness of the estate.
The depth of Xarel·lo
The Xarel·lo grape takes center stage in this sparkling wine, and it does so from the oldest vineyard in Can Llopart. The vines were planted in 1935 on a single terrace next to the family country house.
The Paulino vineyard accounts for less than one hectare of octogenarian vines, swayed by the Mediterranean breeze on a hillside on the forest slope, where grapes grow to develop delightful aromas and an accentuated mineral character.
The grapevines grow on shallow soils that sit on limestone bedrock, developed in a landscape of shady slopes. The geological materials that give rise to these soils are Miocene marls. They are well-drained soils, moderately basic, with a loamy-clay texture and a sober level of
Llegat Familiar 2010
The legacy of excellence continues…
And it continues with the new vintage of Llopart Llegat Familiar Brut Nature 2010.
A total of 1,061 bottles have been disgorged and aged with the 100% Xarel-lo wine from the Paulino vineyard planted in 1935, one of the oldest on the Llopart estate.
The 2010 Llegat Familiar promises a rich, complex and nuanced expression.
Llegat Familiar 2008
Xarel·lo from the Paulino vineyard handpicked on September 10, 2008.
2008 was quite a rainy year with mild temperatures, which accounted for a harvest full of character, with good acidity levels, optimal aromatic development and balanced ripening.
The wine aged for more than 13 years. Each bottle is riddled twice throughout the aging time to increase the contact between wine and lees and thus improve autolytic tones.
From a total of 937 bottles, in January 2022 we disgorged 668. After disgorging, Llegat Familiar rests for a minimum of 6 months, in a refining process that restores calm to the wine and favors the future expression of the rich nuances and textures acquired over time. The remaining 269 bottles continue the aging process with their lees, in the family winery.
Llegat Familiar 2007
Xarel·lo from the Paulino vineyard handpicked on September 15, 2007.
2007 was a dry year, with concentrated rains in April that strengthened the soil’s water reserves and allowed the vines to reach harvest time with an excellent balance between acidity and sweetness.
The wine aged for more than 13 years. Each bottle is riddled twice throughout the aging time to increase the contact between wine and lees and thus improve autolytic tones.
After disgorging, Llegat Familiar rests for a minimum of 6 months, in a refining process that restores calm to the wine and favors the future expression of the rich nuances and textures acquired over time.
“In life, we leave our trace on the
land we grow and our legacy on each
wine we make.”
