Conca de Barbera

Another Catalan appellation, Conca de Barbera was a prolific producer before phylloxera (monasteries = wine!) but was decimated and never recovered through Franco's oppressive rule nor in the 80s and 90s. This century however, it has become a neo-classical region specialising in Trepat, a grape that produces fresh, spicy reds with low tannin and alcohol, but great perfume and acid (often used in sparkling).

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