Celler Cooperatiu D’Artés is a winery located in the Bages region, in the province of Barcelona, ??Spain. Since its foundation in 1908 under the name “Sindicato Agrícola de Artés”, the winery has been a benchmark in the production and marketing of quality wines and cavas in the region.
The winery’s winemaking tradition has been passed down from generation to generation, and today Celler Cooperatiu D’Artés continues to be a family business committed to producing high-quality wines and cavas. The winery grows varieties such as Picapoll and Macabeo for its white wines, and Cabernet Sauvignon, Tempranillo, Merlot and Sumoll for its red wines.
In making its wines, the winery pays special attention to the production process, from grape selection to bottling. Time and dedication are crucial in each phase of production, and the end result is a quality product with a unique flavor.
Celler Cooperatiu D’Artés has a wide range of wines, each with its own style and production technique. The white wines are young and fresh, and are made using a fermentation process in modern tanks equipped with a refrigeration system at temperatures below 18ºC for 13 days. For their part, rosé wines are fermented for 2 weeks at 16ºC to 17ºC, while red wines are fermented for 10 to 15 days at 26ºC to 29ºC.
Red wines for crianza are made through a process of prolonged maceration after alcoholic fermentation to extract the polyphenols that will be vital in the evolution of the wine during its crianza and in the bottle. After alcoholic fermentation, malolactic fermentation takes place, which softens the wine and gives it its authentic flavor and quality.
Aging in oak barrels and subsequent maturation in the bottle is vital for red wines, which acquire optimum aroma and quality. The whites and rosés are consumed young, although some whites such as Picapoll are also aged and fermented in new oak barrels for three months.
Celler Cooperatiu D’Artés also produces high-quality cavas using the “Champagnoise” method. The three varieties selected for its production are Macabeo, which provides the fragrance, Xarel·lo, which provides strength and resistance, and Parellada, which provides the aromas. The pressing to obtain the free run juice, the highest quality, is followed by a first fermentation at low temperature and subsequent clarification to produce an optimal wine to become cava. The second fermentation is carried out by adding the necessary sugars and yeasts to produce carbon dioxide and achieve a high-quality cava.
Its Artium and Lluís Guitart brands are widely recognized both nationally and internationally, and the winery cooperates with other producers in the region to improve the quality of the area’s wines and cavas.
Artium Cabernets at Gourmet La Vanguardia
This is a red wine from the Pla de Bages Designation of Origin made with a combination of Cabernet grapes and aged for 18 months in oak barrels. In the glass, it has a cherry color with a brick rim.
On the nose, the aroma of the typical vegetation of the Pla de Bages is perceived, as well as milky notes and a soft toasted wood. On the palate, it is a mature wine, with a lot of volume and a long journey.
In addition, its aftertaste is pleasant and velvety. It is ideal to enjoy alone or to pair with a good entrecote or traditional stews. The recommended service temperature is 18ºC.
If you want to try these proposals, remember that you can purchase this selection of three wines (6 bottles) at gourmetlavanguardia.com or by calling 935 500 105.
