Our process:
Vineyard, Viticulture, Cellar
The wines
Small plots of old-vine Trepat, Parellada and Macabeo grapes are the essence of Mas de la Pansa. The focus is on long-cycle delicate indigenous varieties, vinified with value and meaning. We explore their potential by constantly working with them. Mas de la Pansa practices artisanal winegrowing, applying a particularly delicate touch and aiming to create its most elegant and honest expression in wines. Subtle and deep wines require a very meticulous grape selection, berry by berry, both in the vineyard and in the cellar. This helps preserve the grapes aromatic expression.
Regenerating the land
From the start, Mas de la Pansa has practiced certified organic viticulture, promoting biodiversity and ensuring the sustainability of the rural environment. Precision and care mark the work in the vineyard, coupled with soil regeneration. Resulting wines stand out for their vibrant expressive character.
Cover crops are planted between vines, aimed at improving fertility between rows. The old vineyard plots have very low yields: quality here is always prized above quantity.
The work on the vineyard never stops. It’s all about constant observation and prevention. It’s about protecting the vines and obtaining healthy grapes, always harvested at the optimum point of physiological and phenolic ripeness.
Harvest
The harvest is the culminating moment. Depending on the yearly weather conditions, we typically harvest our grapes between late September and late October. All the fruit is picked manually, using 15 kg boxes, early in the morning to preserve the freshness. Afterwards, the grapes are refrigerated for 24 hours before entering the winery. The goal is to lower its temperature before kicking off a slow, controlled winemaking process. The harvest brings an end to the natural cycle of the vineyard and the project.
Winemaking
In the winery, we monitor the grapes closely, working with microvinifications. Our winemaking is minimum intervention style. Single-varietal wines are aged in barrels, before being further matured in the bottle for a minimum of two years. This is how our wines age, integrate, settle, become more rounded and evolve. It’s our way of defining them, creating more balanced, complexed and refined style. This slow maturation helps soften the acidity and potential astringency and integrate all the aromas.
The winery
We make our wines in the collaborative Viver de Celleristes de Barberà de la Conca vine nursery and winery.
That allows us to share not just space and logistics, but also knowledge and connections with other winegrowers and winemakers in the Conca de Barberà region.
The nursery is a pioneering facility in the world of wine and a true benchmark project in all of Europe. It is located in the former Barberà Agricultural Cooperative Society, founded in 1894, the first one in Catalonia and Spain.
In addition to the cooperative spirit, the building has significant heritage value: its author is Cèsar Martinell, a renowned Art Nouveau architect and Antoni Gaudí’s disciple.