Artesano Pam i Pipa Vino Tinto 2022

In 2016, New Zealanders Mike Shepherd and Alex Craighead embarked on a winemaking venture, founding Artesano Vintners in Spain. With Mike's expertise as a winemaker in Barcelona and Alex's experience as the owner of Don and Kindelli Wines in Nelson, New Zealand, they saw Catalonia's rich resources as an ideal setting for their project.

Their initial offering, produced in the Catalonian regions of Conca de Barberà and Priorat, featured two distinct wines. The first, "La Benjamina," is an ancestral wine, showcasing a deep connection to traditional winemaking methods. The second, "Parellatxa," is a lighter red blend that brings together the varietals Parellada and Garnatxa. These wines were crafted in a modest space within Bodega La Boella.

Artesano Vintners' approach to winemaking emphasizes natural processes. Their production is limited, with only 1200 bottles in total, ensuring a focus on quality and uniqueness. They utilize wild yeasts in the fermentation process and abstain from adding sulfites. Additionally, their wines are unfiltered and unclarified, preserving the natural character and purity of the grapes.

The winemakers also engage in a collaborative project with Celler Comunica in Falset. This partnership has led to the creation of "Miksei," a red wine annually produced from organic vineyards, further showcasing their commitment to sustainable and organic winemaking practices.

Overall, Artesano Vintners stands out for its dedication to crafting small-batch, natural wines that celebrate the rich viticultural heritage of Catalonia, blending traditional techniques with a modern, minimal-intervention approach.

Penedès, located west of Barcelona in Catalunya, Spain, is a key player in the natural wine world. Recognized as Catalunya's most vital wine district, Penedès boasts the prestigious DO (Denominación de Origen) status. This region is globally celebrated for producing outstanding Cava sparkling wines crafted using the traditional Champenoise method.

In Penedès, the Mediterranean climate shapes the terroir, featuring mild winters and hot summers. The region is divided into three subregions: Baix Penedès (Low Penedès), Medio Penedès (Middle Penedès), and Alt Penedès (High Penedès). Each area presents unique climatic variations influenced by factors like altitude and proximity to the coast. The soil composition in Penedès is diverse and predominantly calcareous, but it also includes sandy and clayey varieties.

The red wines of Penedès are typically blends of local grape varieties. The main red grape, Tempranillo, is complemented by Garnacha (Garnatxa), Monastrell, and Carinena. Penedès winemakers have innovatively blended these native varietals with international grapes like Cabernet Sauvignon and Merlot, producing increasingly notable results.

As for white wines, Penedès is expanding its repertoire beyond its famous Cava. Traditional native varietals like Xarel-lo, Macabeo, and Parellada, typically used in Cava production, are now also being crafted into delightful still wines. The introduction of Chardonnay, both in Cava blends and as a standalone varietal for still wines, is a growing trend in the region, adding a new dimension to Penedès's natural wine offerings.