Country: Spain Region: Penedés Grapes: Xarel-lo, Macabeu, Parellada
The official denomination of Cava is based on the method of production as originally practiced in the Champagne region. That is: the secondary fermentation takes place in the bottle, followed by a minimum of nine months ageing on the lees. This method was first introduced in the Penedés in the 1870’s, using the traditional grape varieties Macabeu, Xarel-lo and Parellada.
Although Cava may be produced in several areas of Spain, 98% comes from Catalonia and most of that, from Penedés. Cellers de l’Arboç was established in 1919, located the center of the small village of l’Arboç, in the Penedés area. It was the first winery to vinify wines at low temperatures in the area. This is important as it allows the wines, particularly Cava, to retain fruit, freshness and aromas. It also helps achieve a higher quality during secondary fermentation. In 2006 the winery built a new state-of-the-art facility at their present location.
A blend of 40% Xarel-lo, 30% Macabeu and 30% Parellada, this straw yellow wine has green tones and fine, persistent bubbles. Bright in the bottle, with aromas of ripe fruit and citrus with hints of flowers, the palate is lively and vivacious with a pleasant elegance and equilibrium. The aftertaste has notes of white fruits with delicate citrus. It is ready to be enjoyed now. Serve chilled as an aperitif and with a wide range of your favorite dishes.
D’Arciac Brut Seleccio Cava:
XAREL-LO GRAPES — A white grape variety of Spanish origin specially grown in Catalonia in Spain. It is one of the three traditional varieties used to make the sparkling wine known as Cava. Xarel-lo wines can be strongly flavored, and more aromatic than the other two Cava grape varieties, which include:
MACABEU and PARELLADA GRAPES — Mostly used to enhance Cava wines who get most of their flavors and substance from Xarel-lo grapes.D’Arciac Brut Seleccio Cava:
