Red clay with a concentration of limestone.
In Moli dels Capellans we do our work looking for harmony between the plant and nature, that is why we treat the vine in a respectful way, following the ecologic viticulture's principles, and we believe that the native varieties we grow up, are a distinctive factor that shapes Conca de Barbera regions' landscape. In this way, our job is based on strengthening the region's viticulture heritage, by making our wines exclusively with old Vineyards of Trepat and Parellada Grapes
Hand harvesting in boxes of 15 Kg. We harvest the vineyards in 2 stages. A portion of the grapes when are not fully mature to have a high percentage of natural acidity , and the rest at their optimum ripeness We start with a cold maceration for few days, with a gentle pressing of the grapes continuing the fermentation at cold temperature, the wine rest with its fine lees for 3 months working the “battonage” to obtain more volume. Smooth filtered and bottled with a low concentration of So2. We are guided by the Lunar Calendar throughout the vineyards, racking and bottling.
Excellent as an aperitif and accompaniment for rice dishes, seafood, fish, and tapas.