Hermos Brut Nature

Pardas, Penedes, Spain

Conceived as a “village wine,” Hermós brings together fruit from different estate parcels to express the shared clay-limestone identity of Celler Pardas’ landscape. Built around Xarel·lo and complemented by Sumoll, a native red variety. The wine reflects Pardas’ commitment to organic farming, indigenous grapes, and a deeply site-driven approach. Produced by the traditional method and released as Brut Nature, Hermós is Pardas’ interpretation of sparkling wine through the lens of their own vineyards and part of the Corpinnat ("Heart of Penedès") philosophy and manifesto.

Farming
Organic

Harvest Method
Hand harvest

Varietal
80% xarel.lo 20% sumoll

Age of Vineyard
Planted around 1981

Vessel
7 months in stainless steel vats

Vineyard Yield
35 hl/ha

Soil Type
Shallow poor soils in organic matter.

High active lime content.

Annual Production
8732 bottles

Vinification

Hand-harvested organic fruit, directly pressed and co-fermented with indigenous yeasts in stainless steel tanks. Traditional-method secondary fermentation, followed by extended aging on the lees in bottle. Disgorged with zero dosage.

Focused and expressive, with citrus, orchard fruit, subtle red-fruit tones, Mediterranean herbs, and fine autolytic notes. Tense and mineral, with a persistent, saline finish.