Wines of Spain - the best Spanish wines from Rioja to the Canary Islands. Wines of Catalonia History of winemaking in Catalonia

The drink "Cava" (cava) is nothing more than high-quality sparkling wine produced using traditional (i.e., "champagne") technology in a certain region of Spain.

Since 1986, a decree has been in effect according to which the Cava Region includes 159 regions of Spain, the vast majority of which are located in Catalonia.

Considering that the first experiments in the production of Spanish sparkling wines also began in Catalonia, the Cava drink can rightfully be called “Catalan”, which, with your permission, I will do in the future.

The capital of Cava is the Catalan wine town of Sant Sadurni de Anoia, located near Barcelona. Such “monsters” of Cava production as “Codorniu”, “Freixenet”, and many others settled here. Nearby, in Vilafranca del Penedes, the Regulatory Council D.O. Cava, active since 1991 and controlling the production of Cava throughout Spain.

By the way, many of us are absolutely sure that the largest producer of sparkling wine is some enterprise from Champagne - but in vain. The world leader in the production and export of sparkling wines is the Catalan Freixenet, which speaks for itself. It's no joke - this company produces about 140 million bottles of Cava annually - this, you see, is a very impressive figure!

But let's turn to history. Already at the beginning of the 18th century, the Catalans knew that the French - a cunning and unpredictable people in general - had established the production of wine “with bubbles”. So, in any case, the owners of cork plantations from the La Selva and Amporda regions said that in the province of Girona they supplied their cork product to sparkling wine producers from Champagne and thus had first-hand information.

In the first half of the 19th century, the Catalans themselves tried to get a magical sparkling drink - without much success, however. Its quality was, frankly speaking, disgusting. It took years and years to understand: simply fermentation in a bottle, using the classic “champagne” method, is clearly not enough to obtain a worthy and competitive product.

It takes painstaking and long work, in which everything must be taken into account: climate characteristics, soil, a combination of grape varieties that is optimal for a given area, and a lot of other subtleties and conditions, the observance of which, in the end, will allow you to create a full-fledged sparkling wine.

It took many years of research and experimentation - however, through trial and error, the inquisitive and hardworking Catalans still moved forward.

Among the pioneers of the industry, we should mention Luis Justo Villanueva from the Catalan Agricultural Institute of San Isidro - this scientist did a lot to introduce the “champagne method” to local lands. The first producers of sparkling wine in Catalonia were Francesc Gilles and Domenech Soberano, who even presented their product at the World Exhibition in Paris in 1868 - at that time Cava was produced from the same combination of grape varieties as in Champagne.

But the first sparkling wine with unique local taste characteristics is believed to have been produced by the owner of the Codorniu bodega, Josep Raventos. In 1872, after many years of experiments in his vineyards and careful study of the process of producing sparkling wine in his homeland, in Champagne, Raventos, wiping the sweat of labor from his forehead, solemnly opened one of three thousand bottles of good, high-quality Cava, matured in his cellars - and thus marking the beginning of a new era in Spanish winemaking.

By the way, a visit to the Codorniu winery is possible as part of our tour “Montserrat and wine cellars”.

By the way, already at the World Exhibition of 1888, Codorniu champagne received a gold medal, and in 1897, Queen Regent Maria Cristina awarded this winery the title of supplier of the Spanish royal court and, thus, “God’s anointed ones” began to partake of sparkling wine from Catalan vineyards ".

And yet, still: with all due respect to the pioneers of Cava, the decisive factor in the development of the Spanish production of sparkling wines, and indeed the entire Spanish wine industry, is not the hard work, business acumen and inquisitive mind of the Catalans. This decisive factor, to be honest, has nothing to do with a person at all. And his name is aphid. Yes, yes, it is an aphid - the phylloxera grape aphid.

This small infection, almost invisible to the naked eye, less than 1 mm in size, had previously lived quietly in America, and even local vineyards did not suffer particularly from it, since they had managed to develop immunity against the pest.

The first phylloxera-infected grapevines from North America were brought to Bordeaux in 1863 - and this was the beginning of the end. France was on the verge of the worst economic disaster in the country's history - which soon happened. With destructive speed, the aphid began to destroy the vineyards of France, and by the time more or less adequate methods of combating it were developed, 90% of the wine lands of France ceased to exist.

