Conca de Barberà Wine Region

Conca de Barberà is a prestigious sub-region that produces wines that are well-known around the world for their distinct character and quality. We hope you will enjoy these exceptional wines while you journey across Catalunya's wine area.

Conca de Barberà's unique style is distinguished by its soil types, grape varietals planted, and the peculiar production processes of the region's winemakers. These factors combine to produce a wine style unique to Spain, if not the globe.

The picturesque splendour of its valleys, as well as its rich historical and cultural legacy, are just another reasons to visit Conca de Barbera.

Take a walk along some of the marked trails that run through the county and enjoy the tranquility of these lands, as well as discover the region's exceptional wines during your Conca de Barbera wine tasting and tour. 

Check out best wine tours in Conca de Barbera!

Where is the Conca de Barbera Wine Region?

Conca de Barberà is located in the province of Northern Tarragona. The rivers Anguera and Francol run through the heart of the plains, which are surrounded on all sides by mountains, most notably the Prades Range.

Unique Terroir of Conca de Barbera Appellation

Conca is Catalan meaning "basin," and it accurately defines the topography here. The basin in issue is created by the confluence of the basins of the Francol and Anguera rivers, above which rise a number of low-lying mountain ranges.

The average elevation is between 350 and 900 meters, creating ideal conditions for producing light, fresh wines.

The soils of the Conca de Barberà region are generally rich in lime, but they can also contain clay. River terraces can be found beneath the soil's surface, and slate can be found in the region's westernmost extremity.

Given its proximity to the Mediterranean and the nearby province of Lleida, which has a continental climate, the area benefits from a transitional climate. Damp winds blow through the Conca de Barbera region, bringing frost to lower elevations. All of this helps the grapes retain their natural acidity, which contributes to the freshness and structure of the wines produced here.

The average annual rainfall is between 450 and 550 mm. Temperatures can range from 0 °C to 35 °C, with the average temperature hovering around 14 °C.

History of Conca de Barbera

The beginnings of grape farming in Conca de Barbera appear to date back to Roman times, while the vineyards virtually disappeared during the Arab occupation due to a restriction on their cultivation. Local peasants learned how to cultivate a vineyard for fine wines from the Templar monks who lived in Conca de Barbera and the Cistercian monks who accomplished it in the abbey of Santa Maria de Poblet in the 12th century. These traditions have been passed down through the valley's winemakers, who have been producing wine in an artistic manner for generations.

Conca de Barbera makers learned how to thrive on the industry's boom in the 18th and 19th centuries. The export of wine and cognac to Europe and America has reached such volumes that the vineyard has practically become the region's exclusive culture, with terraces and benches built into the mountains to obtain as much arable land as possible. However, as in other parts of the territory, the phylloxera disease destroyed the region at the end of the nineteenth century, bringing an end to this golden age. The phylloxera crisis forced peasants to band together to overcome challenges, efforts that resulted in the formation of groups of peasants who, with tremendous zeal, managed to revitalize the region's wine output.

The vines that make up the landscape of these regions reflect the long-standing wine history of Conca de Barbera, which was granted the designation of origin in 1985, though its restrictions were changed in 1989.

What is Conca de Barbera Wine?

Conca de Barbera wines are mostly white and rose, and are used to make high-quality sparkling wines known as Cava. White wines made from the native Macabeo and Parellada varieties have a beautiful pale yellow hue, a gentle fruity bouquet, and a mild alcoholic gradation. Blending these two varietals with white Sauvignon and Chardonnay yields wines with a lot of body and balance.

The distinctive Conca de Barbera rosé wines are derived from the Trepat variety, which creates light, fresh, and fruity wines of pure and light raspberry color. Trepat is often used as a base wine in the making of cava and grown primarily in this region.

The region also boasts ideal conditions for producing high-quality red wines. Young, delicate, and light in the mouth. Oak-aged red wines have greater body, aromatic complexity, and mouth tenacity. The reds made from the Trepat variety are unique, with a color that ranges between plum and purple. In the mouth, notes of red fruits and licorice shine out, combined with spicy overtones of pepper and bay leaf.

Maccabeo and Parellada are two recognized traditional white varieties. The DO has also adopted white Sauvignon, Chardonnay, Grenache Blanc, Muscat, and Chenin.

Tempranillo, Grenache, Cabernet Franc, Cabernet Sauvignon, Merlot, Trepat, Monastrell, Sanso (or Carignena), Pinot Noir, and Syrah are the classified red varieties.

Food to Pair with Conca de Barbera wine

Mojama

Mojama is a Spanish delicacy made from cured and wind-dried tuna fillets. It is customarily fixed for at least three weeks until the fillets shrink and deepen to a reddish-brown colour. The meat is typically eaten as an appetiser or snack, but it can also be added to salads or combined with anchovies, bread, and olives, however, purists argue that only oil should be added to the fillets, as anything else masks the distinct flavours of mojama.

Kokotxas 

The gelatinous fish heads known as kokotxas are an essential element in this traditional Basque cuisine. Kokotxas mainly come from the showy cheeks (lower half of chin) of hake or cod. The dish is sometimes served with a white wine, garlic, flour, and olive oil sauce.

Marmatiko

Marmitako, a tuna stew prepared in a pot with other ingredients like as potatoes, tomatoes, chiles, and onions, is a great representative of Basque Country cuisine. The dish's name is derived from the Basque word marmite, which means "pot" or "casserole."

When paired with the suffix-ko, it can be rendered literally as "from the pot." The stew was originally created on fishing boats near the Spanish coast, and while tuna is the most genuine alternative, there are several variations on the meal today, depending on the type of fish used in the creation of marmitako.

Places to Visit in Conca de Barbera

Cistercian Order

A good way to get to know the region and admire the beauty of its landscape is to explore on foot or by mountain bike some beautifully marked routes. There are three long-distance tours, among which the GR-175 stands out, which covers the main monuments of the Cistercian Order, and six small tours. If you want to get acquainted with the architectural heritage of the Middle Ages, you can drive along the route that passes through the municipalities of Santa Coloma de Keralt, Butters, Conesa, Rocafort de Keralt Sarral, Barbera de la Conca, Espluga de Francoli, Mont Blanc and Vimbody y Poblet.

Gaia River

Another interesting way to get to know the region is to trace the line of defense of castles built along the Gaia River in the Middle Ages: Montargul, Aguilo, Santa Coloma de Keralt, Figuerola, San Gallard, Gialmons, Battery, Biure de Gaia, Pontiles, Santa Perpetua de Gaia, Seger and San Magi de la Brufaganya.

Poblet Monastery

The most symbolic monument of Conca de Barbera, without a doubt, is the Poblet Monastery. It was built in the twelfth century and has since become a symbol of the history and development of the region. It has been declared a UNESCO World Heritage Site and is currently the largest Cistercian monastery in Europe, where monks live. The castle of Milmanda, now turned into a winery, and the old centers of the capital - Mont Blanc and Espluga de Francoli - also belong to the medieval period.

The important connection of this area with the wine industry can be seen during a visit to the Wine Museum, located in the beautiful modernist cellar of l'Espluga de Francoli, and the Prenafeta Grape and Wine Museum in the city.

Chcek out best wineries in Conca de Barbera!

Frequently Asked Questions About Conca de Barbera