Cava Hotel Mas Tinell, Bottle of Wine in D.O. Penedes

376/365 – Catalonia – D.O. Penedes – Vilafranca del Penedes – Cava & Hotel Mas Tinell – Gisele 2011

Bottle of Wine……..,

Gisele-webGisele 2011, Xarel.lo and Muscat

Very brilliant, golden yellow with light gold reflections, a really nice color. Medium intensity nose with clean and fresh citrus accents, floral notes, white stone fruit, slightly smoky, nutty and well integrated wood. Very pleasant nose that continues with some tropical fruit such as lychee, banana and pineapple. On the palate, it is unctuous and complex with balanced acidity. Slightly greasy texture that provides good body to the wine. It has a very expressive retronasal finish ennobled by the slight wooden undertones from the barrel aging from one of the varieties, Some of the Xarel.lo wine was fermented in French oak barrels with subsequent battonage. It is complex and evolves by releasing different aromatic tones once opened. It lingers in the mouth, very unctuous, with toasty and spicy hints.

The Bottle…..,

…… people in the bottle, there’s people livin’ in the bottle. Well, maybe not living there but at least visiting for a while and enjoying five star service. Hotels can have many shapes and forms, I know, it used to be my line of work. Many years with boutique hotels in both Europe and Africa, and I still haven’t seen what I saw in Vilafranca del Penedes, people living in a bottle. Marketing ploy or just another expression of Spanish design?

Techo-Hotel-Mas-TinellMany wineries all over Spain have been designed by famous architects but not just for the sake of creating a beautiful building, but also something that works, both environmentally and when it comes to the workability as a winery. In the case of Mas Tinell, it is a two step project. The winery as such has existed for quite some time but the current owners acquired it 1989 and only recently, in 2013 they opened what must be one of the coolest looking hotels in the area!

DSC_0849Have you heard of Mas Tinell in Vilafranca del Penedes? If you have, then you know that it is a unique building. A 5 star hotel remarkable for its peculiar shape, which resembles two rows of bottles of cava put into rhyme. It is a project of the architects Josep Lluís Juanpere and Escamis (GCA Arquitectes ) who won the Gold Medal in the 2011 “Shanghai International Interior Design Festival.

cava-hotel-mastinellAmongst building materials, ceramics highlights a clear identification with the Modernism of Antonio Gaudí, which decorates the roof, achieving an impressive aerial view and in complete harmony with the carpet of vineyards stretching through the Penedes. What’s more, it is also a sustainable building. Visiting a place like this is not only about wine, but also ecotourism and spoiling oneself. The building has cross ventilation, rainwater is reused and it has a biomass boiler.

DSC_0870A good example of sustainable architecture, which in turn respects the environment and the environment in which it is located. The idea of ​​integrating the environment of a building with vines, being that the land surrounding the property is all vineyards and the way that the bottles are stacked during fermentation in rhyme (second fermentation) is what captured my attention the first time I drove past it.

cava-hotel-mastinell-1How would you like to spend a night or two in a bottle? I know I for one, wouldn’t mind that notion at all! There are a total of 11 guest rooms and 1 suit, so it is to be considered a boutique hotel. All rooms are designed in a way so that the guests feel like they are sleeping in a wine bottle.

cava_hotel_mas_tinell_habitacio_0016-1The circular shapes all over are illustrating bubbles.  It is comfortable, spacious and welcoming and the ground floor restaurant serves some amazing courses. A part from the guest rooms and restaurant, there is also a tasting room and a convention center for up to 160 people.

DSC_1002However, it is not only for its exterior shape and its relationship with the environment that makes it unique. As you well may know, it is located in the region of Penedès, an area that enjoys a typical Mediterranean climate ideal for growing grapes. This region is home to approximately 95 % of all Cava elaborated. It is for this reason that the setting of the hotel is one of the best for those who want a true wine tourism experience in situ.

All the rooms are named after grapes. Nice touch! This one is Trepat.

The Mas Tinell is a small winery with a clear Mediterranean spirit, sociable, active, very natural and current, yet respectful and identified with the tradition of the land and has been all these things during their 25 years of existence.

The bubbles are everywhere!

Mas Tinell was founded in 1989 . Its headquarters, surrounded by vineyards and built in traditional architectural style of a Catalan farmhouse, houses modern facilities featuring cutting edge technology to produce white wines, Cava and red wines of exceptional quality and limited production.