France not only ceased to be an exporter of wine, losing huge profits, it was unable to even ensure domestic consumption. Under these conditions, the demand for wines from Spain has increased sharply. The smartest of Spanish winemakers realized that the vacated niche needed to be filled urgently: this promised unprecedented financial bonuses. In addition, at that time, European countries were experiencing rapid growth in the construction of railways - which meant that wines could now be transported quickly and in any quantities over long distances.

In a word, there would be no happiness (Spanish), but misfortune (French) would help. Smart and enterprising Catalans began to actively master the new business of producing sparkling wines - and succeeded.

However, the name “Cava” (from Spanish “cava” translates as “wine cellar”) did not immediately begin to appear on the labels of Catalan sparkling wines. Until the end of the 50s of the last century, the product of Catalan winemakers was proudly called “Spanish Champagne”.

How can we not remember “Soviet Champagne” - a drink we have known and loved since childhood (or youth)? There was also, by the way, “German Champagne”, “Australian Champagne” and dozens of others - until winemakers from Champagne proper sounded the alarm and went to court. By the way, I understand them very well: illegal use of a trademark is not a matter.

The litigation lasted for many years, and in 1966, Spain, along with other countries, signed the so-called “Lisbon Convention” for the protection of geographical names, according to which only sparkling wine produced in Champagne can now be called “Champagne”.

It was then that this glorious name appeared on the world wine market: Cava, now the well-deserved pride of Catalan winegrowers.

The main grape varieties used in the production of Cava are Macabeo, Xarel-lo and Parellada. Macabeo is an unpretentious variety that can grow in poor and low-yielding soils; it gives the wine a rich fruity taste and freshness. Charelyo imparts the necessary acidity and density to the drink, plus it is responsible for the unique individual taste of the drink. Parello is used to give Cava a pronounced and at the same time persistent aroma.

In addition, Chardonnay and Malvasia varieties can be used in small quantities.

Of the red varieties used to produce pink Cava, mention should be made of such varieties as Garnacha, Monastrell, Pinot Noir, Trepat.

The grapes are harvested from the beginning of September to the second half of October - and, please note, manually. The grapes are transported to the winery in 25 kg boxes or in stainless steel trailers. Of course, we would like to lie that transportation is carried out on Catalan donkeys - but we will not do this.

For primary fermentation in tanks, only the juice of the first, softest pressing is used. Then, from the wines obtained from different varieties, a blend is formed, the same wine material that will undergo a miraculous transformation into Cava through the “traditional method” - that is, secondary fermentation directly in the bottle.

The wine material is bottled, yeast, sugar, white wine or concentrated grape juice is added to it and stored in cellars for at least 9 months. You shouldn’t think that Kava lies there calmly and motionless - it undergoes “remuage”: this is the name for the procedure of slowly turning a bottle mounted on special music stands around its axis, as a result of which the bottle slowly changes its position from horizontal to vertical, with the cork down .

Finally, it is ready for “disgorgement,” the process of removing sediment. The neck of the bottle with the sediment below, near the cork, is frozen, after which it is moved to its normal position and opened. The frozen sediment flies out along with a minimum amount of Cava, and the amount of wine in the bottle is immediately restored, and the bottle is sealed completely.

All that remains is labeling and packaging - after which Kava is ready to hit store shelves and delight us with its exquisite taste.

Depending on the period of aging in the bottle, Kava is divided into the following types:

1) Cava Joven- aging for at least 9 months

2) Cava Reserva- aging for at least 15 months

3) Cava Gran Reserva- aging for at least 30 months

Depending on the amount of sugar, the following types of Kava are distinguished:

Brut Nature- no sugar added

Extra Brut- up to 6 g/l

Brut- up to 12 g/l

Extra Seco- up to 17 g/l

Seco- up to 32 g/l

Semiseco- up to 50 g/l

Dulce- over 50 g/l

And, finally, several manufacturers whose products you should pay special attention to when choosing Kava:

"Codorniu"- one of the oldest family enterprises in Catalonia, founded in the 16th century, supplier to the Spanish Royal Court. Among the recommended ones: "Anna de Codorniu" and "Jaume Codorbiu". Experts especially highlight “Brut Jaume Codorniu” (50% Chardonnay, 30% Macabeo, 20% Parellada).

