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€7,89
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The vineyards of the Mont Marcal winery are located in the beautiful Penedès region of Spain. Close to the coast, the climate here is perfect for cultivating the three grape varieties: Macabeo, Xarel-lo, and Parellada. Every effort is made to uphold the Spanish pride of Cava! In this regard, Mont Marcal certainly has a reputation to uphold in the world of Cava. They are the third-largest producer in Spain. Owner Manuel Sancho and his daughters manage to improve the quality almost every year through their excellent organization and investments in new technologies. And naturally, we can taste this in the rich flavor and aroma. But before we get to that, let's return to the vineyard. The vineyard, now mature, has deep roots in a subsoil of loam, clay, and pebbles, allowing the plants to easily absorb moisture from the soil. This is certainly necessary, as it can get very hot during the summer months. The fresh sea breeze contributes to a gradual cooling of the grapes, preventing the temperature from rising too high and leaving a lovely freshness and acidity in this Cava.
When all the grapes are ripe, they are brought in early in the morning. At that point, the acidity and aromas in the grape are fully present. Each grape variety is vinified separately and temporarily stored in steel tanks. Now it is time for the winemaker at Palau to showcase his expertise. After various tasting sessions of the individual wines made from the three grape varieties for this Brut, the wine is bottled to undergo its second fermentation and develop its carbonation. However, to create the bubbles, it is topped up with some yeast and sugar and set aside in the Palau cellars for at least 9 to 12 months. This technique is also used for French Champagnes. In complete tranquility, this Palau Cava develops its bubbles, guaranteeing soft, round aromas and flavors. At bottling, only a small amount of liqueur de dosage (a mixture of wine and sugar) is added to achieve the Brut flavor profile.
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