Lighter than you might expect for the blend, but still medium and fruit forward with lively red berry fruit and wild forest floor and earthy notes. Nice with a little chill, but can go either way.

Harvested by hand, grapes are 100% destemmed without crushing the skins, separately, where spontaneous fermentation with indigenous yeasts begins in cement tanks. The grapes are later blended and age in cement through the winter until spring - allowing the decantation by gravity to naturally filter the wine. No intervention or additions are used at any moment of the process. Bottled on the descending moon.

Finca Parera

One of the most exciting regions in Spain when it comes to natural wine has got to be the Penedès. I know that may sound a bit strange considering the amount of plonky Cava being made, but this is actually part of the reason driving a group of young winemakers to do things differently. I call it the process of diseducation and at the forefront of this movement is Ruben Parera. Keep reading and you’ll know what I mean…

Finca Parera is located in the upper Penedes region, characterized by its calcareous clay soils. Rubén converted his family’s 10h estate from organic to biodynamic farming, continuing the natural process into the cellar while applying the same practice to their cherries, almonds, olives, and vegetables, obtaining the rather grueling Demeter certification on their first visit. He was born into a family of farmers but it wasn’t until he finished his viticultural and oenological studies that they started making wines of their own. We first met him at a tasting in 2013 and his wines were perfect…almost too perfect. Since then, I feel like he’s stopped relying so much on the books and turned to his land for answers.

His 2015’s are simply on a different level than what we first tasted in 2013. In a short period of time he’s evolved from making textbook wines to making wines of terruño, seeking drinkability without compromising depth and complexity. His entry level white, red, and rosé are super fun to drink while his 2014 acacia aged Xarello might be one of the most interesting expressions of the grape we’ve ever tasted. It’s the first wine he makes without adding SO2. I’d bet the same professors who told him it couldn’t be done would even take their hats off to this wine. Long live the diseducation of Ruben Parera!