Finca Parera: a connected biodynamic farm in Penedès
From the newsletter archive. Originally sent 24 March 2026; adapted for the Journal on 29 October 2026.
Seeing the whole farm
Our March 2026 introduction to Finca Parera followed a visit to Sant Llorenç d’Hortons in the upper Penedès. Old Xarel·lo vines, calcareous clay soils and elevations between 300 and 500 metres were only part of what made the estate memorable.
Rubén Parera and his father worked within a broader farm: sheep, bees, olive trees, vegetables, orchards and compost were all part of the same system. The family’s biodynamic approach treated the vineyard as one element of a living whole.
From soil to cellar
Permanent cover crops and compost made on the estate supported that approach. The original newsletter described a Demeter-certified farm whose produce extended to olive oil, honey, fruit and vegetables.
In the restored village winery, cement vats sat alongside amphora, older barrels and stainless steel. Fermentations began spontaneously. The wines were handled gently, without filtration, with sulphur used occasionally.
Four wines from the introduction
Clar 2025 was a field blend led by Xarel·lo, bringing citrus, orchard fruit, texture and a saline edge. Sassó 2023 focused on single-vineyard Xarel·lo from La Torreta, fermenting in cement before finishing in older acacia barrels.
Fosc 2025 took the fresher red direction, with Sumoll leading a blend that also included Garnatxa, Ull de Llebre, Monastrell and Syrah. Faust 2019 showed a deeper, more structured side, with time in older French oak, cement and bottle before release.
Together, the wines gave us a way into the estate’s thinking: diversity in the farm, different tools in the cellar and a clear connection between the two.