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During the visit I was very well received by the young but commited General Manager of the hotel and also got to meet with the wine maker and the winery workers. This is certainly a place I’m going to return to, to enjoy a nice meal with some great wines and to stay a night in the bottle!

9 to go!

Catalan Wine 365 and SweetEasy Wine Tours

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Masia Barthomeus, The Shadow Of Your Smile in D.O. Penedes

373/365 – Catalonia – D.O. Penedes – El Vendrell – Barthomeus – Barthomeus Rosé 2013

The Shadow Of Your Smile………,

rosat (kopia)Barthomeus Rosé 2013, 100% Cabernet Sauvignon

Lovely bright red colour with violet trimmings. It has a lively red fruit aroma and forrest berries stand out. Some fresh strawberry, rose and hibiscus aromas that are mirrored on the palate. Pomegranates, red currants and a touch of lychee. A lovely display of aromas. On the palate it is massive and complete. It has a good acidity, astringency and freshness. With its dry finish and balanced acidity, this Rosé is perfectly suited for al fresco dining and lighter fare. Serve chilled, between 11 and 13°C.

1376359_674653149219006_1909150598_nThe masia Barthomeus is currently owned and operated by the family of Llasat, a constellation of three siblings. It was probably acquired by Bartomeu Minguella whose name is still preserved in the historical records of the mansion. Three generations earlier, in 1635, the forefather was Joan Castanyer. He was a farmer and lived in El Vendrell in his ancestral house in the High Street of the town, which is still kept in order and where the original wine cellar has been preserved.

DSC_0022-optim-940x450In 1911 the great grandfather, Joan Recasens Minguella, was one of the founders of the “Cooperativa del Vendrell” and he was the first president of this, in the days, high producing wine cooperative. The father of todays generation, Carles Llasat, followed in his fathers footsteps and fifty years later became the President as well. Now, the three Llasat siblings, with the support of their mother are following the ancestral path and not only are they cultivating the vineyards but also elaborating wines.

CCI14012013_00002optim-940x450Masia Barthomeus has a property of 30 Ha. and is situated between 28 and 50 m. above sea level, in close proximity to the Mediterranean coast and not far from Via Agusta, the ancient Roman trade route of Catalonia. Its surface is covered by vineyards, olive trees and carob trees, Mediterranean forest of Aleppo pines, Kermes Oak and with an important amount of palmetto and some American aloes. All together it is like an island of green in the middle of an urban zone which becomes a fauna refuge fighting the influence of humans.

1074895_1424145954469863_1212772362_oIn 2001 they decided to go against the progressive degradation of the surroundings and with the aim of preserving its biodiversity, they obtained for that an extension of 50 Ha. to be declared REFUGE OF WILD FAUNA, that is to say, a protected natural zone, by the Department of Environment of the Generalitat de Catalunya. In 2012 they slowly began to turn all viticulture into ecological growing, under CCPAE (Catalan Council of Ecological Protection).This culture excludes all sorts of chemical treatment (herbicides, pesticides, and fertilizers) which damages the fauna too, in order to keep an ecological balance.

DSC_0062optim-940x450The masia Bartomeu has 15 Ha. of vineyard distributed on 18 parcels of different dimensions. They are distributed in two different zones which are almost equal: one of them looks to the sea somewhat higher than the Sant Salvador shore; the other is situated behind the little hill where the masia stands and looks at the little village of San Vicenç de Calders. The different locations have their own microclimates. The one looking at the sea receives the see-breeze and the other one doesn’t.

Marge-1-580x350There are two different varieties of red grapes: Cabernet Sauvignon and Merlot. This decision was taken many years ago when it was realized that this land had been ground for red grapes. In fact, some of the vineyards of Cabernet Sauvignon are among the oldest in el Baix Penedès because they were planted in 1987 and have adapted themselves extraordinarily well to this place.

Presentacio2_optim1The vineyards were born more than 2000 years ago. As the archaeological remains tell us, the “masia” (farm house) Barthomeus was built by the Iberian people and in the V century they traded with the Greek and Carthaginians and later with the Romans and all of them left their traces here, especially the last ones.

ceramica3-940x450The great quantity of Iberian, Punitian and Roman amphoras coming from these peoples clearly show that the trade of wine had been very important in that little Roman “villae” where the masia Barthomeus now stands. Imagination has no boundaries and I can easily ponder about how the Romans traveled through this landscape and during such journeys needed shelter, a hotel if you wish. They would probably be welcomed at the Barthomeus mansion to spend a night or two and enjoy some wine and dinner. Today, you are able to do the same as the family have built a separate agroturistic house on their land, which is possible to rent. Welcome to my hood!

