Description
Conca de Barbera, with elevation soaring over 2800ft, boasts a history of winemaking that dates back 10 centuries. But the region fell out of favor, and as surrounding regions (Penedes, Priorat) gained notoriety, Conca de Barbera seemed destined to be forgotten. Eva Vega wants to change that: she founded Vega Aixala in 2003, replanting her grandfathers old vineyards (Syrah, Tempranillo, Garnacha, Carignan) that sit on rugged hillsides flanked by three mountain ranges that moderate temperature and humidity. Her 'Mas de Monné' is a blend of all of the red varieties she grows, and is a spicy, red-fruited marvel, with lipsmacking acidity and a citrus-laden freshness.