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The first grapes to begin to be picked were the Chardonnay and Pinot Noir, on 17th August. The Macabeo started to be harvested on 24th August, with the last of these grapes being picked on 2nd September. We started picking the Xarel•lo on the same day and the harvest finally came to a close when the last bunches of Parellada were picked on 24th September. Because of the scant rainfall during spring and summer, the grapes were classified as being in perfect health, although it is true to say that some varieties yielded less than in other years. This was on the whole a short, very healthy harvest that took place 5 to 8 days earlier than last year.
The vineyard was planted in 1991 in Espiells, the highest, windiest area of the municipality of Sant Sadurní d’Anoia. 250 metres above sea level. Bordered to the south by the Coastal Serralda and to the north by the Montserrat mountains, the vineyard benefits from an exceptional microclimate. The soil is alluvial and comprises three layers: the first consists of clay and silt, the second pebbles and loose stones and the third, the deepest, consists of fine sand that compacts down and is called “sauló”. Together, they produce a cava with very Mediterranean features and a touch of saltiness. The Parellada vineyard is located at 700 metres above sea level in the municipality of La Llacuna, considered to be one of the highest in Penedés, with the altitude producing grapes with very high levels of acidity and very elegant floral aromas.
The base Macabeo, Parellada and Chardonnay wines used for creating the cava are always made separately. Once they have been de-stemmed the grapes are chilled so as to preserve the precursors of the aromas contained in the skins and to avoid any oxidation. The must is never filtered but always undergoes cold, static clarification. The first fermentation takes place over 30 days at 15ºC, following which the coupage, or blend of the different base wines is created. The wine then undergoes its second fermentation, in bottle, during which the “Saccharomyces cerevisiae bayanus” yeast from Vilarnau’s own collection transforms the wine into cava and raises the alcohol and CO2 content.
SERVING AND PAIRING
This is a very fresh cava but one that has body too, so that if served at 6-8oC it is a good match for all kids of seafood, fish, white meat and poultry – a perfect companion for every course of a meal.
SUITABLE FOR VEGAN