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The Penedes
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The two most important items in the vilafranca del penedès Wine Museum show the existence of vines in the penedès area before the 4th Century BC, introduced by the Ancient Greeks [phocensis]. These two items. of great archaeological value, are two press plates discovered in excavations of two different Iberian villages located in the penedès region. 
The Roman influence in the penedès led to the cultivation of different red varieties, imported by the phoenicians and Greeks from the Middle East and Egypt.
Apart from documentary evidence and the large number of pieces from that time - punic, Roman and Greco-Roman amphorae - of very special significance is the beam press of the Wine Museum, which is of great value. This type of press was invented by Catho the Old, in the 2nd Century BC.
But the real evolution of the vine and the winemaking in the penedès took place in the 6th Century AD, because the heart of Mediterranean wine culture was centred in the penedès. The via Augusta, which crossed the penedès, from the puente del Diablo [Devil's Bridge] to the Arco de Berà [Arch of Berà] was the centre for the wine selling.
The well placed geographical position of the penedès converted this land into an important production area, increasing its prestige in time both in the production of white and red wines. Despite the fact that red wines were more highly prized than whites, as happened all over the Mediterranean, it was said that the white wines were the better offer to Bacchus.
The production of quality wines continued until the Middle Ages, the Arab invasion was of no benefit to the cultivation of vines in certain areas of the penedès, but the period of domination was not very long and vines continued to be grown in the region.
In any case, a factor which contributed in a decisive manner to the continuation of the vine in Catalonia was the need, from the poorest of parishes to the richest monastery, (basically those of the Cistercian and Benedictine orders) to have wine available for holding mass.
The old white varieties that are more acidic were used for distilling and making brandy. One century later, overproduction affected the penedès and for this reason many varieties were eliminated in order to plant vines of higher quality.
The technique used in the distillation process was very similar to that currently in use. The first brandies were distilled in the 14th Century, following the secret formulae of Arnau de vilanova. The varieties were distilled in copper stills and followed a process of ageing over a long period in oak casks.
At the end of the 19th Century, specifically in 1872, the "sparkling wine of the penedès" came to life. After the catastrophe caused by phylloxera, the renewal of the vines allowed for important evolution, as right from the very start cavas of very high quality were made that in a very short period of time were conquering very large markets. During this century cava has kept up this quality tendency supported by the winegrowing sector.
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The vine knows no frontiers nor geographical nor political boundaries established by man, for this reason the Appellation of Origin penedès extends over the whole of the penedès region.
 Between the coastal hills and the narrow plains of the Mediterranean coast, right in the heart of the central depression, the vines of the penedès region are grown and ripen. We are talking about a surface area of 1557 km2 (600 mi2) divided into three separate areas: the Upper penedès, the Central penedès and the Lower penedès.
The influence of the sea and the sun makes the penedès region an area with a mild, warm climate, most suitable for growing traditional white grape varieties such as Xarel·lo and Macabeo; and also red varieties such as Tempranillo, Garnacha, Cariñena and Monastrell.
On the other hand in the Central penedès or Middle penedès temperatures are lower. On its hillsides Xarel·lo and Macabeo are also cultivated, the majority of these grapes being for cava production. Recently, and as a result of the constant innovations and experimentation carried out by winegrowers in the area, foreign varieties, such as Cabernet Sauvignon and Chardonnay, as well as Cabernet Franc, pinot Noir, Sauvignon Blanc or Merlot, have been planted and have acclimatised well.
There is still a more inland and protected area, the Upper penedès, with altitudes of up to 800 metres (2600 feet) above sea level. It is not in vain that the experts say that these vineyards are possibly the highest in Europe. This is the area where the parellada variety is traditionally grown, a native white variety of the penedès. In recent years the planting of other white varieties from France and Germany, Muscat d’Alexandrie, Riesling, Gewürztraminer and Chenin Blanc, has become widely extended.
The land of the penedès is quite varied but the majority is under cultivation and is of very similar characteristics.
The soil here is deep, neither particularly sandy nor sufficiently clayey, permeable and with good rain water retention. As often happens with quality winegrowing land, in the penedès the earth is poor in organic matter, calcareous and not particularly fertile.
 The geology of the region is quite varied despite the limited surface area of the penedès. The soil of the Upper and Lower penedès, where the majority of cultivation takes place is made up of miocene, continental and maritime sediments of considerable thickness, and at certain points is covered by quaternary sediments. The coastal hills are formed by triassic, cretaceous and oceanic material. And on the coastal hillsides disintegrated calcareous cretaceous material predominates, with small miocene plots that are still cultivated.
The surface area under vine in the penedès is 26,000 hectares (64,000 acres) with a planting density of 2,300 to 3,000 vines per hectare (930-1200 vines per acre) and some trellised varieties such as Chardonnay or pinot Noir have a planting density of up to 5,000 vines per hectare (2000 vines per acre), requiring less production from the vine in order to grow a higher quality grape. There is a predominance of small and medium sized exploitations, and a further identifying characteristic of the penedès stands out in that the majority of the wine producers make wine harvested from their own vines, looking after the product from the very start, right to the end of the process. This care and personalised follow-up is clearly noted in the end result of those winegrowers who make their wine from their own vines. We are referring to wines which are cared for, wines with class. In short, wines with their own style.
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One of the factors which make it possible for wine of excellent quality to be produced in the penedès is the climate. The area of the Appellation of Origin penedès has many different microclimates, a result of its nearness to the coast and high ground, in this latter case extremely varied, since it reaches 700 metres (2,300 ft) where there are vines growing on slopes.
