Rosa Maria Torres, One on One in D.O. Conca de Barbera

369/365 – Catalonia – D.O. Conca de Barbera – Sarral – Rosa Maria Torres – Susel Rosé 2009

One on One……..,

Susel 2009Susel Rosé 2009, 100% Cabernet Sauvignon

Bright red onion peel color, leaning towards light cherry. A very elegant aroma of ripe red berries, strawberry and raspberry. Some candied fruit, dried flowers and touches of herbs, some currant. Light entry, tasty, great acidity in the mouth. It is round, intense and to be very honest, as my preferred wines are certainly not rosés, this one is amazing. Long aftertaste which is slightly spicy. Probably one of the best rosés tried this side of Christmas! The fermentation is done at a temperature between 14 and 16ºC, after soaking with the grape skins in order to preserve the bouquet. This wine spent a short period resting on its lees. This wine is excellent with pasta dishes, vegetables and salads. The perfect temperature for this wine is: 6-8ºC. Lovely, not only as a summer wine, this can stand most seasons and most wine loving moments.

Logo_seccionatThe documentation about the origin of Villa of the Sarral, takes us to the XII century, and it is known that the name of the village at the time was Saluc. The wine was imported by monks of the locality of Poblet, from the convents that the Cister monks used to have in France. Sarral is located in the tour guide of the Ruta dels Cisters. From the wine cellar, you can visit three monasteries which are very close. The Villa Ducal Montblanc is also located in the vicinity, which has a rich historical past.

rc91The region is full of vineyards, modernist cellars and a variety of picturesque villages, that are interesting to visit, as: Conesa, Fores, Barbera de la Conca, etc. Those villages are very rich in history related to the country and its people. Both in Montblanc and Poblet, you can visit the Tourism Office, where you will find all the information to have a pleasant day of tourism and enjoy the best gastronomy of La Conca de Barbera.

PADDOCK_RUTA_la-ruta-del-cister16 to go!

Catalan Wine 365 and SweetEasy Wine Tours

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Viticultors Mas del Nen, Raspberry Jam in D.O. Conca de Barberà

330/365 – Catalonia – D.O. Conca de Barberà – Sarral – Celler Bellod – Mas del Nen Negre Vall Roja 2010

Raspberry Jam…….,

MAS DEL NEN 2007Mas del Nen Negre Vall Roja 2010, Merlot, Cabernet Sauvignon, Garnacha and Syrah

The varieties were grown at the property of  “Mas del Nen” in Conca de Barberá. The aging was 12 months on oak and 6 months in the bottle. Most vintners in the Conca de Barbera would use the Trepat grape as a standard but lately many cellars have started producing non traditional blends for this region. This wine is clearly an evidence of that it works just fine and that the terroir of the Conca has decided to treat these varieties with respect. Very intense cherry red color. The nose is very complex with aromas of black forrest berries, red berries, a touch of earth and underbrush. The first thing that came to mind was actually raspberry jam on a buttered toast. The palate has a good structure and it is a balanced wine with velvety tannins. Fresh and enjoyable. I have said it over and I’ll say it again, price quality is outstanding. Discover Conca de Barbera before it is to late!

Mas del Nen, litterary means The house of the children, but I don’t think they meant to call it that due to the fact that I become a child once I drink their wines! The origins of the company goes back to 1943, when Josep Bellod founded Cellers Bellod, a family business which from the inception were focused on selecting both the best vine and also the best wine producing areas in the country. As time went by the bottling processes and the technology were adapted to meet customer demands. United by a common bond, the wine, and thanks to the confidence of the clients and collaborators, half a century later, they can still offer products that are quite simply well suited for the wine lovers of today. 

With all the accumulated experiences in the wine trade, Celler Bellod begins an innovative project in the Conca de Barberà area, where the climatic conditions are very favourable for vine growing resulting in wines of a great quality. Tradition and technology come together in the lands of “Mas del Nen” where they elaborate what has come to be known as “Vins d’autor” (author wines).

La Conca de Barberà is a Catalan region covering 649 km2. Its natural conditions, together with its history and traditions, make it a privileged zone for vine growing and the elaboration of excellent wines and Cava. It is an agricultural region mainly dedicated to the vine cultivation, where its first stocks were brought from France by cister monks, coming to the Poblet Monastery. During more than a hundred years vines have been cultivated in the region. In the last twenty years, there has been a considerable transformation, new stocks have been planted, imported from France, as well as keeping the traditional varieties alive. A region well worth exploring, not only for the wines but also for many of the other local produce and the history of the Cister monks and their monasteries. 

