Moisès Virgili is a farmer born and bred, coming from a farming family in La Nou de Gaià, a small town near the city of Tarragona, some 60 miles south of Barcelona. He grew up surrounded by vineyards, olive groves, and carob trees.
After studying Oenology and Agri-Food Engineering, and gaining experience across Chile, South Africa, and various Catalan regions, Moisès launched his own project in 2010. He tends 35 hectares — 17 of which are vineyards — entirely organically.
His philosophy is simple: making conscious wines, free from preservatives, that express the mystery and beauty of the natural process.
Three standout bottles that define the spirit of Celler 9+.
A crisp, aromatic white from indigenous Catalan varietals. Whole-cluster pressed, fermented with native yeasts, and aged in stainless steel to preserve purity and freshness.
Xarel·lo & Macabeu
A unique skin-contact wine made from a red-skinned clone of Xarel·lo. Macerated for 32 days, then aged on lees for 9 months. No fining, filtration, or sulfur added.
Cartoixà (Xarel·lo)
Made from the rare indigenous Sumoi grape — once nearly extinct. Hand harvested, macerated for 7 days, then aged 9 months in locally-crafted ceramic amphorae.
Sumoi
Moisès believes that making organic, sulfite-free wines is more than a whim — it's a necessity. By embracing uncertainty and respecting the natural process, his wines are elegant, fresh, and alive with the character of the Mediterranean landscape.
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