Catalunya: A Natural Wine Frontier

Written by Gian Kull on

Catalunya is one of the most exciting wine regions in Europe (dare we say the world?)

A growing number of talented, low-intervention vignerons that farm organically, biodynamically and naturally are making electric and territoral wines with impact. Our growing selection of Catalan producers make fresh and precise wines with less extraction and tannins than is typical in Spain.

We've put together a refreshing selection for you to get to know our Catalan growers. And stay tuned for new wines!


A word (or two) about Catalunya...

Catalunya has a long history of winemaking that dates back the Phoenicians. The region gained in importance towards the end of the 19th century as phylloxera ravaged France's vineyards and left Catalunya less affected. Though predominantly a red wine region at that time, the vineyards that were affected by the disease were replanted with white varietals that today make up more than 70% of Catalunya's vineyards. The invention of Cava in 1872 cemented the region's place in the modern wine world. 

Located in north-eastern Spain along the Mediterranean coast, its terroir and microclimates are influenced by the warm maritime winds. Most of Catalunya's wines are produced south of Barcelona in the hills of the Montserrat Massif, which benefits from warm weather along the coast that cools as we travel inland and up to over 600 meters above sea level. The region's soils are diverse, composed mostly of alluvial, chalky soils mixed with clay and interspersed with limestone deposits.

Appellations located in Catalunya that you may have heard of include Montsant, Penedés and the Priorat. These appellations have produced stunning whites and powerful red wines ("vi negre") true to their territory. Grapes common to the region include the white varietals Macabeu, Parellada, and Xarel-lo and red grapes Garnacha, Monastrell, Carignan and Ull de Llebre (Tempranillo).

Our Catalan Recommendations

Can Suriol - Cava Brut Nature

These delicious and fine bubbles from Can Suriol come from 3 different certified organic plots (since 1996) of 40% Macabeo from La Plana, 30% Xarello from L’Hort, and 30% Parellada from Les Carbasses. The wine ferments by parcel with native yeasts in stainless steel tanks. Malolactic fermentation is natural, in concrete tanks for 4 months after the harvest. After racking and bottling, the wine rests on its lees for a minimum of 15 months. Our precious Cava is balanced, fresh and elegant, with citrus and honey notes, and just the right amount of bread yeast.

Celler Comunica - Suc de Sauló

Celler Comunica's top red, Suc de Sauló, is made from red Grenache (45%), Carignan (45%) and Syrah (10%). Fermentation with wild yeats, longer maceration for 10-12 days and 22 months on stainless steel tanks on fine lees. The Suc de Sauló is their most complex wine, rich and powerful, yet balanced an elegant, with aromas of red fruit, and very spicy. Enjoy it with food and prepare to be transported to the sunny granitic vineyards of Mas d'en Cosme in the exciting Montsant.

Celler Pardas - Sus Scrofa

Welcome to the world of delicious Pardas wines. Sus Scrofa means wild boar in Latin, the animal that lives in the hills of the Alt Penedès. Made from Sumoll (a native variety that almost completely disappeared because it's so hard to farm and work with), 50% whole bunches and fermented with wild yeasts, the wine ages for 3 months in hundred-year old concrete tanks. This bright and juicy red has herbal aromas, black cherry notes, and beautiful acidity. To be served all year round, whenever you have time for a glass of wine! Bring Sumoll back!

Celler Finca Parera - Clar

Clar from Celler Finca Parera is a crisp, easy-drinking white made of Chardonnay, Gewürztraminer and Xarello grapes. Grapes are destemmed and macerated on the skins for five to twelve days, depending on the variety. Fermentation with wild yeasts in stainless steel tanks. Clar has beautiful acidity, sharp minerality, and lovely citrus notes.

Celler Finca Parera - Fosc

Fosc from Celler Finca Parera is a crunchy red made of Syrah, Ull de Llebre and Sumoll grapes. Grapes are destemmed and macerated on the skins for five to twelve days, depending on the variety. Fermentation with wild yeasts in stainless steel tanks. This exciting red is vibrant, with bright and fresh red fruit and earthy notes.

Thanks for reading! Feel free to share or leave us a comment. We'd love to hear from you!

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