DO Conca de Barbera D.O. wines awarded at the Gilbert & Gaillard International Challenge

Denominacion de Origen

The Conca de Barberà DO covers 14 municipalities inland from Tarragona, in Catalonia: Barberà de la Conca, Blancafort, Conesa, l'Espluga de Francolí, Forès, Montblanc, Pira, Rocafort de Queralt, Sarral, Senan, Solivella, Vallclara, Vilaverd and Vimbodí. The vineyards lie in a depression carved by the Francolí and Anguera rivers, ringed by mountain ranges that shelter it from both maritime and continental influences. Three soil types are found here: clay-limestone soils in the central zone, pebbly river terraces along the valleys, and slate soils (locally called licorella) in the southeast, on the foothills of the Prades mountains. The climate is a transitional Mediterranean one, marked by a pronounced day-night temperature swing, cold winters, mild summers and annual rainfall of 450 to 550 mm. Authorized varieties include, among whites, chardonnay, chenin, macabeo, parellada and sauvignon blanc, and among reds cabernet sauvignon, merlot, syrah, ull de llebre (tempranillo) and trepat, the appellation's signature native variety.

The wines of this appellation

Conca de Barberà produces white, rosé and red wines, along with quality sparkling wines, semi-sparkling wines (vino de aguja) and fortified wines (natural sweet wine, rancio, mistela). The whites are light, with fine fruity aromas and moderate alcohol. The rosés stand out for their freshness, moderate acidity and fruity character. Young reds are soft, light and pleasant on the palate, while barrel-aged reds gain body, develop notable aromatic complexity and a long finish. Trepat, a native grape almost exclusive to the appellation, yields rosés and reds with a distinctive character, as well as the region's typical sparkling and semi-sparkling rosés. Young white and rosé wines pair well with starters, fish and seafood, while aged reds suit red meats, game and mature cheeses. The fortified wines, richer and more concentrated, are best enjoyed with dessert or as an aperitif.