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Can we help you? A team of professionals at your serviceThe winemaking history of the region dates back to the first century BC with its Roman occupation, but its tradition is closely linked to the Poblet Monastery. In medieval times, Cistercian monks promoted the cultivation of vines and the production of wine.
The phylloxera outbreak in the late nineteenth century triggered a cooperative movement to tackle the plague. In 1894, the Cooperativa de Barberà de la Conca was created, the first cooperative winery in Catalonia, which was followed by a whole list of wineries with the same organisational concept. The modernist wineries designed by the architects Pere Domènech i Roura and César Martinell y Brunet are stunning examples of architecture, and were nicknamed 'wine cathedrals' by the writer Àngel Guimerà.
The Trepat grape delivers the epitome of character. It's used to make light and fruity wines, with good acidity and medium alcohol content. When used for rosés, it gives a very fresh and fruity wine. In reds, you get a fresh wine with a truly unique colour and aroma. And the rosé cavas are out of this world.
Organic wine made with grapes from vines grown without fertilisers or chemical pesticides, and with a stringent control of all the winemaking processes and phases. It also has certifications from the Catalan Council...
Organic wine made with grapes from vines grown without fertilisers or chemical pesticides, and with a stringent control of all the winemaking processes and phases. It also has certifications from the Catalan Council...
In the DO Tarragona, the climate is Mediterranean with continental influences in the highest area of the Ebro Valley. The vineyards are affected by the sea breeze and the mistral around the Tarragona area and by the mistral in the Ribera de Ebro area. Mild winters and very hot summers are normal, although they're cooled down by the sea breeze.
The average annual rainfall is 475 mm and 650 mm for the Ribera de Ebro. In the Ribera de Ebro, winters are cold and summers are hot and very bright. The development of the vine in this type of climate is optimal and it produces high quality grapes that are also perfect for making fortified wines.
The native variety par excellence is the Trepat, which gives high yields of between 8,000 and 12,000 kilos per hectare. This is a vigorous variety with large and compact grapes, while the berries are large and rounded. It buds early in the season and ripens late in the year. What's more, it's sensitive to spring frosts.
The grape's biggest enemy would be a drought, so fresh soils are the most beneficial. Although in red varieties, Tempranillo and Cabernet Sauvignon are used, but to a lesser extent. The dominant white varieties are Macabeo and Parellada, with Chardonnay to a lesser extent. 70% of the vineyards are covered by the Trepat, Macabeo and Parellada varieties.
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