Description

THE VINEYARDS: Penedès terroir

• Grape varieties: Xarel.lo, Macabeu, Parellada and Garnatxa.
• Region: D.O. Cava.
• Sub region: Central Penedes (Macabeu, Xarel.lo and Garnatxa) and Upper Penedés (Parellada).
• Altitude of the vineyards: 110m (Xarel.lo) 250m (Macabeu and Garnatxa) and 320m (Parellada). Climate: mild Mediterranean.
• Annual rainfall: an average of 515 litres per square metre.
• Soil: clay and calcareous.

1st FERMENTATION: must to base wine

• Harvest: hand gathered to select the best grapes in September when each variety is at its peak of maturation.
• Pressing and must fermentation: musts selection, only the best juices will be for the Mont Paral Vintage elaboration. Each variety of grapes fermented separately at a constant temperature of 16ºC in stainless steel tanks.

2nd FERMENTATION: base wine to Reserva Vintage Cava

• The base wine blending: 40% Xarel.lo, 35% Macabeu, 20% Parellada and 5% Garnatxa.
• Fermentation temperature: 15-18 ºC.
• Ageing period: for more than 24 months. Vintage dated each year.
• Sugar added: 7 g/L Brut.

TASTING NOTES

• Appearance: delicate pale rosé colour with fine persistent bubbles.
• Aroma: fresh, floral, ripened red fruits with slightly nutty nose.
• Palate: perfectly balanced, delicate, pleasant with long and clean finish.
• Gastronomy: recommended for aperitif or combined with pasta, rice, blue fish, well-seasoned white meat and red meat stews.
• Tips: served cold, between 6ºC to 8ºC, in flute glass type, transparent, tall, thin and without decoration.

Ramon Canals
Owner and winemaker