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Sant Miquel d'Olèrdola, Barcelona (Spain).


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These old vines are ready to sprout in spring, and with the help of the water to extract the land nutrients, that the heat of the Mediterranean sun will turn grapes, that at the end of the season will give sweet juice, that will ferment in the warehouses of the background of the image, and that one or two years later will accompany our meals in form of wine or will cheer our celebrations in form of cava.




The Penedès is the largest and most productive wine region of Catalonia and is considered the birthplace of Cava. The region has a long winemaking history and due to its close proximately to Barcelona has always enjoyed a strong export market. In the 19th century it was one of the first Spanish wine regions to involve itself with large-scale commercial production of wine, mainly for export to post-phylloxera France. In the 1960s & 1970s, the Penedès region led the way in the Spanish wine industry's technological revolution, being the first wine region to adopt the use of temperature-controlled stainless steel fermentation tanks. The region also began to import more international varieties and better clonal vine selections of grapes such as Cabernet Sauvignon, Chardonnay, Gewürztraminer, Merlot, Pinot noir, Riesling and Sauvignon blanc.


The region is divided into three zones – the lowland Baix Penedès, the Penedès central which lies between coastal and inland mountain ranges, and the upland Penedès Superior or Alt Penedès. The warmer Baix Penedès, centered around the town of El Vendrell and extending to the Costa Daurada coastline, has long been known for its fortified wines made from Malvasia and Moscatel de Alejandría (Muscat of Alexandria), but has a growing reputation for non-fortified reds made from Cariñena, Garnacha and Monastrell.


The Central Penedès is located in a broad valley about 1,600 ft (500 m) above sea level and centered around the regional capital of Vilafranca del Penedès, the largest winery there being Bodegas Torres. The nearby town of Sant Sadurní d'Anoia provides another focal point for the area, being the acknowledged center of Spanish Cava production. Traditionally made from the area's Macabeo, Parellada and Xarel·lo grapes, the increased use of Chardonnay and Pinot noir in Cava blends has seen a corresponding expansion in areas of the region dedicated to those grapes. The Central Penedès has also been increasing its red wine production based on Cabernet Sauvignon and the local strain of Tempranillo known as Ull de Llebre.


The Penedès Superior is located in the foothills of the Meseta Central plateau and is the coolest part of the region, used almost exclusively for white wine production.


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Estas viejas cepas ya están listas para brotar en primavera, y con ayuda del agua extraer los nutrientes de la tierra, que el calor del sol del Mediterráneo convertirá en uvas, que al final de la temporada dará unos dulces caldos, que fermentarán en las bodegas del fondo de la imagen, y que uno o dos años más tarde acompañarán nuestras comidas en forma de vino o alegrarán nuestras fiestas en forma de cava.




La Denominación de Origen Penedès es una denominación de origen española que toma su nombre de la región catalana del Penedès.


Se trata de un terreno irregular, con pequeños cerros desde la orilla del mar hasta la montaña de Montserrat, con pequeños valles de los diferentes ríos. Goza de un clima mediterráneo, cálido y suave. Tiene baja pluviosidad y muchas horas de insolación.


Predomina en esta región la producción de cava. Además, son famosos sus vinos blancos. Son vinos ligeros, aromáticos, de poco cuerpo. También produce vino de aguja y rosado. Tiene una pequeña producción de vino tinto.



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Taken on February 24, 2008