Red Wines D.O. Conca de Barberà

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The red wines of the Denomination of Origin (D.O.) Conca de Barberà are recognized for their quality and distinctive character. Side. Conca de Barberà is in the province of Tarragona, in the region of Catalonia. It is a denomination of origin that stands out for its long winemaking tradition and its dedication to the production of high-quality wines.

What red grape varieties are there in the D.O. Conca de Barberà?

In the Denomination of Origin (D.O.) Conca de Barberà, various red grape varieties are cultivated that play a fundamental role in the production of quality wines.

Among the most outstanding varieties is the Trepat, a native variety of the region that provides fresh, light red wines with notes of red fruits. Another important variety is Garnacha (Grenache), which contributes medium-bodied wines, fruity flavors, and soft tannins. In addition to these varieties, Pinot Noir is also cultivated, which provides elegance and aromatic complexity, and Cabernet Sauvignon, which adds structure and character to the red wines of the D.O. Conca de Barberà.


These varieties, adapted to the climate and soil of the region, allow the production of red wines with their own identity, standing out for their balance, freshness, and expression of the terroir of the area.

How are the red wines of D.O. Conca de Barberà?

The red wines of the Denomination of Origin (D.O.) Conca de Barberà are made following a process like that of other red wines.

The harvest is carried out during the ripening period of the grapes, generally in the months of September and October. The grapes are harvested by hand or mechanically, selecting the best grapes and discarding those in poor condition.

Once harvested, the grapes can go through a destemming process, where the stem or stem is removed. Then, the grapes are squeezed to break the skin and release the juice. This process can vary depending on the winemaker's preferences and the style of wine to be obtained.

The resulting must, made up of the juice of the grapes and the skins, is taken to the fermentation tanks. There, yeasts are added that will transform the sugars in the must into alcohol. During this process, maceration occurs, where the compounds present in the skins (color, aromas, tannins) are transferred to the must, giving the wine its characteristic color and flavor.

Once fermentation and maceration have finished, we proceed to pressing. The liquid resulting from the fermentation is extracted, separating it from the solid remains of the skins and seeds. This liquid is called press wine.

Some red wines from the D.O. Conca de Barberà can go through a period of aging in oak barrels. During this time, which can be several months or years, the wine acquires aromatic complexity, and its tannins soften. The aging can be in American or French oak barrels or a combination of both.

After fermentation and aging (if applicable), the wine undergoes clarification and filtration to remove impurities and sediments. Subsequently, we proceed to bottling, where the wine is bottled and closed with a cork or screw cap.


It is important to mention that each winery and winemaker may have their own style and production technique, which may influence the result of the wine. In addition, the D.O. Conca de Barberà is characterized using the native Trepat grape variety, which provides unique characteristics to the region's red wines.


In summary, the red wines of the D.O. Conca de Barberà are made with care and dedication, using quality grapes, and applying specific techniques to highlight the characteristics of the region. The result is elegant and balanced red wines, with a distinctive character.

With what can we accompany the red wines of D.O. Conca de Barberà?

The red wines of D.O. Conca de Barberà are perfect to accompany a variety of dishes. Their versatility makes them a wise choice to pair with grilled red meats, such as a juicy veal fillet or a T-bone steak.

They also harmonize very well with game dishes, such as rabbit or duck, adding elegance and complexity to the whole. In addition, they are an excellent option to accompany semi-cured and cured cheeses, as well as Iberian sausages. Their balance and fresh character make them equally suitable to be enjoyed with pasta dishes with intense sauces or even with Mediterranean dishes, such as paellas and stews.


In summary, the red wines of D.O. Conca de Barberà are the ideal complement to a wide range of dishes, enhancing the flavors and providing a rewarding gastronomic experience.


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