Conca de Barberà Feedback
Conca de Barberà
40% Cabernet Sauvignon30% Trepat from old vines30% Ull de llebre
Albert and Mariona write: This is the only wine that we produce that is a blend of different types of grapes. Albert’s father is a winegrower and his dream was to have a wine made from his vineyards. The wine comes from a selection of our better vineyards to produce an ageworthy wine. We chose to name it Feedback because we had different opinions when we were making this wine. This wine was the result of that feedback. The vineyards have low production and characteristics that make them unique. The vineyard of Cabernet Sauvignon is called La Romiguera and it’s our favourite vineyard of Cabernet. The vineyard is planted at 700 meters above sea level."
Clay-limestone soil (Trepat and Cabernet), Rocky soils (Ull de llebre)
AltitudeOver 700 m (Cabernet), 400 - 450 m (Trepat and Ull de Ilebre).
The Trepat and the Cabernet are co-fermented in a stainless steel tank and the Ull de Illebre is fermented in a separate tank. The grapes ferment for approximately 20 days with the indigenous yeasts. Low amounts of sulfites are added. Fermentation is kept between 18 and 25 degrees Celsius. After 10 days of fermentation, the grapes are pressed and put back in tanks and undergo malolactic fermentation.
ElevageApproximately 14 months in oak barrels, depending on vintage
Harvest typeHand Harvested
Fining/FilteringVery low dose of sulfites
Total production average4,000 bottles