Why it matters
The producer
The operation brings together agricultural engineers, winemakers and farmers across generations. Jordi Parera, Rubèn Parera, Jordi Puigmacià and Kike Vila form the named team behind Finca Parera. Jordi leads the biodynamic farming with more than 45 years of experience, while Rubèn brings more than twenty years to the work.
Their experience has taken the estate toward biodynamic agriculture and natural winemaking. The cellar uses harvests from the farm, keeping the wines connected to the same agricultural operation that grows the vines.
Place and vineyards
Where the wines begin
Sant Llorenç d'Hortons lies in Penedès Montserratí, a historical area associated with quality Xarel·lo production. Xarel·lo is therefore part of the local agricultural story before it appears in the bottle. Finca Parera works from this village address while growing several other grape varieties for red, white and co fermented wines.
Vines share the farm with fruit trees, market gardens, cereals, olive trees and pasture for bees. Vegetation cover protects the ground, while compost returns organic matter to the soil. Ancestral farming practices sit alongside these methods, with the stated aim of developing the soil and sustaining the surrounding landscape.
In the cellar
Vineyards and cellar
Concrete tanks are the principal cellar vessels, joined by clay jugs, barrels, stainless steel tubs and demijohns. Gravity moves the wines through the cellar, and sulfur dioxide is used rarely. Fosc ferments in cement with skins and without stems, using controlled temperature maceration or infusion.
The cellar remains deliberately varied in material. Concrete provides the main vessel, while clay, oak, stainless steel and glass allow different wines to be handled in separate ways.
Wines to know
The range in view
The range is organised by colour and fermentation style. Fins Als Kullons is the red and white co fermented claret. Fosc is the red wine, built around Sumoll with Ull de Llebre, Garnatxa Negre, Monastrell and Syrah. Clar is the white wine, made from Xarel·lo with Malvasia de Sitges, Parellada, Garnatxa Blanca and Chardonnay.
The three bottles move from a mixed colour claret to a skin fermented red and a white blend led by Xarel·lo. Each bottle uses a different combination of grape varieties and cellar handling.
A useful way in
A bottle to begin with
Choose Clar 2025. It is a white blend led by Xarel·lo, with around 30% whole clusters and full skins entering stainless steel. Spontaneous fermentation begins without punch down or stirring, and the wine rests in tank until spring before pressing.