Red wine Barrel Organic. 13 months in French oak barrels. Volume: 75 cl. Winery: Pardas. Production area: D.O. Penedès. Grapes used in this wine: Cabernet Franc.
White wine Barrel Organic. 8 months in different kind of barrels. Volume: 75 cl. Winery: Pardas. Production area: D.O. Penedès. Grapes used in this wine: Xarel·lo.
White wine Young Organic. Volume: 75 cl. Winery: Pardas. Production area: D.O. Penedès. Grapes used in this wine: Xarel·lo and Malvasía de Sitges.
Red wine Barrel Organic. 12 months in French oak barrels. Volume: 75 cl. Winery: Pardas. Production area: D.O. Penedès. Grapes used in this wine: Cabernet Sauvignon and Cabernet Franc and Sumoll.
Red wine Aged in cement eggs Organic. 4 months in a concrete vats. Volume: 75 cl. Winery: Pardas. Production area: D.O. Penedès. Grapes used in this wine: Sumoll.
Red wine Barrel Organic. 12 months in French oak barrels and 15 months in French oak barrels and 7 months in tank. Volume: 75 cl. Winery: Pardas. Production area: D.O. Penedès. Grapes used in this wine: Sumoll and Marselan.
White wine Young Organic. Volume: 75 cl. Winery: Pardas. Production area: D.O. Penedès. Grapes used in this wine: Malvasía.
D.O.: D.O. Penedès
This project is framed within the municipality of Torrelavit, under D.O. Penedès. They say that the name ‘Lavit’ has a Berber or Arabic root, since they believe it was the Muslims who designed primitive hydraulic systems used to move mills and water vegetable gardens. There are also historians who believe it was the Benedictines from the late 9th century who created these hydraulic systems. Be that as it may, water has been the development engine of this municipality, which emerged in 1920 thanks to the union of the municipalities of Terrassola and Lavit. It is undoubtedly a privileged area in Penedès, where we can also find the renowned wineries Jean León and Cavas Nadal, among others.
History of the winery
This project started in 1996, when to wine lovers born in Sant Sadurní d'Anoia, Ramón Parera and Jordi Arman –oenologist and agronomist, respectively– bought the farm Can Comas, with 60 hectares of Mediterranean forest, riverside, wasteland, cereal crops, old vineyards and pastures. It has an old Medieval country house in the middle, with an old and magnificent winery in disuse since the Spanish Civil War, which they have managed to put back into service. In 1998 they planted their first vines, always respecting the margins and the forests of the farm, since they are the essential complement to their agrarian ecosystem. The following year, they started with the grafts and shaping the old vines that were less productive. A few years later, they bought a couple of nearby farms with enormous potential. However, it was not until 2004 when they performed the first harvest for the wines of the winery Pardas, the result of the vines they grafted eight years earlier.
Finca Can Comas is located between 200 and 300 metres above sea level, with shady, flat lands, on hillsides with different kinds of soils and exposures. The winery has 30 hectares of vineyard that are divided into three different areas. The shady, clayey-calcareous terraces with stones and deep soils where we can mainly find the Cabernet Franc, Monastrell and Cabernet Sauvingon. The plains, with alluvial soils, loamy and fertile, where they mainly cultivate Merlot. And the hillsides, with shallow calcareous soils facing south, where they cultivate Sumoll and Xarello. Also, 4 kilometres north in the valley of the Anoia river, they cultivate old vineyards of Sumoll and Xarello.
At Celler Pardas they apply a traditional viticulture without intervention. They viticulture is strictly rainfed, where the vintages perfectly express themselves and the vineyards work in an austere way. They apply conservationist agriculture, without tilling, and keeping the plant cover to favour underground life and prevent the erosion of the land. They do not use fertilisers. This way, the vines find their balance in the soils where they take root. The perform short pruning, with high plantation density, a careful green pruning, and manual harvests at the optimal ripening point of the grapes, with small boxes to preserve the maximum quality of the grapes. Their philosophy is to improve and preserve their cultivation lands and their surroundings, and return to the land everything it gives them.
There, we can also find the spectacular refurbished winery, which they have kept exactly as it used to be. Inside its walls, they vinify by gravity in century-old deposits embedded in the wall. Their wines are aged in the best French oak barrels of the market. All the wines from Celler Pardas are created with maximum respect for the raw material.
Wines from Pardas
Below is the list of wines made by the winery Pardas:
Pardas Collita Roja is mainly made with the local variety Sumoll (90%) from the farms Viña Pont Nou and Viña el Vinyet, planted in 1949 and 1957 respectively, with very low yields. The rest of the coupage is comprised of the foreign variety Marselan, planted in 2003, and with a good adjustment to the area. The varieties are vinified individually. Therefore, the Sumoll goes through the malolactic fermentation in stainless steel deposits, while the Marselan rests in barrels, both with a spontaneous fermentation. Finally, the wine is aged in new second- and third-use French oak barrels for 12 months, in the case of the Sumoll, and 13 months, in the case of the Marselan. This wine is very aromatic, with fresh fruit, nuances of Mediterranean undergrowth and spices, notes of liquorice, light toasted and smoked notes along with lactic ones. In the mouth, it is fresh, with a tasty, powerful mid-palate, with good acidity and nuances of wild strawberries, liquorice stick, and a spicy background.
Pardas Rupestris is mainly made with Xarello and Xarello Vermell, and some Malvasía de Sitges and Maccabeu, cultivated under biodynamic viticulture, with 4 months of work on its lees. On the nose, it is fresh and expressive, with white fruit, stone fruit and citrus notes. In the mouth, it is fresh, with a good acidity, citrus notes and sour apple.
Pardas Xarel·lo Aspriu is a varietal wine of Xarello from the vineyards of La Vella, planted in 1979, and El Muc, planted in 1971. It ferments in new and used French oak barrels, in chestnut wood barrels, and the rest stays in stainless steel deposits for 8 months. On the nose, the white fruit prevails, with spicy notes and hints of herbs. In the mouth, it is ample and enveloping, with body and marked citrus touches that give it a lot of freshness, with sweet notes and a certain minerality.
Pardas Negre Franc is a coupage of 20-year-old Cabernet Franc (73%), 18-year-old Cabernet Sauvignon (18%) and over 70-year-old Sumoll (8%). This wine is aged for 10 months in 225- and 300-litre French oak barrels. On the nose, it has a lot of ripe black fruit, along with a wide range of spices and plants, and toasted notes. In the mouth, it is ample, tasty, with a mineral touch, good acidity and tannins that appear without disturbing.
Pardas Rosado is a varietal wine of Sumoll with marked notes of pomegranate and red fruit, like strawberries and blackberries, and notes of fennel. In the mouth, it is fresh, unctuous and pleasant, with a long and dry finish, and market bitter-like notes.
Pardas Sus Scrofa, whose name means ‘wild boar’, the fetish animal on many labels of this winery, is a varietal of Sumoll from organic vineyards. It is made with the whole berries, without the stems, and it remains in cement deposits for 4 months. On the nose, the red and black fruit stands out. In the mouth, it has a medium-light body, with a lot of freshness and flavour, and the tannic personality of the Sumoll.
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