“Abadal Arboset, the great Catalan wine that originated from an abandoned centenary dry stone vat”, El País

With this title, the journalist Rodrigo Marinas signs an article in “El País”, in which, accompanied by Miquel Palau, winemaker of the cellar, he goes over the origins and the making process of this wine, Abadal Arboset.

Using the author’s own words, the soul of the Abadal cellar is to connect with the roots of a region, the Bages, which was a wine-making power at the end of the 19^th century. Throughout the text, he explains the traditional making process of this wine, made in a dry stone vat in the middle of the Arboset vineyard – with grapevines of around 80 years of age-, and from a blending of 10 autochthonous varieties (mainly Picapoll, Mandó and Sumoll). According to Miquel Palau, a wine made with the essence of the wines from the past, but with its own identity, using an ancient method of winemaking that has been recovered because of the value it can add in the future.

The author also highlights the forest of the Bages region as a differentiating element of the Abadal wines, a land that adds a unique balsamic touch, in a land of clay and calcareous stone that helps to maximise each drop of water, with reference to climate change. He also mentions the recognition reached by the Mandó variety and the historical vindication of the Picapoll variety, and the 800 years of winemaking tradition in the family estate where the cellar is- the Masía Roqueta- in Santa Maria d’Horta d’Avinyó.

Full article