"Agusti Torello" - especially connoisseurs and connoisseurs note “Brut Nature Agusti Torello Mata” (44% Macabeo, 32% Parellada, 24% Xarello)

"Juve i Camps"- a large enterprise that manages, despite the volume of production, to maintain high quality products. Among the recommended ones: “Brut Nature Reserva de la Familia Juve i Camps” (35% Macabeo, 35% Parellada, 30% Xarello).

"Gramona"- experts especially note “Brut Gramona Imperial” (40% Charello, 40% Macabeo, 20% Parellada.

"Cavas del Castillo de Perelada" - it is recommended to pay special attention to “Brut Nature Gran Claustro Castillo Perelada” (40% Chardonnay, 30% Macabeo, 20% Parellada, 10% Charello).

By the way, our famous Catalan once had a great friendship with the founder of the last of these wineries, Miguel Mateo Salvador Dali- and for good reason. Everyone here is well aware that Dali's favorite drink was pink Cava "Castillo Perelada".

Receiving guests in his , Dali invariably treated them to a drink, and, as some of the visitors later recalled, Cava turned out to be not chilled, but warmed up! But this is Salvador Dali, not just anyone!

It is interesting that as a snack for this nectar, Dali often used a traditional delicacy in these parts - “Catalan bread”.

This appetizer is prepared as follows: slices of bread are lightly grilled, then lightly coated with a clove of garlic, rubbed with fresh tomato and sprinkled with olive oil.

It’s a delicious thing, I’ll tell you, and the main pleasure lies precisely in the cooking process - we ourselves are big consumers of “Catalan bread”, so Dali understands this perfectly well.

As a sign of the long and close friendship that connected winemaker Miguel Mateo and surrealist Salvador Dali, after the death of the artist, the production of pink cava "Torre Galatea" was established.

“Cava Castillo Perelada Brut Rosado Torre Galatea” is, to be precise, the name of this drink. The design reflects the drawings and scribbles made by Salvador Dali on numerous postcards that he once sent to the owner of the winery.

On my own behalf, I will add that “Torre Galatea” is the name that Dali gave to one of the medieval fortress towers in his hometown of Figueres, after it was annexed to the building of his famous “Theater-Museum” in 1982. In honor of whom the tower was named is also clear without any explanation: of course, in honor of the wife, muse and beloved of the artist - our Gala.

This is how in this world everything is woven into a single, inextricably linked whole: painting and winemaking, the art of creating immortal masterpieces of painting - and the no less high art of delighting us with an amazing drink, whose name is Kava.

Blog about Barcelona and Catalonia

House with Umbrellas

It’s impossible not to notice this house, located at La Rambla, 82 - it’s too good! Umbrellas, fans, a dragon clutching a lantern in its paws, facades decorated with sgrafitto, stained glass - in all the details of the exterior, Orientalist and Egyptian motifs can be traced, which came into fashion in Western Europe in the early 80s of the 19th century. The house is the purest example of architectural eclecticism and, in my opinion, one of the most striking and attractive buildings on the Ramblas, and for this reason deserves a more detailed story.

Spain became famous for its wines back in the days of the ancient Romans, and today it is one of the three main world wine suppliers - along with France and Italy. Russian tourists know sherry, malaga, and sangria very well. But the noble wines of Catalonia from the Priorat and Penedes regions are not yet familiar to everyone. In the wine supermarkets of Barcelona, ​​Tarragona, Girona, the eyes run wild, because the shelves with wines go almost endlessly. Our wine cheat sheet will help you choose: what to try on vacation, what to bring home, what to give to friends and relatives.

Wine phrasebook

The first thing a tourist planning to visit Catalonia should learn is the magic words DO (Denominación de Origen) And D.O.Ca (Denominación de Origen Calificada, also found DOC And DOQ). The first means wines with a denomination of origin, and the second means wines with a well-deserved denomination of origin, of higher quality. In other words, these are wines produced in specific wine regions. There are only two DO.Ca regions in Spain - Rioja and Priorat, and the second is located in Catalonia. Another famous Catalan wine region is Penedés, which has given the world such famous brands as Torres, Codorníu and Freixenet. On wine shelves in supermarkets and on bottle labels it is usually marked as follows: D.O.Ca.Rioja,D.O.Ca. Priorat, DO Penedes.

