White wine Young Organic. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Parellada
Red wine Barrel Organic. 7 months in French oak barrels. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Cabernet Sauvignon and Garnacha Tinta.
White wine Young Organic. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Macabeo, Parellada and Xarel·lo.
Red wine Crianza Organic. 13 months in French oak barrels. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Merlot and Cabernet Franc.
Rosé wine Young Organic. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Cabernet Sauvignon and Merlot.
Red wine Barrel Organic. 8 months in French, Allier oak barrels. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Cabernet Sauvignon, Cabernet Franc and Merlot.
White wine Barrel fermented Organic. 4 months in oak barrels. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
Red wine Young Organic. 5 months in French oak barrels. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Garnacha Tinta
White wine Young Organic. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
White wine Young Organic. Winery: Parés Baltà. D.O. Penedès. (Catalonia) Coupage: Gewürztraminer
The history of Parés Baltà begins in the 18th century. The vineyards surrounding the winery were first planted in 1790. But nowadays, more than 220 years later, a lot of things have changed. In 1978, the winery was handed over to Joan Cusiné Hill. He was born in 1917 in Bellvei del Penedés, in the heart of a family of winegrowers from the region of Penedés that dedicated their whole life to vineyard cultivation. He started working at the age of 7, and at 80 he still helped his grandchildren in the care of some of the vineyards. His son, Joan Cusiné Cusiné, took over the head of the winery during the 80s, launching his first white wine, Blanc de Pacs. A classic product of the winery that continues to be made, although a few years later, they started to produce red wines. His work philosophy has always been closely linked to his wish of producing the best wines.
Currently, Parés Baltà also has two other wineries. One of them is Gratavinum, in the Priorat, which is managed by young winemaker Jordi Fernández, and the other one is Dominio Romano, in Ribera del Duero, with unique Tinto Fino vineyards.
History of the winery
From the year 2000, the third generation of the Cusiné family, formed by Joan and Josep Cusiné Carol, assumes the management of Parés Baltà with the active collaboration of their father, Joan Cusiné Cusiné. The Cusiné brothers brought new perspectives and ideas to the winery, always with respect for tradition and heritage. Currently, their wives, Maria Elena Jiménez and Marta Casas, are the winery's oenologists, and have contributed to increase and develop the quality of their wines. After obtaining her bachelor's degree in oenology from the Rovira i Virgili University in Tarragona, Maria Elena Jiménez decided to expand her knowledge by travelling to some of the most famous wine regions in the world: Bordeaux, Australia, Burgundy, Côte du Rhône and Napa. When she returned, she joined the family winery working as an oenologist and contributing with new ideas on winegrowing and winemaking. Marta Casas was born in Vilanova i la Geltrú and studied pharmacy at the University of Barcelona. Here, she met Josep Cusiné, who awoke her passion for wine. She completed her degree in oenology at the University of Tarragona, and she is currently completely immersed in Parés Baltà, where she shares her oenology tasks with her sister-in-law, Mª Elena. Here, they both make up a great team and have given the winery and its wines a breath of fresh air, talent and innovation.
The Parés Baltà winery is located in the surroundings of Pacs del Penedès and is currently joined to the original 1790 farmhouse. The winery has the most advanced technology for the production of its wines. They use state-of-the-art pneumatic presses to perform soft pressing, respecting the grapes to the maximum extent and preventing the skin and seeds from breaking. One of the critical points for Parés Baltà is temperature control during the whole process: from the reception of the grapes to their fermentations. A few years ago, they renovated and expanded the barrel room, taking care of all the small details so that the wines can age in optimal conditions. The original architecture was kept, and the floors, walls and ceilings were renovated with their corresponding insulation to keep the wines at the ideal temperature, even in the summer, when there are high temperatures outside. They have a large number of tanks of small capacity to be able to make microvifications by plots.
The cellar is shaped like a cross, with a structure shaped like a dome and made of solid brick. It was built at the beginning of the 20th century with picks and shovels. It is 10 metres deep, it has a constant natural temperature between 14 and 15ºC, regardless of the temperature there is outside. This is ideal for the ageing of wines and cavas.
The winery has several plots of vineyards with a diversity of climates, soils and varieties. The microclimates are influenced by latitude, altitude, rainfall, proximity to the sea or the river, and the sun exposure of the vineyards. Its vineyards range from 170 metres to almost 800 metres above sea level, only separated from each other by 10 km. This causes the higher area to have larger thermal variations, with temperatures that are 3 to 4 degrees lower. This is why ripening and harvesting take place between 4 and 6 weeks later. In addition, the Foix river, which is born in its valley, leaves on its two sides the terraces where some of its vineyards grow.
