The 2011 Belat is produced with an unidentified variety thought to be authocthonous to Penedès that they named Belat. The grapes fermented with dry yeasts and the wine matured in 500-liter oak barrels for one year. They talk about similarities with Pinot Noir and Trepat, and the wine is not so dark, but the oak seems to take a leading role in the nose, which is a shame, as the palate feels quite lively with a tasty, salty finish. Maybe time will polish the oak, but for now the tannins are a little too present. 1,150 bottles produced.

The 2009 Belat feels a little musty. It's a bit confusing as the word belat is normally used for wines which have had skin contact and are cloudy (belat can be freely translated as cloudy) but they use the word for an old grape they are reviving. The wine has an evolved color with an orange border, not so dark, and a nose hinting at a much older wine with aromas of brick dust, cooked berries and something earthy. The palate is medium-bodied with oaky, spice flavors although less than its red siblings. Time to drink up.

The 2007 Belat is produced from an unknown grape variety resurrected by Albet I Noya. Medium ruby in color with spicy red fruits and medium body, it is a pretty, savory wine more notable as a curiosity than for its intrinsic quality. Albet I Noya is a progressive winery that farms organically and is willing to experiment. They produce a wide range of wines, many of which are not carried by their USA importer. Importer: Opici Wines , www.opiciwines.com