Like everything that is made within the Pere Ventura Group, the search for excellence is the main objective to be achieved.

Peter Ventura is one of the most select companies in Penedés (Barcelona), synonymous with elegance, style and exclusivity, and with an eminently international vocation, consequently, they are already in more than 50 countries, where they export more than 90% of their production.

The brand Can Bas identifies the wines of Penedés and the wine domain, dates from 1668.

Its image is different, original and unique and offers an inimitable image that speaks for itself of the product and the values ​​that inspire it: quality, elegance, distinction and exclusivity. Honestly, we are very proud to share philosophy and good taste for doing things in an exquisite way. We are convinced that its products will soon be recognized worldwide. And with Made in Spain Gourmet sure you will get it.

The grape with which it is made La Romana They come from an old Xarel lo vineyard with a low yield, although they are demanding in terms of care. Its name comes from the Roman vestiges located in its surroundings: the Via Augusta, and the luxurious villa grown in times of the Empire. a vineyard, La Romana, which today is the mother and brand of a very special terroir wine.

Perhaps more than any other, white La Romana reflects how Can Bas think and make their wines: History, terroir, respect, contemporaneity, excellence...

La Romana It is not a closed wine. It is not a wine that can be repeated every year, since its personality always refers to the xarel lo harvested in that vineyard full of Roman remains. However, this does not prevent us from pairing it with one of the white varieties of Can Bas. The wine obtained from the coupage of the Chardonnay with the xarel lo of the vineyard La Romana results in: a creamy white, intense, long, noble and interesting.

At sight, it shows off a transparent, warm yellow, without shrillness. On the nose, we appreciate a fair combination between clustered fruit and hints of woodland coming from the oak wood. When it passes in the mouth, it surprises: The entrance is light, the texture pleasant, the aromas consistent and its persistence cries out for memory.

La Romana It pairs very well with oysters, shellfish, as well as white fish (cod, sea bream, megrim, hake, monkfish, sea bass, croaker, sea bream, sole and turbot).

Crafting

Manual harvest and selection in the vineyard and later at the selection table. The grapes are loaded into boxes and refrigerated for 24 hours at about 10ºC. Skidding to avoid herbaceous and bitter notes. Gentle pressing with low yields. Fermentation of the different varieties separately at 15ºC. A part of the must resulting from the coupage of the two varieties is fermented in 500-liter French oak barrels for six months to increase the complexity of the wine. Clay jugs are also used during the aging and fermentation process.

It is a discovery that we met in 2020, and since then, our Made in Spain lovers, above all, internationals, enjoy it and therefore, they buy it from us very often through our website. We'll take it home, and you just have to enjoy it.

AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.