food & wine. ANNA VICENS
Wine route through Terra Alta
In the morning
Vins del Tros is a project begun in 2009 by oenologist Joan Ramon Bada and winegrower Josep Arrufat. Both men were born in Vilalba dels Arcs, were childhood friends and grew up in love with the vineyards that surrounded them. Their aim from the beginning was to produce wines characteristic of the Terra Alta region, by taking advantage of the potential offered by old garnatxa blanca and garnatxa negra vineyards, the two main traditional varieties grown in the area. The winery occupies the lower floor of one of the most emblematic buildings in Vilalba dels Arcs: Casa “Granyena”. Located in the heart of the old town, the house is surrounded by narrow and imposing stone facades.
As for the products, the firm ages its wines in large 225 and 500-litre French oak barrels, although some of them contain up to 4,000 litres. Also used are clay amphorae that hold between 150 and 800 litres, an ancestral technique that the firm has reinstated. Vins del Tros makes a variety of wines. Among its whites are Cent x Cent, Te la dedico, while its reds include Señora Carmen, Lo Morenillo and La Tremenda.
For lunch
Location:
For three generations, Nou Moderno has served meals made with local produce. It is a quiet and relaxing place, as well as a starting point for many people taking advantage of the local environment for excursions of all types.
The restaurant is the “little brother” of the Bar Moderno, which was opened by the couple Jepo and Roseta, of the previous generation, 50 years ago. Rosa, Roseta's granddaughter, along with her mother Teresa, are the restaurant's cooks.
Teresa supplies the experience and wisdom in making the traditional dishes of the Terra Alta region, such as truita en suc, clotxa and fricandó de vedella, an original recipe from Rosa's kitchen.
Yet, these traditional dishes have been modernised with innovations, still using local produce, with touches of fusion and set menus featuring carefully selected Terra Alta wines. They are fun but honest dishes made with respect for tradition and the environment that inspires them.