12 to go!

Catalan Wine 365 and SweetEasy Wine Tours

Vins i Caves de Finca Orioll Rossell, C(ava)hampagne and Wine in D.O. Cava

370/365 – Catalonia – D.O. Cava – La Gornal – Finca Orioll Rossell – Cava Brut Nature Gran Reserva 2010

C(ava)hampagne and Wine……,

Gran Reserva Oriol RossellCava Brut Nature Gran Reserva 2010, Xarel.lo and Macabeu

Pale straw yellow colour with golden highlights, clean and crisp, with fine and slow rising bubbles. The aromas are elegant and complex, with plenty of pleasant and powerful notes of aging, great level of mature white fruits. All these fragrances come together during the first mouthful and the tastes are balanced, providing the sensation of richness and of a very high complexity helped by extremely fine and well integrated bubbles. The finish is long and there are noticeable toasted and dried fruit aromas. Simply, a great Cava!

Coming together at the Masia (Chateau in this case) of Oriol Rossell, is nothing less than feeling the beat of history. Truly charming place to visit! It is a fully working winery but also a home. The set up was initiated by a very good friend and sommelier, Agustin Palome Garcia, who has been trying to get us to visit this producer for quite some time and finally there was no going back. I was fortunate to meet Agustin during one of his wine/food  pairing events at Loidi restaurant in Barcelona and since then we have been in touch frequently.

This guy knows how to pair excellent food with great wines! Thank you Agustin Palome Garcia!

Sun was shining, as it usually is in Penedes and already some vintners are complaining that it’s to dry. But what can you do, farmers/growers always complain, they are like fishermen, the fish is never the right size and that’s if they catch any! Standard here is, that it’s okay to be a bit late, and so was my friend, but that’s not a worry since it’s always expected.

A part of the very welcoming inner courtyard at Oriol Rossell.

Days are laid back, visits are not following the clock and the visitors are greeted and looked after as where they old friends, asking questions, getting answers and stories are told. Time is forgotten, no stress, just the way it should be. You can’t stress wine or Cava, it should have the time it needs to develop, whether it’s sur lees or in the barrel, that same feeling is transmitted and felt at Oriol Rossell, when you visit!

Salvi, Agustin, a friend of theirs and Yolanda.

The wine maker, Salvi, together with Yolanda Oriol Rossell, the wife of the current owner Toni, were the ones to receive us and take care of us during the coming three and a half hours. Taking us for a walk in the vineyards, which are all surrounding the winery (Chateau), making it feel very French. There are very few wineries here that can offer the same type of visit and I for one believe that this dimension adds to the whole experience.

The main building (mansion) is occupying the central part of the inner courtyard.

Cal Cassanyes is the name of the Estate where the vineyards of Oriol Rossell are located and the wines and Cavas are all made from the grapes surrounding the Estate. The total is 85 hectares of vine, covering parts of both Alt Penedès and Baix Penedès. The fact that the Estate is surrounded by the Prelitoral mountains to the North and coastal mountains to the South, as well as being a few kilometres from the sea, results in a very special microclimate which gives character to the wines. 

One of many vineyards, this one, an old Xarel.lo.

Xarel·lo is the most planted white grape variety as there is no better place for the cultivation of this variety in the area. Other whites grown are the traditional ones, such as Macabeu and Parellada. The red varieties are Merlot, Syrah, Cabernet Sauvignon and Pinot Noir. Oriol Rossell had two passions in his life, viticulture and castellers, he formed the first castellers team in Vilafranca del Penedes and the strength and unity needed to build “human towers” is evident in the wine, structured and potent!

In the mansion, the walls of an entire room are covered with castellers memorabilia.

The Castellers de Vilafranca is a cultural and sporting association whose main objective is to build castells (human towers). It has the status of a public-interest association. The group was founded in 1948 in response to the increased interest in human tower building in Vilafranca del Penedès, a Catalan tradition that has evolved since the 18th century Ball de Valencians, a dance from Valencia. The best way to experience the human towers is to visit Catalonia during the time of the fiesta major, celebrated in different towns over a number of days.

Castellers in Vilafranca del Penedes building a human tower.

