Celler Pardas, founded by growers Ramon Parera and Jordi Arnan in Alt Penedès at the historic Can Comas estate, is dedicated to reviving native varieties like Sumoll, Xarel·lo, and Malvasía de Sitges while practicing holistic, certified-organic viticulture. Their 30-hectare estate, along with old-vine plots to the north, is farmed without irrigation, pesticides, or plowing, fostering biodiversity and soil health in line with biodynamic principles. By managing forests, crops, and vineyards as one ecosystem, they aim to preserve the land’s integrity while reestablishing forgotten local grapes once replaced by international varieties. In the cellar, they follow a low-intervention philosophy with spontaneous fermentations, no clarification or corrections, and aging in steel, concrete, or oak, producing wines that are expressive, fresh, and deeply tied to their terroir—whether the rustic yet delicate Sumoll, the mineral-driven Xarel·lo, or the floral, saline Malvasía, which Ramon aptly calls the “Riesling of the Mediterranean.”
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