The soils are normally poor in organic matter and of a diverse nature, with limestone and other clayey areas, areas extremely rich in marine fossils, along with a great variety of textures. Some soils are full of rocks, some with sharp stones, and others with boulders from ancient river beds that were there thousands of years ago. The area rich in marine fossils is the closest to the sea; it was once underneath it. This type of soil is characterised by being very permeable and retaining little water. This makes the vines suffer quite a lot, and the small amounts of grapes they produce have a lot of flavour and concentration.
In Parés Baltà they love to cultivate native varieties like Grenache, Xarello, Maccabeu and Parellada, but they also grow Chardonnay, Sauvignon Blanc, Gewürztraminer, Pinot Noir, Mencía, Merlot, Cabernet Sauvignon, Syrah, Tempranillo, Cabernet Franc, Muscat, Petit Verdot and Touriga Nacional. The vineyards are distributed among several farms. Torre dels Pujols is an old farmhouse located at the top of the vineyard. It has 32 hectares and it is situated in the municipality of Vilobí del Penedès. This is the farm where the Cusiné family began their winegrowing and winemaking. The farm Parés Baltà, with 33 hectares, is located around the winery, in Pacs del Penedès. The vineyard of Hisenda Miret has 63 hectares, and it is located in Sant Martí Sarroca, while Les Valls-Les Torres, with 74 hectares, is distributed among the municipalities of Torrelles de Foix and Pontons. And finally, the farm La Torreta, with 12 hectares, in the municipality of Santa Margarida i els Monjos. This farm is dedicated exclusively to the cultivation of red grape varieties.
At Parés Baltà they cultivate the vineyards in an organic way and they practice biodynamics since 2012. They have sheep to provide manure for the fields, and bees that help them pollinate and transfer the Mediterranean essence to their grapes and their wines. Its work philosophy is aimed at achieving grapes of the best quality, and then, to maintain this fruit and its character throughout the entire winemaking process. To do this, they perform exhaustive and precise ripening controls. Apart from analysing traditional parameters such as sugar and acidity, they also check phenolic ripeness, maturity of the skins, seeds and pulp, as well as organoleptic tasting of the berries themselves. At the winery, they carry out macerations and fermentations directly in open French or Hungarian oak barrels. They work with pigeage and use batonnage, especially for still and red wines. As for their cavas, the fermentations take place exclusively in stainless steel deposits. Also, for some wines they perform fermentations in amphorae made with clay from their own vineyards, strictly controlling the entire process to take advantage of and respect the character and personality of each grape variety.
Parés Baltà produces a wide collection of wines that are distributed in four large families. The wines of the MicroCuvées collection are of a very limited production. Some of them have less than 500 bottles and are only produced in the best vintages. Its grapes come from vineyards with very special soils and microclimates, and they are wines that aim for the elegance, the personality and the maximum expression of the terroir. The R-Evolution wines are made with the most traditional and rooted varieties from Penedès. They are pure, soft and elegant wines. The collection Origen is made up of wines that have been made since the winery's beginnings. They are young wines, fresh and fruity, perfect to enjoy every day, and also perfect for all budgets. And its collection of Cavas has a great history, because its origin dates back to the mid-30s. They were the first bottled wines that were made in the winery, and they are a sample of the best combination of tradition and modernity.
Wines from Parés Baltà
Below is a list of wines and cavas from Parés Baltà:
· MicroCuvé Collection
Ginesta is a single-variety white wine made from Gewürztraminer, from the farm Finca Les Valls, at 540 metres of altitude, with intense terpenic, floral and citric aromas. In the mouth, it is full and unctuous, with a good acidity and a pleasant aftertaste of sweet citrus.
Electio Xarel·lo is a varietal of Xarello from old vines of the farm Finca Cal Miret. It is fermented in new French and Hungarian barrels for 16 days at an average temperature of 18°C. Then, it continues ageing in the same barrels until it completes 4 months on its fine lees, with periodic batonnages. It has a good olfactory intensity, with notes of very ripe white fruit and flowers on a very well-integrated toasted background. In the mouth, it is soft, unctuous, fresh and balanced. The fruit prevails over the wood. Long and pleasant aftertaste of white fruits.
Amphora Gris is a natural white wine made from Xarello, from old vines of the farm Finca Cal Miret. It goes through the spontaneous alcoholic fermentation with native yeasts, in clay amphorae with a porosity that causes hyperoxidation. This leads to the precipitation of all the oxidisable substances, leaving a clean and crystalline wine. Smooth on the nose, with notes of roasted almonds and a certain lactic nuance. In the mouth, it is unctuous, rustic and with body.
Amphora Roja is another varietal white wine of Xarello, from old vines of the farm Finca Cal Miret. It is made naturally, with spontaneous alcoholic fermentation, native yeasts, in clay amphorae specially made with clay from its vineyards. On the nose, it is round, elegant and with notes reminiscent of white fruit. In the mouth, it is complex, with fruity nuances and a hint of roasted almond.