Through the figure of San Bernardo de Claravall, the monastic order was extended through all Europe. The Catalan-Aragon monarchs trusted the monks for the foundation of great religious centers in good lands, which gave life to economy and demography in the new territories. In Catalonia, the most important ones were established in Poblet, Santes Creus y Vallbona de les Monges, responding to the need of colonizing the lands in Catalonia Nova. The Cister Route was created in 1989, showing the importance this order had for this territory, and its great architectonic influence. The monasteries reflect the spiritual strength that the communities had. The most important regions were Conca de Barberà, Alt Camp y Urgell. And of course the monks were huge wine lovers, so today we thank them for starting vine growing in this beautiful region!

58 to go!

 

 

Carles Andreu, Early In the Morning in D.O. Conca de Barbera

315/365 – Catalonia – D.O. Conca de Barbera – Pira – Celler Carles Andreu – Carles Andreu Parellada 2011

Early In the Morning……..,

Imagen 104Carles Andreu Parellada 2011, 100% Parellada

It presents a pale yellow colour with hints of lemon peel. Very complex nose with hints of macerated white fruits. Tropical notes are present, pineapple, banana and yellow mature apple. Cider. Good balance as far as  sweetness and acidity goes, structured and persistent with overall fruity connotations. The Parellada is a grape that thrives at higher altitudes and as such it seldom reaches higher levels of alcohol and has issues with revealing a lot of aromas. For what it’s worth, it is one of my personal favorite grapes from Catalonia, because it is so different!

The week started with a long walk with the dogs and then getting around to doing some actual work. Sending invitations, getting around to answering invitations, meetings and lunch, and so the days go. The blog and writing about yet another great wine producer of Catalonia,is just relaxation and what else do I really need? Well yes, a glass of wine but that would be stating the obvious!

clca_fic_1

This is a small bodega that started only in 1991 by Carles Andreu, it also bears his name. It’s located in the very nice village of Pira. The old Masia (manor house) Cal Celdoni has existed since 1796 but the wine making of recent times, commercially, is fairly young.

CAVA DE NITmenys

The Mas of Cal Celdoni was bought by Carles ancestor from the monks of the Monastery of Poblet. Cavas that are produced here surpass some of the Cavas made in neighboring D.O. Penedès. If that is true or not, is for each and everyone to determine on their own, what I know (and appreciate) is the boldness of Carles when he decided to make the first red wine in the world containing 100% Trepat!

carles-andreu-cava-reserva-brut-nature-75-cl-do-cava

First time I tried their Cava was in a restaurant. Can’t remember the restaurant but the Cava stayed in my memory and I decided that a visit was long overdue! If there is one winemaker that is a must to visit in Conca de Barbera, it is this one! Then again, I always say that! Go figure!

carlesandreu_1

The main varieties grown are Trepat, Parellada, Macabeo and Chardonnay. They are currently doing some testing with Xarel.lo and Garnacha. As the production is kept to a minimum, the grape selection is rigorous as the grapes are received, but the first selection is made already in the vineyards.

OLYMPUS DIGITAL CAMERA

The extraction (pressing) of the grapes intended for Cava is very gentle. Only 60% is extracted and it is done slow to control, as far as it’s possible, that only must from the centre of the pulp is flowing, to avoid areas close to the skin and the seed, which provide herbal flavors and favor oxidation.

Enoturisme-2-1170x578

Each variety is vinified separately by the lowest possible temperature to preserve what little flavor Parellada and Macabeu give. Then the blend is for the base wines that give rise to future Cavas.

Trepat

Trepat is a red Spanish wine grape variety that is grown primarily in the Conca de Barberà and Costers del Segre. The grape is likely to be indigenous to northeast Spain and today there are approximately 1,500 hectares of the variety used mostly for light rosé wine and Cava. The D.O. Conca de Barberà is one of the main wine regions in that grows Trepat.

D.O Conca de Barbera

In Catalonia, Trepat is mainly found in the blended rosé wines of Conca de Barberà and Costers del Segre where it is often blended with other varieties. Over the years Trepat has been known under a variety of synonyms including: Bonicaire, Embolicaire, Parrel, Trapat, Traput and Trepan.