 Generally speaking, the climate of the penedès is typically Mediterranean, Catalan coastal and pre-coastal, that is to say mild and warm. The area of the Lower penedès is warmer due to the influence of the sea. The Upper penedès is an area of typical pre-coastal climate, where frosts are far more frequent and the contrast between the maximum and minimum temperatures is greater. In certain areas there is an annual rainfall of some 900 litres per square metre (18.6 gallons per square foot). At El vendrell (Lower penedès) the average temperature is 14.4ºC (58ºF) and at vilafranca (Central penedès) 12ºC (54ºF): very favourable temperatures for vine cultivation.
Minimum temperatures are reached in January, 2.63ºC (36.7ºF) and maximum in July, 27.78ºC (82ºF).
Frosts can occur between November 1st and the end of April, although in certain areas damage has been done to vines by late frosts accompanied by icy winds.
Because of its orography the penedès is protected from cold winds but the region is open to the Mistral and winds from the West, and during the summer sea breezes are predominant.
The climate of the penedès is luminous, the average hours of sunlight are 2,548 - very favourable for grape ripening. Also rainfall is very beneficial in the area since the average is 514 l/m2 (10.5 gallons/ft2). Maximum rainfall is in autumn followed by the spring.
From autumn onwards and also in the spring a light fog is frequent, this phenomenon and the occasional heavy fog as well as frost and the rain create conditions which are particularly conducive to the invasion of mildew or other vine parasites, that oblige the winegrower to take preventative action. In any case summer dew is beneficial for maintaining the vines’ humidity.
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To the traditional grape varieties found in the Penedes should be added a series of other varieties that in latter years, have been the result of research, constant innovation and attention given to the demand of new palates. There has also been a process of recuperation of native varieties which had become lost over the years, and that winegrowers and penedès producers are now reintroducing.
White varieties
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Chardonnay
Introduced into the Penedes during the seventies and acclimatised successfully, it is also used in the making of cava because it contributes a delicate fragrance. With this variety, young and very fruity white wines are made. |
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Xarel·lo
One of the traditional varieties, from the Lower and Central Penedes. It forms a part of the coupage [blend] of traditional cava along with the other two native Penedes varieties, Macabeo and parellada. |
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Malvasia de Sitges
Mediterranean variety, from de seacoast of The Penedes, which is cultivated in Sitges. White swetty and smoothy grapes. Their products are fresh and smelly wines also usefull to create sweet wines and aiged wines. |
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Parellada
This is the choicest of the traditional white varieties of the Penedes. It produces white wines which are aromatic, dry, with a moderate alcohol content, fresh aroma and with a delicate, fruity acidity. |
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Riesling
Found in the Upper penedès, it is one of the few varieties which has a characteristic primary aroma, noticeable even before vinification. Wines made from this variety are fragrant, very fruity with a fresh, dry body. |
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Gewürstraminer
This grape is cultivated in the Upper penedès, and is one of the few aromatic white varieties that has given us perfumed and distinctive wines. Before vinification, it has a primary aroma which after fermentation is transformed into great aromatic splendour. |
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Macabeu
This variety is found mainly in the Central Penedes and is the grape which contributes a fruity aroma and rich sap to cava. It produces dry and fruity white wines which are considered as the most typical of the Appellation of Origin Penedes [D.O.penedès]. |
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Moscatell d´Alexandria
This variety produces both eating grapes and dry and sweet wines. It was already planted in the times of the Egyptians, Greeks, and Romans throughout the Mediterranean. |
Red varieties
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Garnatxa
A traditional Mediterranean variety which can be found in the warmer region of the Lower penedès. Always present in the fruity rosé wines of the Penedes, it produces wines with very good alcohol content and body, suitable for ageing in oak. |
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Syrah
An oriental variety, particularly well adapted to the Mediterranean. Sensitive to draught and of a very low production. wines with a lot of body, rich in colour, alcoholic and with a light aroma of violets. |
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Monastrell
Typical Mediterranean variety which has acclimatised well in the Central and Upper Penedes. The wines are of a deep colour and require a long period of ageing or blending with fruity wines. |
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Merlot
This is found in the Central Penedes and is used for making varietal, aromatic and young wines. The wines it produces are full bodied and tannic , and also blending well with others. |
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Pinot Noir
A traditional variety which has shown a great capacity for acclimatisation in the Penedes. It gives excellent aroma and is well suited to ageing. |
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Cabernet Sauvignon
The wines from this grape are of an intense colour, demonstrating a distinctive character and class compared to other red varieties. Its aromas become more complex with ageing, and exhibit notes of smoke, cedar and truffles. A variety which is cultivated in the Central and Upper Penedes. |
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Samsó |
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Ull de Llebre
Wines made from this variety have good alcohol content, with moderate fruity acidity and good aromatic perspective. A traditional variety which is found in the Lower and Central Penedes. |
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Th e ideas and constant work in search of perfection are the key points followed by winegrowers for making wine. A deeply rooted feeling for the land which has to be lived in, in order to understand the intensity with which the winegrower lives the vinification process and the ageing of the wines.
The majority of companies in the penedès are family run, and the technique and wisdom necessary for obtaining wines of optimum quality have been passed on from generation to generation.
From traditional methods used by our ancestors in wine making, as we understand it today, to the new resources and technologies that are used, the penedès has borne witness and has joined in with progress. The majority of companies in the penedès work with the most advanced technological means, with the most suitable technical equipment in perfectly designed and equipped installations. Nevertheless, from the largest business down to the most humble of wine producers the most highly esteemed value is the love of the land, the vine and wine.
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