VIP0523RW
Trempat
2023
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. 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.
Wine details
VIP0523RW
Vins de Pedra
Trempat
2023
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. 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.
