Winery : Parés Baltà

Serve temperature : 6℃-8℃

Soil :
Loam argillaceous, deep and with soft slope and good retention of water. Origins from the Quaternary, specifically from the Pleistoscene and Holocene from continental sediments.

Winemaking/Features :

Hand harvesting and gently pressed at the winery. The wine is fermented separately at 16 °C in stainless steel tanks for 2 weeks. Second fermentation in bottle, following the traditional method with at least 36 months ageing and no oak ageing. It is made from organically grown grapes with minimal intervention.

Ancestral Golden Ratio: The 333 FormulaThe ancestral 333 formula brings the most authentic and unadulterated flavors of Cava right to your glass.

Tasting Notes :

Aroma : Nose with aromas of candied fruit,  fine lees, ripe fruit, nuts, sweet spices and subtle hints of pastry.

Taste :  Elegant, fresh, powerful and tasty palate with a creamy texture. Fine bubbles, lingering endlessly in the mouth, accompanied by subtle and delicate bitterness.

Food Pairing :

Spoon dishes, rice dishes, stewed meats.

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Name：Cava Blanca Cusiné 2013

Winery:Pares Balta

Serve Temperature：8-10℃

Location name：Les Valls

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

Manual harvest in small boxes to prevent must oxidation. Softpressing separately. Chardonnay and Xarel·lo ferment separately in stainlesssteel vats at 16ºC.

Pinot Noir undergoes lees aging for 2 months withbatonnage 3 times a week.

After bottling, the second fermentation takes placein the bottle according to the traditional method, with a minimum aging of 80months.

Suitable sparkling wine for vegans.

Wine made from biodynamic and minimally intervenedcultivated grapes.

Testing Notes：

Color：Golden color, reflecting its long aging process.

Aroma：dried fruits, toasted notes, and a subtle hint of fruit purée.

Palate： Elegant mouthfeel with verygood acidity, silky carbonation and a finish with memories of notes of driedfruits and toasts.

Name：R-Evolution ESPÍGOL 2022

Winery：Pares Balta

ServeTemperature：10-12℃

Location name：Les Torres

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

We harvest the grapes by hand and after receiving them at the wineryand gently pressing them, they ferment at 16ºC in stainless steel tanks for 17days.

They do not carry out barrel aging, only the wineis left on its fine lees in stainless steel tanks.

Wine suitable for vegans.Organic wine made withbiodynamically grown grapes and with minimal intervention in the winery.

Testing Notes：

Color：Pale yellow color with greenish tones.

Aroma：Intense aroma with notes of sweet fruit and forest flowers. Fresh and very aromatic attack, with good aciditythat makes it very pleasant and long.

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Food Pairing：

With tropical and citrus fruit salad. Seafood andgrilled fish.

Name：R-Evolution INDIGENA 2020

Winery：Pares Balta

ServeTemperature：15~17℃

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

The grapes are harvested by hand and after receiving the grapes inthe winery, they are gently pressed and fermented at 20ºC in stainless steeltanks for 2 weeks with 3 daily remuage.

Indigena Red is aged in new and second year Frenchoak barrels for little time so as not to add too much wood and to maintain itscharacteristic fruity touch.

Testing Notes：

Color：Bright garnet colour.

Aroma：Range of wild red fruit accompanied by subtle toasted touches due toits brief stay in wood.

The importance of the fruit is also evident on thepalate, leaving a good trace of its elegance and smoothness. Its personalityinvites to taste it and to repeat.

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Food Pairing：

Indigena red wine is very versatile for pairing:salads, pastas, meats are some of the pairing options. It is alsofantastic to drink by the glass.

Name：Microcuvée -MAS IRENE 2018

Winery：Pares Balta

ServeTemperature：16~17℃

Location name：Cal Miret

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

Harvested by hand and transported in small boxes. Arrival at thewinery. First a cold pre-fermentation maceration is carried out at 8ºC for 5days to extract more colour and aroma. Then, the varieties are fermentedseparately at a controlled temperature of 25ºC. Maceration is prolonged for 19and 24 days respectively.Aged in new French Allier oak barrels for somemonths.Wine made with biodynamic grapes and minimal intervention in thecellar.Vegan friendly wine.

Testing Notes：

Color：Intense garnet colour with a high black robe. The colour of the discdoes not yet show signs of evolution.

Aged：Aged in new French Allier oak barrels for some months.

Aroma：Great intensity and complexity on the nose with aromas of candiedred fruits well blended with a touch of high-quality toast.

In the mouth it is smooth and oily, with wonderfulamplitude and power that denotes its great structure. Intense aromas of forestfruits combined with spices and toasted notes from the barrel. Pleasant finishwith a long persistence.

