In the year 2006 we have started in Spain to grow grapes and olives at our farm. With these grapes and olives we make our wine and olive oil. And sell them to allover the world.
Monday, December 21, 2015
Friday, December 11, 2015
New fresh olive oil 100 % Arbequina Extra Vergine
Thursday, December 3, 2015
Saturday, November 28, 2015
olive harvest of the Arbequina olive 2015
Sunday, November 22, 2015
Monday, November 16, 2015
Cathy Pacific Hong Kong wine competition 2015
Terra Personas is delighted to announce that they have won a Bronze award in the
2015 Cathay Pacific Hong Kong International Wine Competition (HKIWSC) for The Terra vermella red
wine.
Terra Vermella 2013
40 % Cariñena
30 % Garnacha
30 % Syrah
In appearance the wine has a beautiful cherry colour with violet highlights.
On the nose the wine displays a pronounced intensity of wild raspberries, white and black pepper with floral and violet nuances. A long mineral finish. Beautiful, uncomplicated wine, which at a barbecue runs up to top form.
40 % Cariñena
30 % Garnacha
30 % Syrah
In appearance the wine has a beautiful cherry colour with violet highlights.
On the nose the wine displays a pronounced intensity of wild raspberries, white and black pepper with floral and violet nuances. A long mineral finish. Beautiful, uncomplicated wine, which at a barbecue runs up to top form.
Monday, November 9, 2015
Restaurant Chef aan de Werf
We deliver our wines & Olive oils of Terra Personas to the new restaurant in Hilversum
Restaurant Chef aan de Werf -Made by Charly de Wijs.
Location: Mussenstraat 11 1223 RB Hilversum phone 0031 (0)35-6315412
Charly has worked in the high segment restaurants in Holland and rewarded with the Prix Taittinger prize.
See the website:
http://www.chefaandewerf.nl/contact/
Restaurant Chef aan de Werf -Made by Charly de Wijs.
Location: Mussenstraat 11 1223 RB Hilversum phone 0031 (0)35-6315412
Charly has worked in the high segment restaurants in Holland and rewarded with the Prix Taittinger prize.
See the website:
http://www.chefaandewerf.nl/contact/
Monday, November 2, 2015
Terra Personas and The Nachtwacht - Rembrand van Rijn
Quality Dutch painting in the Rijksmuseum and quality food and Dutch wines in the restaurant!
Go to visit this restuarant.. on http://www.rijksrestaurant.nl/en/
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Dutch Terra vermella by Terra Personas made in Catalunya - DO Montsant |
RIJKS® is
the restaurant of the Rijksmuseum. The Rijksmuseum tells the story about the
Netherlands. Influences from countries far and near can also be seen. At
RIJKS® we follow this pattern: quality, authenticity and uniqueness
translated to: the kitchen, the chefs, the interior and the location.
RIJKS® is the Rijksmuseum served up on a plate.
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The nachtwacht by Rembrand |
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Dutch paintings in de Rijksmuseum |
Monday, October 26, 2015
The Arbequina olive harvest is coming
Monday, October 19, 2015
autum in the vineyard - nice colors
The autum of 2016 has arrived in the vineyards.
Nice colors, and perfect light this time of the year.
Friday, October 9, 2015
harvest on the end
The harvest of 2015 is on his end. The last grapes have been harvested; the carinena and cabernet sauvignon are the last grapes in the row.
A different year. Short showers and a verry hot summer suppose to be early mature but not the case this time.
The grapes needs time to mature, nature gives his ritm, so normale harvest weeks/days .
The have nice sugars and even fresh acidity and mature element as fruits, body, color.
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Carinena 2016, nice bunches. |
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the morning condensation does his work! ( lowering the temperature in the grapes) |
Tuesday, September 22, 2015
wine in progress..
After the harvest a lot of activities in the bodega. and afterall the smell of fementing grapes.. Yeah!
Wednesday, September 16, 2015
Harvest 2015 Do Montsant grapes
We have started the vine harvest of 2015.
A different year, short swowers of rain during the year make it not easy.
A verry hot summer, but cool nights in september make a lot good.
Grapes small in size with sufficient sugars but with a delicate taste on the raw grape
promized a nice wine!
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harvest sira do montsant, interesting year. |
Sunday, August 30, 2015
Wines from the Holy Montsant
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Wednesday, August 19, 2015
In a few weeks we start harvesting the grapes
Monday, July 20, 2015
Tuesday, July 7, 2015
Barrel sun chair
Friday, June 26, 2015
Friday, June 19, 2015
The Mediterranean crisis
The Mediterranean Sea became disconnected from the world’s oceans and mostly desiccated by evaporation about 5 million years ago during the Messinian salinity crisis. The Atlantic waters found a way through the present Gibraltar Strait and rapidly refilled the Mediterranean 5 million years ago in an event known as the Zanclean flood.
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this stone that I have found in the region mountain on a height of 800 meters.( miljons years old) |
The nature, abruptness and evolution of this flood remain poorly constrained. Borehole and seismic data show incisions over 250 m deep on both sides of the Gibraltar Strait that have previously been attributed to fluvial erosion during the desiccation.
Here we show the continuity of this 200-km-long channel across the strait and explain its morphology as the result of erosion by the flooding waters, adopting an incision model validated in mountain rivers. This model in turn allows us to estimate the duration of the flood. Although the available data are limited, our findings suggest that the feedback between water flow and incision in the early stages of flooding imply discharges of about 108 m3 s-1 (three orders of magnitude larger than the present Amazon River) and incision rates above 0.4 m per day. Although the flood started at low water discharges that may have lasted for up to several thousand years, our results suggest that 90 per cent of the water was transferred in a short period ranging from a few months to two years. This extremely abrupt flood may have involved peak rates of sea level rise in the Mediterranean of more than ten metres per day.
U Tube: https://www.youtube.com/watch?v=bw-qf_zQMWs&feature=youtu.be
Thursday, June 11, 2015
Terra Blanca 2014
White wines in this region is not easy to produce. Sun and variaties make it complex over here.
The majority is Garnacha Blanca and Macabeo.
So we pick the grapes early ( end august) to expose the fruits from the berrys and the crispy acids.
After cool maceration and fermentation at low temperatures 15 deg C, The Garnacha go on new French wood to mature for 4 months. The rest go on inox on his lees.
But now availabel the new : Terra Blanca 2014!
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Now new labels with Catalaan, Spanisch and English text. |
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Waiting to be bottled.. |
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click on the picture to read! |
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