The aim of this wine is to reflect the terroir from which it comes, so during its production we try to be as minimally interventionist as possible. The vines chosen for the production of Abadia de Poblet Rosé are located between 550 and 700 meters above sea level, in poor soils and with ancestral practices that have changed little since their planting. The result is a fresh wine with notes of ripe fruit.
Abadia de Poblet is the only winery in Catalonia to be located within a historic monument designated a World Heritage site. It brings together the winemaking tradition of the Cistercian monks from Burgundy with the knowledge of the Conca de Barberà, an area that has maintained the cultivation of native varieties. The philosophy behind the Monastery’s wines, which revive the use of local varieties (Trepat, Garrut and Grenache), is that they transmit the characteristics of the grapes that they are made from and the terroir in which they have been grown.
The only aim of this wine is to reflect our interpretation of a rosé where it comes from, so we try to be as non-interventionist as possible during the winemaking process.
The grapes are selected at the entrance of the vineyard at the time of harvest, in small boxes of 16 kg. On arrival at the winery, the grapes are left with the skins for 6 hours to macerate, the must of the Grenache and Trepat is drained and transferred to a stainless steel tank where it will ferment at a controlled temperature of around 16ºC. Once fermentation is complete, the wine is racked to extract the thicker lees, leaving the wine clean for static aging in vats.
The Grenache comes from vines planted within the Monastery of Poblet, in areas that historically had been vineyards, but in which cereal crops alternated between the rows of vines and almond trees planted at the edge of the vineyards, thus bringing together the three Mediterranean crops typical of the Conca de Barberà.
The trepat of old vines facing south and southeast on poor soils and at altitudes ranging from 550 to almost 700 meters. Low yields where an ancestral elaboration is still practiced that has changed little from the time they were planted.