Products

PORTELL MACABEO fermentado en barrica

D.O.- Conca de Barberà.
Type.- White wine fermented in barrels
Harvest- 2003
Alcoholic strength - 12,0% vol.
Varieties- Macabeo 100%.
Ageing.- In new American oak barrels that have lees more than four months. Afterwards, aged in bottles in our cellar during a minimum of six months.

Elaboration- The must is obtained after an extraction of the ripe and healthy grapes, alcoholic fermentation in oak barrels and later ageing.

PORTELL TREPAT fermentado en barrica
D.O.- Conca de Barberà
Type.- Rose wine fermented in bottle.
Harvest.- 2003
Alcohol strength- 12% vol.
Varieties- 100% Trepat
Ageing- In new American oak barrels that have lees more than four months. Afterwards, aged in bottles in our cellar.
Elaboration- Harvest pressed in a pneumatic press, the best musts. Fermentation at a temperature of 18º C during 21 days in barrels of 225 litres .

Tasting notes
Aspect: Bright cherry rose with purple reflections, very intense and bright.
Aroma: Complex, roasted wood tones and spiced over an interesting strawberry background, conserving the character of the trepat variety.

Taste: Fruity, it reaffirms the olfactory sensations. A silky and structured wine. A pleasing aftertaste.
Evolution- Attractive for drinking young, it will mature correctly in bottle.
Serving temperature- Serve at 10ºC .

PORTELL MARINADA
D.O.- Conca de Barberà.
Type.- White aerated wine.
Harvest- 2003
Alcoholic strength- 11% vol.
Varieties- Macabeo 70%, Parellada 30%.
Elaboration- A careful selection of the most adequate wines that are submitted to a second fermentation process with the help of the latest technologies for its elaboration and bottling, and obtain a sparkling wine.

Tasting notes
Aspect: Straw yellow colour with metallic tones.
Aroma: Yeast aromas and soapy tones. Taste: Fruity in mouth with fine bubbles.
Evolution- Good during the first year.
Serving temperature- Serve cold, at temperatures of5- 7 ºC .

PORTELL MESTRAL
D.O.- Conca de Barberà.
Type- White aerated wine.
Harvest- 2003
Alcoholic strength- 11% vol.
Varieties- 100% Trepat.
Elaboration- A careful selection of the most adequate wines that are submitted to a second fermentation process with the help of the latest technologies for its elaboration and bottling, and obtain an elegant wine with fine bubbles.

PORTELL BLANCO semi-dulce
D.O.- Conca de Barberà
Type.- Semi-sweet white wine.
Harvest- 2003
Alcoholic strength.- 11% vol.
Varieties.- Macabeo 90%, Parellada 10%.
Elaboration.- Stooping the fermentation process with cold we can retain the sugars of the grape that give it an exceptional sumptuousness.

Tasting notes
Aspect: Pale yellow with gold and bright reflections.
Aroma: Very delicate, fruity and floral aromas.
Taste: It is sweet in the mouth, leaves the palate clean and pleasing, of medium persistence.
Evolution.- It is an minimum effort to conserve the optimum conditions of this wine, it can be conserved for various years.
Serving temperature.- Serve cold, under 10ºC

PORTELL BLANC de BLANCS
D.O.- Conca de Barberà
Type.- Young white wines
Harvest- 2003
Alcoholic strength.- 11 %vol.
Varieties- Macabeo 75%, Parellada 25%
Elaboration- Manual grape harvest. The musts are statically cleaned and fermented at a low temperature ( 14ºC ) to highlight its aromatic potential, that, after a light clarification and stabilisation, ends up in optimum conditions for drinking.

Tasting notes

Aspect: Bright pale yellow colour with green tones.
Aroma: Intense primary aromas, fruity (apple)with a citric background.
Taste: Soft, balanced with a delicate acidity that gives it freshness. Pleasing aftertaste.
Evolution- Like most of the young white wines, we recommend to serve soon.
Serving temperature.- Serve cold, at temperatures of 5- 7ºC .¡

PORTELL ULL de LLEBRE 2º año
D.O.- Conca de Barberà
Type.- Red wine of 2 years.
Harvest.- 2002
Alcoholic strength.- 12,5 %vol.
Varieties.- Ull de llebre 80%, cabernet sauvignon 10% and merlot 10%
Ageing.- 40% in American oak barrels and the rest in stainless steel deposits a minimum of 12 months; the rest in bottle.
Elaboration.- Long maceration fruits at controlled temperatures of27ºC, favouring the most rapid and complete malolactic fermentation. After passing through the deposits, it is bottled a year after its harvest.

