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In the far west of Catalunya, the comarca of Segarra sits high on a sweeping plain of grain and pines. Within it lies Comalats, the historical name for the area between the Serra de Forés and Cervera, formed by a series of parallel mountains and valleys stretching east to west. Each valley is called a “coma,” and a succession of valleys a “comalada,” giving the wines their name. Historically, many surrounding villages included “lada” or “of Comalats” in their names; today, only the nearby town of Guardia-lada maintains the tradition.
In the tiny village of L’Ametlla de Segarra, Celler Comalats continues a family winemaking tradition revived in the 1990s after decades of decline. Eva Bonet and her siblings now cultivate twelve hectares of organic Garnacha, Picapoll, Syrah, and Cabernet Sauvignon on clay and calcareous soils at 710 meters above sea level, benefiting from clean air, natural pest resistance, and careful biodynamic practices.
Their 2023 Marquesa is a macerated Picapoll (Picpoul Blanc) aged in amphora, offering zesty orange peel, floral blossoms, and bright, fresh energy with a poised elegance. Ricard, Eva’s husband, reflects on the project: “When you drink a bottle, you’re not only drinking wine. You’re drinking a family’s history, the difficulties, the challenges… you’re drinking the whole story.”
- Rebekah
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