Rupestris evokes the strength of the rock, the purity of the land, something primitive, rustic, wild, ancestral, and authentic. The vineyards of traditional white varieties that we cultivate at Finca Can Comas are planted on calcareous slopes. These are vines that root directly into the bedrock, the petrocalcic horizon, or the limestone layer. On summer days, in these ancient and shallow soils, the vines suffer greatly to obtain the water and minerals they need. And this effort, along with our passion, is what we want to convey with tenderness in every bottle of wine.
Rupestris is a wine from Celler Pardas to its very core, crafted with a single criterion: quality. With a blend of Xarel·lo, Malvasia de Sitges, Macabeu, and Xarel·lo Vermell, and a brief passage through chestnut barrels, we have achieved a simple balance, finesse, and a fine expression of our lands.
25562 bottles
Xarel·lo vineyards: Muç (1971), Rebato, Baixada, Rebato, Sant Quintí. Malvasia vineyards: Sant Llorenç, Sant Quintí, Mir.
Clay-limestone for the Xarel·lo vines. Silty loam for the Malvasia vines.
74% Xarel·lo, 26% Malvasia de Sitges
In all the vineyards cultivated to produce Rupestris, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested on August 23 and 26, 2023. 20 kg plastic crates.
Destemmed and crushed grapes. Gravity press loading. 55% free-run juice. Fermentation with indigenous yeasts for 20 days at 17ºC in concrete tanks. Does not undergo malolactic fermentation. Unfined.
2 months in tanks undergoing bâtonnage (stirring the lees) every 10-15 days. 3 months in century-old concrete tanks.
Alcohol content: 12.50% vol.
pH: 3.12
Total acidity: 4.37 g/l
Volatile acidity: 0.15 mg/l
Sulfur dioxide (Free/Total): 17/41 mg/l
21300 bottles
Xarel·lo vineyards: Muç (1971), Patricio (1968), Torner, and Lola. Malvasia vineyards: Les Planes (1996)
Clay-limestone for the Xarel·lo vines. Silty loam for the Malvasia vines.
78% Xarel·lo, 22% Malvasia de Sitges
In all the vineyards cultivated to produce Rupestris, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested Malvasia de Sitges on 18/9/18, and Xarel·lo on 13/9/18 and 17/9/18. 20 kg plastic crates.
Destemmed and crushed grapes. Gravity press loading. 55% free-run juice. Fermentation with indigenous yeasts for 20 days at 16-17ºC in concrete tanks. Does not undergo malolactic fermentation. Unfined.
1.5 months in tanks undergoing bâtonnage (stirring the lees) every 10-15 days. 3 months in century-old concrete tanks.
Alcohol content: 12.00% vol.
pH: 3.15
Acidity: 4.40 g/l
Volatile acidity: 0.18 mg/l
Sulfur dioxide (Free/Total): 13/39 mg/l
18600 bottles
Xarel·lo vineyards: Muç (1971), Patricio (1968), Torner, and Les Canyes. Malvasia vineyards: Les Planes (1996)
Clay-limestone for the Xarel·lo vines. Silty loam for the Malvasia vines.
79.2% Xarel·lo, 20.8% Malvasia de Sitges
In all the vineyards cultivated to produce Rupestris, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested Malvasia de Sitges on 30/8/17 and Xarel·lo on 24/8/17. 20 kg plastic crates.
Destemmed and crushed grapes. Gravity press loading. 55% free-run juice. Fermentation with indigenous yeasts for 20 days at 16ºC in concrete tanks. Does not undergo malolactic fermentation. Unfined.
3 months in century-old concrete tanks.
Alcohol content: 12.72% vol.
pH: 3.01
Acidity: 4.83 g/l
Volatile acidity: 0.30 mg/l
Sulfur dioxide (Free/Total): 13/39 mg/l
