Meet the faces behind the wine

The Tierra Alta Cooperative of La Pobla de Massaluca was founded in 1963 to be able to confront with greater force and power the monopoly exercised by a small number of individuals.

Currently the winery of the Cooperativa de La Pobla de Massaluca has suitable facilities for receiving the grapes once they have been harvested after the harvest; for the production of must in a controlled fermentation process, and for storage and fermentation in stainless steel tanks.

The selection of the wines for their subsequent bottling is carried out through a rigorous oenological control process, both for young wines and for those of aging. The winery produces around 11,000 hl of wine per year and is sized to process a maximum of 15,000 kg of grapes / hour.

The Cooperativa de La Pobla de Massaluca has its own vineyards located in the DO Terra Alta region. With an area that occupies 240 hectares. The farmland is located in the municipalities of La Pobla de Massaluca, Bat and Vilalba dels Arcs.

Today, Caterra (commercial name of the cooperative) has approximately 565 ha of cultivation, of which 325 ha are olive trees and the remaining 240 ha are vineyards registered with the Terra Alta Designation of Origin. The remaining crops are dedicated to almond and olive, two consolidated commercial pillars of Caterra.

The wine

The silhouette of a branch of raïm evokes the river that, little by little, makes its way to nourish the earth and give us its fruit. In this bottle, the result is consistency and effort. A fresh, round, fruity wine with liquorice sensations. Pleasant with aromas of red fruit.

Match your moment

A delicious traditional dish that pairs perfectly with this vinazo.

Duck breast with orange and apple compote al vinon

Ingredients

2 pato breasts
2 oranges
1 packet of sugar
2 Golden apples
1 glass of red wine
Black pepper
Shall

Elaboration

First, we will prepare the compotes to accompany the breast. We wash and dry the fruits very well and begin by peeling and cutting the two oranges into pieces, and depositing the juice that they release in a bowl. We weigh and measure half its weight in sugar, and add it. We put them in a pot and heat over medium-high heat for about five minutes. Add the sugar and let everything cook for a few more minutes. We withdraw and reserve.

Next, we peel the two washed Golden apples and cut them into wedges, discarding the core with the seeds. We put them in a saucepan with the glass of red wine and heat them. Let them cook over medium heat for about five minutes, or until it reduces a little. We add two tablespoons of sugar, stir and let everything soak in well. When the apple is cooked and the sauce has thickened, remove.

Finally, we cook the duck breast. Make a few cuts to the piece of duck on the fat side, salt and pepper and put it to cook in a frying pan, over medium-high heat. As oil is released, we must remove it (about 3-4 times). When the skin is well toasted, turn carefully and mark over low heat on the skinless side. When it is at its point, we let it rest for 5 minutes before serving.