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OUR HISTORY

CELLER TINTORÉ DE VIMBODÍ I POBLET was born as a result of family love for the countryside, viticulture and oenology

The Conca de Barberà, a place of special natural beauty, meets optimal weather conditions for the cultivation of the vineyard.

However, the region has not been able to develop innovative projects until a few years ago. The generational change is promoting the resurgence of family wineries that, as a result of the young impulse, have started in recent years, new projects with innovative contributions.

In anticipation of this new dynamic, CELLER TINTORÉ began in 2004 the adventure of developing a quality wine in the Conca de Barberá.




THE LAND

Located at 550 m. of altitude, next to the Natural Paratge of Poblet, in the municipality of Vimbodí and Poblet, the land is included in the D.O. Conca de Barberà.

With an area of only 2.5 Ha. The farm is divided into three parts of different geological stratification. Clayey gravel for Cabernet Sauvignon, sandy gravels for Garnacha and gravels on rocky strata for Carinyena.

THE VARIETIES

Garnatxa i Carinyena in stony and calcareous terrain.
Cabernet Sauvigon in clay gravel.

Plantation in 2004, driving trellises of 1.80 m.

The vines have evolved since the plantation, following the climate of the area, without artificial contribution.

THE ELABORATION

The berries arrive intact to the cellar for the extraction of the must that ferments separately in small stainless steel and wood tanks.

A bazuqueo and a daily open comeback for Carinyena.
Two bazuqueos and a daily open comeback for the Cabernet Sauvignon.

A bazuqueo and an open comeback, on alternative days for the Garnatxa.
Malolactic fermentation in wooden barrels.

AGING

Aged for 12 months in new and one or two year old French oak barrels. The barrels come from the Allier, the Massif Central and the Medoc.

The varieties age in the barrels separately, proceeding to the matchmaking by determination of the technicians, depending on the evolution of each one of them.

Before bottling the wine has been filtered with very open pore cellulose plates, with the aim of extreme fullness of its color and fineness in the mouth.