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Part of the Castillo Perelada group, a family owned business based in Empurdán, the production of cava was extended to Vilafranca del Penedès following the purchase of the cava producer Olivella Ferrari, traditionally considered to be a model winery in terms of quality. Made from a blend of the three traditional Catalan grape varieties Macabeo 45%, Xarel lo 25% and Parellada 30% and using the traditional method defined by D O Cava, secondary fermentation takes place in the bottle with twelve months on the lees before disgorging. With its 18 months to 2 years cellarage the cava acquires a good structure and elegant personality.
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