Trepat is quite particular when it come to soils and doesn’t not thrive everywhere, but it seems to be resistant to most fungal diseases.  It is a early riser and is thus susceptible to frost damage, which is more of a problem in this region at some of the higher altitudes but it is normally planted in vineyards on lower altitudes.

Carles,Andreu,Trepat,2011,Conca,de,Barbera,Cava,Spain-400x400

 Carles Andreu Trepat 2011, Trepat 100%, from fifty year old vines, from the vineyards of Les Alzinetes and Les Parades.

Bright red color with cherry hues and red edges. Low to medium layers and moderately slow tears. Primary aromas of ripe red fruit (currants and strawberries), toasted oak is noted but very subtle. Followed up by spicy notes, black pepper and nutmeg, balsamic, sweet licorice. Nice and tasty on the palate, good acidity, red fruits (currants and plums), intense notes that give character and personality, spicy, light menthol. Good structure and persistent. Long aftertaste of ripe fruit and spices. Kept developing and this could easily have stayed in the bottle another few years as it will improve.

76 to go!

 

Rendé Masdeu, Help Yourself in D.O. Conca de Barbera

303/365 – Catalonia – D.O. Conca de Barbera – L´Espluga de Francolí – Rendé Masdeu – Trepat del Jordiet 2012

Help Yourself……..,

rende-masdeu-trepat-del-jordietTrepat del Jordiet 2012, 100% Trepat

Cherry red color, bright and with a middle layer. The nose offers subtle notes of red berries and spices. It is not to expressive, kind of closed. The palate is soft, fresh, spicy and the wine is very easy to drink and to enjoy! As a native variety of Conca de Barbera, Trepat, vinified in red, will reveal a world of original experience. Finesse, freshness and subtlety, wrapped fruit and spicy notes. Jordiet is born from organic farming. The wine is a varietal wine and it was produced in amphorae. The Romans claimed that the slow oxygenation when doing wine in amphorae, expresses the particularities without outside interference.

In the middle of the Conca de Barberà region, astride the lands of the interior and the Tarragona coast is L’Espluga de Francolí. Surrounded by a leafy natural area, this town is closely linked to wine production, as is shown by one of the architectural jewels in its historic quarter, the Modernist Wine Cellar with its Wine museum. L’Espluga, located on the Cistercian Route, is also the anteroom to the Monastery of Poblet. This Cistercian monastery, one of the largest in Spain, was declared World Heritage by UNESCO in 1991.

cellerrende01_0-1

The wine vocation of the Rendé family has its roots in an ancient tradition and is now a well established business. Documented evidence, from at least 1604, shows continued dedication to viticulture and winemaking. Originally from the town Catllar the ancestors moved to L’Espluga de Francolí in the mid-nineteenth century where the viticultural tradition continued.

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The grandfather, Joseph M. Ventosa Rendé, was a leader of the regeneration Catalan agriculture. From his position as the Head of the Agricultural Social Action Community of Catalonia and professor of the College of Agriculture, he spearheaded the creation of cooperative wineries, with the collaboration of architects Cèsar Martinell i Domènech i Muntaner. Today, some of their creations still stand as valuable architectural monuments.

rendemasdeuamfores

Today we are so far away from the old wine drinking traditions, when it was merely a beverage, considered as a simple food ingredient or a routine intake, without contemplation of what actually was consumed. Over many years there has been a steady incline in wine refinement as well as the consumer knowledge and appreciation for its values ​​of complexity, harmony and different styles. It is no longer enough to make a good wine.

F1-5
True to the family motto: “Good wine comes from good vines”, direct care of their crops is paramount. Controlled and handcrafted limited production, allows for obtaining different and always a high quality wine. Rendé Masdeu sees wine culture as an artistic activity that has characterized their personality, resting on the pillars of tradition and constant research to improve and consolidate the pleasures of good taste. Because, at the end of the day (or at the beginning of the day), that’s what we all are looking for, a wine that tastes good!

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The brothers Josep and Joan M. Rendé Masdéu and their family, modernized the family heritage and its vineyards. They are specialized in the production of wines of high demand, mostly red wines made ​​with grapes varieties like: Cabernet Sauvignon, Merlot and Syrah. Their wines are incorporated into the forefront of the revival of the old wine making prestige of the Conca de Barbera.

