A DREAM COME TRUE
VINS DE PEDRA is a personal project from Marta Pedra. It is also a re-encounter with her origins. The smell of the winery during the fermentation of the wines, the red hands stained with wine, the frenzied noise of the bottles being labelled … All these sensations are coming back again for this young oenologist. Her great-grandfather was an oenologist from the region of Tarragona. He travelled from winery to winery, tasting some wines from this tank or that barrel. This passion for the vines and wine seems to have been passed down silently from one generation to another, until it re-emerged in Marta.
After she immersed in books of oenology and wine growing, stained her hands in more than one winery from the wine region Conca de Barbera, Marta has accomplished her dream. Her winery is not the most beautiful one, neither the biggest. It also has not the glamour of some others, but it is surely the most wished winery of them all and Vins de Pedra it is called.
DO CONCA DE BARBERÀ
A Catalonian region in the north of the province of Tarragona. The wine growing area is primarily concentrated in a part of the region that owes its geological formation to the erosive action of the Francolí River and its tributary called Anguera. The combined action of these two rivers in the course of the millennia has shaped the appearance of this part of the region as a river valley surrounded by mountain ridges. Most vineyards are situated at altitudes of 350 to 600 m, which lends the wines a fresh and light note and an aromatic bouquet. Generally speaking, the climate can be described as a Mediterranean transitional climate which ranges between the mild climate of the coastal regions of Tarragona (due to the relative proximity to the sea) and the continental climate typical of the Lérida region.
Trepat is the native variety of Conca de Barberà. It delivers very characteristic light and fruity wines of perfect acidity and medium alcohol content. Trepat is used for rosé wines, and for base wines to be turned into cavas of great personality. However, there is also an increasing number of red wines, and also some white wines, which are gaining widespread recognition.
A DREAM COME TRUE
VINS DE PEDRA is a personal project from Marta Pedra. It is also a re-encounter with her origins. The smell of the winery during the fermentation of the wines, the red hands stained with wine, the frenzied noise of the bottles being labelled … All these sensations are coming back again for this young oenologist. Her great-grandfather was an oenologist from the region of Tarragona. He travelled from winery to winery, tasting some wines from this tank or that barrel. This passion for the vines and wine seems to have been passed down silently from one generation to another, until it re-emerged in Marta.
After she immersed in books of oenology and wine growing, stained her hands in more than one winery from the wine region Conca de Barbera, Marta has accomplished her dream. Her winery is not the most beautiful one, neither the biggest. It also has not the glamour of some others, but it is surely the most wished winery of them all and Vins de Pedra it is called.
DO CONCA DE BARBERÀ
A Catalonian region in the north of the province of Tarragona. The wine growing area is primarily concentrated in a part of the region that owes its geological formation to the erosive action of the Francolí River and its tributary called Anguera. The combined action of these two rivers in the course of the millennia has shaped the appearance of this part of the region as a river valley surrounded by mountain ridges. Most vineyards are situated at altitudes of 350 to 600 m, which lends the wines a fresh and light note and an aromatic bouquet. Generally speaking, the climate can be described as a Mediterranean transitional climate which ranges between the mild climate of the coastal regions of Tarragona (due to the relative proximity to the sea) and the continental climate typical of the Lérida region.
Trepat is the native variety of Conca de Barberà. It delivers very characteristic light and fruity wines of perfect acidity and medium alcohol content. Trepat is used for rosé wines, and for base wines to be turned into cavas of great personality. However, there is also an increasing number of red wines, and also some white wines, which are gaining widespread recognition.
BLANC DE FOLLS
DO CONCA DEL BARBERÀ
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification, filtration, and stabilization before bottling.
Age of vines: 65 years
Blend: Macabeu, Chardonnay, Moscat de gra petit
Alcohol: 13,5%vol
Tasting notes: Pale straw yellow color with greenish tones, shining due to its youth. On the nose, fresh aromas of stone fruit accompanied by delicate notes of white orange blossom flowers. On the palate, it
presents itself fresh, noble, balanced, with a smooth and unctuous texture.
BLANC DE FOLLS
DO CONCA DEL BARBERÀ
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification, filtration, and stabilization before bottling.
Age of vines: 65 years
Blend: Macabeu, Chardonnay, Moscat de gra petit
Alcohol: 13,5%vol
Tasting notes: Pale straw yellow color with greenish tones, shining due to its youth. On the nose, fresh aromas of stone fruit accompanied by delicate notes of white orange blossom flowers. On the palate, it
presents itself fresh, noble, balanced, with a smooth and unctuous texture.
NEGRE DE FOLLS
DO CONCA DEL BARBERÀ
Vinification: Hand-harvested in 20kg crates. Manual grape selection in the cellar, destemming, and pressing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Skin maceration for 15 days. Two daily pump-overs, racking, malolactic fermentation, clarification, stabilization, and filtration before bottling.
Varieties: Trepat and Red Grenache.
Age of vines: 10 years
Alcohol: 13%vol
Tasting notes: Deep cherry color of low intensity. Very aromatic on the nose. Intense aromas of fresh red fruit, cherry, raspberry. Spicy with hints of pepper and licorice, with subtle dairy notes at the end. On the palate, it's lively and very fresh, with soft but persistent tannins. A very silky and delicious wine.
L'ORNI
DO CONCA DEL BARBERÀ
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice and the first pressing fermented in stainless steel tanks at controlled temperature. Light lees work (bâtonnage), partial aging in new 220L French oak barrels for about 2 months, clarification, stabilization, and filtration before bottling.
Age of vines: 40 years
Blend: Chardonnay / Parellada
Alcohol: 13.5%vol
Tasting notes: Pale yellow color, bright. Expressive, intense, and complex on the nose. Stone fruits stand out, accompanied by fresh melon and wrapped in delicate touches of toasted bread, biscuits, and smoke. On the palate, it is very balanced, with persistent acidity, body, and volume. It is fresh, enveloping, unctuous, and very persistent.