Nowadays, the Castellers de Vilafranca have about 400 active human tower building members of all ages, with no discrimination on the grounds of race, religion, sex or social status. They share the common goal of building human towers, democratic values, cooperation and team work, a constant desire to surpass themselves, and a will to maintain a lead over a select and competitive group of rival human tower associations. The passion and soul of Oriol Rossell live on, both in his wines and also in the human towers.

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The soil on the Estate is mainly a sandy-clay soil, ideal for the production of fine delicate wines. Even though the Estate is unified, there are a wide variety of soils: to the North lie the poorer and finer soils while the most fertile are in the centre. The most gravelly soil is found in the South, ideal for white wines while giving structure and colour to the red wines. The content of organic matter and nitrogen in the soil is very low but the level of magnesium is high which ensures good acidity and sugar levels at harvest time.

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Cal Cassanyes is an old, ancestral manor house, dating back to at least the 17th century (the date “1637” is found engraved on a stone as you enter the main mansion). The wine cellar, in Art Nouveau style, was built in 1908. Wine growers and producers for centuries, they have been producing cava for the last thirty years, always endeavouring to obtain  the maximum quality cava following time-honoured traditions.  

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Many cellars, producing Cava, in both Sant Sadurni d’Anoina and other parts of Penedes, are claiming to use pupitres for the remuage. Most of them are having old pupitres and are happy to show them, however, the whole process is done with the help of the gyropallette. Nothing wrong with that, it was just so surprising that there still are wine makers out there that go for strict tradition. Labor intensive but probably, as the wine maker Salvi explained, the difference is not noticeable in the Cava but it is certainly known in the heart.

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Once the secondary fermentation is complete, the bottles undergo remuage or riddling, a process of collecting the sediment created during the fermentation at the tip of the bottle. This is either done en pupitre or on a gyropallette. A pupitre is a pair of heavy, hinged rectangular blocks, each containing 60 holes cut at an angle. This allows the bottle to be held by the neck in any position between horizontal and vertical with the neck pointing downward. The bottles start in a horizontal position and the pupitreis gradually moved by hand over roughly three weeks until the bottles are fully upside down. A gyropallette is a computerized pallet that holds over 500 bottles and completes the process in about eight days.

The folder to the right presenting the latest range of fruity and modern vintages. The Xino-Xano (Step by Step) series.

After the tour, we sat down to try a few, since it is a working day we didn’t try the whole range, of their products. In total they make five Cavas and 6 still wines of different levels, aging and styles. Sparkling, white, rose and reds are all represented with their own unique personality.  If you feel like visiting a manor, with a French chateau feel to it, this is the place. Not only for the historic feel but also for some very well made wines!

15 to go!

Catalan Wine 365 and SweetEasy Wine Tours

Agust and Gaig, Jingle Bells in D.O. Penedes

368/365 – Catalonia – D.O. Penedes – Pairing at Gaig with Agust – Rocaplana 2011

Jingle Bells……..,

…….., all the bells were ringing on all cylinders yesterday as the annual Christmas wine tasting and paring took place at Restaurant Gaig in Barcelona. Arranged, for the third time, by Augustin Palome Garcia it tends to be a popular event and let me tell you that the quality of wine and food you get is amazing, especially considering what you pay! Next year I have decided to be in the kitchen as my very dear friend Augustin takes care of the wine tasting. Not that we are going to beat Señor Gaig but we’ll certainly give it a good try. Agustin is a guy who lives and breathes wine, at times it is quit difficult to conduct a normal conversation with him as anything said could end up being connoted with wine, not that I mind!

Rocaplana 2011Rocaplana 2011, 100% Syrah

Cherry color with a violet rim. The nose is powerful. Aromas of black fruit (blackberry, currant and ripe plum) on a spicy and mineral background with hints of black pepper and tobacco. Dairy notes are present, providing a sweet sensation. The palate is nice with a full bodied yet soft experience. Silky tannins and aromas of ripe fruit. The end is refreshing and sweet.

gaig-barcelona

The gastronomic tour of Carles Gaig has its ups and downs, but mostly ups. He started his kitchen days by taking over the family restaurant in Horta in the early 70s. Got his first Michelin star in 1993 at the same restaurant and then Gaig and his wife and maitre Fina Navarro moved to Hotel Cram in 2004 to open a gourmet restaurant, which they operated for nearly ten years with great success. In 2013 they finally left that location to merge into a new project with Jordi Cruz. Totally renovated and under the name of Gaig, the new restaurant combines traditional cuisine with creative dishes, making this a gourmet restaurant to visit more than once. As always, Carles Gaig personally selects the products at the Mercat de la Boqueria to be able to offer a dining experience of the highest quality. He is still working actively in the kitchen and he’s very keen on meeting the diners as often as possible.