81 to go!

 

The Cava of Carles Andreu, Birth Of The Cool, D.O. Cava

257/365 – Catalonia – D.O. Cava – Pira – Celler Carles Andreu – Cava Reserva Barrica Brut Nature

Birth Of The Cool………,

carles-andreu-cava-reserva-barrica-brut-nature-75cl-do-cavaCava Reserva Barrica Brut Nature, Macabeu, Parellada and Chardonnay

Clear and golden straw colour, with a thin and consistent rosary of bubbles, it presents itself during the tasting as a very fruitful Cava and with a fine fusion between the wine and the barrel. In the mouth it is smooth with a good structure and some notes of wood in the background, fresh and persistent, with an explosion of little bubbles that gives a nice tickling feeling. This Cava is made using a meticulous selection of base wines from Macabeu, Parellada and Chardonnay, grapes from vines with a balanced yield. After separate vinification of the three varieties, the final “coupage” is prepared and the wine is then aged in French oak barrels for around six months before the second fermentation in the bottle. The second fermentation is carried out very slowly with these Cavas, at a constant temperature of 14ºC. The ageing period is prolonged to twenty-six months.

d-o-cava_

The regulatory body of D.O. Cava dates back to the year 1959 when the Trade Regulations of Sparkling and Fizzy Wines were established, in which the term Cava appears for the first time. A subsequent Order of the Ministry of Agriculture dated 23 April 1969 sets out the regulations for sparkling and fizzy wines, and Cava was acknowledged as the term for sparkling wines produced using the “classic system of fermentation in the bottle and ageing in the “cava”, and could therefore “designate its products as Cava”. This definition was the basis for designating the product with this name.

Cava_

The Cava Region, or should I say the Appellation of Cava, comprises a total of 159 municipalities in the provinces of Barcelona (63), Tarragona (52), Lleida (12), Girona (5), La Rioja (18), Alava (3), Zaragoza (2), Navarra (2), Valencia (1) and Badajoz (1), which together conform the delimited Cava producing area and are therefore the only ones with the full legal capacity to produce this type of sparkling wine and market it under this name. The municipality of Sant Sadurní d’Anoia is the heart and origin of this region, its driving force. Its spirit lies not merely in an area, a territory, but in the tradition, the style of winemaking, a blind faith in the quality of the product and a keen enthusiasm in disseminating this special beverage.

clca_fic_1

This is a small bodega that started only in 1991 by Carles Andreu, it also bears his name. It’s located in the very nice village of Pira. The old Masia (manor house) Cal Celdoni has existed since 1796 but today wine making is fairly young.

CAVA DE NITmenys

The Mas of Cal Celdoni was bought by Carles ancestor from the monks of the Monastery of Poblet. Cavas that are produced here surpass some of the Cavas made in neighboring D.O. Penedès. If that is true or not, is for each and everyone to determine on their own, what I know (and appreciate) is the boldness of Carles when he decided to make the first red wine in the world containing 100% Trepat!

carles-andreu-cava-reserva-brut-nature-75-cl-do-cava

First time I tried their Cava was in a restaurant. Can’t remember the restaurant but the Cava stayed in my memory and I decided that a visit was long overdue! If there is one winemaker that is a must to visit in Conca de Barbera, it is this one! Then again, I always say that! Go figure!

carlesandreu_1

The main varieties grown are Trepat, Parellada, Macabeo and Chardonnay. They are currently doing some testing with Xarel.lo and Garnacha. As the production is kept to a minimum, the grape selection is rigorous as the grapes are received, but the first selection is made already in the vineyards.

OLYMPUS DIGITAL CAMERA

The extraction (pressing) of the grapes intended for Cava is very gentle. Only 60% is extracted and it is done slow to control, as far as it’s possible, that only must from the centre of the pulp is flowing, to avoid areas close to the skin and the seed, which provide herbal flavors and favor oxidation.

Enoturisme-2-1170x578

Each variety is vinified separately by the lowest possible temperature to preserve what little flavor Parellada and Macabeu give. Then the blend is for the base wines that give rise to future Cavas.

