Do you have any questions? Ask us!
At the Celler Cooperatiu de Cornudella de Montsant we like to talk about wine, oil and everything that is part of our day to day. That’s why we have created this FAQS (Frequently Asked Questions) space, a new section on our website where we will answer the questions you send us.
Do you want to know how we make our Montsant wines? Are you curious about the winemaking process, the native varieties such as Grenache or Carignan, or the meaning of some oenological terms? Are you interested in how the mill works and how we produce our Arbequina olive oil? Or maybe you want to learn more about the history of the winery, the work that is done there throughout the year or how to prepare a wine tourism visit?
This is your space.
We will publish clear, rigorous and understandable answers, because we believe that sharing knowledge is also a way to enhance the culture of wine and the territory. Whether you are a professional in the sector, a wine lover, an occasional visitor or simply curious, any question is welcome.
You can send us your questions through the winery’s usual channels, and we will expand this section with new answers. We want it to be a lively, useful and participatory space.
Because wine and oil is not just a bottle: it is a process, it is a landscape, it is farming, it is a cooperative. And we love explaining it.
Why does EVOO condense in the cold?
Extra virgin olive oil is a natural, unrefined product, and is mainly composed of fatty acids. When the temperature drops (usually below 12–15 °C), some of these components begin to partially solidify. This means that: · Small white crystals appear · The oil becomes...