The wine regions of Catalonia Alella, Tarragona, Montsant are also worth attention, but are not highly valued. But it is worth noting other Spanish regions, wine from which can be bought in Catalonia:

• La Rioja
• Rías Baixas (Galicia),
• Ribera del Duero (Castilla y Leon),
• Toro (Castile and Leon)
• Jerez (Andalusia),
• Malaga (Andalusia)
• Jumilla (Murcia).

The second important word on the label is the age of the wine. The price of wine, of course, increases with aging.

• Crianza: Aging for at least two years, of which at least 6 months in oak barrel. If it is white or rose wine, then the aging is a little less, a year in total.
• Reserva: aging for at least three years, of which at least a year in barrel; for kava - 15 months.
• GranReserva: aging for at least five years, of which 1.5 years in oak barrel; for kava - 30 months.

On new wine, look for the words: vinojoven or sincrianza.

And the third thing you should pay attention to is the grape variety from which the wine is made. On the labels you can find the familiar red varieties Cabernet, Merlot, Pinot Noir and white varieties: Chardonnay, Sauvignon. People who have never met before may also meet:

• Syrah(Shiraz) - red and rose wines: dark, densely colored, with different berry notes depending on the region of ripening;
• Garnacha(Grenache) - red and rosé wines: less intense color and more intense aroma. Grenache rosé is especially good, with a light, fruity flavor.
• Viura(Viura), also called Macabeo - white wines: a grape variety characteristic of Catalonia. It is used to make white Rioja and Cava.

It is difficult to confuse red with white and rose wine on store shelves, but if you need to ask the seller or look for a sign with your eyes, remember: red wine in Spanish - tinto, white - blanco, and pink - rosado.

The art of tasting

Any Catalan resort, even a small one like Santa Susanna, must have a wine supermarket or cellar. Here you can buy wine not only in bottles, but also on tap from large wooden barrels - at least a liter, at least five liters for a large group. However, an acquaintance with traditional Catalan wine should be arranged solemnly so that it is remembered for a long time. Then, in the future, every time you feel a familiar taste on your tongue, you will immediately remember the most beautiful views, lush vineyards, the sounds of the Spanish rumba or the flashing of colorful skirts to the rhythms of flamenco.

The process of wine tasting in Catalonia is also unusual. There is a good chance that the drink will be served to you in a special vessel called a porrón. This is a transparent glass decanter, slightly curved, with a long spout on the side. You are supposed to drink from the porron without touching the spout with your lips, but directing the stream from it into your mouth: not an easy task for a beginner! British writer George Orwell, author of the dystopias Animal Farm and 1984, writes with humor about his acquaintance with this Catalan tradition: “We drank from a terrible thing - a porron. A porron was something like a glass bottle with a narrow neck, from which wine flowed in a strong stream when tilted. You can drink from the porron at a distance, without bringing the neck to your lips, passing it around. But for the first time I saw the porron in action, I went on strike and demanded a mug."(documentary story “In Memory of Catalonia”).

Wines of Ampurdan-Costa Brava

Ampurdão Costa Brava is the northernmost D.O. Due to the proximity of France there are some similarities with the wines of Roussillon. The soils are mostly calcareous and sandy. The climate is humid and warm, but the cold winds of Tramontana often blow, they greatly damage the vines.
Main grape varieties:

• red Cariñena;
• red Garnacha;
• white Macabeo;
• white Garnacha Blanca.

Wines of Aleya

Aleia is the closest D.O. to Barcelona. Vineyards are cultivated right on the coast, in the relief foothills. The soils have a high content of sand and granite. 80% of local wines are white, mostly made from Xarello, and are aromatic and light.
Main grape varieties:

• red Tempranillo;
• red Garnacha;
• white Xarello;
• white Garnacha Blanca.