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Food Pairing：

Pair Mas Irene with oily fish such as tuna, salmon and cod, grilledor roasted meats, bitter chocolate-based desserts, cheese fondue or grilledvegetables.

Name：Rosa Cusiné 2017

Winery:Pares Balta

ServeTemperature：8-10℃

Soil：Continental sediments from the age.

Climate：Mediterranean climate.

Winemaking：

This wine is made from 100% organically grown Red Grenache grapes,and it is produced without oak aging to preserve the grape's natural flavors.It has a light rosé color with salmon edges, a dense and lively mouthfeel, andflavors of ripeness and jam, with a delicate and elegant structure. The wineundergoes a secondary fermentation in the bottle and is aged for 48 monthsusing traditional methods.

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Very few Cava sparkling wines are made from 100% red grapes.

This exceptional Cava was created to honor the beauty of the grandmother, crafted with the strictest traditional méthode champenoise. The result is a sparkling wine with exquisitely fine bubbles and unparalleled elegance.

Testing Notes：

Color：Delicate pale pink color with a hint of salmon at the edges, fineand persistent bubbles.

Aged：48 months of bottle secondary fermentation, 3 months on yeast leeswith daily stirring.

Aroma：A perfect blend of floral and fruity notes, with hints of dried fruit,red berries, and peach.

Palate: Refreshingupon entry, with a rich and smooth mouthfeel, reminiscent of ripe fruit andjam, well-structured and with a long finish.

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Food Pairing：

Steamed vegetables, tuna tartare, or grilled salmon.

Name : R-evolution Calcari

Years : 2021

Variety : Xarel.lo

Color : Pale greenish gold

PH : 3.29

Residual Sugar : 1.7 g/l

Sulfur dioxide content : 62 mg/l

Alcohol by Volume : 12%

Capacity : 750ml

Location : Penedes Central Valley

Soil : Continental sediments from the age

Climate : Mediterranean climate

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Winemaking/Features :

After a light skin maceration for four hours, thegrapes were gently pressed and then fermentedin stainless-steel tanks for 18 days at an averagetemperature of 16 °C. Once the fermentation wasfinished, the wine was kept in contact with the finelees for 3 months with daily bâtonnage

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Tasting Notes :

The aroma, Lovely aroma of ripe pears and creamy stone fruit, really creamy, somehow like puréed fruit with a touch of vanilla.

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Food Pairing :

Oysters and shellfish, poultry and grilled fish

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Name : Amphora Brisat

Years : 2019

Variety : Xarel.lo

Denomination of origin : DO Penedès

Color : Straw yellow

Alcohol of Volume: 12.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~12°C

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Brewing method/features :

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Spontaneous alcoholic fermentation is carried out, together with the skins, in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.

Wine made with biodynamic grapes and minimum intervention.

Natural wine. No added sulphites.

Wine suitable for vegan.

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Testing Notes :

The nose is fruity and elegant, with a background of baked apple ending with a subtle banana aroma.

In the mouth it is tasty, with a lot of texture thanks to the skins that have given it tannins.

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Food Pairing :

It goes perfectly with seafood and fish stews, and also with blue cheeses.

Name : Satel.lit

Years : 2018

Variety : 100% Carignan blanc

Denomination of origin :  DO Penedès

Color : Newgolden yellow colour

Alcohol of Volume:  12.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~15°C

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Brewing method/features :

Harvested by hand and in small crates to avoid oxidation of the grapes. Gentle pressing and fermentation at 16ºC in stainless steel tanks for 19 days, after which the wine is divided into 3 equal parts for different ageing periods. One part is aged for 6 months in 500 litre oak barrels, another part for 8 months in demijohns and a small part in stainless steel tanks for 5 months.

Wine made with biodynamic grapes and minimal intervention grapes.

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Testing Notes :

Unique aromas of pineapple fruit, austere presence and unctuous sensations

Elegant, with very good acidity, expands in the mouth leaving citrus aromas and leaving a delicious palate

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Food Pairing :

Pair this wine with stewed white meat, all kinds of rice dishes and baked or grilled fish.

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Name : Amphora Gris

Years : 2021

Variety : Xarel.lo

Denomination of origin :  DO Penedès

Color : Pale pearly yellow

Alcohol of Volume: 13.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~12°C

Soil : Loam argillaceous

Brewing method/features :

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery and gentle pressing. Spontaneous alcoholic fermentation takes place in common clay amphorae, the porosity of which causes hyper-oxidation that precipitates all oxidisable substances, leaving a clean, crystalline wine.

Wine made from biodynamically grown grapes and with minimal intervention. Natural wine. No added sulphites.

Vegan friendly wine.

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Testing Notes :

Smooth, with notes of toasted almonds and a hint of milk.

In the mouth it is dual faceted, rustic and full-bodied. We find almonds in the final step in the mouth and with a long aftertaste.

