Celllers Carol Valles Parellada i Faura 2022 750ml

Product Info

Terroir
Situated in the heart of the Alt Penedès region of Catalonia (Spain), the estate of Cellers Carol Vallès is anchored at Can Parellada in Subirats. The vines sit on soils composed of clay-limestone (marly calcareous earth) at an altitude of roughly 250 metres, layered with underlying sedimentary rock and generous sunlight exposure. The varietal composition (mostly Parellada with Xarel·lo and Macabeo) is deeply rooted in the Penedès tradition and benefits from cool night-air and Mediterranean breezes, allowing for slow ripening with acid retention that supports the sparkling style.

Winemaking & Technical Notes
This cava is crafted from a blend of approximately 43 Xarel·lo, 32% Macabeo, and 25% Parellada. After hand-harvest and gentle pressing, the base wine undergoes primary fermentation in stainless steel, followed by bottle‐fermentation (traditional method). Aging on the lees extends for a minimum of 18 to 24 months, depending on the release, before manual disgorgement and zero dosage (“Brut Nature” meaning less than 3 g/L residual sugar). The alcohol content is notably light at 11.5 %. The producer emphasizes sustainability, low yields and rigorous handling from vine to bottle to preserve freshness and pure varietal expression.

Tasting Notes
In the glass, the wine presents with a pale straw hue edged with green-tinged highlights. On the nose it delivers bright citrus peel, green apple and white peach, layered with subtle brioche and fresh bread dough from the extended lees aging. On the palate it is crisp and lively: the fruit core of white-fleshed peach and pear is framed by razor-sharp acidity, fine mousse and a distinctive minerality — chalk dust or flint — that carries through to the finish. The lack of dosage gives the wine a direct and precise expression, with a refreshing saline undertone and a clean, lingering finish.

Food Pairing & Service
Serve chilled at about 8–10 °C (46–50 °F) in a sparkling wine flute or tulip glass to capture its fine bubbles and aromatic lift. This Brut Nature Reserva is a superb match for fresh seafood — oysters, razor clams, ceviche — and also pairs gracefully with lighter vegetarian fare like asparagus tart, goat cheese salad with citrus vinaigrette, or thin-crust pizza topped with white anchovies and lemon. Its crisp acid and mineral skeleton also allow it to carry with lightly-fried dishes, soft farmstead cheeses and shellfish pastas. Because of its precision and purity, it works beautifully as an aperitif too.