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Finca Parera

A biodynamic farm in the heart of Catalonia
Region Catalogna (Spagna)
Foundation Year 1999
Address Finca Parera, Carrer de Valls, 17 - 08791, Sant Llorenç d'Hortons, Barcelona
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Finca Parera is an artisanal family business that enthusiastically nurtures an all-round farm concept, embracing the biodynamic production philosophy. Viticulture, fruit-growing, cereal-growing, olive-growing and beekeeping represent the agricultural arts to which this Spanish production reality is dedicated. The setting is Sant Llorenç d'Hortons, in the area of Penédes Montserrati, a few kilometres north-west of Barcelona, where since 1999 Finca Parera has resumed ancestral practices with the aim of making the most of the land, without affecting its natural and delicate balance. Various certifications reflect the desire to safeguard the ecological heritage of this land with an ancient winemaking tradition.

The vineyards are spread over clay soils of marine origin, planted mostly with indigenous varieties, flanked by a few international varieties. Xarel-lo is the grape of choice, followed by Sumoll, Garnacha, Garnacha Blanca, Ull de Lliebre, Monastrell, Malvasia de Sitges, Parellada, Chardonnay, Syrah, Merlot and Cabernet Sauvignon. The agronomic approach follows the principles of organic and biodynamic agriculture, while different types of wine vessels are used in the cellar, such as clay amphorae, wooden barrels, stainless steel tanks and demijohns, but it is the cement vats that are the main container. Oenological interventions are kept to a minimum and aimed solely at indulging the truest expression of the terroir. With this in mind, selected yeasts and adjuvants are not used, nor are clarifications, filtrations or any alteration of the wines.

The variegated range of wines on offer includes white and orange, rosé and red, still and sparkling, dry and sweet, ready-to-drink and for ageing, all united by real genuineness and exemplary authenticity. Indeed, as the producers themselves state, Finca Parera wines are 'simple grape juices fermented with minimal intervention'.

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