subirats wine routes - visual guide

7/27/2019 Subirats Wine Routes - Visual Guide

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VINE ROUTE OF SUBIRATS

Visual guide


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Project director: Joan Santacana

Project coordinator: Taller de Projectes. Carme Belarte, EsterPrat. Universitat de BarcelonaRedaction of the proposal: Adolf CucalaGeographical consultant: Jaume BusquetsDidactic consultant: Neus Salls, David iguez


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1. The region of the Alt Peneds

2. The wine production

-The vine growing-The grape varieties

-Wine and cava production process

3. The municipality of Subirats

-Climate and vegetation

-The landscape

-Architectural wealth

4. Description of the itinerary

5. Other interesting itineraries

6. Complementary information-Basic vocabulary

-Telephone numbers of interest

-Interesting web sites

Index

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8

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PresentationThis Guide is made to accompany you in your journey along the Route of

Wine of Subirats.

The guide intends to:

- Bring the necessary information to follow the itinerary.

- Help know the municipality of Subirats Capital of Vine and its rich

historical, natural and landscape wealth.

- Present the basic elements which configure this wine growing region.

- Make an introduction to the vine growing and the elaboration of wine and

cava.

- Bring some complementary information permitting to enjoy better this privileged

environment.

It is the wish of the Patronat Municipal de Turisme de Subirats that you enjoy

your stay and that this guide helps you know this municipality in Catalonia.


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The Region

The Regio


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6

1. The region of the Alt Peneds

The region of the Alt Peneds is located at the southern end of the catalan Pre-litoral Depressionand has an extension of 592,41 km2. It is located between the regions of Anoia at the north, the Garrafand the Baix Peneds at the south, the Baix Llobregat at the east and the Alt Camp at the west. Thenoun Peneds appears in several documents since the 10 th century. It seems it derives from denounpenna which meant cliff, rock. If this hypothesis is true, the noun Peneds means rocky region.

The Alt Peneds is a longitudinal depression the lands of which havea height between 90 m at the lowest point and little more than 900m at the heighest point. Most of the territory 76% does notexceed 400 m instead.

We can trace the geological origin of the relief that surrounds theregion basically up to the Mesozoic (secondary age), while thematerials which form the lowest zones and the plains have aquaternary origin.

The quaternary terrains are formed by sands, clay and rock, andthey are very good for the growing of vine, due both to its chemicalcomposition heigh amount of lime and the capacity of theground to drain water.

The use of growing techniques which respect the environment andthe harvesting of the fruit at its optimum point of ripening on the treeallow us to obtain exquisite and very appreciated fruits due to its

visual and taste qualities, specially the peach which is known by thename ofPrssec dOrdal.

The Peneds has a hydrographic network characterized by riverswith low volume and which sufffer a low presence of water, due towhich many of them only flow intermitently.


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The Region

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Lavern (Subirats)


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8


The growing of the winewinter

spring

summer

autumn

The small branches and the useless leaves must be cut off, too (poda en

verd), as well as to beat the earth. Thanks to this action, the vine will

receive all the necessary nutrients.

Chemical treatment must be applied, which guarantees the health and

weeds must be eliminated.

It is the time to harvest the ripe grape and start the wine and cava productionprocess.

The yards must be ploughed to air the earth and cut off the vine shoots.


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9

The wine production

The harvesting is, with no doubt, the culminating moment inthe cycle which all vine-growers live every year. It usuallystarts between the latests days of August and the first

days of September, and it can last until October, depending

on the variety.

This so awaited moment arrives when the grape is at theadequate ripening point. During this process, which beginswhen the grape leaves the initial green color behind, a seriesof indispensable chemical transformations are produced,necessary for a good wine production: the amount of sugarsand aromatic substances increases, the level of organic acidsdecreases, amongst other changes.

The harvesting is mostly made by hand, by picking the

grapes one by one. Despite of this, in Subirats it is everytime more frequent to use machines for harvesting, speciallyblack grapes. The development of technology is allowingto automate this job. It is though necessary for vineyards tobe planted in an adequate way, thats why nowadays the treesare usually planted trained on long wire structures. Thanks tothese structures, vineyards grow following a vertical plane,

which is necessary for machines to go through and harvestcorrectly. With the traditional disposal of trees, it would not bepossible to automate the harvesting.


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In Subirats several varieties of grape are being grown. The most traditional have been producedfor centuries, while others have been introduced only a few years ago.

