Partida Creus Facebook
The Daily Meal: Rediscovered Ancient Grape Varieties and Natural Winemaking in Modern-Day Spain
Saveur: Natural Spanish Wine: Meet the New Vanguard
Tasting Table: Note to Sulfite
Atlanta Eater: Atlanta Sommeliers Share Picks for the Best Wines this Fall
Catalan Wine in a Nutshell! Blog: Partida Creus, Slow in D.O. Penedes
Massimo Marchiori and Antonella Gerosa are an Italian couple from Piedmont making wines in Massís de Bonastre in the Baix Penedés. They’re recovering old vines in the area, in some cases unwanted and abandoned due to low yields,as well as unknown varietals. They farm the plots organically and produce grapes of extreme quality and concentration. They make natural wines without adding anything in the cellar. Fermentation is with native yeast. No fining or filtration is done. No SO2 is added.
Massimo and Antonella were architects before becoming winemakers and architecture is what initially brought them to Barcelona. Around 2000, they moved out to the country in search of a slower lifestyle. They settled in Massís de Bonastre and started farming all kinds of local foods. They found they were having trouble finding wines that were made in the same style, so they started making their own with old vines of local grape varieties.
All of the wines are from Baix Penedès (Maritime Penedès). Baix Penedès is characterized by its low-altitude location next to the Mediterranean sea and beneath the coastal mountain range. The climate here is more consistent, Mediterranean and warm.