Trempat 2023

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. Winemaking runs deep in Marta’s family—her great-grandfather was a renowned oenologist from Tarragona—but the passion for wine lay dormant for several generations before awakening in her. Growing up surrounded by vines, Marta pursued her dream by studying oenology and working in several small wineries in the region before finally establishing her own. Her tiny winery sits at the crossroads of maritime and continental climates, with calcareous soils and numerous micro-climates, which contribute to the complexity of her wines. Marta’s wines are highly regarded, almost as much for the unique label design—created by her godfather and changed each year—as for the exceptional wines inside the bottle. Marta practices organic viticulture and is in the process of certification. All the vines are hand-harvested, destemmed, and fermented at low temperatures, between 15ºC and 24ºC. Her Folls wines are vinified in stainless steel, offering a lighter, more fruit-forward style. The Trempat and La Musa wines, on the other hand, see careful use of new French oak. The Trempat, made from 100% Trepat, is light and fragrant, with soft red fruits and a delicate peppery note. La Musa is bigger, riper, and more concentrated, showcasing a fuller expression of the terroir. Winemaking Detail: Hand-harvested in 20kg crates, with manual grape selection in the cellar before destemming and crushing. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature, followed by a 17-day skin maceration. Two gentle pump-overs are carried out daily. The wine then undergoes racking, malolactic fermentation, and partial ageing in used barrels, before clarification, stabilisation, and filtration ahead of bottling.

Hand-harvested in 20kg crates, with manual grape selection in the cellar before destemming and crushing. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature, followed by a 17-day skin maceration. Two gentle pump-overs are carried out daily. The wine then undergoes racking, malolactic fermentation, and partial ageing in used barrels, before clarification, stabilisation, and filtration ahead of bottling.

Garnet in colour with medium intensity. Intense and complex aromas of ripe red fruit and jam, wrapped in refreshing menthol notes, liquorice, and pepper. Hints of wet stone and flint add depth, with subtle smoky undertones in the background. On the palate, it is fresh, spicy, and well-structured—meaty yet silky, flavourful, and long. Fairly liight in body, reminiscent of a Pinot Noir. A persistent acidity enhances its vibrancy and freshness.

Beef-fillet, Duck, Grilled Tuna

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.