The varieties of grape

- Xarello. It is an autochthonous white varietyfrom de Peneds and the most grown in the region.The grains are round, gold-coloured and with a thickrind. Its ripening procces usually has very equilibratecharacteristics, so it is quite versatile and it can be usedto produce serveral kinds of wine, and cava as well.

- Parellada. It is an autochthonous white varietyand it adapts very well to stony and little fertile terrains.Its grains are round and medium size. It gives out veryaromatic slight grading wines.


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The wine production

- Ull de llebre. It is a black variety traditionallygrown in the Peneds. It is wide spread throughoutall the vine growing zones in the Peninsula, where itis named with nouns like Tempranillo, CencibelorTinto Fino. The grains are medium size and theypresent an intense colouring. With it, ros and redyoung wines are obtained, but also great maturewines can be elaborated if one lets it reach the optimum

ripening point.

- Macabeu. It is an autochthonous catalanwhite variety of a secular tradition. In other places ofthe State it is known by the name of Viura. Its grainsare between medium and large size, and its rind isvery thin. With it, dry white wines with fruity aromasare produced. It is also one of the varieties whichintervene in the elaboration of cava.


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The varieties of grape- Merlot. It is a foreigh black variety which has

adapted very well in the Peneds. The grains presenta very intense violet colouring. With it, young ros andred wines are elaborated, but it also produces good

mature wines since it can reach a high alcoholic grading.


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The wine production

- Cabernet Sauvignon.Black variety which is distinguished for producing wineswith a special personality, with intense color and with aromas which become complexby the aging. It has adapted very well in the Peneds.

Vine-tree

Cabernet Sauvignon(black)


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The wine and cavaelaboration process

1The grape, once harvested, gets pressed. Fromthis action the must is obtained, that is, the liquidpart of the fruit. The must will suffer a naturalfermentation through the action of microscopicfungi (leavens) which are found on the grape rind.This process is known by the name ofalcoholicfermentation, since the sugars in the must gettransformed into ethilic alcohol, while releasingcarbon dioxide.

wine


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The wine production

The wine resulting from this wholeelaboration process must befiltered and poured into anothercontainer with the purpose ofeliminating the deposit producedduring the fermentation of the must.

Depending on the characteristicsof the wine, it can be consumedimmediately or it can be stored soas to have it age and improve itsqualities.

Nowadays there exist techniques which allow us to controlfermentation so as to obtain and asure the desired quality. Thewhite musts are put through a fermentation process at low

temperatures between 15 and 20 C For this process, one canuse either little barrells or great stainless steel tanks at acontrolled temperature for the circulation of the cooled liquid.

Red wines are fermented at a heigher temperature, between 25and 30 C.

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3


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1The first step of the elaboration of cava consists on filling up the bottle with wine,leavens and sugars, and put a stopper on to shut it hermetically. This first step isknown by the name oftipping. This bottle is the one that arrives at the hands of the targetconsumer and must have the necessary resistance to stand the 6 atm. of pressure therewill be inside when the process has ended. The wine which serves as a base toelaborate the cava is the product of the mixture of wines coming from several grape

varieties. The most used varieties in Catalonia are: Macabeu,Xarello and Parellada.In some cases, the variety known as Chardonnayis used. Each producer elaborates the

mixture according to the proportion they consider most adequate to obtain the desiredcava. This combination of wines is known by the name ofcoupage.

cava




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The wine production

What comes next is to bring the bottles down to the cavas, where they will resthorizontally on a rime, and the second fermentation starts which is produced insidethe bottle itself. This fermentation is caused by the action of the leavens on sugar:it turns itself into alcohol and carbon dioxide, which forms the bubbles and thesubsequent foam. This way, the pressure inside the bottle rises until reaching the5 or 6 atm. The minimum time of aging is nine months, time required by the

norm of the Consell Regulador del Cava, but some usually remain more time so asto strengthen as much as possible the qualities of the product. There are even cavasthe aging of which lasts several years; it is the case of the Grand Reserve.

This resting time is known by the name of aging. When it ends, the bottles areplaced up-side-down on an inclined support full of wholes which is colled rack.This operation is done intending to have the sediments from the leavens go downand settle side-to-side with the stopper. During some time, the bottles will be

shaken manually, without abandoning the inclined position, so as to help thissettlement process.

