It is not by chance that the history of Vidbertus starts with a recipe. My grandfather had to leave the vineyards due to an illness which did not let him till the soil. This is the reason he decided to work on his other passion: pharmacy. But the truth is, he never completely abandoned the land, the wine was present in some of his recipes, as if it were a magical element.
After a few years, in 2005, my father, and I, Albert, returned to our origins. Surrounded by mountains, the monastery and the cold winters of the Conca de Barberà, we started winemaking of this catalan wine.
Since then, sensitivity, care and rigour are the main ingredients we inherited from my grandfather. This is why in each bottle of Vidbertus you can find the personality of each grape and the soul of his land.
If you think about it, great stories should be lived from the beginning, don’t you think?
“The Celler Vidbertus, located in Espluga de Francolí, has a winery that dates back to 1890 and participates in the ‘Viver de Celleristes’ project from Conca de Barberà, where we make our wine.
Year after year we strive to make high quality and uniqueness products with DO Conca de Barberà, so that our customers feel attracted by our products.”
Beginning of the project with the collaboration of the wine experts Fernando Zamora, Marta Conde with the help of Ricard Sebastià (Mas Foraster) and Joan Ramon Morgades (Cooperativa de l’Espluga).
In the same year, the farmer and neighbour Salvador “de Riudabella” allows us to make catalan wine with DO Conca de Barberà from his Garrut grape, a pre-phylloxera variety we plant and acquire at Mas de l’Hortensi, from which the ‘996’ wine will come.
Eduard Rovira joins the project and the following wines are brought onto the market:
Menut Wine 2015—>100%Garrut
Intrèpid Wine 2017—>100% Trepat fermented in barrels.
Gana Wine 2017—> 100% natural red Grenache.