Bodegas Concavins - Clos MontBlanc
Our wineries are placed in Barberá de la Conca, closely together of two emblematic places in the history of Catalonia: the city strengthened of Mont Blanc and Poblet's monastery. A land riddled with history and with traditions. There where the Cistercian monks settled themselves, it does almost thousand years, with the firm intention of looking for the way towards the perfection. A spirit that is present in the soul of our inhabitants and is reflected in the way of working of his peoples.
It was in the year 1988 when the family Carbonell Figueras member of a cooperative undertakes the new stage of the winery bequeathed of a beginning. It is at the time when there is conceived and measures the space of 5.000m2 that represents today the winery divided in 3 zones; a plant of vinificación, a zone of expedition and bottleneck, and a winery constructed under soil for the upbringing. The winery possesses in turn a zone of upbringing more than 1300 casks the most diverse cooperages of French, AmeriCan and Hungarian origin.
Our Enologist Josep Vadrí has been employed at the most diverse scenes, realizing vinificaciones together with collaborators proceeding from vineyards as diverse as France, Chile or Australia. These collaborations have left press in his Enology characterized by a few wines of forefront, where the fruit expresses on the upbringing and where every varietal shows his more personal character.
Data Winery

Web of winery:
www.closmontblanc.com

Address of the winery:
Ctra. Montblanc a Barberà, s/n (Barberà de la Conca - 43422 - Tarragona - Cataluña - España)

Phone winery:
+34 977 887 030 |

Mobile winery:
No Data

Fax cellar:
+34 977 887 032

Person in charge of the winery:
No Data

Winemaker:
D. Josép Vadrí

Barrels:
1300 Barrels

Acres:
50 Acres

Production Capacity:
No Data

National Distribution:
20%

International Distribution:
80%
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Brands
MONTBLANC 362, CASTILLO DE MONTBLANC, CLOS MONTBLANC, XIPELLA, VIA AURELIA
Associated Wineries
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Wines
Clos Montblanc Castell Rosado
Designation of Origin CATALUNYA
La extracción del color se hace mediante una maceración muy corta, menos de 4 horas, en contacto con las pieles. Seguidamente se hace el sangrado del que se obtiene un mosto que sintetiza los aromas y sabores más primarios de la variedad garnacha. Después continúa con una fermentación a baja temperatura.
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