Since its foundation in 1975, PARATO has maintained a single objective: to offer cavas and wines of a high standard of quality and prestige combining modern technology with traditional winemaking systems.
The family tradition of winemaking goes back to the past century, when the ELIAS family, owner of vineyards in the Montjuïch mountain area (Barcelona), decided to produce wine from their harvest by incorporating a traditional wine press at their Masia (traditional Catalan farmhouse). From that moment on, the wine that was made, did not only come from the family vines, it also came from the grapes that many neighbours brought for pressing.
This winemaking activity was interrupted by the outbreak of the Spanish civil war which caused the loss of some of the family properties. At the same time, the death of Mr. José Elías Anglí, father of the current founder of the company, caused this activity to be lost completely.
Mr. José Elías Andreu, who kept all the memories of these experiences, decided in 1975 to recover the tradition, and bought a 36 hectare farm, located in the Penedès area of Guardiola de Font-Rubí. The farm was called Can Campmany. There taking advantage of the farm’s old and traditional installations, two complete harvests were pressed.
In 1977 he purchased another farm of 18 hectares in the Pla del Penedès. The winery was built around the Can Respall de Renardes farmhouse (XVIII century), with sufficient capacity for storing and processing all the grapes from the farms.
Currently the property has grown as new vineyards have been incorporated. There are now 94 hectares spread over four estates: Can Campmany, Can Respall de Renardes, La Fanga y Camp Nou.
The common denominator throughout these years of growth has always been the love for the land, the winemaking and the quality of the grapes harvested, as it is the only way for obtaining quality wines and cavas which reflect the privileged environment that surrounds us.
COLOUR: Pale yellow colour, greenish reflections and fine residual carbonic.AROMAS: Variety primary and secondary fermentation aromas, with the presence of fruity notes (green apple, honeydew melon, pear and pineapple), white flower and plant background (straw, balsamic).IN THE MOUTH: The palate is fresh with citrus acidity medium-high, strong at the entrance, with hints of lemon and ripe banana. Long aftertaste reminiscent marking the grapes and grapefruit.