MAS BERTRAN
Vineyard
For the most part, the soils are clay loam, gently sloping, but deep, which gives us great field capacity, a good capacity to store water and makes them more resistant to drought.
They are moderately fertile and well-balanced soils with a moderate concentration of carbonates, which is very good for the ripening of the grapes. They are sediments from the Quaternary era that have accumulated over time.
Our protagonists are the old vineyards, the youngest are 37 years old and the eldest are 85 years old.
Old vineyards tend to lose productivity over the years. This increases the concentration of fruit and sweetness to produce more concentrated wines.
The deeper roots find nutrients and water sources far below the surface.
The real problem with fruit ripening (especially in red wines) is tannins. Immature tannins can taste green and astringent. Older vineyards tend to find physiological maturity more consistently.
Autochthonous varieties are our passion:
Xarel·lo
Xarel·lo it is the signature variety of the D.O. Penedès.
Brilliant, unique and rewarding…
The essence of the territory.
Sumoll
Sumoll, as a red grape, also called the Mediterranean Pinot Noir. Stands out for its intens red color,
but with a medium layer, since, unlike most Mediterranean wines, you can see through it.
Parellada
Parellada is the most delicate white grape variety. It is aromatic, dry and gives a moderate concentration of alcohol.
Macabeu
Macabeu is the grape which contributes to a fruity aroma and lively acidity.