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After the shaking on the racks, the process calleddegorge is carried out. This important operationconsists on uncovering the bottle so as to eliminatethe sediments settled on the bottleneck. Finally,a little amount of expedition liqueur can be added,always depending on the kind of cava that is beingproduced. This is a sweet wine which is added to giveit the desired hint of sweetness. To compensate thelittle amount of liquid lost during the degorge, a littlebit of cava must be added of that same kind that isbeing produced. Depending on the final amount ofsugar, the cava will be rated from the least sweet tothe sweetest as follows: Brut Nature, Extra Brut, Brut,Dry, Medium-dry and Sweet.

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The wine production

When the process is finished, the bottle must be covered with a cork

stopper. This stopper must have a 7 mm-side four-point star printed at the

bottom, side-to-side with the name of the cava and the elaborator. Thissign identifies the cavas, and only those which have followed precisely thenorm of the Consell Regulador del Cava are authorized to use it.4


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Subirats


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The Municipality

The Munici


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castell de Subirats

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3. The Municipality of Subirats

Subirats Capital Of The Vine is the most extensive areaof the Region of the Alt Peneds (55,78 km2). Its extensioncomprises several village settlements and districts: SantPau dOrdal (capital of the municipality), Lavern, Ordal, laTorre-ramona, El Pago, els Casots, Can Rosell de la Costa,

el Rebato, Ca lAvi, Can Cartr, Can Batista, Cantallops,Casablanca i Muntanya Rodona.

BV-2428

Sant Pau dOrdal

Lavern


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The Municipality

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The castle, which gives its name to the municipality,is located on top of a 304 m heigh hill, to the south ofLa Torre Ramona. Its existence dates back to thebeginning of the 20th century. The sanctuary is locatedat the foot of the castle itself and has its origin at thechurch of Sant Pere de Subirats, also dating back tothe beginnings of the 20th century. From thisarchitectural whole, one can observe an excellent view

of the landscape of the Peneds and the mountainssurrounding them, showing up, very specially, themassif of Montserrat at the north.

Mare de Dude la Fontsanta

Besides these village settlements, we must point upthe important whole formed by the old Castell deSubirats and the sanctuary ofLa Mare de Du de laFontsanta.


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3. The Municipality of Subirats

Climate and vegetation

old vineyard young vineyard terracepeach tree

Climate and vegetation

aerial view of Sant Pau d'Ordal (capital of Subirats)

The climate of Subirats basic elementfor the quality of its production isdetermined by its proximity to the sea andby the characteristics of the relief aroundit. Even though the mountains do not letus see it, the sea is quite close.


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The Municipality

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The landscape

The cultural wealth

Can OlivAt the extensive municipality of Subirats, a valuable and interesting architechturalwealth is conserved. The most important elements are the Castell de Subirats andthe Santuari de la Fontsanta mentioned earlier, but we must also point up the medievaltower ofLa Guaita de Can Llopart, the great Gothic-Renaissance country house ofLa Torre-ramona or the so-called Torrota del Moro which is in fact a Roman towerof which only rests of a wall remain. We must as well refer to the church of Sant PaudOrdal, of a Romanic origin, although it was significantly modified later.

The landscape in Subirats is an eminentlyagricultural landscape with an interesting mosaicformed by inhabited village settlements, cultivationsat the low lands or lands with a slight slope, andforests at the most steep and elevated zones.

Despite this agricultural character, one can observethe new forms of occupation that the territory isexperiencing. These new forms are basically

provoked by the development of the industrialactivities (industrial estates) and by the growingof urbanizations, caused by the moving ofpopulation from the centre of the metropolitanregion to the the peripheral areas.


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Subirats


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The itinerary

The itinerar


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route map

Lodgings:

1- Cal Joan Marina2- Cal Masana de la Plaa3- Cal Pelegr4- Pau Xic5- LOlivera6- Sol i Vi

You can enjoy some of the routes we propose in thisguide thanks to the visits that the Patronat de Turismede Subirats organizes.