• sparkling Cuvee 21 from Parxet bodega;
• white Sauvignon Blanc from Bodega Roura;
• white Roura from Bodega Roura;
• red Marfil from bodega Alella Vinicola.

Cava Wines

Cava sparkling wine was born in 1972 and is associated with Catalonia. The drink is a serious competitor to Champagne, and in 2001 it was exported more than traditional Champagne wine.
The vineyards are planted on rocky and calcareous soils. The following varieties are most cultivated:

• white Charello - gives the drink an original flavor;
• white Macabeo;
• white Parellada - refined wines are made from it;
• white Malvasia;
• white Chardonnay;
• red Pinot Noir;
• red Subirat;
• red Garnacha.

• sparkling Cava Brut Nature from bodega Castillo Perelada;
• sparkling Rondel Cava Pura Raza Brut from Rondel bodega;
• sparkling Cava Brut from bodega Xenius;
• Sparkling Jane Ventura Brut from bodega Jane Ventura.

Wines of Conca de Barbera

BEFORE. Conca de Barbera is located near Tarragona in a natural basin protected by a mountain range. The climate here is fresh and the mails are chalky. The development of winemaking was primarily carried out by Cistercian monks. The region is famous for its Cava sparkling wines. But many other types of wines are also produced: white, red, rosé, young and aged.
Main grape varieties:

• white Macabeo;
• white Parellada;
• red Garnacha;
• red Tempranillo;
• red Cabernet Sauvignon.

• sparkling Joseph from Grand Holera bodega;
• dessert Moli Dels Capellans Chardonnay from bodega Moli Dels Capellans;
• red Carlania from bodega Carlania Celler;
• red Foraster Crianca from bodega Jane Ventura.

Wines of Catalonia

The wine-growing region of Catalonia stretches over 60 thousand hectares. There are more than 200 wineries on its territory, producing 380 thousand hectoliters of wine annually.

• red: Cabernet Franc, Cabernet Sauvignon, Garnacha, Garnacha Peluda, Merlot, Monastrell, Pinot Noir, Samso (Carignena), Trepat, Tempranillo, Garnacha Tintorela, Syrah;
• white: Chardonnay, Macabeo, Garnacha Blanca, Muscat, Perellada, Riesling, Sauvignon Blanc, Malvasia de Sitges, Picapol, Pedro Jimenez.

• white Clos Agon from Bodega Sisseck;
• red Sangre De Toro from Bodega Torres;
• red Mas Can Blau from Bodega Can Blau;
• red Vino Tinto Tempranillo from Bodega Miret, VID VICA.

Wines Costers del Segre

Costers del Segre is located in the province of Lleida. The vineyards spread over 4860 hectares. The wine region includes 31 bodegas. The total annual production volume does not exceed 120 thousand hectoliters of the drink.
The soils are homogeneous throughout the territory, calcareous with a layer of sand. Winemaker Manuel Raventos did a lot for this winemaking region, because it was he who planted the vines and began to practice the Californian vinification technique.
The following grape varieties are cultivated:

• white Parellada, Macabeo, Xarello, Garnacha Blanca, Chardonnay;
• reds Tempranillo, Garnacha, Cabernet Sauvignon, Pinot Noir, Merlot, Monastral, Cariñena, Trepat.

• white Blanc de Roure from Bodega Olivera;
• red Comalats from bodega Jaume Bonet;
• red Colors from Bodega Cérvoles;
• red Reserva Familial from bodega Raimat.

Wines of Monsant

Monsant is a small wine-growing region in the province of Tarragona, occupying 2 thousand hectares. There are about 50 wineries here, producing up to 70 thousand hectoliters of wine annually.
Dozens of grape varieties are cultivated:

• reds: Cabernet Sauvignon, Garnacha Tinta, Garnacha Peluda, Merlot, Monastrell, Cariñena, Picapol, Tempranillo, Mazuela, Syrah;
• white: Chardonnay, Macabeo, Garnacha Blanca, Perellada, Gewürztraminer, Pansal.

• red Furvus from bodega Vinyes Domenech;
• red Giral Vinyes Velles from bodega Celler Ronadelles;
• red Sanchez Nogu from Bodega Daniel;
• red Besllum from Bodega Celler.

