Pale gold and brilliant in the glass with a full rich mousse. The nose is reminiscent of ripe fruit, citrus and brioche. Tertiary aromas have developed during the 20 months of aging on lees. The palate is surprisingly complex and well structured. Rich yet balanced with toasted hazelnuts, grapefruit and a hint of fennel, and a long mouth-watering finish.
Parellada is the most delicate of the traditional white varieties of the Penedès. It produces white wines which are aromatic and dry, with a moderate alcohol content and a delicate, fruity acidity. Macabeo is found mainly in the Central Penedès and is the grape which contributes a fruity aroma and lively acidity to these blends. Xare-lo, the 3rd traditional variety of the region, can produce great white wines (oaked or unoaked) either alone, or blended. Fruity dry whites made from Xarel·lo are considered the most typical of the Penedès.
Located southwest of the Spanish city of Barcelona, the Penedès wine appellation straddles two coastal provinces, Barcelona in the north and Tarragona further south. The Penedès vineyards are divided into three sub-regions, related to topography: low (maritime), central and high. The region stretches westward and inland from the Mediterranean Sea over undulations and hills known as the Catalan coastal depression, the coastal range and the pre-coastal mountains where vines thrive at up to 2,600 feet (800 meters) elevation. Mediterranean winters are generally mild, while summers are hot with average temperatures hovering in the 30°C range. The clay, sand and limestone soils below the grapes are generally dry and friable, conducive to letting vines penetrate deeply.
Located in the upper Penedès, in a privileged plane between the Mediterranean Sea and the pre-coastal mountain range, specifically in Costers del Montmell,. At an altitude of 300 masl, the vineyards receive the influence of both sun and sea—ideal for viticulture.
Traditional method. 20 months on lees before dégorgement