More than eight centuries have proven the calibre of the Roqueta family. Years and decades of tradition that finally took shape in the Abadal winery, founded in 1985 by Valentí Roqueta in the D.O. Pla de Bages, north of Barcelona.
Its microclimate, with low rainfall and strong temperature variations, make it a unique enclave to make wines like Abadal Nuat, one of this winery’s icons. The clay and limestone soil, growing vines over 60 years old at different heights, make this wine the purest expression of this area. It is as if is showcasing the D.O. Pla de Bages with no clothes on; hence the name, which is taken from the word ‘nu’, which is Catalan for naked.
However, the secret of Abadal Nuat lies in the 10 months it spends on the lees. This wine’s own dead yeasts, which are produced through alcoholic fermentation, are joined by a selection of others that were created in the production of Abadal Picapoll (another of the house’s wines). Through this process, Abadal Nuat becomes rounder, acquiring volume, smoothness and complexity. With this process Abadal Nuat becomes the icon of the house.