The Cava Regulatory Council has classified the harvest as very good on account of the grape being in an optimum state of health as a result in particular of the complete lack of rain in August and September.
Throughout July the termal diferential between day and night was good, with cool temperatures at night and high temperatures during the day - ideal conditions for the Chardonnay and Pinot Noir grape to ripen well. At the same time, the Macabeo grapes ripened very quickly because of the high temperatures in the first half of August. The harvest began on the night of 16th August, starting with the Chardonnay and Pinot Noir varieties whilst the harvesting of the Macabeo grapes was brought forward to 21st August. The Xarel·lo were picked next and lastly the Parellada, staring on 29th August. Overall the harvest was completed very quickly.
As for yields, the Chardonnay and Pinot Noir produced around 8000 Kg per hectare, with Macabeo and Xarel·lo yielding approximately 11.000 Kg. The Parellada were less generous (8000 Kg. whereas it is usually one of the most productive varieties) but of extremely good quality.
The vineyard was planted in 1991 in Espiells, the highest, windiest area of the municipality of Sant Sadurni d'Anoia. 250 metres above sea level. Bordered to the south by the Coastal Serralada 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 Penedès, 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.
With this cava we are trying to achieve balance between the three kinds of aroma that tend to be present in cavas. Firstly, the primary aromas that come from the fruit (the grapes) and provide the fruity and floral notes. Then there are the secondary aromas that come from the second fermentation inside the bottle and bring to mind the smells of bread and pastries baking. Lastly are the tertiary aromas that develop as the cava ages and are reminiscent of toast, nuts and honey.
This is a cava with a certain body to it that should be served at 6-8ºC and is a good match for white meat, poultry and fish in a sauce and also dishes containing mushrooms.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Chardonnay, Macabeu, Parellada|
|Denomination of Origin||D.O. Penedès|
|Aging||Més de 24 mesos en ampolla|
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