2014 Gramona Corpinnat Celler Batlle Gran Reserva Brut

The very dynamic family business Gramona has existed since 1881, currently the 5th generation of mainly 150 ha own vineyards makes formidable sparkling wines. Traditional, but using modern technology. Since the opening of the new Bodega in 2006 just outside the village, Gramona is also technically completely ready for the coming years. In a Research and Development program, research is conducted at a very high level into climate change, ecological viticulture, sustainability and everything related to the formation and preservation of the mousse. The oenologist Jaume Gramona, who runs the company with his cousin Xavier, teaches at the University of Tarragona. Gramona has a low yield per hectare for Cava producers. In the summer, a green harvest is done, with an excess of bunches being cut away. The company makes its own yeasts and liqueur d'expédition in a more than a hundred years old solera system. Gramona's stock is about 1.5 million bottles. The Cava market is dominated by large houses with huge volumes. Top companies like Gramona have a completely different philosophy and work exclusively on quality. Currently, they have three locations in Sant Sadurni for the production of their wines.

Gramona is, first and foremost, always concerned with maximum quality in the wines and champagnes. This aim is reflected in every moment and in every step of the process (pruning, harvesting, production, selection). This ethos is conveyed in the coat of arms: "Viti, Vini, Vitae": the vine, wine, life, a synthesis of our history. As a company with a long tradition , respect for the area and nature is of paramount importance. At Gramona they use the exceptional terroir and the experience in the traditional production ("Champenois") to produce high-quality and, above all, very elegant Cavas.

Penedès is a vibrant and diverse wine region located in Catalonia, Spain, just south of Barcelona. It is one of the most renowned wine-producing areas in Catalonia and is known for its high-quality wines and sparkling wines, particularly Cava. 

More information about Penedès

Penedès is the heartland of Cava, a sparkling wine made using the traditional method (Méthode Champenoise). Cava is produced primarily from native grape varieties, giving it a distinct regional character. Penedès' climate and terroir provide an ideal environment for growing grapes suited for sparkling wine production.

The region's diverse terroir includes coastal areas with a Mediterranean climate and inland areas with more continental influences. The varied soil types, ranging from limestone and clay to sandy soils, contribute to the complexity of Penedès wines. The vineyards are often planted on hillsides and terraces, allowing for good drainage and optimal sun exposure.

Penedès is known for its innovative winemaking techniques. Winemakers in the region have embraced modern methods while also respecting traditional practices, resulting in a range of wines that balance tradition and innovation. Some wineries focus on organic and biodynamic practices, reflecting a growing trend towards sustainable viticulture.

Penedès produces a wide array of wines, including still reds, whites, and rosés, but it is perhaps most famous for its sparkling wines, particularly Cava. Cava from Penedès is known for its freshness, fruitiness, and elegance. The region also produces high-quality still wines that showcase the local grape varieties' characteristics and the region's terroir.

Penedès is a popular destination for wine enthusiasts and tourists. Many wineries offer guided tours, tastings, and other wine-related experiences, providing visitors with the opportunity to learn about the winemaking process and sample a variety of wines.

What grapes are used in Penedès?

Penedès, located in Catalonia, Spain, is a diverse wine region that cultivates a variety of grape varieties to produce a wide range of wines, including still reds, whites, rosés, and sparkling wines, particularly Cava. The choice of grape varieties reflects the region's commitment to quality winemaking. Here are some of the key grape varieties used in Penedès:

Xarel·lo: Xarel·lo is one of the primary grape varieties used in the production of Cava, the renowned sparkling wine of the region. It is known for its high acidity and ability to retain freshness, making it an essential component in Cava blends. Xarel·lo also produces still white wines with crisp acidity and citrusy notes.

Macabeo (Viura): Macabeo, also called Viura in other parts of Spain, is another essential grape variety in Cava production. It contributes to the fruity and floral aromas of Cava and is valued for its ability to balance the blend. Macabeo is also used to create still white wines, known for their light and refreshing character.

Parellada: Parellada is the third traditional grape variety in Cava production. It adds finesse and elegance to Cava blends, enhancing the wine's aromatic profile. Parellada is prized for its delicate floral and citrus notes, making it a valuable component in sparkling wines.

Tempranillo (Ull de Llebre): Tempranillo, known locally as Ull de Llebre, is a red grape variety that is widely cultivated in Penedès. It is used to produce still red wines, showcasing flavors of red berries, spice, and sometimes, vanilla. Tempranillo is a versatile grape that adapts well to different winemaking styles.

