In the 12th century, the Catalans began to colonise the region of Conca de Barberà. Two institutions, the Cistercian Order of monks of the abbey of Santa Maria de Poblet, and the Knights Templar who had settled in Barberà, transmitted their knowledge and experience in terms of the most profitable and appropriate ways of cultivating vineyards with a view to obtaining the best wines to local farmers. These teachings of the monks, handed down from generation to generation, still persist today.
Thus, in 1894, the farmers of the village of Barberà founded a trade union to produce wine concertedly. Their efforts were crowned with success: In 1903, the nation’s first-ever building designed as a co-operative winery was erected in the village of Barberà.
Trepat is the native variety of Conca de Barberà. It delivers very characteristic light and fruity wines of perfect acidity and medium alcohol content. Trepat is used for rosé wines, and for base wines to be turned into cavas of great personality. However, there is also an increasing number of red wines, and also some white wines, which are gaining widespread recognition.
The grape varieties traditionally used in the production of white wine are Macabeo and Parellada. Chardonnay is a recently introduced variety.
Red wines are traditionally made of Tempranillo and Grenache grapes, but foreign varieties such as Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz have adapted perfectly to the climate and soils of Conca de Barberà.