Cavas and cellars:

1- Albet i Noya2- Canals & Casanoves3- Carol Valls4- Castellroig5- El Celler de Mas Pujad6- Mas Ferrer7- Eudald Massana8- Cava Guilera9- Jlia Bernet

10- Cava Llopart11- Oliv Batllori12- Rosell Mir13- Sucesores Rafael Camps14- Sumarroca15- Ventura Soler16- Vitalpe17- Flix Massana

Restaurants:

1- Cal Matas2- Cal Min3- Cal Pau Xic4- Cal Pelegr5- Cal Pere Maset6- Cal Pubill7- Cal Saldoni8- Cal Xim

9- Canals & Casanovas10- Carles de Lavern11- El Artesano12- El Celler dOrdal13- El Dragn14- El Mirador de les Caves15- El Parador16- El Rac del Bon Menjar17- Sol i Vi

1

17

7

2

8

166

3

4

7 8

5

6

9

17

10

6

5

42


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SYMBOLS

Tourist information office

Restaurant

Cellars - cavas

Hermitages

Panoramic view

Hotel

Lavern Station (Subirats)

Equine centre

Pic-nic area

Neolithic rests

Residence - Farm house

Tavern

Monumental whole

Castle

Vine-yard hut

Forest Vine-yard zone

VINE ROUTES

Route 1

Route 2

Route 3

Route 4

Route 5

Route 6

Route 7

Route 8

Route 9

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13

9

1

15

10

11

12

14

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13

1

2

4

12

11

16

8 3

14

3

Sant PaudOrdal

Sant Josep Ordal

Sant JoanSesrovires


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Track. Km: 0,2

One comes out of the station through the ramp thatgoes down toward the road, and follows it towardthe town of Lavern, by passing underneath the AP-7 highway. At the other side of it runs a road thatturns to the left as one goes along (NE). Right before reaching Cal Justino, we leave, at

the right, a track which, amongst trees, follows its

way toward the town of Lavern. A short way pastthe house, our track turns suddenly to the left (E)and it gains some height. Standing at this zone itis easy to glimpse at the tile-shaped landscape ofvineyards and forest which characterizes the region.Cultivation fields, forest and towns alternate. Duringour way, we find information signs every now andthen (the work at the vineyard, the several varietiesof grape, the climate, etc.) which we can read.

Cal maristany is a farm-house of notabledimensions. Its most visible part was built at thebeginning of the 20th century and it keeps somequite older parts. It is a rectangular ground planconstruction with a two-slope roof, and it has a

quadrangular tower attached to it.From this point, one has a good perspective of thevineyards, with the town of Lavern in the background(S). Further to the right (SW) one can see part ofthe Region, pointing up La Granada and its churchtower.

Then we follow the wood track, which takes a wideturn toward the right, while getting closer to Cal

Justino.

One must follow the road towardCan Maristany, some hundred

meters further. At the left side thereis the highway, very close. At theright side, we can appreciate thevineyards. It is worth it to stop atthe sign which explains thevegetative cycle of the vine. Thisway, whatever the time of the yearwe visit Subirats, well be able tohave a clear idea of all the phases

of the cycle: theplor, the sprouting,the bud burst and the beginningto ripen.

Cal Maristany. Km: 0,8

Estaci Vitivincola. Km: 0,0

Cal Justino. Km: 1,0

Cal Justino

Cal Maristany

Estaci de Lavern

ROUTE 1


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Itinerary

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Savall is an 18th century farm-house, with a keystoned gate whichdescribes a semi-circular arch. It has a basilical ground plan andit has some attached bodies at the north and west sides. This lastone is crowned by some crenelles of modernist inspiration. Thefaade, as it was usual, is oriented toward the south so as to benefitfrom the solar light and heat, and on it a solar clock shows up.Savall is located at a road crossing and we must follow the roadto the left (N) according to the ascending way of the track.

Savall

The route of the Castell de Subirats is themost remarkable of all which constitute theRoutes of Wine proposed by the Patronat deTurisme. The journey starts at The EstaciVitivincola, real neuralgic centre of the Routes

that go across the region. This station is locatedat the wayside train stop of Lavern Subirats,and there you can find all kind of informationthat you would like to know about Subirats:the Routes, the addresses of the cavas andcellars, as well as their visit schedule, therestaurants of the region, etc.

Savall. Km: 2,6


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exterior of thelime furnace

la Bardera

Lime furnace. Km: 3,0

La Bardera. Km: 3,5

At very few meters bellow theforest track, a bit before

crossing the torrent, there arethe rests of an antique limefurnace, which are quite wellconseved.

La Bardera is an 18th century farm-house ofwhich the faade shows up, with a notablesolar clock. Though standing from the trackit cannot be seen, not far toward the Eastwe find the house of Can Rosell, one of thetowns which are part of the municipality of

Subirats.

