DO Pla de Bages: local wines with the essence of Bages

In the center of Catalonia, at the eastern end of the Central Depression, lies a wine-producing island, the Pla de Bages.

A small and unique appellation with family wineries, old vines and unique landscapes

The Bages region, in the heart of Catalonia, near the Montserrat mountains, is an area with a long winemaking tradition. As early as the 10th century, the monks of the Sant Benet de Bages monastery were producing wine. After the phylloxera plague that affected most Catalan vineyards at the end of the 19th century, this industry gained momentum with the creation of the Artés Cooperative Winery at the beginning of the 20th century.

Within a mid-mountain Mediterranean continental climate, Bages has ideal conditions for winemaking: an exceptional microclimate, low rainfall, and strong temperature fluctuations, as well as clay-loam and calcareous soil. The harsh climate results in short, but excellent-quality grape yields.

The vineyard huts, dry stone constructions, shape the landscape of this area and are an example of the winemaking tradition of the Pla de Bages.

In this designation of origin, a native grape variety, the Picapoll, is grown. This grape has small berries, very tender skin, and characteristic spots or pits. It ripens late, and the wine made from it is fruity, with a light, bright yellow color.

Aside from Picapoll, the wines primarily use Tempranillo, Cabernet Sauvignon, Macabeo, and Chardonnay varieties. The red and rosé wines are fruity and aromatic, while the whites are light and exquisite.