Wine route through Tarragona

With the name Bàrbara Forés, the cou­ple Car­men Fer­rer and Manuel San­martín wanted to pay trib­ute to their great-grand­mother, born in 1828. The daugh­ter of a wine mer­chant and a land owner, she was a per­son of great char­ac­ter and had a de­ci­sive in­flu­ence on her son Rafael. This is how Rafael Fer­rer Forés, a phar­ma­cist and an il­lus­tri­ous wine grower, built the cel­lar of the farm­house and started bot­tling wine at the end of the 19th cen­tury. Bàrbara Forés, there­fore, means re­spect and tra­di­tion in wine­mak­ing, passed down from gen­er­a­tion to gen­er­a­tion for more than a hun­dred years.

In the 1990s, Manuel and Car­men be­came pi­o­neers in the pro­duc­tion of wines in the Terra Alta des­ig­na­tion of ori­gin, with white Grenache as the back­bone of the busi­ness. In 2014, their daugh­ter, Pili San­martín Fer­rer, from the sixth gen­er­a­tion, joined the fam­ily pro­ject, with a new look and way of doing things.

Much of the work in the field is done in the tra­di­tional way of Cata­lan farm­ers. They fer­tilise with local or­ganic fer­tilis­ers of an­i­mal and plant ori­gin. The treat­ments in the field are based on sul­phur and cop­per. They fol­low the lunar cal­en­dar, both in the field and in the cel­lar.

They make hon­est wines, which ex­press au­then­tic­ity, with the least pos­si­ble in­ter­ven­tion, com­bin­ing tech­nique and in­tu­ition, and only work with local va­ri­eties and those that are best adapted to the land.

Arranged guided tours for in­di­vid­u­als and groups.

Joan Piñana Roig, soul and founder of the restau­rant, to­gether with his wife Conxa, his son Joan and his daugh­ter-in-law Mari, opened the doors of Can Piñana in 1964. With a past ded­i­cated to the fish­ing sec­tor, they started work­ing with a type of tra­di­tional seafood cui­sine, where the main dishes are fish, seafood and rice from the Delta del Ebre.

Conxa and Juan Piñana, are the third gen­er­a­tion of this fam­ily-style restau­rant, which of­fers a menu based on local prod­ucts.

Mari Comí heads the restau­rant’s kitchen mainly based on the best seafood prod­ucts, bought di­rectly from the fish mar­ket: sole, tur­bot, monk­fish, lob­ster, cala­mari...to pre­pare seafood rice, black rice, caldós rice...Tra­di­tional and seafood cui­sine, with sur­pris­ing touches of in­no­va­tion, to be en­joyed with priv­i­leged views of the port of l’Am­polla.

Tel: 977 46 00 33