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The winery is located in Barberá de la Conca, very close to two symbolic locations in the history of Catalonia: the fortified town of Montblanc and the Monastery of Poblet. It is an area steeped in history and tradition. Here the Cistercian monks settled, nearly a thousand years ago, with their firm goal of finding the way to perfection. Their ethos survives in the hearts of the local people today and can be clearly seen in the way in which they go about their day-to-day work.
From a geological point of view, it is an area with a rich, well-balanced soil which is grey and limey, full of variations, and which has the optimum natural qualities for viticulture.
This is the essence of the cellar, a pride in the land to which it belongs and a working system based on a thousand-year-old tradition, in addition to the use of the latest know-how in the field of oenology to create wines which have a unique character and a nature and sensitivity of their own.
Conca de Barberá, is an area through which the Anguera River runs and which is surrounded by the Tallat, Miramar and Prades mountain ranges. It enjoys a Mediterranean-Continental climate. The vineyards are favoured with hot summer days whilst also benefiting at night from the cooling breezes coming in from the Mediterranean Sea and from winters which provide a certain degree of continental harshness. This exceptional situation gives rise to extremes of temperature and thus, to drastic thermal variations between day and night, whilst, at the same time, maximum average rainfall is only 480mm. All of these optimum factors perform, together with the light, wind and water, to produce a harmony which, over time, and, together with the human touches (technological contribution, use of nature, pruning, watering, fertilisers ...etc.) give the “terroir” its special character.
The development of a cultivation procedure with a view to achieving optimum yield from the vines, alternating flat with slope, sunny with shady, combining altitude with position and using both local and foreign varieties to achieve a perfect balance.
The vines are trained on wires for optimal light interception and air movement, and selected clones are used as well as fertilisers and natural cover, giving densities which can vary between 3,000 and 3,500 plants per hectare, which is carefully monitored both during the growing season as well as for selection during harvesting. In general, conditions are created which favour optimum fruit ripening in order to obtain loose, airy bunches in perfect condition and thus a homogenous. Veraison and uniform insulation, in addition to simultaneous ripening allowing the grapes to acquire colour from the anthocyanins and making them rich in phenolic compounds.
It was in 1988 that the Carbonell Figueras family took over the development of the winery, which had been a cooperative up until that time. It was then that the 5000m2 area which makes up the winery today was first conceived and planned. The space is currently divided into 3 areas: a vinification area, another area for bottling and shipping logistics and cellar constructed underground for the ageing process.
The cellar has the space and equipment for modern vinification and a production capacity of over one million bottles as well as deposits for micro-vinification (where wine is made from the family-owned vineyards), stainless steel tanks with inertia systems, isothermal deposits, two horizontal hydraulic presses and a pneumatic membrane press.
The winery has an ageing cellar containing more than 1,300 barrels and a wide range of coopers “tonellerie” from France, America and Hungary.
The winemaker Josep Vadrí has extensive experience in the vinification world and has worked with collaborators from vineyards in places as diverse as France, Chile and Australia. This experience has left its mark on his oenology, which is characterised by vanguard wines in which the fruit is brought to the fore by the ageing process and where each grape variety reveals the very best it has to offer.
85% Tempranillo 15% Cabernet Sauvignon
Of the main indigenous Tempranillo grapes of the region with some Cabernet from the property.
Middle October Cabernet, beginning of September Tempranillo
Vinification & ageing:
Temperature controlled fermentation in stainless steel tanks, followed by long maceration of must together with the skins for between 15 to 20 days in order to obtain maximum colour and good tannins. Following maceration, the wine went through malolactic fermentation and a short ageing in American oak barrels.
Intense ruby red. Very rich fruit aromas reminiscent of red berries like raspberries with a balsamic hint and vanilla characters from the oak ageing. Soft in the mouth with good tannins. It is medium bodied with a well balanced after taste.
Producer: Clos MontblancGrape Varieties: TempranilloOptimum Drinking: Within 4 yearsWine Style: Medium bodied fruity red with a touch of oakAlcohol by Volume: 13.5%Closure: ScrewcapCountry: SpainStyle / Colour: Red
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