Mas de la Pansa 'Parellada'

The plow is the image for our Parellada. The plow is one of the farmer’s essential tools. One needs it to make furrows, dig, plant, or grow produce. We have to take good care of it: the winegrower’s hands, heart and head all need it to work the land.

The Parellada fruit for this cuvée comes from vines that were planted in 1956 on pebbly clay soils. This family vineyard is certified organic, and is farmed with minimal intervention. The Parellada is harvested by hand, sorted, and crushed. The fruit macerates and ferments for five days in stainless steel tanks, followed by a gentle pressing. The wine ferments in a combination of stainless steel and French oak, resting on the fine lees, receiving daily bâtonnage until bottling in April without fining or filtration. 

Parellada [par-eh-YA-dah] is an indigenous white grape in the areas of Penedès, Conca de Barberà and Camp de Tarragona. Traditionally used for the production of sparkling wines.

Learn more about Mas de la Pansa here.