Mas Gomà, Les Cabanyes
Five generations of the Vendrell family have been working the farm Mas Gomà in Les Cabanyes, in the heart of Penedèssince 1918. The 22 hectare property is now run by father & son team Joan Vendrell and Joan Manell Vendrell (dad) who took over in 2009. It’s solid family affair and a couple of years back Joan’s cousin Eloi also joined the business. Joan is the first in the family to make wine under own label and around 50% of the fruit from their vineyards is used for this purpose. The rest is sold which is how previous generations did it.
Work in the vineyards has always been organic but was shifted towards biodynamic agriculture in 2021. Several native grape varieties have been recovered and natural elements and plants are applied such as silicon, horsetail, thyme, nettle, among others. They are trying things out, for example eliminating the use of sulfur and copper. The aim is to work sustainably to leave future generations with healthier vineyards and living soil, rich in biodiversity and organic matter.
When it comes to work in the cellar nothing is added. The philosophy is to achieve the maximum expression of the place and high-quality grapes with minimal intervention. Experiments are carried out every year to obtain new natural expressions of indigenous varieties and according to Joan they are just getting started. The future is looking bright!
The wines are lively, fresh with easy drinkability and distinct minerality.
2021 L’Alba al turó Blanc
Soil: Clay, limestone
Grape: Macabeu
Appellation: Vino de mesa
Age of Vines: Singel vineyard, planted 1993.
Vinification: Method Ancestral. Direct press. Aged in bottle for 9 months before disgorgement, followed by bottled ageing for around 6 more months.
2021 La Planta
Soil: Clay, limestone
Grape: 60% Macabeu, 40% Xarel-lo.
Appellation: Vino de mesa
Age of Vines: Maccabeu planted 1958, Xarel-lo planted 1978.
Vinification: Traditional method. Direct press followed by initial ageing in stainless steel, then in bottle. Disgorged in March 2023
2018 El Mural
Soil: Clay, limestone
Grape: Xarel-lo
Appellation: Vino de mesa
Age of Vines: Single vineyard, planted 1953.
Vinification: Traditional method. Direct press followed by initial ageing in stainless steel, then in bottle, on the lees, for 4 years before disgorgement.
2021 Tiet Jan
Soil: Clay, limestone
Grape: Xarel-lo
Appellation: Vino de mesa
Age of Vines: Single vineyard, planted 1953.
Vinification: Direct press followed by 6 months of ageing in stainless steel followed by 6 months in bottle.
2021 Cosina Georgina
Soil: Clay, limestone
Grape: Xarel-lo, Macabeu.
Appellation: Vino de mesa
Age of Vines: Maccabeu planted 1958, Xarel-lo planted 1978.
Vinification: A sweet wine that is not produced every year. Grapes were left on the vines until ripeness was deep and botrytis appeared. Then harvested 3 times in October. The Maccabeu was aged in amphora and the Xarel-lo in stainless steel until the wines were blended together.
The wine has a sugar content of 60 gr/l and 15% vol.