Mala Herba

Mala Herba is Finca Parera’s skin‑contact Xarel·lo. The grapes come from the Viña Tardía at 300 m altitude in the Alt Penedès, and are fermented in clay jugs with their stems and skins (brisat style).

The wine ferments spontaneously and macerates for several weeks, then ages on its skins in underground cement tanks in an old century‑old cellar. No additions, no filtering—just pure Xarel·lo.

Expect aromas of citrus peel, dried apricot and Mediterranean herbs with grippy tannins and lively acidity. It’s rustic yet refined, perfect for adventurous palates.

Enjoy with grilled fish, paella or vegetable stews.