Pares Balta Ros de Pacs 2014
In 1978, Mr Joan Cusine Hill took over the winery. Born in 1917 in Bellvei del Penedes, Mr Joan Cusiné Hill came from a family of vine growers and, already from the age of seven, he helped his father to cultivate the vineyards and never stopped working. At 80 years old he even helped his grandsons to care for a part of the vineyard. His son Joan Cusine Cusine started to manage Pares Balta in the eighties and released its first still white wine, "Blanc de Pacs" which is still produced today. At the end of the eighties the first red wine from the company was produced, and since then he has enthusiastically been attempting anything that could raise the quality of the wines.
Since 2000 the management has been in the hands of the two grandsons, Joan and Josep Cusine Carol. They have brought new and fresh ideas into the company, but have also shown respect for its tradition and guarded the heritage. The wives of Joan and Josep, Maria Elena Jimenez and Marta Casas are the winemakers and oenologists. They have continued to develop new wines and increased the focus on quality. Today, Pares Balta produces a wide range of high quality wines and cavas that has been both nationally and internationally acclaimed. Always keeping quality in view, the aim is to produce some of the best and most interesting wines in the world.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan) for high quality reds and rosès.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.