Conca de Barberá La Conca de Barberŕ is located in Catalunya in northeastern Spain. It is an excellent natural region for vineyards. The irrigated hollow between the rivers Francolí and Anguera, surrounded by the Prades, the Miramar, the Cogulló and the Tallat mountains, is a nearly perfect oval with a suitable microclimate for vineyards. The heritage and the ancestral traditions have led to the production of excellent wines. Most of the production are rosé and white sparkling wines; nevertheless, excellent red wines are also produced. The traditional varieties that produce white wine are the Macabeo and Parellada. With them, wines of a brilliant pale yellow, light, of a fruity aroma and moderate degree of alcohol are obtained.

Cava
Cava is defined as a sparkling wine of quality produced in a designated region and that's the name declared by the EU for the sparkling wine produced according to the traditional method in a "Cava" designated region. The region is in Catalunya in northeastern Spain. Cava has an important reputation in the international markets, with a tradition of centuries. Cavas have earned a great reputation that reflects a long tradition of centuries since the introduction of the wine process by the Roman Empire two thousand years ago.
Grape Varieties
Macabeo: The most popular light-skinned grape of northern Spain. High in production, the Macabeo takes well to hot and dry regions. It also buds late which makes it less likely to be harmed by frost. Wines from the Macabeo are dry, medium in acidity, and have notes of delicate wildflowers and bitter almonds.
Parellada: Part of the blend with Macabeo that make up the Spanish sparkling wine Cava. When grown in cooler climates the Parellada can be coaxed to produce excellent wines with hints of citrus and golden apples that will take well to long-term aging.

Francolí Brut Reserva Cava from Castell D'Or


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