Vinification: The Ancestral line of wines has been one of Vega de Ribes’ creative projects for nearly 20 years now, following the Ancestral Method for sparkling production and pre-dating the ‘pet-nat’ trend that has made this style so famous. Wine undergoes natural fermentation in stainless steel then finished in bottle, with a disgorgement and placement of cork and cage before released for sale in very limited quantity (600 bottles!)
Vega de Ribes, a small family producer since the 1500's, is justly proud of its organic grapes and wines from estate vineyards that are located on the limestone soils of the Garraf mountain range, just 4km from the Mediterranean Sea. Producing a range of remarkable wines, their white wine production is truly an outstanding effort, showcasing some of the best that Penedés has to offer. Enric Barta has carried the torch of his ancestors far beyond where they may have imagined, as he took to the local grapes with great foresight, imagination, and immense respect. He was awarded the first Slow Foods Presidia Award ever given to someone for his or her work with a grape variety (the Presidia Project is dedicated to products that are nearing extinction), as he cultivated the few remaining plants of Malvasia de Sitges in the area (boasting history in the northeast of Spain for well over 500 years), back to health and great propagation. Taking this grape, Xarel.lo, and some Tempranillo as well, the wines of Vega de Ribes are elaborated naturally, with minimal (if any) sulfur use, spontaneous fermentations, and a wild terroir characteristic that is distinct and truly special.
Grapes: 100% Ull de Llebre (Tempranillo)
Region: Catalonia (Penedes)
Tasting: red berries and tangerine, tannic grip, almond, rose petals, and sweet spice
Pairing: Barbecue pulled pork, grilled sausages, brunch