As far back as Roman times wine was produced in the central part of the province of Tarragona, taking advantage of the mild Mediterranean climate in this area and the light, calcareous soil.

The Tarragona Designation of Origin groups together 73 districts from two areas in the province: Camp de Tarragona, which includes the regions of Alt Camp, el Baix Camp and el Tarragonès, and the Ribera d’Ebre.

In the 19th century the wines from this area were already very popular.

In fact, the Tarragona Clásico wine was very highly esteemed among the English aristocracy. In 1932, the wines made in this area obtained a statute of protection, and in 1976 a regulatory council was set up and the Designation of Origin was created.

Currently, most of its production is from white grapes, and its wines are sweet and fruity. In general, the wines have a moderate alcohol content and very low acidity.

To make their white wines, which comprises most of the production, grapes from the macabeu, parellada and xarel•lo varieties are used.

This results in wines that are very mild with a bright colour. Its red wines are bold and aromatic, and are made using mainly the cariñena and garnacha grape varieties.

There are also fresh rosés with a cherry colour, and different varieties of highly-considered dessert wines, such as mistela, muscatel, vimblanc or mature wine.

The Estación Enológica, or Wine Station, is located in Reus. This Modernist building was built between 1906 and 1910 as a wine research centre and continues this activity today.

It is the home of the INCAVI, the Catalan Institute of Grapevines and Wine. It this area, visits can be made to the Nulles Agricultural Cooperative, aModernist vineyard designed by Cèsar Martinell.

The Vinya Janine vineyard in Rodonyà offers visits to the vineyards in carriages and on horseback, wine wine-tasting courses and events.

The vineyard of the Vila-rodona Agricultural Co-operative is also open to visitors, and offers wine-tasting.

A great opportunity to enjoy the wines from this Designation of Origin and to combine them with typical dishes is to attend the lunches held as part of TastaTardor, the Baix Camp Gastronomic Fair held from mid-November to mid-December.

Ageing will last at least two years, of which at least six months in oak barrel for whites and rosés; and twelve months for reds.

Viscous wines: Minimum two natural years in oak container.

Rancio wines: Minimum four years including two phases: wood and glass.

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