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Harvesting Comunica

07/10/2016 Wineries



Pep Aguilar and Patri Morillo are Comunica, a joint project that never fails to inspire. Created from knowledge acquired throughout many years of experience in various wineries, Comunica is the product of a long journey. A ‘Do It Yourself’, with few means, but with a lot of enthusiasm and expertise. They produce sincere and direct artisanal wines, a reflection of the people involved in the project.

Therefore, given what we have seen, we couldn’t miss the opportunity to visit them.

The alarm went off at 5 in the morning, a very odd hour for the person writing this, but it was worth the effort. We were going to Falset to see the Comunica partners and spend a day at the harvest.

At around 7, we arrived at Mas en Cosme, a beautiful country house surrounded by vineyards and olive trees, situated very close to the Falset Oenology Institute. How can they be in such an idyllic place with so few resources? Be calm, all will become clear. They have rented the estate, meaning the vineyards (about seven hectares), the olive trees etc… and left a space in the house to construct the winery, which will become a garage winery. By coincidence of life and destiny, the estate is situated on their favourite soil: granitic soil, which provides good integrity in the vines.

When we arrived, Patri was already ready and Pep arrived straight after. A big welcome hug, a black coffee to clear our heads and then, to work. First, a little fitness, pigeage (wine stomping) and we checked the must densities that were fermenting, which were already almost wine. We also tried the deposits to see if there was any deviation, eg. if it was unstable etc… Pep was in charge of analysing the fermentation trajectory.

To ferment and macerate the musts, they use open plastic tubs so that each part undergoes the process separately. This way, they conserve the different yeasts and the authenticity of every vine. When they finish macerating it, it is pressed and continues fermenting in stainless steel tanks.


We left Pep with his oenologist tasks and went with Patri to visit the Vinya Goretti plot (the owner of which is Josep, a third Comunica) to see the state of the vineyard’s ripeness. It is a Cariñena plot about 70-80 years old, planted on clay-lime soils in the Marçà area.

Here we experienced a masterclass in ripening control. Not in the way they teach in oenologist schools, but from years of experience. They traversed the entire estate, testing grapes not with a refractometre, but with their senses. And the selection tables are for separating the grapes by sight, yet they don’t avoid the most important part: the taste. Patri has spent more than half a lifetime testing grapes, undertaking ripening controls with some of the great masters like René Barbier. The result: the grapes were still very well hydrated, and they hoped that the grapes would ripen a little more and acquire some complexity. They would harvest them four days later, more or less.


When we returned to the winery, the grapes from the Mas vineyards had already arrived, collected by Josep and the team of harvesters. We had to unload, weigh and process the grapes. Once processed, we put the grapes into the plastic tubs so that they would begin fermenting. The stem is used from year to year, there is no established rule. If it looks ripe, they incorporate it at fermentation. This knowledge comes with intuition.


After having processed the grape, we had to clean the boxes and put them in order so that they could be used again in the vineyard.

While they were harvesting the last plot, we went to carry out the ripening controls for the Garnacha Peluda found in the same Mas vineyard. Roughly 80 years old, the vineyard is established on clay-limestone soils with granitic sand and slate. The Garnacha Peluda variety gives wines with a tactile profile more silkiness in the mouth. This time, the grape was a little more dehydrated and almost ready to harvest.

It was already a little late, but we decided to extend the day a little longer and sit down for lunch, which became a snack and then almost dinner. We received the grapes and cleaned the winery so that it was spotless for the next day. Meanwhile, Pep started to cook.

We sat on the terrace, happily eating the delicious rice while trying the new 2015 vintage.

The 2015 vintage is the first that they have produced in the new winery. All of their wines were exceptionally well-defined, including the Fristyle. Changing the location for the project has been phenomenal for the wine and for them. You only need to walk around the estate to see that this is exactly where they should be, and that their future is promising.

Thank you Comunica, for having allowed us to share a day of the harvest with you, a very important time for a wine-producer.

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