Garnacha (Grenache): Garnacha, a red grape variety, is used in both red and rosé wines in Penedès. It contributes to the region's rosé wines, adding ripe fruit flavors and a touch of spice. In red wines, Garnacha can enhance the blend's complexity and structure.

Monastrell (Mourvèdre): Monastrell, also known as Mourvèdre, is a red grape variety that is occasionally grown in Penedès. It is known for its deep color and robust character, adding depth and intensity to red wine blends.

Cabernet Sauvignon: Cabernet Sauvignon, an international grape variety, is cultivated in Penedès and used in both red and, occasionally, rosé wines. It contributes to the region's red blends, providing tannic structure and dark fruit flavors.

Merlot: Merlot, another international grape variety, is used in Penedès to create smooth and approachable red wines. It adds softness and ripe fruit characteristics to the blends.

These grape varieties, both indigenous and international, allow winemakers in Penedès to craft a diverse range of wines, each expressing the region's unique terroir and winemaking expertise.

What about Penedès subregions?

Penedès is a diverse wine region in Catalonia, Spain, comprising several subregions, each with its unique characteristics, terroir, and grape varieties. Here are the main subregions of Penedès:

Alt Penedès: Located at higher altitudes, Alt Penedès benefits from cooler temperatures and has a significant temperature variation between day and night. This subregion is known for producing high-quality white wines, particularly those made from the indigenous grape varieties Xarel·lo and Macabeo. The wines from Alt Penedès often display crisp acidity and bright citrus flavors.

Baix Penedès: Situated closer to the coast, Baix Penedès experiences a milder climate influenced by the Mediterranean Sea. The subregion is known for producing a variety of wines, including reds, whites, and rosés. Baix Penedès is particularly known for its red wines made from the Tempranillo (Ull de Llebre) grape variety. The wines from this area are often fruity and approachable.

Medio Penedès: Medio Penedès is the central and most prominent subregion of Penedès. It has a mix of altitudes, allowing for the cultivation of a wide range of grape varieties. This subregion is renowned for Cava production and is home to several leading Cava producers. Xarel·lo, Macabeo, and Parellada are the primary grape varieties used in Cava production in Medio Penedès. Additionally, Medio Penedès produces still red and white wines, with a focus on indigenous and international grape varieties.

Garraf: Garraf is the smallest subregion of Penedès and is located closer to the Mediterranean coast. The subregion has a warmer climate influenced by the sea breeze, making it suitable for grape varieties that thrive in warmer conditions. Garraf is known for producing red wines, mainly from the Garnacha (Grenache) and Carignan grape varieties. The wines from Garraf often exhibit ripe fruit flavors and a Mediterranean character.

Each subregion within Penedès contributes to the region's overall diversity in terms of grape varieties, wine styles, and characteristics. Whether it's the high-altitude freshness of Alt Penedès, the coastal influence of Baix Penedès, the Cava excellence of Medio Penedès, or the warmth of Garraf, Penedès offers a wide spectrum of wines for enthusiasts to explore and enjoy.

Corpinnat is the name for high quality sparkling wines from the Penèdes, founded in 2016 by a number of (high-end) producers who distanced themselves from DO Cava in 2019 mainly because the CAVA model cannot be distinguished made in quality.

Within the Cava regulations there is also a new category since 2017, namely Cava de Paraje Calificado and this applies to wines where the grapes must come from one winery or vineyard and this was a bit the counter-reaction of the Cava appellation to the Corpinnat brand name.

Corpinnat is therefore, just like Cava (or Champagne), a sparkling wine that is made via the traditionelle method, i.e. by a second fermentation in the bottle and this creates the bubbles and this is a brand name founded by a number of quality producers who wanted to distinguish With Corpinnat as protected brand (such as a Grandcru or a Grande Reserva) not only determines the region for the naming, but also the terroir and that is much more than just the area; it is also about climate, grape varieties, the vineyard and the winery.

Corpinnat can be divided into two concepts:

1- COR or the heart of Penèdes where the first sparkling wines in Spain were made more than 130 years ago;
2- PINNAT, which is descended from Pinnae. Pinnae links to the origin of Penèdes. In historical records in the 10th century it is mentioned as Penetense and comes from the Latin pinna (are you still following it?), meaning stone or rock. That in turn has a link with the stony bottom in Penèdes. Is that circle round again;
3- NAT also means 'born' in Catalan, Corpinnat therefore means 'born in the heart of Penèdes'

Corpinnat is always from Penèdes. Penèdes is located in the Catalonia region, near Barcelona. An area of ​​997 km2 has been designated for Corpinnat, within which 22,966 hectares of vineyards have been planted in total.

