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Can we help you? A team of professionals at your service1959 saw the merger of this village's two farming entities, the Agricultural Union, created in 1907, and the Winegrowers Union, formed in 1913 under the name of Cooperativa Vinícola de Sarral. The production of bottled wines and cavas dates back to the 1980s (the construction of the first cellar, for example, dates from 1984). Later, the facilities were expanded and modernised, first for the production of cavas and then still wines.
Next was one of the company's idiosyncrasies: naturally fermented sparkling wine, with one of the few production plants for this type of wine in Spain.
The cooperative's determined foray into international markets a decade later was another step that saw this historical entity of Sarral reach today's successful status, one hundred years after its foundation. Now rechristened Vinícola de Sarral y Sociedad de Crédito, Covisal, SCCL, it's one of the most prosperous and dynamic cooperatives in the Catalan wine industry. The modernist winery built by the architect Pere Domènech i Roure in 1914 is a stunning piece of work.
The white varieties are Macabeo and Parellada, while the reds are Tempranillo, Cabernet Sauvignon, Merlot and mainly the native Trepat, which is the widest grown and most admired. As for typicities:
Trepat: The one-of-a-kind variety native to the Conca de Barberà.Macabeo: The variety that provides aroma and structure to cavas.
Parellada: The variety that brings aroma and freshness to cavas.
Tempranillo: The variety that brings youth to wines.
Cabernet Sauvignon: The variety that brings finesse to wines.
Merlot: The majority variety of Reserve red wine.
Vinará de Plata 2019 Sparkling Rosés
Portell Rosado Brut 2017 Vinará Bronze Award 2016 Portell La Parellada 2013
DO Conca de Barberà, DO Cava, DO Cataluña
Single-varietal Parellada cava from a late harvest on one of the highest vineyards, at an altitude of 700 metres.
Cava made with wines from a single and exceptional vintage. Selection of the most suitable wines for the second fermentation in the bottle with a minimum ageing in stacks of 24 months.
A medium-dry ice rosé cava presented in a classic champagne bottle and with the exclusive presence of the Trepat variety, which gives it a truly unique personality. One of its idiosyncrasies is that it can be drunk...
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