This part of the track runs through land witha certain elevation, which allows us to havequite interesting views. We also findexamples of other dry-land cultivations otherthan vine, e.g. olive-trees or almond-trees.The same way, one can observe specimensof trees which are not special in the zone,

but they have been introduced, e. g. the elmor the eucalyptus.


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Itinerary

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Crossing with the road from

Sant Sadurn to Ordal. Km: 4,7

Els Casots. Km: 5,4

Castell de Subirats. Km: 7,3

Can Rigol

Prolongation of the itinerary

Castell de Subirats

Once we arrive at the crossing wewill have to turn to the right, in thedirection toward the next town of

Els Casots. From this point we canobserve, at the left (N), the farm-house of Can Rigol, brill iantexample of a basilical ground planconstruction, typical of the traditionalarchitecture of the catalan world offarm. We also find an informationsign about the characteristics onclimate of Subirats.

During this part of the Route, we findsome isolated willow-trees. To theright (SW) we have a very interestingperspective on the Torre orTorrotade Can Llopart.

Right at the entrance of the town of ElsCasots, we find an asphalted local tack whichgoes left according to the direction of ourway, and leads us toward the Castell deSubirats. Some very visible indicator signskeep us from getting lost. This road goesdown strongly until it crosses a torrent whichseparates us from the Castell. As we godown we can observe specimens like theblack elder or the ulmus. The track is wideenogh for two vehicles, but one must beprudent, since at some point the visibility isnot good enough and the inclination of theslope is quite important.

In arriving at the architectural wholeof the Castelland the Sanctuary,we find a great flat-area where wecan park comfortably if we arrivedthere by car. From this point, theview is magnificent, but it ispreferable to observe the landscapefrom the terrace that there isbesides the church, not far fromthe parking-place.

Those who would like to have a morecomplete vision of the surroundings ofthe Castell and wish to walk a while, theycan reach the Torre-ramona, which islocated, very visible, at the foot of therocky line of the Castle and the Sanctuary.


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The length of the course is 3,9 km. It can be crossed by foot,car, bike or horse. This Route runs amongst vineyards.

Can Maristany Can Bou Can Batista Estaci Vitivincola de Lavern

Estaci Vitivincola de Lavern Cal Batlle Can Batista

Cal Xic de lAgust C-243 roadROUTE 3

ROUTE 2

The itinerary of the Castell de Subirats is the most remarkableone, but there are others which allow us to know the severalzones of the region. Amongst the many Routes of Wine signpostedby the Patronat de Turisme, we point up the following:

The total course is 4,2 km long and it can be crossed bybike, horse-back or by foot. This Route runs amongs forestsand vine-yards. All the Routes have information and continuityindication signs. At the railway Station and on the web siteyou will receice all the information you need about theseRoutes and about the addresses of cavas, cellars and

restaurants in Subirats. The same way, you will be informedabout the course of the Bus Tursticthrough all the urbansites, cellars, restaurants and farm-houses of the municipality.


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Itinerary

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Cal Olivella

Estaci Vitivincola de Lavern Can Maristany Cal

Justino Ca lOlivella Font Clara El Serral StationROUTE 6

Torrota moro

Ca l'Almirall C-243 roadROUTE 5

Port de lOrdal Gas Station Muntanya Rodona road

Cam dels Vidriers A7 roadROUTE 4

This Route has a total lenght of 7,2 km, and it can be crossedby foot, bike or horse. One goes through forests and vineyards.The name ofCam dels Vidriers reminds us of the earlierexistence of a glass furnice. We will see stone huts.

1,7 km Walk through the plains amongst vineyards. One can

observe the rests of the Torrota del Moro of a Roman origin.

This Route has a length of 3,5 km and it has an eminently pedagogic

character, since it has been designed for scholars to follow. Thereexists didactic material at the disposal of the schools which want tovisit Subirats and know the world of vine and all about the theme. ThisRoute is crossed by foot.


