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Catalunya

Catalunya

(Spain)

It was the Romans that introduced the cultivation of the vine into a catalog. Or rather: it is said that even before, the Phoenicians did it, but the Romans gave the turning point.
Then the Moors arrived and the production became decidedly poorer: they did not like wine as much as the ancient Romans. The nineteenth century had to come and the invasion of the phylloxera on the French vines to bring back the Catalan wines.
The most famous of the Catalan wines is the Cava, born from the inspiration of a local winemaker after having tasted the champagne and learning its processing techniques. The name of Cava is issued only if it comes from one of the eight Catalan regions that can produce it. 95% comes from the Penedès. It differs roughly with the same criteria of the renowned French cousin: Cava, Cava reserva and Gran reserva, depending on the months of stay on the lees. Then, Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demisec and Sweet, based on the residual sugar (shown here on an increasing scale, from 0 to 50 and more grams per liter). The grapes permitted by the specification are Macabeo, Xarel-lo, Parellada, Malvasia among the white wines, Garnacia tinta, Monastrell, Pinot nero and Trepat among the red ones, which can be used for the vinification of rosé. For more than 60%, production is exported.
The regions of Catalonia that boast the designation of origin are 20. The wine produced is mostly white, but there are reds and rosè produced by Conca De Barberà.
Catalan soil is rich in quartz, porous and draining. The most sought after grapes are the garnatxa (the Sardinian cannonau!) And carineña, in Catalonia called samsó. These grapes allow the production of less full-bodied wines and spirits of the classic reds, but more elegant, on the French style. Fresh and persistent, many recognize similarities with the most famous Cabernet.
The wines of Catalonia differ from those of the rest of Spain, which are more full-bodied, sapid, vanilla.
The red wine of Catalonia identifies nothing less than an entire geographical area: the Rioja, crossed by the river Ebro. Here there are many cellars, some old, others signed by famous architects, which attract tourists' visits. The riojane grapes are 5: tempranillo (the most common), grenacha, matuelo, además and graziano, the most valuable. It is vinified in purity, with monovitigno grapes.

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Catalunya

Information about Catalunya

Region
Catalunya
Country
Spain
Soil and climate
The region of Barcelona, ​​among the most dynamic in Europe, differs significantly from the rest of Spain. The Catalan vineyards cover a vast area that extends from the warm Mediterranean coast to the mountains of the interior, whose low temperatures have a positive effect on the quality of the wines.
Typical products
The range of wine products of the region, ranging from the most delicate sparkling wine to the fullest of red wines, has no equal in the rest of the country. The most well known and widespread Catalan wine is Cava, a Spanish answer to Champagne. 95% of the Cava is produced in Catalonia but this name also designates some sparkling wines from Rioja, Aragón, the Valencian Community and Extremadura, provided they are produced using the traditional method. Penedès is the main denomination of still wines, with a characteristic flavor that is more widespread here than in the rest of Spain: they were introduced in the sixties by pioneers such as Miguel Torres, Catalan leader for still wines. The increasingly widespread DO Catalunya, which overlaps with all other Catalan DOs and admits all the grape varieties authorized in the region, was introduced in 1999 mainly because the denomination Penedès began to be reductive for the active expansion of Torres. In 2001 the highest western vineyards of the Tarragona DO obtained an autonomous DO, Montsant, which surrounds the exceptional DOCa Priorat.
Typical dishes
Catalonia is a region with a great culinary tradition, and its capital, Barcelona, ​​is an excellent example: the first Spanish cookery book was printed in Ciutat Condal in 1477. In Catalan cuisine, ingredients are used both from the inside mountainous, both products of the sea coming from the coast, dishes precisely called sayings of mar y muntanya, in which these ingredients are skilfully mixed to obtain very tasty dishes. Among the various Spanish regional cuisines, the Catalan is the one with the greatest foreign influences, especially from neighboring France and Italy, so it is easy to find many similarities with our local cuisine: the basis for many dishes is the sofregit, that is the fried onion , celery and carrots. The most representative dish of Catalan cuisine is the simple bread and tomato. Prepared with the pà de pagès, a typical homemade bread, it is a bruschetta with oil and minced tomatoes, to which the Catalans sometimes add some crumbled jamón.

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 4 
89
Producer Palau
Wine type White sparkling classic method brut
Region: Catalunya
Grapes: 10% Chardonnay, 30% Macabeo, 20% Parellada, 40% Xarel-lo
Alcohol: 11.50% by volume
Format: 0,75 l Standard
Special Features:
€ 9.15
Price With VAT
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89
Producer Palau
Wine type Rosè sparkling classic method
Region: Catalunya
Grapes: 100% Trepat
Alcohol: 11.50% by volume
Format: 0,75 l Standard
Special Features:
€ 7.93
Price With VAT
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89
Producer Castelo de Pedregosa
Wine type White sparkling classic method
Region: Catalunya
Grapes: Macabeo, Parellada, Xarel-lo
Alcohol: 11.50% by volume
Format: 0,75 l Standard
Special Features:
€ 11.83
Price With VAT
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90
XW
90
Producer Alvaro Palacios
Wine type Red still
Region: Catalunya
Grapes: Cabernet Sauvignon, 60% Carignano, Syrah, 30% Grenache
Alcohol: 14.50% by volume
Format: 0,75 l Standard
Special Features:
€ 16.47
Price With VAT
Last 2 bottles
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