Pla de Bages

Spain · DOP · Cataluña · 1 commune(s)

Styles

Natural factors

Climate halfway between Mediterranean and continental, owing to the distance from the sea and the pre-coastal mountain barrier.
Marly soils with clay in the lower zones; limestone with high carbonate content in the upper zones (up to 700 m). (via Wikipedia · CC BY-SA 4.0)
The surrounding forest mass and aromatic herbs (rosemary, lavender, thyme) impart primary aromas to the wines.
Pyrenean influence and late, slow ripening in autumn promote acidity retention and colour accumulation.

Human factors

Artés (a commune within the DO) was a pioneer in sparkling wine production: from the early 20th century it experimented with and produced cava, now protected under the DOP Cava.
The tradition of fortified wines (rancio, mistela, natural sweet) is 'immemorial' in the comarca; it combines traditional methods with local indigenous varieties.

Product characteristics

Primary aromas are preserved by late ripening; Picapoll whites show a fresh profile with notes of rosemary, lavender, and thyme.
Light-bodied wines with a strong acidic core; reds carry balsamic notes from the surrounding forest; body is achieved through ageing on lees or in barrel.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.