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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