Finca Parera ‘Clar’ Blanco 2024

$23.00

Location: Spain, Catalunya

Winemaker: Jordi & Rubén Parera

Grapes: Mostly Xarel.lo with a blend of Chardonnay, Malvasia de Sitges, Parellada and Garnatxa Blanca

Soil: limestone/loam

Winemaking: Organic farming. Hand harvest. All the skins move to a stainless steel vat for maceration / infusion at low temperature. After a few days the spontaneous fermentation begins, and without moving the hat or stirring the wine, we let the fermentation progress. Aging inside the vat until spring, where we will press and withdraw the wine. We bottle without any intervention or addition, on a descending moon.

From the Importer Selections de la Viña: One of the most exciting regions in Spain when it comes to natural wine has got to be the Penedès. I know that may sound a bit strange considering the amount of plonky Cava being made, but this is actually part of the reason driving a group of young winemakers to do things differently. I call it the process of dis-education and at the forefront of this movement is Rubén Parera.

Finca Parera is located in the upper Penedes region, characterized by its calcareous clay soils. Rubén converted his family’s 10h estate from organic to biodynamic farming, continuing the natural process into the cellar while applying the same practice to their cherries, almonds, olives, and vegetables, obtaining the rather grueling Demeter certification on their first visit. He was born into a family of farmers but it wasn’t until he finished his viticultural and oenological studies that they started making wines of their own. We first met him at a tasting in 2013 and his wines were perfect…almost too perfect. Since then, I feel like he’s stopped relying so much on the books and turned to his land for answers.

In a short period of time he’s evolved from making textbook wines to making wines of terruño, seeking drinkability without compromising depth and complexity. His entry level white, red, and rosé are super fun to drink while his 2014 acacia aged Xarello might be one of the most interesting expressions of the grape we’ve ever tasted. It’s the first wine he makes without adding SO2. I’d bet the same professors who told him it couldn’t be done would even take their hats off to this wine. Long live the diseducation of Rubén Parera!

Location: Spain, Catalunya

Winemaker: Jordi & Rubén Parera

Grapes: Mostly Xarel.lo with a blend of Chardonnay, Malvasia de Sitges, Parellada and Garnatxa Blanca

Soil: limestone/loam

Winemaking: Organic farming. Hand harvest. All the skins move to a stainless steel vat for maceration / infusion at low temperature. After a few days the spontaneous fermentation begins, and without moving the hat or stirring the wine, we let the fermentation progress. Aging inside the vat until spring, where we will press and withdraw the wine. We bottle without any intervention or addition, on a descending moon.

From the Importer Selections de la Viña: One of the most exciting regions in Spain when it comes to natural wine has got to be the Penedès. I know that may sound a bit strange considering the amount of plonky Cava being made, but this is actually part of the reason driving a group of young winemakers to do things differently. I call it the process of dis-education and at the forefront of this movement is Rubén Parera.

Finca Parera is located in the upper Penedes region, characterized by its calcareous clay soils. Rubén converted his family’s 10h estate from organic to biodynamic farming, continuing the natural process into the cellar while applying the same practice to their cherries, almonds, olives, and vegetables, obtaining the rather grueling Demeter certification on their first visit. He was born into a family of farmers but it wasn’t until he finished his viticultural and oenological studies that they started making wines of their own. We first met him at a tasting in 2013 and his wines were perfect…almost too perfect. Since then, I feel like he’s stopped relying so much on the books and turned to his land for answers.

In a short period of time he’s evolved from making textbook wines to making wines of terruño, seeking drinkability without compromising depth and complexity. His entry level white, red, and rosé are super fun to drink while his 2014 acacia aged Xarello might be one of the most interesting expressions of the grape we’ve ever tasted. It’s the first wine he makes without adding SO2. I’d bet the same professors who told him it couldn’t be done would even take their hats off to this wine. Long live the diseducation of Rubén Parera!