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Casots road Can Mata del Rac

Coll de Conxesportes Sant Pau d'Ordal

Sant Pau

Stone hut

Sant Pau d'Ordal Cal Rovira road Maset del Lle

Sant Pau d'OrdalROUTE 8

ROUTE 9

Can BasROUTE 7Can Cartr - Corral del Mestre - Tres Torrents - Sant

Joan Salerm hermitage

The total course is 4,2 km long and it can be walked, run bycar or ridden by bike or horse. This Route runs basically

amongst vineyards and allows us to know about some torrentsof Subirats. Near the hermitage of Sant Joan Salerm, onecan observe the notable farm-house ofCan Bas.

The total course is 4,6 km by foot, bicycle, horse or car, runsamongst vineyards and with excellent views of torrents.

The total length of the journey is 3,1 km and it can be riddenby bike, horse or run by four-wheeler. It is a journey amongst

vine-yards and forest, along the way we can see some stonehuts, stone banks, the Can Mata del Rac farm-house witha basilical ground-plan, with three bodies, it seems like itdates back to 1115, near it there is a neolithic cave, and, inarriving at the creek we will enjoy a magnificent view ofSavalland the very beautiful plane.


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Basic vocabulary

Interesting telephone numbers and web sites


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6. Complementary information

Basic vocabularyAging: Period during which the bottles rest at the cava, to have it undergo the necessary aging ofthe wine.Alcoholic fermentation: Chemical process by means of which the sugars of the must becomealcohol.Bud: Eye from which the new branches will spring.Cane: Each one of the vine shoots.Cava: Sparkling wine of heigh quality which results from having the wine undergo a second fermentationinside the bottle. This is the official name used for sparkling wines produced in Catalonia and in otherspecific zones of the State. Cava can also mean that part of the cellar, usually subterranean, dedicatedto the conservation and storage of wine.Cellar: Site in which wine is elaborated and where it matures and ages.Champagne: Noun which designates the sparkling wine elaborated in the french region of Champagne.Coupage: Mixture of different wines by means of which the base wine, which must become cava,is obtained.

Degorge: Action of uncovering the cava bottles so as to eliminate the deposit the leavens left, oncethe second fermentation is produced and once the aging period is passed.D.O.: Acronym for the Origin Denomination. This denomination certifies the wine and guaranteesits origin. Subirats belongs to the D.O. PENEDS.Expedition liqueur: Sweet wine which is added to give the cava the desired hint of sweetness.Fruit cane: shoot cut off the tree, which has from 6 to 10 buds, typical for the long pruning.Grape picking:Action of harvesting the grape which takes place in Autumn.Leaven: Noun by which the unicellular fungi used for the fermentation are known.

Lopping: Vine shoot cut so that i has two buds and from which the productive vine shoots will comeout in Spring.Must: Grape juice without having undergone the fermentation process.Pruning: Action by which a plant is cleansed of useless leaves and branches.


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Pruning: Action of cutting the useless shoots of a vine.

Types of short pruning:-Bush pruning: It consists on a straight trunk of variable height on which the arms wherethe loppings are located are distributed.-Double Royat pruning: Helix formation which consists of a straight trunk of a height of 50to70 cm from which two arched trunks come out and disposed in an opposite horizontaldirection, on which the loppings which have to hold the production vine shoots sit.Types of long pruning:-Guyot pruning: It consists of a trunk on which one or two lopping-fruit cane wholes sit.

The whole is formed by two vine shoots, one cut off with two buds called lopping and theother cut off with 6 to 10 borrons called fruit cane or rod.

Rack: Inclined support where the bottles are placed up-side-down and where they are shaken withthe purpose of having the deposit settle at the bottleneck, side to side with the stopper.Rime: Row of bottles in a horizontal position usually located in the deepest cellar to obtain thesecond fermentation.Tendril: Filament that comes out at the opposite side of the bud of the vine shoot, in some veryabundant varieties.

Tipping: Action of filling the bottle with wine, sugars and leavens. This action is prior to the secondfermentation.Variety: Any of the different kinds of grape that one can grow. Each variety has its own characteristicsfor what it has to do with color, consistence, flavour, etc. Macabeu,Xarello, Parellada and Ull deLlebre are the traditional varieties in the Peneds. Cabernet Sauvignon, ChardonnayorGewrstraminerare varieties adopted in the Peneds during the last few decades.Vine leaf: Noun used for naming the leaves of the vine.Vine-tree: Each of the specimens of the Vitis Vinifera which form a vine-yard. This noun is usually

used to designate the trunk of the plant.Vineyard: Yard planted with vine-trees.Vinification: Noun which designates the process by means of which the must turns into wine.Wine:Alcoholic drink resulting from the fermentation of the must.

