Wine route through Tarragona

The Vinícola de Nulles co­op­er­a­tive win­ery is the re­sult of the ef­forts of an en­tire com­mu­nity to make a dream come true after the des­o­la­tion left by the grape phyl­lox­era plague at the end of the 19th cen­tury. It was the be­gin­ning of the 1900s when the peo­ple of Nulles de­cided to bring to­gether their re­sources and knowl­edge to cre­ate the Sant Isidre syn­di­cate and build the win­ery. It was the 1920 har­vest that was the first to pass through the doors of the mod­ernist win­ery. In fact, the em­blem­atic build­ing by Cèsar Mar­tinell, one of the lead­ing fig­ures of the mod­ernist move­ment, not only stands out for its beauty, but for showng all the qual­i­ties nec­es­sary to make good wine.

From the start, the win­ery has used mainly the na­tive white va­ri­eties in the area, Macabeu, Xarel·lo and Moscatell. How­ever, for the past three years it has in­cluded other qual­ity va­ri­eties, such as Par­el­lada and Chardon­nay for the whites, and Ull de Lle­bre and Mer­lot for the reds.

The pre­vi­ous gen­er­a­tions loved their land, and today their fruits are still gath­ered. A good 400 hectares of vine­yard, dis­trib­uted be­tween the al­most 100 mem­bers of the Vinícola co­op­er­a­tive, are still planted as they were be­fore, with some of the vine­yards going back more than 80 years, pro­duc­ing over 17 bot­tled prod­ucts, be­tween wine and cava.

Vis­its for groups and in­di­vid­u­als can be re­served.

Lo­cated in Nulles, the Coll de Nulles restau­rant looks on to a rural land­scape un­spoilt by in­dus­trial zones. Vine­yards are com­ple­mented by the cul­ti­va­tion of hazel­nuts, al­monds and olives in a land­scape that com­bines agri­cul­ture and na­ture.

The restau­rant of­fers tra­di­tional Cata­lan cui­sine made with 100% nat­ural, local pro­duce, in such dishes as car­gols a la llauna (snails), au­then­tic coca de vidre amb es­cali­vada (pas­try topped with roast pep­pers and aubergine), slate-grilled meats, nat­ural aioli,... and many more. The menu also shows the restau­rant’s de­sire to offer high-qual­ity prod­ucts, served with re­spect to the clas­sic dishes of Cata­lan cui­sine. Sea­sonal prod­ucts and those from the Alt Camp area pre­dom­i­nate.

The restau­rant also has a daily lunchtime set menu, with dishes se­lected by the chef to give a small sam­ple of what the kitchen can pro­vide. They also make their own cava and, dur­ing calçot sea­son, the local spe­cial­ity is the dish most in de­mand.

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