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Food Pairing :

You can pair this wine with seafood, rice dishes, grilled or baked fish.

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Name : Microcuvee Marta de Balta

This wine is filled with the passion and devotion of the estate owner’s pursuit of a winemaker, a journey that was as much about love as it was about wine.

In the end, this talented winemaker, Marta, not only became his wife but also one of the most sought-after and esteemed winemakers in the world.

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Variety : Syrah

Denomination of Origen : El Triangle(Finca Cal Miret)

Color : Very intense violet

Aging : New French Allier oak barrels 13 months

PH : 3.26

Residual Sugar : 0.5 g/l

Sulfur dioxide content : 64 mg/l

Alcohol by Volume : 14%

Capacity : 750ml

Serve temperature : 16~18℃

Location : Prelitoral Mountains foothills

Soil : Loam argillaceous, Continental sediments origins from the Quaternary period.

Climate : Mediterranean climate

Limited : Only1.976bottles elaborated in harvest 20147.

Winemaking/Features :  Hand-harvested with small boxes

Maceration and fermentation in 400L new Frenchoak barrels at a controlled temperature of 24-29ºC.We made manualpigeage3 times per day duringthe maceration process. Prolonged during 25 days.

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Tasting Notes :

Impressive nose showing both intensity andcomplexity. Expressive animal notes covering a coreof ripe dark fruits of plums and black mulberries

Spicy notes of dark bitter chocolate and sweettobacco combined with the toasty notes and thevanilla from the oak. The palate is silky and velvety,with great concentration and body, but also veryclean and almost stringent fruit to balance theconcentration The finish is long and refreshing.

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Food Pairing :

Cheddar cheese, game and spicy stews, brownies.

Aging | in French oak barrels for 5 months

Soil | Limestone, clay

Serve Temperature | 15~17℃

Average produce | 6145 bottles

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About Hisenda Miret :

An organic single varietal Grenache wine from old vines

Hisenda Miret comes from the old vines planted on the Cal Miret estate. It is an almost extinct Grenache in the Penedès that will captivate you with its attractive elegance and its sweet mouthfeel.

The Hisenda Miret wine is the result of the passion and vision of our winemakers, María Elena and Marta. It was they who, in one of their first harvests as winemakers at Parés Baltà, decided to carry out a green harvest in this historic vineyard. Their aim was to achieve a greater concentration of grapes in order to produce an expressive and honest Grenache wine. There was tension in the winery between generations because of the boldness of the young winemakers, but the result was a wine so extraordinary that it proved them right.

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Winemaking/features :
Harvested by hand and in small crates to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Fermentation at 20ºC in stainless steel tanks for 3 weeks with 3 daily remontage. Aged in new and second year French oak barrels for 5 months.

Wine made with biodynamic grapes and minimal intervention in the cellar.

Wine suitable for vegan.

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Testing Notes :
Colour : Vivid red hues reflecting the colour of the fruit.

Aroma : Aromatic complexity with floral fragrances, creamy notes and wild fruit that on the nose explode with intensity and freshness.

Palate : The importance of the fruit is also evident on the palate, leaving hints of spices and subtle toasted notes, with balance and honesty being the protagonists.

Surprising structure and long aftertaste,achieving a good final assembly. Its originality invites you to taste it.

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Food Pairing :
It is suitable for duck, red plum, seafood stewed rice or chicken.

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Soil | Limestone, clay‍

Average produce | 2825 bottles‍

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‍About Amphora Roja

A natural, 100% xarel·lo wine, organic and made in amphorae of local clay

Amphora Roja is spontaneously fermented in amphorae specially made from clay from our vineyards, the xarel·lo variety allows us to produce this natural, surprising single-varietal wine that differs from traditional xarel·lo wines.

Our winemakers, Marta and Maria Elena, sought the utmost authenticity by using clay from the Les Valls – Les Torres estate, where in 2012 we found archaeological remains of an Iberian settlement.

From the clay ovens of this site perhaps amphorae such as those that hold our Amphora Roja would have been made in the past.‍

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Winemaking/features :

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We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Spontaneous alcoholic fermentation takes place in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.Wine made from biodynamically grown grapes and with minimal intervention.

Natural wine. No added sulphites.

Natural wine suitable for vegans.‍

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Testing Notes : ‍

Colour : Pale yellow. Crystal clear and the most transparent Parés Baltà wine.

Aroma : The nose is round, elegant and with notes reminiscent of white fruit. There is also a subtle banana aroma.

Palate : Complex on the palate. Again, reminiscent of fruit and a hint of toasted almond.

Food Pairing :
It is suitable for rice, barbecue and fish.

 I use the Roman stove soil to brew a wine that goes through time and space.