IMG_2135Agustin and Gaig came together perfectly with regards to the pairing of wine and food. Six wonderful wines together with six excellent plates, what more can one wish for! I am already looking forward to next years pairing and I can already promise it will be something special!

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17 to go!

Catalan Wine 365 and SweetEasy Wine Tours

Clos Lentiscus, Take Me As I Am in D.O. Penedes

365/365 – Catalonia – D.O. Penedes – St. Pere de Ribes – Clos Lentiscus – Sumoll Reserva Familia Brut Nature

Take Me As I Am………,

V462_V658Sumoll Reserva Familia Brut Nature, 100% Sumoll

Amazing golden colored body with faint pinkish reflections and a delicate rosary of fine bubbles which rise slowly forming a nice crown. Delicate aromatics of red berries. Fragrant and ripe strawberry notes together with a background of harmonious fruit aromatics that are followed by subtle aging notes. This sparkling wine has divine pastry aromas, some toasted notes, and nuanced dry herbs. As the label says Brut Nature, dry sensations are to be expected and this is a dry and crisp Cava. Delicate fruit taste, raspberries, strawberries and some mature apple, leaning towards the taste of  a great cider. There is a creamy and fine effervescence that is accompanied by a perfect and well-balanced acidity. The finish is silky and persistent with subtle mineral touches. This Blanc de Noirs has an incredibly well-structured palate. You want a great Cava for Christmas? Look no further! Price is great and you can easily combine it with a number of dishes, from fish to meat or why not as a aperitif?

Click on the photo to see more pictures from Clos Lentiscus! Enjoy!

Click on the photo to see more pictures from Clos Lentiscus! Enjoy!

This Cava has been crafted from the red grape varietal Sumoll. The Sumoll grapes were harvested off of grapevines that were planted in 1939 at the La Torrentera vineyards in the mountains of the Massís del Garraf Natural Park. These grapevines are planted on soils with low fertility and high levels of minerals. All of the Sumoll grapes used to produce this Brut Nature Reserve Cava were harvested by hand. The harvest was done at dawn when the grapes were still cool. The grapes were then delicately pressed at the winery to avoid the must from receiving pigmentation, making this a Blanc de Noir. During the vinification, local yeasts were added. The very brief alcoholic fermentation took place in oak barrels. The second fermentation, (Methode Traditionnelle) lasts a minimum of 30 months.

Wine Lovers hang-out at Clos Lentiscus this Sunday, the 14th of December! I will be there, why not come and try some great wines and Cava?

Wine Lovers hang-out at Clos Lentiscus this Sunday, the 14th of December! I will be there, why not come and try some great wines and Cava?

20 to go!

Catalan Wine 365 and SweetEasy Wine Tours

Partida Creus, Slow in D.O. Penedes

364/365 – Catalonia – D.O. Penedes – Bonastre – Partida Creus – Partida Creus Garrut 2010

Slow……..,

partidacreus_garrut-e1372523071760Partida Creus Garrut 2010, 100% Garrut

Dark cherry color, somewhat ¨dirty, opaque. Pungent aroma of black fruits, blackberry and mature blueberry, accompanied by wet forrest aromas and mineral notes, delightful creamy sensations of toffee and some carob, balsamic and sweet herbs. The palate is medium bodied, with lively tannins and good acidity, fresh and balanced. Pleasant and persistence aftertaste. A unique wine from Partida Creus and the Italian connection! One of my newly found favorites.

IMG-20111002-00177-800x600Slow food, slow wine, slow life………, Antonella and Massimo have found the perfect life for them and the time is ripe to share the experiences with likeminded food and wine lovers. Is it the village of Bonastre that makes people that come here behave in a certain way? Is it a magical place that collects crazy wine and food artists? I don´t know the answer to those questions, but what I do know is that every single product coming from this small village in the Massis de Bonastre, is well made and, during its infancy, given great care. Ecological, organic, biodynamic and natural is what you can expect if you’re ever so lucky to experience this little piece of heaven!

