Nuria RenomNuria Renom is originally from Argentina and came to Spain with her family when she was young. Wine was an early passion: Nuria spent some time studying abroad in Italy and started training as a sommelier and working harvests soon after. In 2013, Nuria helped open the now-legendary natural wine focused Bar Brutal in Barcelona as the head Sommelier, and in 2014 she made her first wines with fruit from friends in the Catalan natural wine community. Continuing at Bar Brutal, she kept making more wine each year, working with grapes from organic and regenerative farmers like Ton Rimbau.
Finally, in 2021, Nuria and her partner Arola Tous-Galí purchased their own farm, Can Barceló in the town of Sant Martí del Sarroca in the Alt Penedès, and started their 'Les Cantarelles' project. The old farmhouse hosts 16 hectares of vines - mostly Parellada - and a hundred centenarian olive trees. Protected by hills and forests and away from the moderating climate of the mediterranean, Can Barceló is quite cool. Grapes ripen slowly, and nothing reaches over 12% potential alcohol. Nuria and Arola currently make wine from 8.7 hectares that they farm organically with biodynamic treatments and minimal working of the soils; they are also working to convert the remaining vineyard land to organic viticulture. In addition, Nuria works with Muscat and Garnacha Blanca from vineyards near Sitges and Xarel-lo from Ton Rimbau’s regeneratively farmed vines in Vilobí del Penedès. Nuria and Arola have a low-intervention approach in the cellar, working with exclusively neutral vessels, never employing SO2 or other additives, and bottling without fining or filtering. The Wines
Adda 100% Parellada from two vineyards (Vinya de l’Era and La Continua) at Can Barceló at 410m on shallow sedimentary clays over limestone. The vineyards were planted in 1988 and 1980. The grapes were harvested by hand and destemmed, then pressed with a horizontal pneumatic press. Fermented in stainless steel tank with 9 months on the lees. Bottled without fining, filtering, or addition of SO2. La Maca Beu Mostly Macabeu from the Figuera de Baix vineyard at Can Barceló in Sant Martí Sarroca with a small amount of Muscat from the Camí Ral vineyard in Sant Pere de Ribes. Vines are 25-35 years old and planted on calcareous soils. The grapes were harvested by hand and destemmed, then the Macabeu and the Muscat macerated on their respective skins for 7 days. The free run juice (no pressing) was bottled before fermentation finished to develop bubbles in the ancestral method and rested on the lees for 9 months before manual disgorgement. Bottled without fining, filtering, or addition of SO2. Donna 100% Chardonnay from the Vinya Argeli vineyard at Can Barceló which is at 410m and faces north. The vines were planted in 1984 and the soils are shallow clay over limestone. The grapes were harvested by hand and destemmed, then pressed with a horizontal pneumatic press. Fermented in 60% stainless steel tan and 40% 300L used French oak barrel. Bottled without fining, filtering, or sulfur addition. The Pinky Way 80% Tempranillo from the Vinya Soiné vineyard at Can Barceló and 20% Muscat from the Camí Ral vineyardin Sant Pere de Ribes. The vines are 25 years old and planted on shallow clay over calcareous bedrock.The grapes were harvested by hand and destemmed. The Tempranillo macerated on its skins for 4 days and the free run juice was drained to stainless steel tank. The Muscat macerated on its skins for 5 days, then was pressed with a pneumatic press into the same tank, where the juice started fermentation together. Bottled before fermentation finished to develop bubbles in the ancestral method and aged for 9 months in bottle before disgorging by hand. Bottled without fining, filtering, or addition of SO2. Lil 97% Parellada from various parcels at Nuria’s own Can Barceló, with a touch of Muscat from the Camí Ral vineyard in Sant Pere de Ribes. The Parellada is planted at around 400m, roughly 40 years old, and on calcareous soils. The grapes were harvested by hand and destemmed. The Parellada was pressed with a pneumatic press, while the Muscat was macerated on its skins for 7 days. Both parts fermented in temperature controlled stainless steel tank. Bottled without fining, filtering, or addition of SO2. Maca Vella 100% Macabeu from the Macabeu Vell vineyard at Nuria’s Can Barceló. The vines are roughly 80 years old, planted on shallow and rocky clay soils over limestone at 410m. The grapes were harvested by hand and destemmed, then macerated on the skins for 4 days in stainless steel tank. The free run juice was drained off (no pressing) and finished fermentation in tank, then transferred to finish resting in 2 used French oak barrels. Atònit 100% Xarel-lo from the La Llaona vineyard, which is owned and farmed under permaculture with no working of the soils by Ton Rimbau. The vines are roughly 50 years old and planted at 292m on clay-calcareous soils. The grapes were harvested by hand and destemmed, then pressed with a horizontal pneumatic press. Fermented in 60% stainless steel tan and 40% 300L used French oak barrel. Bottled without fining, filtering, or sulfur addition. Free Orange 40% Muscat á Petit Grains, 30% Parellada, 30% Chardonnay from a mix of parcels in Sant Martí Sarroca in the Alt Penedès and Sant Pere de Ribes in the Massís del Garraf. The vines are of various ages and a range of altitudes but all planted on calcareous soils. The grapes were harvested by hand and the Muscat was destemmed and macerated on its skins for 12 days. The Charddonay and the Parellada were pressed whole cluster. The juice fermented together in mostly stainless-steel tanks and one used French oak barrel. Bottled without fining, filtering or added SO2. |
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