Wine route through Conca de Barberà

The Carlania Celler is a family winery that for many years had followed the tradition of growing grapes on the family property and selling them to the Barberà agricultural cooperative. In 2007, the family began to carry out tests with home-grown style wines and finally decided to join forces with the Viver de Celleristes de Barberà de la Conca. This is a pioneering initiative in the country, a project that brings tradition and the future together, and which has helped them to become part of the fascinating world of Catalan wine.

At the end of 2009, their first step was to build a small winery in the same village. The vineyards, certified and registered by the CCPAE (Consell Català de la Producció Agrària Ecològica), are located between 400 and 500 metres above sea level and produce fresh and singular fruits. The vines are grown on separate properties and each one has its own particularity. The cellar has chosen biodynamic agriculture and this has helped them to understand that wine must be true to itself, with its own particularities and uniqueness.

Another of its characteristics is that from the beginning they opted for the trepat variety, the variety native to the Conca de Barberà and this has become almost a trade mark of the label.

Carlania wines are fermented without added yeast or enzymes either during vinification or in the aging process. The wines are not filtered or clarified, and as a result the bottles contain some natural sediment. Each bottle is unique and different from the others. The winery organises visits for individuals and groups.

The Sant Francesc restaurant was opened in 2015 by the chef, Carlos Barneda, and is located in an old convent in the historic centre of Montblanc. The landscape, architecture and cuisine combine history and modernity, tradition and innovation, with contemporary Catalan cuisine.

The real protagonists of the kitchen are local, high quality, seasona food products and that is noted in the aromas, the flavours and the presentation of the dishes when they arrive at the table. The restaurant offers tapa menus, tasting menus and special holiday menus, alongside the daily fare and there are also cooking workshops and cooking parties.