Benjamina Blanco Ancestral Sparkling 2021

Artesano Vintners is a natural wine project founded in 2016 by New Zealanders Mike Shepherd and Alex Craighead in Catalonia, Spain. Mike Shepherd works as a winemaker in Barcelona, while Alex Craighead owns Kindelli Wines in Nelson, New Zealand. The partnership combines Mike's winemaking expertise with Alex's experience in wine business and distribution.

Artesano Vintners operates from Bodega La Boella, producing approximately 1,200 bottles annually across their portfolio. The project emphasizes small-batch production to maintain quality control and authenticity. The winemakers source organically grown grapes from Conca de Barberà and Priorat regions in Catalonia, working with growers who share their commitment to sustainable viticulture.

Artesano Vintners employs minimal intervention techniques throughout production. Fermentations occur spontaneously with indigenous yeasts, and wines receive no added sulfites. The producers use old French oak barrels for fermentation and stainless steel tanks for aging, depending on the wine. All wines remain unfined and unfiltered to preserve natural character and texture.

The estate works exclusively with indigenous Catalan grape varieties including Parellada, Xarel-lo, Garnatxa (Grenache), and Macabeu. Vineyards are located on diverse soils composed of calcified stone, clay, and sand in the Terra Alta and Conca de Barberà appellations. These soil types contribute mineral character and complexity to the wines.

Artesano Vintners' initial release featured two wines: La Benjamina, an ancestral method sparkling wine, and Parellatxa, a light red blend of Parellada and Garnatxa. The portfolio has expanded to include additional cuvées while maintaining focus on traditional Catalan varieties and natural winemaking methods.

Beyond their own label, Artesano Vintners collaborates with Celler Comunica in Falset, producing an annual barrel of Miksei, a red wine from organic vineyards. This partnership demonstrates their commitment to supporting sustainable viticulture and traditional winemaking practices in Catalonia.

Conca de Barberà is a Denominació d'Origin (DO) wine region located in Catalonia, Spain, in the province of Tarragona. The appellation sits inland from the Mediterranean coast, positioned between the larger wine regions of Penedès to the east and Priorat to the south. The region's name translates to "Barberà Basin," referring to the Barberà River that runs through the territory.

Conca de Barberà occupies a valley surrounded by mountain ranges including the Sierra de Prades and Montsant mountains. The region sits at elevations ranging from 300 to 700 meters above sea level, with vineyards planted on hillside terraces and valley floors. The Mediterranean climate features hot, dry summers moderated by altitude and cooling influences from mountain breezes. Winters are cold, and the area receives limited rainfall concentrated in the spring and autumn months.

The region's soils consist primarily of limestone, clay, and calcified stone deposits. These poor, well-drained soils force vines to develop deep root systems, contributing to concentrated flavors and mineral character in the wines. Some areas contain sandy components mixed with the predominant clay-limestone base.

Conca de Barberà cultivates both indigenous Catalan varieties and international grapes. Traditional white varieties include Parellada, Macabeu, and Xarel-lo, which form the base for many local white wines and Cava production. Red varieties include Trepat, a local specialty producing light, aromatic reds and rosés, along with Garnatxa (Grenache) and Ull de Llebre (Tempranillo). International varieties such as Chardonnay, Pinot Noir, and Cabernet Sauvignon are also planted.

The region gained DO status in 1985. Conca de Barberà produces still wines in red, white, and rosé styles, though the area historically supplied grapes for Cava production in neighboring Penedès. The cooler climate and higher elevations preserve acidity in white varieties, making the region suitable for sparkling wine production. Modern winemaking in Conca de Barberà includes both traditional cooperatives and newer boutique producers focusing on organic and natural wine methods.

Wines from Conca de Barberà typically show fresh acidity, moderate alcohol levels, and aromatic profiles reflecting the Mediterranean climate tempered by altitude. White wines display citrus and stone fruit character with mineral undertones. Red wines, particularly those from Trepat, offer a lighter body with bright red fruit and floral notes, suitable for early consumption or slight chilling. Conca de Barberà occupies a valley surrounded by mountain ranges, including the Sierra de Prades and the Montsant mountains. Xarel · lo, which forms the basis of, concentrated in spring and autumn