Garcia Carrion Castelfino Cava Brut

Macabeo , Parelada en Xarel-Lo van Catelfino uit Penedes, Spanje. De heldere smaak van mousserende wijn “Cristalino” Brut komt door betere druivensoorten Macabeo en Parelada xarel-Lo. Wijn wordt geproduceerd door secundaire gisting in de fles en de temperatuur in de kelders stijgt niet boven de 16 ° C. Door blootstelling in absolute stilte en duisternis in wijn “Crystalline” Brut produceerde uitstekende kleine bubbels die een weelderig schuim creëren.

Xarel-Lo. This grape used to cause a lot of trouble in Cava centers. The grape suffered from oxidation problems, giving the Cavas a strange root-like taste. Today this problem has been eradicated and he delivers the base, weight, power and alcohol that no Cava can do without. The Xarel-lo is indispensable in Spanish Cava. He adds the strength and the alcohol. One of the latest developments is a blend of Xarel-lo – Monastrell. This experiment was successfully applied by Freixenet, one of the leading Cava producers from Catalunya.

Macabeo: prefers a warm and dry climate (is susceptible to rot in a wet climate). Mainly grown in Northern Spain (where the grape is also called Viura). In warm regions the wines reach a higher alcohol content than in humid regions. Macabeo is round, fine and fruity in taste. Also used as a base for sparkling wines. In Rioja known as Viura and in France as Maccabeu.

Parellada a white grape of good quality. Mainly used in Penedès in Northern Spain for sparkling wine. Contributes freshness and fruitiness. The parellada is often served together with the macabeo and xarel-lo mixed, and can also be mixed with chardonnay, and sauvignon blanc. Still wines are also made from it, which are light, fresh and softly floral and have good acidity and a low alcohol content (9-11%) for Spain. The grape is also found in the Costers del Serge wine region. Parellada wines should be drunk young.