Club - Font Calenta
Meet the faces behind the wine
The Tierra Alta Cooperative of La Pobla de Massaluca was founded in 1963 to be able to confront with greater force and power the monopoly exercised by a small number of individuals.
Currently the winery of the Cooperativa de La Pobla de Massaluca has suitable facilities for receiving the grapes once they have been harvested after the harvest; for the production of must in a controlled fermentation process, and for storage and fermentation in stainless steel tanks.
The selection of the wines for their subsequent bottling is carried out through a rigorous oenological control process, both for young wines and for aging wines. The winery produces around 11,000 hl of wine per year and is sized to process a maximum of 15,000 kg of grapes / hour.
The Cooperativa de La Pobla de Massaluca has its own vineyards located in the DO Terra Alta region. With an area that occupies 240 hectares. The farmland is located in the municipalities of La Pobla de Massaluca, Bat and Vilalba dels Arcs.
Today, Caterra (commercial name of the cooperative) has approximately 565 ha of cultivation, of which 325 ha are olive trees and the remaining 240 ha are vineyards registered with the Terra Alta Designation of Origin. The remaining crops are dedicated to almond and olive, two consolidated commercial pillars of Caterra.
Dry and innovative, elegant and high-quality wine that is part of the group of classic-style wines of the cooperative. It has a freshness of exquisite and complex bouquet between white fruits, nuts and spicy notes. Its acidity, tannins and alcohol are nicely balanced.
Match your moment
A delicious traditional dish that pairs perfectly with this vinazo.
500 grams of chicken
1 green bell pepper
1 red bell pepper
250 grams of Serrano ham
1 glass of white wine
1.- We will start our recipe for chilindrón chicken by browning a couple of whole garlic in a saucepan with the next oil.
2.- Season the chicken and brown it in the pan over high heat, taking care not to burn it. We remove from the pan and reserve.
3.- In that same pan, sauté the onion and garlic over low heat.
4.- At 10 minutes we add the julienned peppers.
5.- After another 10 minutes, add the Serrano ham, the diced tomato and the thyme sprig (optional). Let it cook for about 20 minutes over a very low heat.
6.- When it is cooked, add the chicken that we have previously browned, and a glass of white wine. We let all the alcohol evaporate.
7.- Add a glass of water and cook for 10 to 12 minutes until the chicken is finished.