Colldecabra White


100% Macabeu

Its aromas transport us to the ‘Cal Pipet’ macabeu vineyard that gives us its fruit every September. They can remind us almond blossom, aromatic herbs such as fennel and lavender and even some more primary notes of the Macabeu variety such as cherimoya, pear or ripe melon. On the palate it is a very fine and refreshing sparkling wine with a light structure. It is ideal, therefore, to pair with fresh and light dishes such as salads, appetizers or white and fatty meats, due to its refreshing acidity.

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The Ancestral wines or sparkling Pét-nats of Mas Vicenç.

The word ‘ancestral’ transports us to a very distant moment or also to the experiences of our ancestors. From here comes the name of this style of sparkling wines as it is the oldest method of making wine with bubbles.
Colldecabra of Mas Vicenç is a name that evokes the breach between the two mountains exposed just behind the winery and also a past full of history that we want to pay tribute to.
It is a special mountain neck. It’s been desired by many civilizations due to its strategic location, the gateway to the Tarragona countryside from the ‘Conca de Barberà’, a place of battles and treaties and also the origin of the millenary town of Cabra del Camp to which we belong.

The Colldecabra White vi White Mas Vicenç

The neck is also an undeniable passageway for the north winds or the different water currents that end up flowing into the Francolí River, destination Tarragona. These are elements that, we like to emphasize, mark a clear identity to the Mas Vicenç wines.
The Colldecabra labels also reveal some details that can be found on the modernist façade of the Cabra agricultural union. The majestic building was finished in 1919 during the post-phylloxera boom and led by Gaudí's honorary disciple, Cèsar Martinell.
In this way, we present you the first sparkling wines in the history of Mas Vicenç. Two wines with their own identity as they transmit origin, history, territory and variety, with the prominence of Macabeu and Grenache.

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