Finca Parera Fins Als Kullos
$46.00
Out of stock
Vintage: 2020
Region: Penedès, Spain
Viticulture: Biodynamic
Grape varieties: Sumoll, Xarel-lo, and Garnacha Blanca
Finca Parera Fins Als Kullos is a blend of co-fermented Sumoll, Garnacha Blanca, and Xarel-lo. Crunchy and bright, with a layer of salinity.
Song: Rip This Joint by The Rolling Stones
Additional information
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Finca Parera Fins Als Kullos
Finca Parera Fins Als Kullos is equal parts of Sumoll, Grenache Blanc, and Xarel-lo. Biodynamically farmed and hand-harvested. All of the grapes are co-fermented, fermented with indigenous yeasts in cement tanks, and aged on the lees for a few short months before being bottled – unfined, unfiltered, and zero SO2.
About Finca Parera
One of the most exciting regions in Spain when it comes to natural wine has got to be the Penedès. I know that may sound a bit strange considering the amount of plonky Cava being made, but this is actually part of the reason driving a group of young winemakers to do things differently. I call it the process of dis-education and at the forefront of this movement is Ruben Parera. Keep reading and you’ll know what I mean…
Finca Parera is located in the upper Penedes region, characterized by its calcareous clay soils. Rubén converted his family’s 10h estate from organic to biodynamic farming, continuing the natural process into the cellar while applying the same practice to their cherries, almonds, olives, and vegetables, obtaining the rather grueling Demeter certification on their first visit. He was born into a family of farmers but it wasn’t until he finished his viticultural and oenological studies that they started making wines of their own. Since then, he’s stopped relying so much on the books and turned to his land for answers.
Rubén has evolved from making textbook wines to making wines of terruño, seeking drinkability without compromising depth and complexity. His wines are vibrant and fun, crunchy and sublime. I’d bet the same professors who told him it couldn’t be done would even take their hats off to this wine. Long live the dis-education of Ruben Parera!