Tasting notes

Aspect: Brick red colour with a ruby background.
Aroma: Intense forest fruits, toasted tones.
Taste: In the mouth it is soft and warm, with a spiced aftertaste.
Evolution.- Drink during the first year. It can improve during the next year as long as the conservation conditions are adequate.
Serving temperature.- Optimum serving temperature: 16 - 18ºC .

PORTELL ROSADO TREPAT
D.O.- Conca de Barberà
Type.- Young rose wine
Harvest.- 2003
Alcoholic strength.- 11 %vol.
Varieties.- Trepat 100%
Elaboration.- When the ripening controls determine it, the grapes are harvested by hand and they are submitted to a light maceration. Afterwards, they are pressed to obtain the musts, that, after the static cleaning, will be fermented at a temperature of 16- 18ºC .

Tasting notes

PORTELL CRIANZA 2000
D.O.- Conca de Barberà
Type.- Aged red wine.
Harvest.- 2000
Alcoholic strength.- 12,8% Vol.
Varieties.- 80% ull de llebre, 10% cabernet sauvignon, 10% merlot.
Ageing.- One year in American and French oak barrels with wood of combined ages, and the rest in bottle.
Elaboration.- Elaborated with hand harvested grapes and fermented with a long maceration process at a controlled temperature of 27 ºC.

Tasting notes

Aspect: Dark red currant colour with brick red tones.
Aroma: Ripe red fruit aromas, harmoniously combined with balsamic touches and toasted tones.
Taste: Elegant and silky wine with a good balance.
Evolution.- We recommend to continue its evolution during the following 3 years, as well as decant before serving.
Serving temperature.- Maintain in a fresh place and at a constant temperature. Serve between 16- 18ºC .

PORTELL VINTAGE
D.O.- Cava
Type.- Cava brut nature, reserve
Harvest.- 1997
Production run.- March 1998
Alcoholic strength.- 11,5 %
Varieties.- 65% macabeo, 35% parellada.
Ageing.- 32-38 months in bottle.
Disgorging.- According to lot.
Bottle.- Champagne classic, 75 cl.
Elaboration.- Starting with an optimum selection of our best wines, they are submitted to a second fermentation in the bottle “Mèthode Champenoise”. After 32 months resting in our cellar, it is clarified and the disgorging is done in cold.

Tasting notes

Aspect: Pale yellow colour, bright, with lively gold reflections. This cava offers a fine and abundant bubble.
Aroma: A refined aroma with varietal remnants that overlap with the ageingbouquet.
Taste: Dry in the attack, it is a round foam with good structure in mouth, fresh, friendly and clean.
Evolution.- The cava, when it is marketed, is ready for consumption. Therefore, it is not recommended to save it for a long time.
Gastronomy.- Goes well with any kind of food.
Serving temperature.- Keep in a fresh place and at a constant temperature. Serve cold, at 6- 8ºC .

PORTELL ROSADO BRUT
D.O.- Cava
Type.- Cava rose brut
Harvest.- 2002
Production run.- March 2003
Alcoholic strength.- 11,5 %
Varieties.- 100% Trepat.
Ageing.- 9 -12 months in bottle.
Disgorging.- According to lot.
Bottle.- Champagne classic, 75 cl.
Elaboration.- Second fermentation in bottle following the traditional method.

Tasting notes

Aspect: Rose colour with orange tones.
Aroma: Refined aromas where tones typical of the variety can be appreciated.
Taste: Well structured in mouth, harmonious and round.
Evolution.- The cava, when it is marketed, is ready for consumption. Therefore, it is not recommended to save it for a long time.
Serving temperature.- Keep in a fresh place and at a constant temperature. Serve cold, at 6- 8ºC .

PORTELL BRUT NATURE
D.O.- Cava
Type.- Cava brut nature
Harvest.- 2001
Production run.- February 2002
Alcoholic strength.- 11,5 % vol.
Varieties.- 80% macabeo, 20% parellada.
Ageing.- 24-36 months in bottle.
Disgorging.- According to lot.
Bottle.- Champagne classic, 75 cl.
Elaboration.- Starting with an optimum selection of our best wines, they are submitted to a second fermentation in the bottle “Mèthode Champenoise”. After 30 months resting in our cellar, it is clarified and the disgorging is done in cold.

