Rubén Parera
The process of "diseducation"—from perfect textbook wines to living expressions of place.
Rubén Parera was born into a family of farmers in Sant Llorenç d'Hortons, a town in the Alt Penedès Montserratí historically known for quality Xarel·lo production. After completing his viticultural and oenological studies, he and his father Jordi began making wine from their family's estate in 2007.
Early vintages were technically perfect—almost too perfect. Trained in conventional enology, Rubén made wines by the book. But a meeting with importers in 2013 sparked a transformation. "Since then, I feel like he's stopped relying so much on the books and turned to his land for answers," they noted. His 2015s were simply on a different level.
Today, Rubén manages the estate with his father Jordi, applying biodynamic principles not just to vines but to cherries, almonds, olives, and vegetables. They've achieved what few manage: Demeter certification on their first audit. The estate represents a complete farm organism where wine is just one expression of a broader agricultural philosophy.
Alt Penedès Montserratí. Calcareous-clay soils at 350 meters, where the bedrock presses against the fertile layer.
Calcareous Clay
The estate sits on loamy-clayey soils where calcareous bedrock presses against the fertile topsoil. This unique composition provides both water retention and mineral stress, forcing vines to dig deep for nutrients.
Mediterranean Influence
Located in the upper Penedès at 350 meters altitude, the estate benefits from cooling Mediterranean breezes while maintaining the warmth needed to ripen indigenous varieties fully.
Historical Zone
Sant Llorenç d'Hortons represents one of the historic quality zones for Xarel·lo production, with generations of farmers recognizing the area's potential for structured, mineral white wines.
Demeter certified on the first visit. A complete farm organism extending beyond vines to cherries, almonds, and olives.
Biodynamic
Full Demeter certification obtained on first audit—a rare achievement reflecting total commitment to biodynamic principles.
Sulfur Added
Many cuvées are bottled with zero added sulfur, including Sasso—the first wine Rubén made without SO2.
Yeasts Only
All fermentations are spontaneous, using only indigenous yeasts present on the grapes and in the cellar.
Farm Organism
Beyond vines: cherries, almonds, olives, and vegetables all farmed biodynamically, creating a self-sustaining ecosystem.
From playful entry-level to profound expressions of Xarel·lo. No filtration, no fining, no fear.
Clar
The gateway to Finca Parera. A fresh, approachable white that's "super fun to drink" while maintaining the estate's commitment to natural winemaking. Perfect for everyday enjoyment without compromising integrity.
Fosc
The red counterpart to Clar—dark, juicy, and utterly drinkable. Made from Sumoll, Garnacha, Ull de Llebre, and Syrah. A field blend that captures the Mediterranean sun in glass form.
Sasso
Rubén's breakthrough wine—the first he made without adding SO2. 100% Xarel·lo from 1995 vineyard "La Torreta" on southeast-facing calcareous clay. Pre-fermentation skin maceration, then transferred to old acacia barrels mid-fermentation to complete aging. Complex, saline, profound.
Clar (Orange)
A skin-contact blend of mostly Xarel·lo with other indigenous varieties. Aged in concrete, showing all its aromatic potential with texture and tannin from extended skin maceration.
Clos Papissa
Named after the vineyard site. A profound expression of Sumoll and other indigenous varieties from specific parcels. Shows the depth and complexity possible when Rubén focuses on single-vineyard expressions.
Ametller
Extending beyond grapes, Rubén produces wines from estate almonds—demonstrating the full biodynamic farm philosophy where every element of the property contributes to the table.
"His 2015s are simply on a different level... In a short period of time he's evolved from making textbook wines to making wines of terruño, seeking drinkability without compromising depth and complexity."