Wines of Penedes

The wines of Penedes were valued even in the times of Ancient Rome; Pliny spoke very highly of them. In the Middle Ages they were called the best wines of Spain. In the 18th-19th centuries, due to the desire for mass production, manufacturers reduced quality. The revival was made possible thanks to Cava wines. Advanced technologies and the use of steel tanks for fermentation have made it possible to raise the quality of the drink to a high level. Today, Penedès produces some of the best wines in Catalonia.
The vines grow in the hilly terrain among the rocks of Montserrat. There are several climatic regions:

• Alto Penedes (High);
• Bajo Penedes (Lower);
• Penedes Medio (Medium).

• reds: Tempranillo, Cabernet Sauvignon, Garnacha, Cariñena, Monastrell, Merlot, Pinot Noir.
• white: Parellada, Muscat, Xarello, Sauvignon Blanc, Macabeo, Chardonnay. Gewürztraminer, Riesling.

• white Xarlello from bodega Clar de Castanyer;
• white Weisswein Sauvignon Blanc Jaume Llopart from Bodega Jaume Llopart Alemany;
• red Absis from Bodega Parés Baltà
• red Mas Vilella Serra del Rotllat from bodega Jané Ventura.

Wines Pla de Bages

According to legend, the name Pla de Bages comes from the name of the god of wine, Bacchus. The territory of this D.O. It is small, only 550 hectares, and it is surrounded on all sides by mountains. There are 10 wineries in the region, which annually produce approximately 18 thousand hectoliters of wine.
The climate here is Mediterranean with variations in temperature and scanty rainfall. The composition of the soils varies from site to site, but they are excellent for creating strong red wines. Main varieties:

• reds: Tempranillo, Cabernet Sauvignon, Garnacha, Merlot;
• white Macabeo, Chardonnay, Parellada, Picpoul.

• white Nuat Picapoll from Bodega Abadal;
• white Pedraseca from Can Mas bodega;
• red Campo Lindo from Bodega Roqueta;
• red Merlot 5 from Abadal bodega.

Wines Priorato

Priorato is a small but legendary wine region of Catalonia, located in the central part of the province of Tarragona. With his reputation D.O. obliged to the monastery of Scala Dei. For many years, Carthusian monks improved the process of harvesting grapes and the procedure for producing the drink. Today, bodegas use traditional and modern techniques. No more than 30 thousand hectoliters of wine are produced per year, which further increases its value.
Priorato is unique for its soils and climatic conditions. The region is surrounded by mountains; they protect the territory from the winds. The summer season is very sunny and dry. Low rainfall does not harm the vines, since the soils themselves are moist. They are saturated with all necessary substances, which is ideal for winemaking. Rocky soil with quartzite and slate saturates the grapes with essential minerals.
Main varieties of Priorato:

• reds: Cariñena, Garnacha, they are blended according to ancient monastic traditions;
• whites: Syrah, Merlot, Cabernet Sauvignon - began to be grown recently.

• white Mas Plantadera Blanco Roble from bodega Celler Sabate;
• red Vinyes Josep from Bodega Sola Classic;
• red Cims de Porrera from Bodega Martinet/Coop Porrera;
• red La Creu Alta from Bodega Mas Alta.

Wines of Tarragona

The Tarragona wine region, which occupies almost the entire province of Tarragona, was famous back in the Roman era. The most popular wines even received the popular nickname “poor man's port” - this is a red fortified drink.
The hot Mediterranean climate and alluvial soils are perfect for vines. Tarragona produces white and red wines, as well as small quantities of rosé. They are somewhat reminiscent of Priorato drinks, they are consumed young, but there are several brands that age, they are distinguished by their rich taste and aroma.
The main grape varieties in Tarragona:

• red Cariñena;
• white Macabeo.

• red Tarragona from bodega Baturrica;
• red Moasterio de Santa Cruz from Brafim bodega;
• red Cune from bodega Vinicola Del Norte De Spain;
• red Bacanal Crainza from bodega Vinos Padro Brafim.

