# Peraj Petita (2024)

- **Producer:** Celler de Capçanes
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Syrah, Tempranillo, Grenache, Carignan
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** blackberry, plum, cherry, redcurrant, raspberry, violet, liquorice, vanilla, cloves

## About this wine

Founded in 1933 as a bulk cooperative in Catalonia's Montsant region, Celler de Capçanes underwent a revolutionary transformation in 1995. The Jewish Community of Barcelona requested a premium, non-pasteurized (Lo Mevushal) kosher wine, prompting the winery to modernize and isolate a portion of its cellar. This historic partnership made Capçanes the first cooperative in Spain to produce high-quality kosher wines, establishing a global reputation. 'Peraj Petita' translates to 'Little Flower' in a blend of Hebrew and Catalan, representing a vibrant, approachable expression of the estate's terroir.

## Interesting facts

- Peraj Petita means 'Little Flower,' combining the Hebrew word for flower (Peraj) and the Catalan word for small (Petita).
- It is produced under strict Lo Mevushal rules, meaning the wine is never pasteurized, preserving its natural character.
- Celler de Capçanes was the very first cooperative winery in Spain to establish a dedicated kosher winemaking facility in 1995.

## Food pairing

This wine's medium body, vibrant acidity, and soft tannins make it exceptionally versatile. The bright red fruit and subtle oak spices complement roasted meats and earthy Mediterranean dishes, while the acidity cuts through richer textures without overpowering delicate flavors.

## Wine making process

Hand-harvested from terraced vineyards at 180 to 450 meters elevation. The grapes undergo strict kosher vinification under rabbinical supervision (Orthodox Union certified, Lo Mevushal, and Kosher for Passover). Varieties are co-fermented in stainless steel vats at 24°C–28°C using indigenous yeasts, with a 10 to 12-day maceration. Following malolactic fermentation, 85% of the blend is aged in stainless steel to preserve fresh primary fruit, while 15% is aged for 10 months in French and American oak barrels. The wine is cold-stabilized and lightly filtered without fining.