Cellar Finca Parera, Hopp

WHY WE LOVE THIS WINE

We make this ancestral in a natural way, with the must at the end of fermentation (density controls and residual sugars G / F) from each year's Chardonnay batch. We bleed the must / wine that is still fermenting into a stainless steel vat to lower the temperature and thus slow down the yeasts and precipitate a part of the more cloudy part of the must / wine by static cold. We bottle without any intervention or addition, in bottles that withstand the pressure to continue the wild fermentation inside them, and we let it rest all autumn, winter and part of the following spring, slaughtering hot on a descending moon in April.

ABOUT THE WINERY

Fourth generation farmers since 1892, organic winegrowers since 1999 and biodynamic winemakers since 2013. Jordi Parera and Ruben Parera take care of different small plots of vineyard, along with other ancient cultures cherries, almonds, olives and vegetables garden. All with a small production of honey from their own bees. Located in Penedès Montserratí, in the village of Sant Llorenç d’Hortons, a historic area of quality Xarel·lo production, Rubèn Parera and his team grow all kinds of fruit trees, orchards, cereals, olive trees, vines, with the precepts of biodynamic agriculture, and bees. Devoted to the green cover, compost and ancestral practices, they try to express the full potential of their terroir, foster the landscape, take care of the soil and close vital circles. Biodynamic without additive agriculture.