Terra Alta Wines

Terra Alta (translated as “high land”) is the southernmost wine region of Catalonia, located on the border with Aragon. BEFORE. occupies an area of ​​6 and a half thousand hectares. There are 42 bodegas here, which produce about 125 thousand hectoliters of wine annually.
Most of the vineyards are located in mountainous areas at an altitude of 400 meters. The continental climate is characterized by warm weather, absence of heat and severe winds. Limestone soils drain well.
Main grape varieties:

• white Macabeo;
• white Parellada;
• white Garnacha Blanca;
• red Garnacha;
• red Tempranillo;
• red Cariñena.

• white Edetaria from Edetaria bodega;
• white Llagrimes de Tardor Blanc from Bodega Agricola Sant Josep;
• white Bogatell from Bodega Savorian;
• rosé Clot d" Encis Rosat from Bodega Agricola Sant Josep.

Catalonia is a part of Spain, located in the northeastern part of the peninsula on the border with France. This region with a favorable climate is protected by the sea and the Pyrenees mountains. There is also the region of Northern Catalonia, which belongs to France. At the moment, Catalonia is one of the largest regions of Spain; many guests visit it in order to get acquainted with popular Catalan wines.

History of winemaking in Catalonia

Historians have established that the ancient Phoenicians, who lived on these lands 2.5 thousand years ago, exported wine to Egypt. Later, the Greeks and Romans were involved in winemaking, sending huge quantities of containers of wine to the inhabitants of the Roman Empire. Catalonia has all the conditions for the production of excellent wine - suitable climate, soil, centuries-old traditions and skills. Later, wine production declined. The saviors of the industry were medieval monks who managed to revive the vineyards. For a number of centuries, the centers of wine production were the monasteries of Montserrat and Poblet. To this day, an ancient wine-making complex has been preserved in the Poblet monastery, striking in its size.

In the 18th century, Catalonia was one of the major centers of winemaking, but in the 19th century, the invasion of phylloxera led to a crisis in the industry. Until the middle of the last century, the vast majority of Catalan wines were ordinary, intended for daily consumption. In the last three decades, Catalan winemakers have made significant progress. They completely modernized production, selected new grape varieties, and successfully combined them with local ones.

Wine regions

There are 12 regions involved in winemaking in Catalonia, 11 of which have the status of Denominacion de Origen (D.O), and one - Denominación de Origen Calificada (DOC). This name is assigned to wines that have been certified by the Control Council and meet the highest quality criteria. The proud name DOC goes to alcoholic drinks produced in the Priorat area.

Priorat is surrounded by mountains that maintain a unique microclimate. All this, combined with rocky soils, created the conditions for growing the best grapes in the world, mainly dark varieties - Cabernet Sauvignon, Garnacha, Merlot. The wines have a rich, somewhat heavy taste and a peculiar dense consistency.

D.O wine regions:

1. ALLEA is one of the small wine regions that grows grape varieties such as Pansa Blanca, Pansa Rosada and Garnacha Blanca. Parxet and Roura companies specialize in producing sweet and dry white wine with a delicate fruity flavor and aroma.
2. Cava winemakers became famous for producing sparkling wines that could compete with French champagne. Extra brut and brut nature are considered the most valuable. The main wine producers are Codornu and Freixenet.
3. In the northern region of Costa Brava, young wines are produced. A significant part of the production is pink wine, white and red are not so popular. Sandy soil and a fairly humid and windy climate give the grape varieties a unique taste. Wine production is carried out by the company Cavas del Castillo de Perelada.
4. There are more than two hundred wineries in Catalunya; a number of grape varieties are grown here, so the wines produced on the farms are distinguished by a variety of colors and tastes.
5. Conca de Barbera is located in a lowland protected by mountains. This is one of the oldest regions specializing in grape growing. When producing wine, ancient traditions and modern technologies are combined here. The region is famous for its young wines.
6. Costers del Segre has a dry and hot climate; the wine produced here has a tart taste.
7. Montsant relatively recently declared itself as a wine region. Red wines are especially popular, characterized by their rich ruby ​​hue and bright taste.
8. Penedes is one of the largest and oldest wine-growing areas. The vineyards are located in mountainous areas at different altitudes, which makes it possible to cultivate not only local varieties, but also species characteristic of the northern regions. French varieties bear fruit well. This diversity allows us to produce light wines, drinks with many years of aging, and sparkling varieties. Well-known brands are produced here – Torres, Codornu, Freixanet.
9. Pla de Bages has an arid climate with sharp temperature changes. The main share of production is occupied by red wines; light white varieties are made from Picapoll grapes.
10. Tierra Alta vineyards are located high in the mountains in the south of the province. Winemakers grow Granacha Blanca grapes to make white wines that have a distinctive aroma and low acidity.
11. Tarragona has been famous for its wine since the times of the ancient Romans. Sweet fortified wines have gained particular popularity.

