In Roman times, wines from Penedès were held in high esteem throughout the Empire and were exported to Gaul, to Britannia and even to Mauritania, using the Vía Augusta.

This international recognition has lasted through to today: one third of its production is exported to other countries.

This designation of origin includes the area where the most wine is produced in Catalonia, which covers over 25,000 hectares, divided into three sub-zones. In Baix Penedès the best vineyards are dedicated to white wines.

In Central Penedès the xarel•lo and macabeo varieties that are used to make cava are grown. Lastly, in Penedès Superior the parellada variety is grown, and it is these wines which enjoy the greatest prestige.

The white wines, which are light and mildly aromatic are particularly good.

The rosés are fragrant and fruity and the reds are intense and light.

There are also some semi-sparkling wines, with a bold aroma.

Most wines from Penedès are young, aromatic, fine and fresh. There are also ageing wines, both white and red.

Specially worth mentioning are the semi-sparkling wines resulting from a short fermentation, which stand out because of their lightness.

Penedès Designation of Origin produces light white wines, fresh, fruity and aromatic, with moderate alcohol content.Red wines are mild and velvety, complex and elegant.

The two towns in Penedès considered to be the capitals of Catalan wine are Vilafranca del Penedès and Sant Sadurní d’Anoia.

Here you will find the most innovative wineries in the entire Iberian Peninsula; they were the first to install temperature control systems and stainless steel vats.

The Museum of Wine Culture in Catalonia is in Vilafranca. Here visitors can learn all about the history of wine and regale their senses with talks, exhibitions and tasting sessions.

The museum is housed in a 13th century Medieval palace. Some of the best-known brands in the Penedès Designation of Origin are Antonio Mascaró, which is also famous for its liqueurs, Torelló, Gramona, Masia Bach and Segura Viudas.

Ageing will last at least six months for whites, rosés and semi-sparkling; and fifteen months for red wines, with a first phase in oak container, complemented afterwards with another phase in bottle.

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