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VIP0417RW
Vins de Pedra
La Musa
2017
Conca de Barbera
Organic Conversion
Wild yeasts
Low Sulphur

Regular price £19.95

Tax included.

DO Conca de Barbera, based around the town of Montblanc, is a Catalan region north of Tarragona with an ancient winemaking tradition and is home to the oldest wine co-operative in Spain (dating back to the 12th Century). Older vines are planted as low bushes while the more recently planted ones are on trellises to increase yield. The soils are generally calcareous and poor in organic matter with some black slate (Licorella) as you near Montsant. They grow large amounts of Macabeo and Parellada intended for Cava but red plantings and production is on the up. With most vineyards between 350 and 600m, here their hallmark native grape variety Trepat thrives and produces fresh, light, but beautifully concentrated aromatic wines.

Vins de Pedra is the personal project of Marta Pedra, who just happens to be the wife of Josep Serra from the winery La Vinyeta. Though winemaking runs in her blood - her great-grandfather was a much revered oenologist from Tarragona - it lay dormant for several generations until it finally awoke in her. So, having always grown up around vines Marta took it upon herself to go and study oenology working in several small wineries in the region before realising her own dream. Her tiny winery lies between maritime and continental climates, with calcareous soils and in and amongst many micro-climates. Her wines are revered, almost as much for her Godfather's label design which changes every year, as for what's inside.

Tasting note: Sweet and savoury cab; with ripe sweet black fruit. Grows with weight and power. Sweet red pepper. Concentrated blackcurrant; wild herbs; black cherry; good tannins. Power. Explosive.
Winemaking Detail: Organic farming; converting to certified. 30 year old vineyards; manually harvested in 15kg boxes. Detemmed and fermentation on the skins for 20 days.
Features Blackcurrant Black-cherry Pepper Savoury Wild

Features Black cherry, Blackcurrant, Explosive, Pepper, Savoury, Wild,
Tasting note Sweet and savoury cab, with ripe sweet black fruit. Grows with weight and power. Sweet red pepper. Concentrated blackcurrant, wild herbs, black cherry, good tannins. Power. Explosive.
Drink with
Braised venison, Fore rib, Roast beef,

Wine details

Country Spain
Region Conca de Barbera
Producer Vins de Pedra
Wine Name La Musa
Style Red
Vintage 2017
Main Grape Cabernet Sauvignon
Other Grapes 30% Merlot; 10% Merlot
Size 6 x 75cl
Closure Cork
A.B.V. 14.5%
Production 3500
Aging 12 months in French Oak
Soil Clay–calcareous; poor soils
Time to drink Now - 2025
Winemaking Detail Organic farming, converting to certified. 30 year old vineyards, manually harvested in 15kg boxes. Detemmed and fermentation on the skins for 20 days.

VIP0417RW
Vins de Pedra
La Musa
2017
Conca de Barbera
Organic Conversion
Wild yeasts
Low Sulphur

DO Conca de Barbera, based around the town of Montblanc, is a Catalan region north of Tarragona with an ancient winemaking tradition and is home to the oldest wine co-operative in Spain (dating back to the 12th Century). Older vines are planted as low bushes while the more recently planted ones are on trellises to increase yield. The soils are generally calcareous and poor in organic matter with some black slate (Licorella) as you near Montsant. They grow large amounts of Macabeo and Parellada intended for Cava but red plantings and production is on the up. With most vineyards between 350 and 600m, here their hallmark native grape variety Trepat thrives and produces fresh, light, but beautifully concentrated aromatic wines.

Vins de Pedra is the personal project of Marta Pedra, who just happens to be the wife of Josep Serra from the winery La Vinyeta. Though winemaking runs in her blood - her great-grandfather was a much revered oenologist from Tarragona - it lay dormant for several generations until it finally awoke in her. So, having always grown up around vines Marta took it upon herself to go and study oenology working in several small wineries in the region before realising her own dream. Her tiny winery lies between maritime and continental climates, with calcareous soils and in and amongst many micro-climates. Her wines are revered, almost as much for her Godfather's label design which changes every year, as for what's inside.

Tasting note: Sweet and savoury cab; with ripe sweet black fruit. Grows with weight and power. Sweet red pepper. Concentrated blackcurrant; wild herbs; black cherry; good tannins. Power. Explosive.
Winemaking Detail: Organic farming; converting to certified. 30 year old vineyards; manually harvested in 15kg boxes. Detemmed and fermentation on the skins for 20 days.
Features Blackcurrant Black-cherry Pepper Savoury Wild

Features Black cherry, Blackcurrant, Explosive, Pepper, Savoury, Wild,
Tasting note Sweet and savoury cab, with ripe sweet black fruit. Grows with weight and power. Sweet red pepper. Concentrated blackcurrant, wild herbs, black cherry, good tannins. Power. Explosive.
Drink with
Braised venison, Fore rib, Roast beef,

Wine details

Country Spain
Region Conca de Barbera
Producer Vins de Pedra
Wine Name La Musa
Style Red
Vintage 2017
Main Grape Cabernet Sauvignon
Other Grapes 30% Merlot; 10% Merlot
Size 6 x 75cl
Closure Cork
A.B.V. 14.5%
Production 3500
Aging 12 months in French Oak
Soil Clay–calcareous; poor soils
Time to drink Now - 2025
Winemaking Detail Organic farming, converting to certified. 30 year old vineyards, manually harvested in 15kg boxes. Detemmed and fermentation on the skins for 20 days.