DO status reflects the name of the wine at the place of production, takes into account the climate of the region, grape varieties, production processes, and aging.

Each region has its own council that sets these criteria.

Characteristics of Catalan wines

In Spain there is a unified system for dividing wine into categories:

1. Table wines only have the grape variety indicated on the bottle and are drunk young.
2. Wines aged in barrels for about six months are classified as Roble.
3. The Crianza category of drinks is aged for at least 2 years, of which 6 months - in oak barrels.
4. Reserva – aging for 3 years, in oak barrel – one year.
5. Gran Reserva - aging for more than 5 years, in barrel - at least 2 years.

The longer the aging, the more interesting and rich the bouquet of the drink becomes; oak containers add original notes.

Catalan wines are distinguished by a fairly high alcohol content, quality comparable to the best French wines, and an affordable price. It’s easy to choose wine from Catalonia; the taste and bouquet of drinks is amazing in variety. White wines are distinguished by a fresh, sharp taste and light aroma. Red wines aged in oak barrels have a classic bouquet. Wines created using a blending method from different grape varieties emit the smell of vanilla and black currant, oak and fruit aromas.

Not all Catalan wines can be found on the shelves of our stores. However, there is a way out. If you order for a celebration, our employees will deliver a wide variety of alcohol necessary for preparing cocktails and will delight your guests with unique drinks.

The wine region of Tarragona is famous for its aromatic white wines, although it was once the other way around - sweet red wines were more popular. Everyone also knows that the best communion wines are produced here.

D.O. Tarragona is located in the southern part of the province of Tarragona. Vineyards grow along the entire coastline to the border with the province of Leida.

Regulatory Council
Avda. Cataluña
977217931
[email protected]
www.dotarragona.cat

Climate

The climate here is Mediterranean, but in the upper zones of the Ebro River valley it is more like a continental one. The annual precipitation ranges from 475 to 650 mm. The average annual temperature is 16°C. Frosts and snow are very rare here. Very dry summer.

The soil

The vineyards are located at an altitude of 200 to 1000 meters above sea level. Soil with a significant limestone content is most often alluvial.

Varieties of grapes

• White: Garnacha blanca, Macabeu, Malvasía, Moscatel de Alejandría, Subirat Parent, Parellada, Xarel lo, Chardonnay, Sauvignon blanc.
• Red: Garnacha, Samso o Cariñena, Sumoll, Tempranillo, Cabernet Sauvignon, Merlot, Pinot noir, Syrah

Tarragona Classico is a type of Tarragona liqueur wine, which is made from Garnacha grapes and aged in oak barrels for at least 12 years. The best red wines always contain more Tempranillo grapes (up to 100%), because this grape is very suitable for aging in oak barrels.

Production process

The grape harvest begins in the first week of September. The wine production process uses traditional technologies: first, the grapes are simmered in the sun, and then aged for 4 years in oak barrels. Tarragona Classico is a wine made from very ripe grapes that is aged until it reaches 17% alcohol. Sometimes the "solera" system is used.
More than 70% of the production is white wine with a pronounced Mediterranean taste, moderate degree, straw color and aromatic, tasty herbaceous aroma. Red wines have a rich texture, aromatic aroma and elegant, moderate acidity.

Bodega

DE MULLER

Camí Pedra Estela, 34
977 75 74 73
[email protected]
www.demuller.es

COOPERATIVA A.S.I. DE NULLES

Estacio s/n
977 602 125
[email protected]
www.casinulles.com

BODEGAS JOSEP M. BACH VOLTAS I FILLS

Joan Oliver, 16-24
977 330 054
[email protected]
www.unio.coop