Music Blanco Dulce is made with Chardonnay of the farm Finca El Subal, at 710 metres of altitude. It is fermented at 16ºC in stainless steel deposits for 20 days. After this, the fermentation stops with a sudden drop in temperature, and then, it continues to age for 4 months in second-use French oak barrels. It offers sweet aromas of cottage cheese with honey, accompanied by raisins and dried fruit and nuts. In the mouth, it is full and unctuous, with sweet notes of honey harmonised with the notes of dried fruit and nuts of the barrel. Long and pleasant aftertaste, of honey from mixed flower honey.
Radix Rosado is a varietal of Syrah from the farm Finca Els Pujols, at 270 metres of altitude. Short maceration of 6 hours at a low temperature. Fermentation at 16ºC in stainless steel deposits for 4 and a half weeks. Very intense aroma, with a multitude of intertwined notes of red and black fruit. In the mouth, it is powerful, ample, meaty and with a very balanced acidity. It has a long, soft and pleasant aftertaste.
Mas Irene is made with Merlot and Cabernet Franc from the farm Finca Cal Miret, at 400 metres of altitude, and Finca la Torreta, at 315 metres. They are fermented separately at a controlled temperature of 25°C for 23 and 28 days, respectively. They are aged for 13 months in barrels made of French oak from Allier. It offers a very intense and complex aroma, with candied red fruits fused with toasted hints. In the mouth, it is soft and fatty, with great amplitude and power that shows its great structure. It has intense flavours of forest fruits combined with spices and roasted notes from the barrel.
Hisenda Miret is a varietal of Grenache from the farm Finca Hisenda Miret, at 400 metres of altitude. It goes through the malolactic fermentation with native bacteria, and it is aged in new and second-use French oak barrels for 5 months. It has an aroma of great intensity and freshness. Complex, with floral fragrances, creamy notes and wild fruit. In the mouth, it is soft and well-structured, with subtle toasted notes.
Marta de Baltà is a varietal of Syrah of the farm Finca Cal Miret, at 400 metres of altitude. It is macerated and fermented in 400-litre single-use French oak barrels at a controlled temperature of 25-29°C. Then, it is aged for 18 months in new barrels made of French oak from Allier.
On the nose, it is intense and complex, with notes of plums and blackberries, black fruit jams combined with the notes of roasting and vanilla from its ageing. In the mouth, it is silky and velvety, with a great concentration and body.
Absis is made with Tempranillo, Cabernet Sauvignon, Merlot and Syrah from the farm Finca la Torreta, at 310-340 metres of altitude. All the varieties macerate and ferment separately in new 400-litre French oak barrels at a controlled temperature of 24-26°C. Then, they are aged for 18 months in new barrels made of French oak from Allier. On the nose, it has a high concentration and complexity, with notes of sweet red fruit, raisins, plums and blackberries, perfectly integrated with the toasted notes of the oak. In the mouth, it is full, powerful and concentrated.
Dominio Cusiné 1790 is made with Merlot and Cabernet Franc from the farm Finca Cal Miret, at 400 metres of altitude, and Finca Torreta, at 315 metres. The two varieties ferment separately at a controlled temperature of 25°C. Then, they are aged for 13 months in new barrels made of French oak from Allier. On the nose, it has an intense and complex aroma of red fruit combined with toasted notes and spices. In the mouth, it is smooth, with a good structure and intense red fruit, spices and toasted notes from the oak.
Music Tinto Dulce is made with Tempranillo and Cabernet Sauvignon from the farm Finca La Torreta. After seven days, the fermentation comes to a halt with a sudden drop in temperature and addition of sulphur dioxide. It is aged for 13 months in new and second-use barrels made of French oak from Allier. On the nose, it has aromas of hazelnuts and raspberries combined with menthol notes. Generous and expressive in the mouth, with flavours of strawberries, raspberries and cherries. It has a long, soft and pleasant finish.
Cava Blanca Cusiné is made with Xarello, Chardonnay and Pinot Noir. The Pinot Noir ferments in new French oak barrels for 16 days. It goes through a second fermentation in the bottle using the traditional method, and it is aged in the bottle for 30 months. Complex and subtle aroma, with delicate notes of fresh almonds, hazelnuts, orange blossom honey and fresh figs. In the mouth, it is round and fondant, with nuances of ripe candied fruits that add to the sensations that already appear on the nose.
Cava Rosa Cusiné is made with Grenache from the farm Finca Las Torres, at 670 metres of altitude. After the fermentation, it remains in contact with its fine lees for 3 months with daily batonnage. It goes through a second fermentation in the bottle using the traditional method and it is aged in the bottle for 30 months. Aroma with complex notes of candied fruit and dried fruit and nuts. The entry in the mouth is energetic, creamy, with very well integrated carbonic, and with nuances of ripe and candied fruits that end with splendid sensations of great structure.
