The origin of Mas Comtal begins in the ancient Rome as a “mutatio” at the foot of one of the most important Roman roads , today known as “carrerada”. As a testimony to the past there is an arch of 2000 years old. A “mutatio” was a stop for resting which offered some services to travelers such as food and water to passengers and horses, setting the wheels of the car, medicines, veterinary care, etcètera. It also was a place to change horses if necessary. Each mutatio was located every 12-18 roman miles (15-25 kilometers).
The origin of the current name Mas Comtal gives his membership in the county of Barcelona in the early second millennium.
The status of family farm ownership begins at the end of the fifteenth century, and since that time belonged to the same family and from the mid-nineteenth century has the name of Milà.
Mas Comtal comprises 40 hectares of organically vines (we have been registered in the CCPAE – the Catalan Council for Organic Agricultural Production – since 2001), located in the easternmost part of the Penedès region, at the foot of the Garraf mountains. The estate has a marked Mediterranean influence and is protected from the cold northern winds by the beautiful hill of Montserrat. Geographically, it is at an altitude of 350 metres above sea level, with soil from the Quaternary period composed of sand, mud and clay. The soil is very limy, of average quality and is highly permeable to water.
The varieties planted in whites are Chardonnay, Xarel.lo and Incrocio Manzoni. In black we grow Merlot, Cabernet Sauvignon and Cabernet Franc. Also 1.5 Ha. of Black Muscat to obtain a pink fizzy funny and seductive rosé and 1Ha. of Garnache which we haven’t vinified yet.
In the same way that two crops are not equal, Mas Comtal never produces two wines alike. Every year is a different adventure. This is the magic of the world of author organic wine. The wine is the result of a combination of factors not modifiable (such as geological, geographical location, composition, structure, depth, land drainage …) as well as a way of working vine variety and consistent throughout the cycle of the plant.
The wisdom of the winemaker is a key to obtaining good wine. Deciding the optimum time of harvest whre teh is a balance between the acidity and the sugar concentration. The precise time of maceration, fermentation temperature, the type of barrel used, the aging time, and even the type of cap are decisions taken by the winemaker and give their personal and unique trait to the wine.