L'ORNI
DO CONCA DEL BARBERÀ
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice and the first pressing fermented in stainless steel tanks at controlled temperature. Light lees work (bâtonnage), partial aging in new 220L French oak barrels for about 2 months, clarification, stabilization, and filtration before bottling.
Age of vines: 40 years
Blend: Chardonnay / Parellada
Alcohol: 13.5%vol
Tasting notes: Pale yellow color, bright. Expressive, intense, and complex on the nose. Stone fruits stand out, accompanied by fresh melon and wrapped in delicate touches of toasted bread, biscuits, and smoke. On the palate, it is very balanced, with persistent acidity, body, and volume. It is fresh, enveloping, unctuous, and very persistent.
TREMPAT
DO CONCA DEL BARBERÀ
Vinification: Hand-harvested in 20kg crates. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Skin
maceration for 17 days. Two gentle daily pump-overs. Racking, malolactic fermentation, partial aging in used barrels, clarification, stabilization, and filtration before bottling.
Aging: Partial for 2 months in third-year French oak barrels.
Age of vines: 70 years
Blend: Trepat
Alcohol: 14%vol
Tasting notes: Garnet color, of medium intensity. Very expressive on the nose, with intense and complex aromas, highlighting ripe red fruit, jammy, wrapped in mentholated notes, licorice, and pepper, wet
stone and flint, with very subtle smoky notes in the background. On the palate, it is fresh, spicy, meaty, silky, flavorful, and long. Persistent acidity and freshness.
LA MUSA
DO CONCA DEL BARBERÀ
Vinification: Hand-harvested in 15kg crates. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Skin maceration for an average of 19 days. Two gentle daily pump-overs. Racking, malolactic fermentation, clarification, stabilization, and filtration before bottling.
Viticulture: Organic production in conversion
Age of vines: 45 years
Blend: Cabernet Sauvignon
Alcohol: 14.5%
Tasting notes: Deep cherry red color with garnet rim, medium-high intensity. Very expressive on the nose, ripe red fruit with balsamic notes, wrapped in subtle toasty aromas, with chocolate and nutmeg on the
finish. On the palate, it is persistent and fresh, with a medium to full body, very enveloping.
BLANC DE FOLLS
DO CONCA DEL BARBERÀ
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification, filtration, and stabilization before bottling.
Age of vines: 65 years
Blend: Macabeu, Chardonnay, Moscat de gra petit
Alcohol: 13,5%vol
Tasting notes: Pale straw yellow color with greenish tones, shining due to its youth. On the nose, fresh aromas of stone fruit accompanied by delicate notes of white orange blossom flowers. On the palate, it
presents itself fresh, noble, balanced, with a smooth and unctuous texture.
NEGRE DE FOLLS
DO CONCA DEL BARBERÀ
Vinification: Hand-harvested in 20kg crates. Manual grape selection in the cellar, destemming, and pressing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Skin maceration for 15 days. Two daily pump-overs, racking, malolactic fermentation, clarification, stabilization, and filtration before bottling.
Varieties: Trepat and Red Grenache.
Age of vines: 10 years
Alcohol: 13%vol
Tasting notes: Deep cherry color of low intensity. Very aromatic on the nose. Intense aromas of fresh red fruit, cherry, raspberry. Spicy with hints of pepper and licorice, with subtle dairy notes at the end. On the palate, it's lively and very fresh, with soft but persistent tannins. A very silky and delicious wine.
L'ORNI
DO CONCA DEL BARBERÀ
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice and the first pressing fermented in stainless steel tanks at controlled temperature. Light lees work (bâtonnage), partial aging in new 220L French oak barrels for about 2 months, clarification, stabilization, and filtration before bottling.
Age of vines: 40 years
Blend: Chardonnay / Parellada
Alcohol: 13.5%vol
Tasting notes: Pale yellow color, bright. Expressive, intense, and complex on the nose. Stone fruits stand out, accompanied by fresh melon and wrapped in delicate touches of toasted bread, biscuits, and smoke. On the palate, it is very balanced, with persistent acidity, body, and volume. It is fresh, enveloping, unctuous, and very persistent.
TREMPAT
DO CONCA DEL BARBERÀ
Vinification: Hand-harvested in 20kg crates. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Skin
maceration for 17 days. Two gentle daily pump-overs. Racking, malolactic fermentation, partial aging in used barrels, clarification, stabilization, and filtration before bottling.
Aging: Partial for 2 months in third-year French oak barrels.
Age of vines: 70 years
Blend: Trepat
Alcohol: 14%vol
Tasting notes: Garnet color, of medium intensity. Very expressive on the nose, with intense and complex aromas, highlighting ripe red fruit, jammy, wrapped in mentholated notes, licorice, and pepper, wet
stone and flint, with very subtle smoky notes in the background. On the palate, it is fresh, spicy, meaty, silky, flavorful, and long. Persistent acidity and freshness.
LA MUSA
DO CONCA DEL BARBERÀ
Vinification: Hand-harvested in 15kg crates. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Skin maceration for an average of 19 days. Two gentle daily pump-overs. Racking, malolactic fermentation, clarification, stabilization, and filtration before bottling.
Viticulture: Organic production in conversion
Age of vines: 45 years
Blend: Cabernet Sauvignon
Alcohol: 14.5%
Tasting notes: Deep cherry red color with garnet rim, medium-high intensity. Very expressive on the nose, ripe red fruit with balsamic notes, wrapped in subtle toasty aromas, with chocolate and nutmeg on the
finish. On the palate, it is persistent and fresh, with a medium to full body, very enveloping.
