Catalan wine
The area has a long winemaking tradition and was the birthplace of the sparkling wine Cava, invented in the early 1870s in Sant Sadurní d'Anoia by Josep Raventós of Codorniu Winery.
With the fall of the Roman Empire in the 4th century and subsequent Moorish rule, Catalan wine production was severely curtailed.
[3] A turning point for the Catalan wine industry occurred in the 19th century with the outbreak of the phylloxera epidemic that ravaged the French vineyards to the north.
The growing Cava industry encouraged planting of more white wine grapes, in place of the diseased red rootstock, where they now make up nearly 70% of the region's vineyards.
His visits to the Champagne region sparked an interest in the potential of a Spanish version, using the same sparkling wine production methods.
[5] Catalan Cava producers pioneered a significant technological development in sparkling wine production with the invention of the gyropallet, a large mechanized device that replaced hand riddling, in which the lees are consolidated in the neck of the bottle prior to disgorgement and corking.
The climate of the region is marked by hot summer days, cool nights chilled by the nearby ocean breeze, and cold winters.
The limestone based soils are planted with Cabernet Sauvignon, Chardonnay and Pinot noir, which are used to make still wines as well as contribute to some Cava production.
The river Ebre provides the irrigation vital to the viticulture of the area, which includes Cabernet Sauvignon, Chardonnay, Macabeo, Merlot, Parellada, Pinot noir and Tempranillo plantations.
The area has a similar Mediterranean climate to other Catalan wine regions, but is more heavily influenced by the strong northern winds of the Tramuntana that moderate the risk of frost and vine diseases.
[7] The wind alone was not enough to prevent the outbreak of the phylloxera epidemic in the mid 19th century, which nearly destroyed the entire Empordà wine industry despite many individuals watching and analyzing the progress of the disease as it made its way south from France.
Numerous unique experiences, such as staged excursions to wineries and vineyards, tastings by the sea, or the opportunity to see firsthand the harvest and traditional winemaking processes, also include the wine tourism package.
The nearby town of Sant Sadurní d'Anoia provides another focal point for the area, being the acknowledged center of Spanish Cava production.
The Central Penedès has also been increasing its red wine production based on Cabernet Sauvignon and Tempranillo called Ull de Llebre in Catalan.
The Penedès Superior is located in the foothills of the mountains enclosing the Central Depression and is the coolest part of the region, used almost exclusively for white wine production.
[1] The Priorat DOQ has been producing wine since the 12th century when Carthusian monks planted a vineyard and established the priory of Scala Dei from which the region took its name.
Priorat still has marked monastic influences, with many top estates prefixing their vineyards with Clos in recognition of the region's early winemaking history, similar to the naming of many of Burgundy's grand crus.
[9] Despite the annual rainfall of the area being less than 16 inches (406 mm), irrigation is not widely used due to the cool, damp nature of the Llicorella soil.
[9] The region is one of only two Spanish Denominaciones de Origen Calificadas (DOC, or DOQ in Catalan), in recognition of outstanding consistency of quality, the other being the well-known Rioja.