DSC_0303Bonastre, a small town located in the area know as Baix Penedès but more importantly, and as people from the village make sure to point out, within the Massis de Bonastre. Here, remarkable things take place as it has become a Mecca for small artisan wineries, making amazing wines without impacting the environment. Over the past few years several small cellars have made their mark in the wine loving community of Catalonia and slowly, the world is following. I have in a couple of earlier posts made you aware of Sicus, from the same village, now it is time for Partida Creus and soon to follow, Cal Lluisot!

DSC_0304Partida Creus is a small artisanal winery touching the very border of Bonastre. Here they have a limited production of wines, made exclusively by using grapes which have been organically cultivated. This is the initiative of two Italians, Antonella Gerosa and Massimo Marchiori. Besides adhering to the philosophy and methods of preparation based on respect for the nature, the main asset of this winery is its contribution to recover a wine heritage that was practically extinct. Massimo is constantly on the lookout for vineyards that have been abandoned, in most cases consisting of traditional local varieties, locating the owner and convincing him/her to leave it in the hands of Massimo to make wine.

DSC_0313Most likely, the Garrut grape variety would be considered the most special one and if you hear Massimo talk about it, you’ll notice how his eyes smile the whole time! The Garrut is a sub-varietal of the Monastrell/Mourvedre or, depending who you ask, a direct synonym. This is a Mediterranean variety well adapted to dry and warm climates. The preparation of the grapes undergo a maceration during four days. The fermentation is done with indigenous yeasts and the resulting wine remains on its lees in stainless steel tanks for three months, to promote greater structure and creaminess, it is clarified by decantation and bottled unfiltered.

DSC_0315This wine is a very personal project of Massimo and Antonella, and weather you like it or not, you will have a opinion. It is a wine that makes people talk, to each other and about the wine. A wine that needs time to open up, being sweet and easy to drink, quite distinct, offering more than enough density and thus (with the tannic structure it has) certainly being a wine to keep for a few years. This is an alternative (if you are looking for a different wine) to many ¨conventional¨ wines, a character of its own and a story that is movie material. The Italian couple of Bonastre will in any case make you feel right at home and you will be charmed by their personalities and broad smiles. Got to love Bonastre and the Italian connection!

DSC_031721 to go!

Catalan Wine 365 and SweetEasy Wine Tours

Can descRegut, Bitter Sweet Symphony in D.O. Penedes

361/365 – Catalonia – D.O. Penedes – Vilobi del Penedes – Can descRegut – Vermell 2012

Bitter Sweet Symphony…….,

vermell-2012_f_10006987Vermell 2012, 100% Red Xarel.lo

Vibrant yellow-orange color. Equally vibrantly nose, where apple aromas are found comfortably nestled on a citrus background, reminiscent of lime. Some green touches, laurel and a hint of geranium. Medium-bodied, smooth and elegant flavor. Balanced acidity and a slight bitter hint which is actually quite nice. It pairs well with cheeses and with oven baked fish.

Can DEscregutCold maceration of the skins for about 48hours, to extract the aromas of the varietal and some of the color.  A static clearing of the must is then carried out at 14ºC and the alcoholic fermentation takes place in stainless steel tanks. After fermentation it ages with its lees for 4 months. 100% Red Xarel.lo. The Red xarel.lo is a genetic mutation of the White Xarel.lo. It is rarely cutivated in the central Penedès region. It comes from old vines, planted 60 years ago, producing less grapes but with more taste concentration. The grape skin is red, and thicker than the White Xarel.lo, giving a different taste.

 

010c5670990903fea0d8c88858a804e9_400x400Can Descregut is an old traditional farmhouse, restored in 1990, when it became a winery to produce wine and Cava. This project works with young vineyards of traditional white varieties like Macabeo, Parellada and Xarel·lo and the Merlot and Cabernet Sauvignon when it comes to red varieties. As explained above, they also have a very small plot of the Red Xarel.lo or as it is called here in Catalunya, Xarel.lo Vermell. They have 50 hectares of vineyards, all ecological. The most striking peculiarity of the visit to the facilities of Can Descregut is its zoo, where they have a lot of animals, both domestic and exotic. It is possible to take a walk to see the zoo, especially attractive for children. The visitors can see the whole process of wine and Cava making, from the vineyard to the bottle. The owners of the company are responsible for giving the didactic explanations and take you for a tour of the property. Furthermore, they offer the possibility to have a meal at the estate, a calçotada or barbecue, depending on the time of year.

24 to go!

Catalan Wine 365 and SweetEasy Wine Tours