Introducing Celler Comalats
We’re very pleased to introduce you to a brand new producer to our own range of imports - Celler Comalats from the Vall del Corb in Catalonia’s west.
The Bonet family have cultivated vines in and around the village of Ametlla de Segarra in the province of Lleida for over 700 years. It’s work that has been passed on from generation to generation, eventually established as Celler Comalats in the early 90s by father Jaume who, seeing the potential of their elevated and secluded location, began to farm the land with organics, obtained certification and planted varietals like Cabernet Sauvignon and Syrah amongst the more typical Garnatxa and Picapoll.
After establishing this forward-thinking way of working, it is now Jaume’s son Eloi and daughter Eva who are at the helm, taking things to their next logical conclusion by making the wines with no filtration or additions in the cellar. When we first tasted with Eva in Barcelona earlier this year we were struck by how the family have endeavoured to apply these practises to simple, honest and, most importantly, delicious wines that suit the midweek dinner table at home, as much as they display the stability required for them to be opened and poured by-the-glass in a wine bar. Comalats make wine you can reach for time and time again.
Heading inland away from the coast towards Zaragoza, the 12 hectares that make up the domaine sit at just over 700 meters at the top of the Vall del Corb, beautifully remote vineyards planted over calcareous clay that are miles away from any kind of industrial agriculture, or even a main road. This cooling type of soil, combined with the diurnal fluctuations in temperature found at this sort of altitude, gives the wine an energising freshness, and preserves acidity. All things that contribute to their purity of flavour and profound drinkability.
Marquesa ‘23, Gavernera ‘23 and Alosa ‘23 are all available now. They combine the family’s sincere philosophy of care and respect for the land and expression of place with everyday accessibility – these are all-embracing, versatile wines to be enjoyed any time.
The Bonet family have cultivated vines in and around the village of Ametlla de Segarra in the province of Lleida for over 700 years. It’s work that has been passed on from generation to generation, eventually established as Celler Comalats in the early 90s by father Jaume who, seeing the potential of their elevated and secluded location, began to farm the land with organics, obtained certification and planted varietals like Cabernet Sauvignon and Syrah amongst the more typical Garnatxa and Picapoll.
After establishing this forward-thinking way of working, it is now Jaume’s son Eloi and daughter Eva who are at the helm, taking things to their next logical conclusion by making the wines with no filtration or additions in the cellar. When we first tasted with Eva in Barcelona earlier this year we were struck by how the family have endeavoured to apply these practises to simple, honest and, most importantly, delicious wines that suit the midweek dinner table at home, as much as they display the stability required for them to be opened and poured by-the-glass in a wine bar. Comalats make wine you can reach for time and time again.
Heading inland away from the coast towards Zaragoza, the 12 hectares that make up the domaine sit at just over 700 meters at the top of the Vall del Corb, beautifully remote vineyards planted over calcareous clay that are miles away from any kind of industrial agriculture, or even a main road. This cooling type of soil, combined with the diurnal fluctuations in temperature found at this sort of altitude, gives the wine an energising freshness, and preserves acidity. All things that contribute to their purity of flavour and profound drinkability.
Marquesa ‘23, Gavernera ‘23 and Alosa ‘23 are all available now. They combine the family’s sincere philosophy of care and respect for the land and expression of place with everyday accessibility – these are all-embracing, versatile wines to be enjoyed any time.