From the atlas
Finca Parera
A family farm and natural wine cellar in Sant Llorenç d'Hortons, where biodynamic agriculture extends across vines, fruit, cereals, olives and market gardens.
At A Glance
| Field | Detail |
| Region | Penedès Montserratí |
| Village | Sant Llorenç d'Hortons |
| Main grapes | Xarel·lo, Sumoll, Garnatxa Blanca |
| Signature wine | Fins Als Kullons |
| Defining feature | Biodynamic farming and natural winemaking |
The Producer
The operation brings together agricultural engineers, winemakers and farmers across generations. Jordi Parera, Rubèn Parera, Jordi Puigmacià and Kike Vila form the named team behind Finca Parera. Jordi leads the biodynamic farming with more than 45 years of experience, while Rubèn brings more than twenty years to the work.
Their experience has taken the estate toward biodynamic agriculture and natural winemaking. The cellar uses harvests from the farm, keeping the wines connected to the same agricultural operation that grows the vines.
Place
Sant Llorenç d'Hortons lies in Penedès Montserratí, a historical area associated with quality Xarel·lo production. Xarel·lo is therefore part of the local agricultural story before it appears in the bottle. Finca Parera works from this village address while growing several other grape varieties for red, white and co fermented wines.
Soil And Site
Vines share the farm with fruit trees, market gardens, cereals, olive trees and pasture for bees. Vegetation cover protects the ground, while compost returns organic matter to the soil. Ancestral farming practices sit alongside these methods, with the stated aim of developing the soil and sustaining the surrounding landscape.
This is a working agricultural mosaic, not a vineyard isolated from other crops. The vines grow within a farm system that keeps soil care, vegetation and food production in the same frame.
Story
Rubèn Parera converted his family estate from organic to biodynamic farming and extended the approach into cherries, almonds, olives and vegetables. The same natural process continued into the cellar, where Finca Parera makes natural wines from its own harvest.
The farming decision reaches beyond vine rows. Biodynamics covers the wider property, while natural winemaking carries that direction into the bottles.
Vineyards And Cellar
Concrete tanks are the principal cellar vessels, joined by clay jugs, barrels, stainless steel tubs and demijohns. Gravity moves the wines through the cellar, and sulfur dioxide is used rarely. Fosc ferments in cement with skins and without stems, using controlled temperature maceration or infusion.
The cellar remains deliberately varied in material. Concrete provides the main vessel, while clay, oak, stainless steel and glass allow different wines to be handled in separate ways.
Wines
The range is organised by colour and fermentation style. Fins Als Kullons is the red and white co fermented claret. Fosc is the red wine, built around Sumoll with Ull de Llebre, Garnatxa Negre, Monastrell and Syrah. Clar is the white wine, made from Xarel·lo with Malvasia de Sitges, Parellada, Garnatxa Blanca and Chardonnay.
The three bottles move from a mixed colour claret to a skin fermented red and a white blend led by Xarel·lo. Each bottle uses a different combination of grape varieties and cellar handling.
In The Glass
Clar 2025 opens with preserved lemon, white peach and grapefruit zest, followed by fennel, chamomile and almond. Citrus oil and orchard fruit fill the palate, with gentle phenolic grip from partial whole cluster maceration. Vibrant acidity carries the wine to a persistent saline finish.
Fosc 2025 shows wild strawberry, red cherry and crushed raspberry, layered with dried herbs and earthy spice. The palate is bright and fluid, with fresh acidity, soft tannins and a lightly rustic savoury edge.
A Bottle To Understand It
Choose Clar 2025. It is a white blend led by Xarel·lo, with around 30% whole clusters and full skins entering stainless steel. Spontaneous fermentation begins without punch down or stirring, and the wine rests in tank until spring before pressing.
The bottle is lightly cloudy and textural, joining a mouth coating feel to vibrant acidity. It places the estate's local white grape and low intervention cellar work in one wine.
Anecdote
Fins Als Kullons begins with the white grapes. Xarel·lo and Garnatxa Blanca enter first for a low temperature infusion, with fermentation held back. When Sumoll arrives, it joins the skins and co ferments with the whites. The wine is made as a claret, combining white and red grape handling in one ferment. It then ages through winter for static clarification before gravity bottling on a descending moon. The blend uses equal parts Xarel·lo, Sumoll and Garnatxa Blanca.
Final Word
Finca Parera joins biodynamic farming, mixed agriculture and natural winemaking in Sant Llorenç d'Hortons. Its bottles range from the co fermented Fins Als Kullons to the Xarel·lo led Clar and Sumoll based Fosc.
Sources
1. https://www.fincaparera.com/en/quienes-somos.html 2. https://www.fincaparera.com/en/paisaje.html 3. https://www.fincaparera.com/en/bodega.html 4. https://www.selectionsdelavina.com/producers/finca-parera 5. https://djuce.com/blogs/producers/finca-parera 6. https://www.systembolaget.se/produkt/vin/vin-vivant-finca-parera-blandlada-7285309/ 7. https://www.fincaparera.com/cat/producte/fak-fins-als-kullons 8. https://www.fincaparera.com/cat/producte/fosc 9. https://www.rolandwines.co.uk/rolandwinesshop/finca-parera-clar 10. https://www.rolandwines.co.uk/rolandwinesshop/finca-parera-fosc