Trepat

Trepat is a red Spanish wine grape variety that is grown primarily in the Conca de Barberà and Costers del Segre. The grape is likely to be indigenous to northeast Spain and today there are approximately 1,500 hectares of the variety used mostly for light rosé wine and Cava. The D.O. Conca de Barberà is one of the main wine regions in that grows Trepat.

D.O Conca de Barbera

In Catalonia, Trepat is mainly found in the blended rosé wines of Conca de Barberà and Costers del Segre where it is often blended with other varieties. Over the years Trepat has been known under a variety of synonyms including: Bonicaire, Embolicaire, Parrel, Trapat, Traput and Trepan.

Trepat is quite particular when it come to soils and doesn’t not thrive everywhere, but it seems to be resistant to most fungal diseases.  It is a early riser and is thus susceptible to frost damage, which is more of a problem in this region at some of the higher altitudes but it is normally planted in vineyards on lower altitudes.

Carles,Andreu,Trepat,2011,Conca,de,Barbera,Cava,Spain-400x400

 Carles Andreu Trepat 2011, Trepat 100%, from fifty year old vines, from the vineyards of Les Alzinetes and Les Parades.

Bright red color with cherry hues and red edges. Low to medium layers and moderately slow tears. Primary aromas of ripe red fruit (currants and strawberries), toasted oak is noted but very subtle. Followed up by spicy notes, black pepper and nutmeg, balsamic, sweet licorice. Nice and tasty on the palate, good acidity, red fruits (currants and plums), intense notes that give character and personality, spicy, light menthol. Good structure and persistent. Long aftertaste of ripe fruit and spices. Kept developing and this could easily have stayed in the bottle another few years as it will improve.

Catalan Wine 365 and the SweetEasy Lifestyle

127 to go!

Celler Cara Nord, Lush Life in D.O. Conca de Babera

214/365 – Catalonia – D.O. Conca de Barbera – El Vilosell – Celler Cara Nord – Cara Nord 2012

Lush Life……..,

blanc-caranord_mini

Cara Nord 2012, 40% Macabeu, 40% Chardonnay and 20% Albariño

Lovely bright and clean as a whistle. Pale yellow colour with thin slow flowing tears. Took a while to get the nose going, as it was quite closed. Citrus and white fruit with pleasant herbal notes. Grapefruit, lemon zest, some pear, Mediterranean forest herbs. Secondary offer aniseed and mineral. Closes on a spicy note, which carries onto the palate. A nice entry, smooth creaminess and good acidity, intense citrus (grapefruit) and slightly savoury white fruit, some bitter notes and good freshness, fine structure, shows a soft minerality and medium persistence. Medium-long finish and after taste of citrus. Good focus and length. Should be enjoyed over the years to come.

The Mountains

Celler Cara Nord is located close to the Serra de Prades mountains and owes its name Cara Nord (north face in Catalan) due to its location in this part of the mountain. This is a steep and hilly landscape, surrounded by high peaks and forests of oak in the Natural Park of the Prades Mountains and Natural Park of the Poblet Forest. An area that has been nationally classified as an area of Geological Interest. Poor earth with slate, clay and limestone with rocky outcrops, cliffs and rugged mountains. The climate is Continental-Mediterranean with cool nights that allow the vines to rest. This delays the accumulation of sugars, preserves acidity and helps in the creation of aromas.

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Cara Nord was created by 3 people, joined for more than 20 years by their friendship and their passion for wine: Tomas Cusine, Xavier Cepero and Eric Solomon. They had many years of experience in the wine industry, and in March 2012 they decided to start a winemaking project together. They all had been attracted to the majesty of the North Face of the Sierra de Prades and its magnificent climate, land and history of quality wine making.

entorn-vinyes-7

From experience they knew the potential of the grapes that grow in the  Prades Mountains when it came to making good wines: the excellence seen in the DOQ Priorat, the reliability of D.O. Montsant, and the creativity of the D.O. Costers del Segre all originate from the same mountain range. Three Denominations of Origin located on a single mountain, all producing remarkable results. In reality, however, this interest lay particularly in the fourth D.O. of the Prades Mountains.

entorn-celler-1

This area was the Denomination of Origin Conca de Barbera, which itself has a long tradition in wine making and still has great potential in the world of small wineries and micro-elaborations. In 2012 they felt the call of “Mountain Viticulture” and threw themselves wholeheartedly into the Cara Nord project, aiming to: Vinify grapes from vines planted at altitude on the North Face of the Prades Mountains. Starting with the vineyard and with their small winery located within the historic Monastery of Poblet, in March 2012 they embarked on this great wine-making adventure.

