The vital, active Penedes
wine region is located in the province of Catalonia
along the northeastern Mediterranean coast. Marine
influence allows production of many different
styles of wine in three separate elevations (Bajo,
Medio and Superior, between 825 ft (250 m) and
2600 ft (500-800 m)). Beginning in the 1960s,
the active Torres enterprise helped to revive
the area, starting with experimental vineyard
plantings of native, French and German varieties.
They also introduced modern vinification methods
and temperature-controlled fermentation in stainless
steel, with the result of clean, dependable wines
in a reasonable range of prices. Many Penedes
red wines are well made and well priced. Common
red varietals are Garnacha, Carine??a and Monastrell,
with some Tempranillo (here known as Ull de Llebre)
and Cabernet Sauvignon.
Modern methods were also critical in sparking
the region's cava (sparkling wine) industry centered
around the Pened??s town of San Sadurn?? de Noya.
After old red vineyards were lost to phylloxera
around the turn of the century, replanting featured
white varieties that came to be most used for
sparkling wines: Macabeo (Viura), Xarel-lo, Parellada,
and increasingly, Chardonnay. Cavas are produced
in huge quantities with automated production that
allows the traditional methode champenoise, but
these sparkling wines, described as earthy, mushroomy,
or rubbery in taste, have distinctly different
flavors from Champagne and may be an acquired
taste. The best cavas contain more chardonnay
and can have notes of pear, peach and mandarin
orange. For still white wines, Parellada is favored,
supplemented by Riesling, Muscat of Alexandria
and Chardonnay.
Nearby regions have seen big changes within the
last ten years and are still in the process of
establishing themselves, particularly Priorat
(also called Priorato) and Costers del Segre in
Catalonia, and Somontano in Aragon. These areas
are producing some of the most exciting wines
in Spain for some time.