6 C l t i f ti


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Tourist Information Office in Subirats - Station

Estaci de Renfe de Lavern, s/n Tel. 93 899 34 99 Fax. 93 899 46 [email protected] www.turismesubirats.com

Subirats Town Hall: C/ Ponent, 13 Sant Pau dOrdal Tel. 93 899 30 11 Fax. 93 899 48 11

[email protected] www.subirats.cat

Cavas and Cellars:

Albet i Noya Sant Pau dOrdal 93 899 48 12Canals & Casanovas Can Bas 93 899 32 02Carol Valls El Corral del Mestre 93 898 90 78Castellroig Ctra. De Sant Sadurn a Vilafranca 93 891 19 27

El Celler de Mas Pujad Ordal 93 417 11 29El Mas Ferrer Ca lAvi 93 898 82 92Eudald Massana Noya Sant Pau dOrdal 93 899 41 24Flix Massana Rfols - Sant Pau dOrdal 93 899 41 65Cava Guilera - Lavern 93 899 30 85Jlia Bernet El Pago 93 899 40 95Cava Llopart Els Casots 93 899 31 25Oliv Batllori - Els Casots 93 899 31 03

Rosell Mir El Rebato 93 891 13 54Sucesores de Rafael de Camps Ordal 93 817 91 73Sumarroca El Rebato 93 891 10 92Ventura Soler Cintur Sant Sadurn 93 818 30 03Vitalpe Can Bas 93 899 48 02

Telephone numbers


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Restaurants

Cal Matas Urb. Casablanca 93 891 04 97Cal Min Ordal 93 817 90 99Cal Pau Xic Sant Pau dOrdal 93 899 30 51Cal Pelegr Ordal 93 817 90 22Cal Pere del Maset Sant Pau dOrdal 93 899 30 28Cal Pubill Lavern 93 899 32 03Cal Saldoni Sant Pau dOrdal 93 899 31 47Cal Xim Sant Pau dOrdal 93 899 30 92

Canals & Casanovas Can Bas 93 899 32 02Carles de Lavern Lavern [banquets and conventions] 93 891 00 85El Artesano Ordal 93 817 91 43El Celler d'Ordal Ordal 93 817 90 68El Dragn - Braseria Rojas - Urb. Casablanca 93 891 27 53El Mirador de les Caves Els Casots 93 899 31 78El Parador Urb. Casablanca 93 891 28 55El Rac del bon menjar Cantallops 93 899 31 58

Sol i Vi Can Bas 93 899 32 04Lodgings

Cal Joan Marina Ca LAvi [boardinghouse] 93 899 07 24Cal Masana de la Plaa Sant Pau dOrdal [rural tourism] 93 899 41 20Cal Pau Xic Sant Pau dOrdal [boardinghouse] 93 899 30 51Cal Pelegr Ordal [Inn] 93 817 90 22LOlivera Can Bas [rural tourism] 93 899 33 41

Sol i Vi Can Bas [hotel] 93 899 32 04Others

Can Rossell Natura - Sant Pau dOrdal 605 78 19 91Centre dHpica Sant Pau - Sant Pau dOrdal 93 899 30 29

6 C l t i f ti


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Information about the municipality:

Diputaci de Barcelona - www.diba.es/municipis/subiratsInstitut del Vi i del Cava INCAVI www.gencat.cat/darp/c/incavi.htm

Information about the region:

Consell Comarcal de lAlt Peneds www.ccapenedes.comConsorci de Promoci Turstica de lAlt Peneds www.altpenedes.netConsell Regulador del Cava www.crcava.esD. O. Peneds www.dopenedes.esVinseum www.vinseum.cat

The Tourist Bus of Subirats runs a course across the municipality, which makes it possible forthe visitor to discover all about the culture of wine and cava while taking a ride through vineyards.

To get more information or to make a reservation, contact the Tourist Information Office inSubirats at the telephone number 93 899 34 99 or at the e-mail [email protected].

Photographies handed over by:Mart Colomer, Adolf Cucala, Pere Guilera Sard, Ester Prat, Araceli Soler, Caves

Sumarroca, Caves i Vins Eudald Massana Noya, Consell Regulador del Cava and InstitutCartogrfic de Catalunya (Generalitat de Catalunya).

Interesting web sites


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subirats wine routes - visual guide

Documents