COLOUR
Red
TYPE
Still
VINTAGE
2017
GRAPE
Cabernet Sauvignon, Merlot
PRODUCER
Clos Montblanc
REGION
Catalonia
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Masia Les Comes is the flagship Reserva from Clos Montblanc, crafted by the Carbonell Figueras family. The family boasts over 300 years and five generations of winemaking history in Catalonia. In 1988, they embarked on a pioneering project by planting French varieties—Cabernet Sauvignon and Merlot—on their estate in the Conca de Barberà region. Nestled between the medieval walled town of Montblanc and the royal Cistercian Monastery of Poblet, the estate benefits from a millennium of viticultural history originally initiated by Cistercian monks in the 14th century. This wine represents a harmonious marriage of global elegance and Catalonian soul, capturing the unique high-altitude terroir of the region.
ALCOHOL
15.0%
AVG. PRICE
€20
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
14-18°C
INTERESTING FACTS
Fact 01
The estate is located near the Cistercian Monastery of Poblet, where monks pioneered viticulture in the region during the 14th century.
Fact 02
Sourced from high-altitude vineyards at 700 meters, allowing Bordeaux varieties to retain exceptional freshness in Spain's warm climate.
Fact 03
The winery operates sustainably, utilizing 100% harvested rainwater for all of its facility operations.
FOOD PAIRING
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WINE MAKING PROCESS
The grapes for Masia Les Comes are sourced from estate vineyards planted in 1988 at an elevation of 700 meters above sea level, featuring clay loam soils. The viticulture is certified organic, utilizing sustainable practices such as harvesting rainwater for winery operations. Grapes are harvested entirely by hand to ensure optimal selection. In the cellar, fermentation takes place in temperature-controlled stainless steel tanks maintained between 25°C and 28°C. Following fermentation, the wine undergoes extended skin maceration to extract deep color and structural phenolics, followed by malolactic fermentation. The wine is then aged for 18 months in a combination of French and American oak barriques to develop its complex Reserva character.
