The presentation took place at Cúmul restaurant, gathering winemakers from the Conca de Barberà region. These wines, also known as skin-contact whites, are made from white grapes but fermented with their skins, resulting in a distinctive amber color and robust structure.
The guide features 242 Catalan references, all personally tasted by Picanyol during his field research. The author noted that while these techniques are traditional, they are currently seen as a modern and versatile option for contemporary gastronomy.
“"These wines are becoming popular because they combine the freshness of whites with the structure of reds."
A significant number of the wines included in the book are produced without added sulfites and using natural yeasts, reflecting a broader industry trend towards minimal intervention and territorial authenticity.
