Les Cantarelles

Born in Argentina and raised in Catalonia, Núria Renom entered the world of wine without a family background, driven instead by curiosity and experience. After studying in Italy and training as a sommelier, she became part of Barcelona’s emerging natural wine scene, notably as head sommelier at Bar Brutal from 2013, a key moment that helped shape both her palate and her philosophy. 

Her winemaking journey began in 2014, initially through small-scale projects using fruit from friends and growers in the Catalan natural wine community. In 2016, she took a first independent step by renting a small vineyard in the Garraf Natural Park, producing just around 150 bottles of her first cuvée. Over the following years, she refined her approach while working closely with growers such as Ton Rimbau and Toni Carbó, establishing long-term relationships for old-vine Xarel·lo and other local varieties. 

A decisive turning point came in 2021, when Núria Renom and her partner Arola Tous-Galí acquired the Can Barceló estate in Sant Martí Sarroca, in the Alt Penedès. Situated at around 410–420 metres altitude, the property spans 16 hectares of vineyards, of which roughly 8 to 9 hectares are currently farmed directly by the domaine. The vineyards form a mosaic of small plots on limestone-clay soils, largely planted with Parellada, alongside Macabeu, Xarel·lo, Tempranillo and Chardonnay, with vine ages ranging from around 17 to over 70 years. 

Farming is organic with biodynamic treatments and minimal soil intervention, reflecting a strong focus on soil health and balance. In the cellar, the approach is equally restrained: spontaneous fermentations, neutral vessels, no additives, and no fining or filtration. Production has grown gradually from just 150 bottles in 2016 to around 20,000 bottles with the first full vintage at Can Barceló, while remaining deliberately small in scale and artisanal in execution. 

Today, through her project Les Cantarelles, Núria Renom represents a new generation in Penedès that seeks to move beyond formulaic styles. Her work reconnects the region with its agricultural roots, giving renewed attention to varieties like Parellada and to higher-altitude, slower-ripening sites. The wines reflect this vision: precise yet unforced, saline and textural, shaped as much by landscape and farming as by a deeply personal, evolving approach to winemaking.