Finca Parera Clar Blanco

$23.00

Out of stock

Vintage: 2019
Region: Penedès, Spain
Viticulture: Biodynamic
Varieties: Xarel-lo, Gewurztraminer and Chardonnay

Finca Parera Clar Blanco comes from old vines of Xarel-lo, Gewurztraminer and Chardonnay. Maceration on skins for twelve days.

Song: Buena by Morphine

Out of stock

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About Finca Parera Clar Blanco

Finca Parera Clar Blanco comes from old vines of Xarel-lo, Gewurztraminer and Chardonnay. Maceration on skins for twelve days..

About Finca Parera Winery

Finca Parerais located in the upper Penedes region. Rubén Parera converted his family’s 10 ha estate from organic to biodynamic farming. He continues the natural process into the cellar. He applies the same practices to their cherries, almonds, olives, and vegetables. Because of this, Reuben obtained the Demeter certification on their first visit. In a short period of time, he’s evolved from making textbook wines to making wines of terruño. Reuben seeks drinkability without compromising depth and complexity.

Ruben was born into a family of farmers. He is currently the fourth generation of farmers (since 1892.) The family’s vines range alongside their certified organic cherry orchards. They are the first to become so in Penedès.

Their vineyards grow in the Upper Penedès. Upper Penedès is by far the furthest inland region inland. High-altitude defines this area with mountainous characteristics. Grape yields in this area tend to be small, but the quality is excellent. This area also enjoys the most rainfall and has the greatest temperature fluctuations. The Pareras’ vines thrive in calcareous-clay soil. They have young vines as well as vines around 78 years old.
 
Ruben converted his family’s 10-hectare estate from organic to biodynamic in 2013. In addition to grapes and cherries, the family also farms almonds and olives. They have a vegetable garden as well as a beehive for personal honey. Everything on their land practice biodynamic principles. Ruben has continued the natural process into the cellar. Grapes are manually harvested. Fermentation occurs spontaneously with native yeast. There are low to no SO2 additions.
Ruben is crafting wines of the terruño (terroir). He is seeking drinkability without compromising depth and complexity. Finca Parera also focuses on recovering autochthon varieties such as Sumoll and Xarel-lo.

 

 

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