entorn-vinyes-4

Viticulture up to 800m above sea level, as is the case at Cara Nord, takes place in a very particular and demanding geographical environment that poses constant challenges. But Tomas, Xavier and Eric are convinced that vineyards grown on rocky land, in unpolluted air, and surrounded by untouched biodiversity, will result in the creation of original wines with unique organolèptic qualities.

entorn-celler-5

They have opted for a mountain viticulture with vineyards at about 800 meters above sea level. And in Prades, per 100 m altitude, the temperature falls with about 0.65 º C, and the ultraviolet radiation increases 4% for every 250 meters. Moreover, this area has an average of 330 sunny days a year. Furthermore, the vines suffer water stress allowing them to concentrate flavor, aroma and color in an extraordinary way and also fungal growth is rare.

entorn-celler-3

Cara Nord is working with varieties like Grenache, Syrah, Garrut, Macabeo, Chardonnay and Albarino adapted to the landscape of the area. The Macabeo vines are very old, about 80 years. The rest were planted about 15 years ago. In addition, all the grapes that constitute Cara Nord are grown without irrigation to promote the intensity of the wine that comes from grapes harvested in its most optimal time. They  have no fixed rules in enology and each vintage should start over with new weather, new grapes and a new human factor. Exciting times ahead!

entorn-celler-2

167 to go!

Catalan Wine 365 and the SweetEasy Lifestyle

Mas de la Sabatera, Tighten Up in D.O. Conca de Barbera

164/365 – Catalonia – D.O. Conca de Barbera – Prenafeta – Mas de la Sabatera – Mas de la Sabatera 2008

Tighten Up…..,

….., this is the music to tighten up with…., but what wine would you tighten up with or would you prefer to unwind, maybe with a bottle of red? From Conca de Barbera? If that is the case, let me suggest a Friday special, make sure to listen to the music track, sit back, pour a glass and relax! No need to tighten up, life is to short, just have a great Friday evening! With loads of lovin’ from CatalanWine 365.

bot_MasSabatera-1

Mas de la Sabatera 2008, Cabernet Sauvignon, Merlot and Tempranillo

Red wine made from the farm of Mas de la Sabatera. The 190 acres are situated in an idyllic and secluded location in the foothills of the Sierra de Prades, for this particular wine they have selected the best vineyards of Cabernet and Merlot. The vine are all older than fifteen years and at their peak in this dry environment. Located at 470 meters above sea level and enjoy a beneficial mountain climate, sheltered by the Sierra de Prades, with fresh and dry summers, which enhances the natural ripening. The grapes are picked at night, providing natural freshness and aromatic integrity. The grapes have been fermented in stainless steel tanks, keeping the fermentation temperature below 25 ° to facilitate the intensity of the fruit and to optimize the extraction of color and tannins.

The wine has a deep and vivid red color with violet edges. On the nose it is clean with high intensity, predominantly black fruit, blueberries, blackberries, some pastries and spices, like pepper. Good integration of fruit and oak. The palate is pleasing, delicate entry, medium body, soft with round tannins and a long persistence. Elegant and mature wine. A good one for a Friday evening!

panoramica

“Mas de la Sabatera” is an estate of 190 hectares of vineyards and forests where 8 varieties of grapes are grown with an annual outtake of 1,000,000 Kg. The first building was erected in 1749 and this is where the winery today manages and directs the operations. The house has its own facilities, warehouses, offices for staff use, tasting area, agricultural museum and a shop for their own brand, Heretat Pallares. The property highlight is the Mirador (viewpoint) tower from where you can admire the beautiful scenery of Conca de Barbera.

tierrayclima

The Conca de Barbera is considered a prime area for its climate and type of land, with the right mix for growing many different varieties of grapes, red and white. All vines are trellised and most are older strains of between 25 and 35 years. In a clear attempt to continuous quality improvement, over the last 10 years they have planted an additional 30 hectares of red and white grapes. In order to identify fully with the region, great care has been taken to preserve the local variety of D.O. Conca de Barbera, the Trepat.

concadebarbera

215 to go!

Catalan Wine 365 and the SweetEasy Lifestyle