Nuria Renom came to wine by a long route. Born in Argentina and raised in Spain, she first studied veterinary science before discovering wine during time in Pisa. Back in Barcelona, she trained as a sommelier and became head sommelier at Bar Brutal, one of the key places in the city’s natural wine scene. In 2014, while still working in the bar, she began making her own wine from a tiny rented vineyard in Garraf, learning step by step through work in the vineyard, the cellar, and harvests in other countries.

In 2021, together with her partner Arola, Nuria found a permanent home at Can Barceló in Sant Martí Sarroca and started Les Cantarelles. The estate includes 16 hectares of vines, of which they farm about 8, mostly old and younger plots of Parellada, together with Macabeu, Tempranillo and Chardonnay. The vineyards sit around 420 metres above sea level, surrounded by hills and forest, which helps the grapes ripen slowly and keep freshness.

Nuria’s work is guided by respect for the land and a wish to make wines that feel honest and alive. She farms organically, uses some biodynamic practices, works with spontaneous fermentation, and avoids unnecessary additions, fining and filtering. Her wines are usually light in alcohol, pure in style, and shaped by both landscape and intention. They show a more personal side of Penedès: not polished, but direct, fresh and full of energy.