Cava Cuvée de Carol is made with Maccabeu and Chardonnay from the farms Finca Cal Miret and Finca Las Torres. The Chardonnay is fermented at 16-20ºC in new French oak barrels for 13 days, and the Maccabeu goes through a daily batonnage at the end of the fermentation. It goes through a second fermentation in the bottle using the traditional method and it is aged in the bottle for 60 months. A sophisticated aroma that comes from its ageing in oak. It has creamy notes reminiscent of candied fruit, with very well balanced toasted shades. In the mouth, it is full-bodied, and you can sense that it is a different cava. Long and persistent aftertaste.
· Origen Collection
Mas Petit is made with Cabernet Sauvignon and Grenache from the farms Finca Parés Baltà and Finca La Torreta. It is aged for 7 months in French oak barrels of second, third and fourth use. It has aromas of red fruit on a soft background of toast and vanilla. In the mouth, it is soft, with velvety and round tannins. It has notes of red fruit intertwined with touches of vanilla.
Blanc de Pacs is a young classic white wine made with Parellada, Xarello, Maccabeu, with a very intense aroma, dominated by ripe white fruit. In the mouth, it is fresh and with good acidity, with an intense and pleasant aftertaste of fruit and freshness.
Honeymoon is a varietal white wine made with Parellada, with a good aromatic intensity, delicate floral notes combined with very ripe white fruit. Elegant entry in the mouth, with a good acidity balanced by the residual sugars of the wine. It has a soft and pleasant aftertaste.
Ros de Pacs is an amiable rosé wine made with Grenache, Syrah and Cabernet Sauvignon. It has a delicate aroma and notes of wild red berries. In the mouth, it is soft and fresh. It shows an interesting balance between the level of acidity and the slight sweetness of its residual sugar.
· R-Evolution Collection
Indígena Blanco is made with White Grenache from the farm Finca Les Torres, at 700 metres. After the fermentation, the wine continues in contact with its fine lees from the fermentation for 4 months, this is, with daily batonnage. Quite varietal on the nose, intense, with ripe white fruit that is almost candied and creamy notes from its fine lees. In the mouth, it has volume, with balance and a long finish.
Calcari is a varietal of Xarello from the farm Finca Parés Baltà. It remains for 4 months on its lees with daily batonnage. It has an aroma of a medium intensity with nuances of pear and banana. In the mouth, it floods us with nuances of pear Tatin on a background of English cream.
Cosmic is made with Xarello and some Sauvignon Blanc. It is in contact with its lees for 3 months with daily batonnage. It has a very intense aroma of flowers and white fruit with a citric and mineral touch. Fresh and soft, and full of shades. The floral and citric notes become more present in the mouth, good acidity and a long aftertaste.
Indígena Rosado is a varietal of Grenache from the farm Finca Les Torres. It is surprising because of its intensity on the nose, with prevailing aromas of ripe red fruit. Elegant, smooth, fruity and with a very good acidity.
Indígena Tinto is a varietal of Grenache with an ageing of 5 months in single-use French oak barrels. It has an aroma of wild red fruit accompanied by subtle toasted touches, resulting from its short ageing in oak wood. There is an evident importance of the fruit, also in the mid-palate, leaving proof of its elegance and softness.
Mas Elena is made with a coupage of Merlot, Cabernet Sauvignon, Cabernet Franc. It is aged for 8 months in second and third-use barrels made of French oak from Allier. It has an aroma of red fruit and nuances of liquorice and spices. In the mouth, it is elegant, fresh and meaty. Very well structured with the roasting of the wood.
· Cava Tradicional
Parés Baltà Brut is made with Parellada, Maccabeu, Xarello, aged in the bottle for 12 months. Aromas of medium intensity, with notes of bakery combined with white fruit. In the mouth, it is fresh and lively, with a pleasant aftertaste.
Parés Baltà Brut Nature is made with the traditional Xarello, Maccabeu and Parellada, with an ageing of 24 months in bottle. This wine has a good aromatic intensity, with notes of pastry combined with white ripe fruit. Balanced on the palate, with structure and a long and complex flavour.
Parés Baltà Selectio is made with Xarello, Chardonnay, Parellada and Maccabeu. It is aged in the bottle for 30 months. It has a subtle aroma of ripe fruit with unctuous notes. In the mouth, it is elegant, ample and long-lasting. It has nuances of toast and almond. A long and complex aftertaste.
Parés Baltà Rosé is a varietal of Pinot Noir, with an ageing in the bottle for 18 months. Very good foaminess and string of bubbles, with aroma of red fruit and nuances of undergrowth. In the mouth, it is sweet and fresh, with shades of redcurrant and raspberry. It has a long and sweet aftertaste.
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