Tasting notes

Aspect: Yellow colour with green reflections. Fine Bubbles with a persistent crown.
Aroma: Refined varietal aromas that overlap with the ageingbouquet, lactic tones over a ripe fruit background.
Taste: It has a pleasing beginning, voluminous and balanced. Good palate, with well integrated carbonic gasses. An ample, long and persistent aftertaste.
Evolution.- The cava, when it is marketed, is ready for consumption. Therefore, it is not recommended to save it for a long time.
Serving temperature.- Keep in a fresh place and at a constant temperature. Serve cold, at 6- 8ºC .

PORTELL SEMI-SECO
D.O.- Cava
Type.- Cava semi-dry
Harvest.- 2001
Production run.- March 2002
Alcoholic strength.- 11,5 %
Varieties.- 60% macabeo, 40% parellada.
Ageing.- 12-15 months in rhyme.
Disgorging.- According to lot.
Bottle.- Champagne classic, 75 cl.
Elaboration.- Elaborated with the best selection ofmacabeo and parellada wines. Second fermentation in bottle by the traditional method. Minimum ageing: 9 months.

Tasting notes

Aspect: Pale yellow colour with fine, constant and persistent bubbles.
Aroma: Frank, fresh and floral with marked primary aromas.
Taste: Soft in the mouth, fruity elements flourish, lightly sweet, a quality that makes it easy to drink.
Evolution.- As most cavas, we recommend its consumption during the first year after the disgorging.
Serving temperature.- Keep in a fresh place and at a constant temperature. Serve cold, at 6- 8ºC .

PORTELL BRUT
D.O.- Cava
Type.- Cava brut
Harvest.- 2002
Production run.- April 2003
Alcoholic strength.- 11,5 %
Varieties.- 70% macabeo, 30% parellada.
Ageing.- 20-24 months in rhyme.
Disgorging.- According to lot.
Bottle.- Champagne classic, 75 cl.
Elaboration.- Second fermentation in bottle following the traditional method and ageing 20 – 24 months in the cellar.

Tasting notes

Aspect: Straw yellow colour with green reflections, fine and elegant bubbles.
Aroma: Fruity aromas with ageing tones.
Taste: Well structured, good effervescence in mouth, with a fresh and pleasing end.
Evolution.- With a correct conservation, we recommend its consumption during the following year after its disgorging.
Serving temperature.- Keep in a fresh place and at a constant temperature. Serve cold, at 6- 8ºC .

PORTELL ROSADO SEMI
D.O.- Cava
Type.- Rose semi-dry
Harvest.- 2002
Production run.- February 2003
Alcoholic strength.- 11,5 %
Varieties.- 100% Trepat.
Ageing.- 9-12 months in bottle.
Disgorging.- According to lot.
Bottle.- Champagne classic white. 75 cl.
Elaboration.- From the best coupage of rose wines, a second fermentation in bottle following the traditional method.

Tasting notes

Aspect: Nice pale rose colour with fine and continuous bubble.
Aroma: Clean aromas with remnants of strawberries and ripe pomegranates, flourishing the best ageing bouquet.
Taste: Soft and creamy, lightly sweet and anise tones.
Evolution.- The cava, when it is marketed, is ready for consumption. Therefore, it is not recommended to save it for a long time.
Serving temperature.- Keep in a fresh place and at a constant temperature. Serve cold, at 6- 8ºC .

CAVA PORTELL TREPAT SUBLIM
A very exclusive extra dry (brut nature) rosé cava of limited production (only 750 bottles) produced entirely from grapes of the Trepat variety grown on old vines within the municipal area. The base wine is a blend of two separate productions: a young rosé wine and a percentage of fermented rosé aged in new oak casks. The traditional or champenoise method is followed throughout with remuage, dégorgement and labelling all carried out by hand, the latter given the limited production and shape of the bottle, and the former two in keeping with ancestral craftsmanship.

From Sarral y Rocafort de Queralt
Cooperativa Vinícola de Sarral
Bodega Rosa María Torres
Cooperativa Agrícola de Rocafort de Queralt

Sarral has international recognition and fame thanks to its alabaster artistry. Various workshops make decorative pieces and the attractive Alabaster Museum make this hand crafting tradition known and the opportunity to work it.

In Rocafort de Queralt, interesting itineraries can be carried out towards Conesa and Forés, towards Piles and Biure, or towards Santa Coloma de Queralt. They are journeys where it is easy to discover medieval remains of churches, chapels, walls and castles, surrounded by a soft landscape with splendid panoramic views.