The name Bages is derived from a Roman town that once occupied the region named Bacassis, which in turn was named for Bacchus the Roman God of wine. The vineyards here were devastated by phylloxera in the 19th century and the vineyards of the region began to be re-developed in the 1970’s. D.O. status was granted in 1998.
Climate: The climate marries the qualities of the Mediterranean and Continental influences. The continental influence is seen in lower humidity, colder winters and warmer summers than the coast. Large daily temperature variations are also common here due to the elevation.
Soil: The soils vary by subregion with Pla de Bages at lower elevations consisting primarily of alluvial clay and sandy soils. Alt Bages, at around 500 meters in elevation features stonier soils comprised of marl and limestone with a high carbonate content.
Grape Varities: The region grows both traditional; Garnacha, Ull de Llebre and Picapoll as well as newly introduced grapes; Macabeo, Parellada, Chardonnay, Cabernet, Merlot and Syrah. Most of the modern plantings are trained to wire systems. A large extent of the D.O. is still producing grapes of the production of Cava.