On www.corpinnat.com  you can see what the Corpinnat area is.

The area of ​​Corpinnat is the historic heart of the Penedès area. This area has been determined based on a number of variables, such as natural river separations, which soils best suit particular grape varieties and slopes. The area has a Mediterranean climate, with sunny summers, mild winters and average rainfall. Not only a nice holiday climate, the grapes are also doing well.

The soil is varied, including rocks and petrified clay that have few nutrients. The soils allow rainwater to pass through well (so no mud pools in the vineyards) and retain the water deeper in the soil, where the roots can absorb the water.

Autochthonous grape varieties are used for Corpinnat, i.e. grape varieties that have traditionally belonged to the region. The international varieties therefore do not play a major role in Corpinnat's bubbles. Because sparkling wine must consist of at least 90% of these grapes:

White grapes: Macabeo, Parellada, Malvasia, Xarel.lo

Blue grapes: Garnacha, Monastrell, Sumoll, Xarel.lo Rosado

For the remaining 10%, it may contain the internationally known varieties such as Chardonnay and Pinot Noir.

The grapes must be picked by hand and grown organically. That is also a big difference with Cava. Several producers even work biodynamically. All producers aim to return the terroir to the wine as much as possible, to intervene as little as possible and to respect nature.

The grapes come from our own vineyards or are purchased. In the case of the latter, this is only allowed if there has been cooperation with that grower for a long time and, of course, only if the grower grows the grapes organically.

A minimum price has been agreed for these grapes. Corpinnat must be vinified by and at the wine producer. After the harvest, the grapes go here immediately to press and ferment the grapes. After the first fermentation, the second fermentation takes place in the bottle.

The minimum at Cava is nine months, with Corpinnat sticking to longer times. There are three categories: wines that have matured for 18 months (the youngest), wines that have matured for 30 months and wines that have matured for at least 60 (!) months. Under Corpinnat you will often find suppliers that focus on long-aged cavas, such as a Recaredo.

If you see a bottle with Corpinnat clearly on the front, you can assume that it is a good quality wine. This is because producers have to adhere to a number of very strict rules and entry into this quality class only takes place under strict conditions. Now is

it is also not the case that if products have chosen not to join and are still in the CAVA appellation, this is by definition of poorer or lesser quality. This is mainly because there is a lot of unrest and disagreement among a number of (top) producers where there are 3 currents:

1 - incorporate a better distinction in quality in the current CAVA regulations

2- a group of products that want to use the Paraje Calificado

3- a group of products championed by Corpinnat

Especially now that Corpinnat is currently seen as the Grandcru's among the sparkling wines, we now see the phenomenon that they protect their own competitive position a bit by not admitting equal players (or perhaps even better) so unfortunately there is still some 'politics' going on.

Your own perception is therefore important, but also a bit of general 'farmers' common sense. Try explaining if you buy a bottle of sparkling Cava for around 7 euros or less how this goes with 21% VAT, excise duty, transport costs, the physical bottle, the cork, the label, the pickers, the profit of the winery , etc. If that is calculated, there is a maximum amount of juice for a few cents.

We don't judge tasty because that's personal, but it certainly says something about the quality and how much chemistry went into making these volumes for that price, but that applies to all wines.

The Macabeo grape

The viura – also known as macabeo – is a white grape variety of Spanish origin, which is mainly grown there and to a lesser extent in France. It is a cross between the heben and the brustiano faux.

In Spain, this grape is grown on more than 30,000 hectares, including mainly in the La Rioja, around Valencia and Catalonia. It is used to make both pure wine and wine mixed with other grape varieties. This grape is also widely used in Cava. Then often mixed with the xarel·lo and parellada. In the regions of Catalonia, the grape is called macabeu.

In France, the grape is found in some wine regions further south. About 3,000 hectares.

What does wine from the Macabeo grape taste like?

Soft and light in taste are the characteristics of the wines made from the Macabeo. In addition to honeydew melon, these white wines also contain the notes of grapefruit and lime. These notes give the wine extra flavor. In short, the Macabeo wines are dry, fruity, light and fresh.