The Soul of Wine: The pleasure of understanding | Celler Pardas

THE PLEASURE OF UNDERSTANDING WINE

HEDONISTIC CONTEMPLATION

For us, making wine is an indispensable space for creative freedom: we only produce the wines we like to drink and that we believe reflect where we are.Always, for better or worse, we have made wines from the cave, seeking our own path. Being less porous. Trial and error. This means time, but it also creates its own personality. Old school. Never interested in perfection, but in evolution and continuous, shifting self-learning over the years.

THE CELLAR

HOUSE CELLAR FARMHOUSE

When we arrived at the estate twenty-nine years ago, we found a fantastic and ancient cellar that had been sleeping since the turn of the 20th century. We still remember the impact it had on us when we entered for the first time. Do you know that feeling of entering a church where the silence of history takes over the moment and then you look up to discover the immensity of the place?In February 2004, after eight years of looking and re-looking at it, we began a careful and respectful restoration, and for many years now, the scent of wine has filled the air once again.

Caption, Location and Architecture info, That which goes unnoticed.

Caption, image on the right.

Caption, image on the left.

THE CELLAR

HOUSE CELLAR FARMHOUSE

Nowadays, we greatly enjoy wines where the winemaking process goes unnoticed. We wouldn't want the style of our wines to be defined by the production process.With time and experience, we craft the wines using the same pattern, so that the style of the wine is defined by its origin, the vineyard.We have a hedonistic, intuitive enological approach based on tasting and pleasure when making the wine. All of us who love wine, when we open a bottle, expect to find a liquid that awakens our senses and fills our mouths with energy. For this reason, all the important decisions—pressing yields, maceration time, when to take the wine out of the barrels—are guided by this criterion.

We understand wine as an exercise in approach.

We believe that identity is born from the fruit and the terroir and not from the pursuit of perfection.

When we started, we didn't know much, of course. We sought security solely in terms of fruit ripeness and wine body. Over time, we realized that what is truly important is the adaptation of the variety to the soil and appropriate yields per hectare.Now, since no one has seen tomorrow, we are interested in the idea of having a lot of flavor in the mouth with moderate body. To achieve this, nothing external is added to the wine. In the cellar, all fermentations are spontaneous. We do not clarify the wines. In most cases, they are not filtered either. Time in the cellar makes this work easy in a natural and effortless way.Our aesthetic ideal is to obtain wines with precise expression, where fruit and terroir coexist harmoniously.

CELLARING

OLD VINTAGES

From the very beginning—and this is not very common, truth be told—we have kept our vintages in the cellar. Primarily to have a memory, to learn from our work. Time and memory are relative and subjective terms, as we know, and wine with its corresponding vintages is a precise notary of our trajectory, of the weather we had, of who we were then and who we are now. Wine has also been kept out of conviction, as a desire in the first instance that we were doing good work and that the wines would age in personality and complexity. A way of asserting ourselves and, definitely, a necessary valuation of the region. We have always liked aged wines, where varieties are no longer the focus. We breathe them in and taste them. And we no longer say Xarel·lo or Sumoll. We say Penedès, this piece of our land that we love so much and the only possible place to cultivate the earth and make our wine.

Storing vintages is, for us, an exercise in memory, a space for advocacy, and a display of conviction.