The modernista wine cellars of the Conca de Barberà | Cultural Heritage. Goverment of Catalonia.

Getaways


1. Celler cooperatiu de l'Espluga de Francolí
2. Celler cooperatiu de Barberà de la Conca
3. Celler cooperatiu de Rocafort de Queralt

Route map

The modernista wine cellars of the Conca de Barberà

Cèsar Martinell and Pere Domènech i Roure built veritable wine cathedrals
Tarragona
There are a large number of Modernista cellars in the districts of Conca de Barberà and Alt Camp, the work of architects such as Cèsar Martinell and Pere Domènech i Roure. This route will take you to three veritable wine cathedrals, all of which are included in the list of 150 places, drawn up by the Catalan Museum of Science and Technology (mNACTEC) and considered to be of supreme importance as part of Catalonia's industrial heritage.
 
THE ESPLUGA DE FRANCOLÍ WINE CELLAR COOPERATIVE AND THE WINE MUSEUM

You could start this route with a visit to the majestic wine cellar corporative in Espluga de Francolí, one of the first examples of Modernista wine cellars in Catalonia. It was designed by Lluís Domènech i Montaner and carried out by his son Pere Domènech i Roure in 1913. The building consists of three isles and has a beautiful decorated facade which has recently been restored, along with the buttresses and the interior columns and arcades. The building is now home to the Wine Museum.

THE BARBERÀ DE LA CONCA WINE CELLAR COOPERATIVE

A 15-minute drive will take you to the Barberà de la Conca wine cellar cooperative which was built between 1920 and 1921 by the architect Cèsar Martinell. All the structural elements such as the pillars and arches were built from bricks, laid in various ways to produce an extremely beautiful overall effect. The design of the wine presses was also very innovative for the time. The cava produced in the cellars can be purchased in the shop.
 
THE ROCAFORT DE QUERALT WINE CELLAR COOPERATIVE

A car journey of just another 15 minutes will take you to the Rocafort de Queralt wine cellar cooperative, designed by Cèsar Martinell in 1918, just a couple of years before the Barbera de la Conca wine cellar corporative. Inside, Martinell employed a construction technique he had learned from Gaudí that involved the use of parabolic arches and thus was able to achieve the perspectives and diaphanous spaces that are a characteristic of his agricultural buildings.

You could take advantage of your visit to savour some of the delights of the local cuisine, such as the Conca de Barberà's renowned coques de recapte (a pastry-based savory dish with roasted peppers and aubergines that might also include other ingredients such as sardines, herrings or sausage), the cured meats and, of course the D.O. wines and cavas.


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