RUPESTRIS, CELLER PARDAS
ORIGIN: Spain, Can Comas
VARIETY/BLEND: Xarel·lo and Malvasia de Sitges
SOILS: Chalky-clayey and alluvial loamy and slity soils
FERMENTATION: Fermentation starts spontaneously in concerte tanks during 20 days at 17º. No malolactic fermentation.
AGEING: 1,5 months in tanks doing Battonage every 10-15 days. 3 months in centenarian concrete tanks.
Rupestris evokes images and flavours that remind us of the strength of stone, the purity of the earth and everything primitive, rustic, wild, ancestral and authentic.
Ramon Parera and Jordi Arnan started the PARDAS project in 1996, with the idea of making the best wine possible at the Can Comas property, becoming viticulturist and winemakers.
„The Can Comas property is our cultural landscape and also the place where we live. We project the wine from the land, and we only feel winemakers when we start the grape harvest.“