Enjoying the wines which form part of the Conca de Barberà Designation of Origin there where they are produced is tied to discovering the so-called "wine cathedrals" : i.e. the modernist wine cellars where they are made. In 1894, the farmers from Barberà created the first union for the joint making of wine.
La Conca de Barberà is an area with a deep-rooted wine-making tradition, thanks to its mediterranean microclimate. The wines that are made there are characterised above all by the freshness of their flavour, their lightness and expressive aroma.
The rosé wines are made with a native vine variety from the area called trepat. This gives them a characteristic taste. The white wines are primarily made using the chardonnary grape variety and are widely recognised. Finally, for the red wines the grape varieties garnacha tinta, tempranillo and trepat are used. The result are fairly mild wines.
In the district there are six important modernist wine cellars which can be visited. Two are the work of Pere Domènech i Roura: the l'Espluga de Francolí cooperative wine cellar (from 1912) and the Sarral cooperative wine cellar (1914). The other four are the work of Cèsar Martinell, and are located in Barberà, Rocafort de Queralt, Montblanc and Pira.
A visit to the wine cellars using routes enables not only to see these buildings but also to stroll through the vineyards, discover the grape and the wine production process and to enjoy tastings with oenologists and winemakers.
There are various routes through the district: some go up to Prenafeta, where the Museu de la Vinya y el Ví can be found. In Pira it is possible to visit the modernist wine cellar and the manor house belonging to the Celdoni family. Whilst following the routes the visitor will see the medieval remains of churches, chapels, ramparts and castles. In l'Espluga de Francolí, the farming cooperative has another modernist wine cellar and a wine museum as part of the cooperative.
DO Conca de Barberà
DO Conca de Barberà