Mont Marçal Vinícola, S.A.
The winery Mont Marçal Vinícola was founded in 1975 by Manuel Sancho who, after many years of dedication to the world of the music, directed his activity towards a new art; the world of wine and cava. Since 2015, under new ownership, the philosophy of the winery and the dedication to producing quality wines under the Denominations of Origén Penedès, Catalunya, and Cava continue. The winery, originally a 14th century farmhouse and then a 19th century convent, is now a state-of-the-art winemaking facility.
Estate vineyards in D.O. Cava.
- Altitude: 720 feet
- Soil: Chalky limestone
- Picked at night to keep grapes cool and preserve acidity
- Each variety harvested and vinified separately
- Fermented in stainless steel tanks
- First press lots are selected for the blend
- Slow second fermentation in bottle at low temperatures for optimum balance between freshness and creaminess
- Minimal dosage to achieve 8 g/l sugar
- Aged a minimum of 18 months on lees in bottle
Bright pale yellow, a perfect integration of the fine bubbles with a soft and delicate texture. Toasted aromas of coffee with touches of vanilla and honeysuckle lead to fruity richness of peach, grapefruit and white flowers. The palate is fresh, fruity, creamy but at the same time light, with body from the lees. A fine-grained finish with notes of almonds.
Perfect as an appetizer and with dishes with strong, spicy flavors. Pair with Iberian ham, bluefish, seafood, and desserts based on vanilla and chocolate, cheesecake.
40% Xarel·lo, 30% Macabeu, 20% Parellada, 10% Chardonnay; alcohol: 11.5%; estate vineyards in D.O. Cava at 720 feet; chalky limestone soils; harvested at night to preserve grapes and acidity; each variety vinified separately; fermented in stainless steel tanks; first press lots blended; slow second fermentation in bottle at cool temperatures; minimal dosage to achieve 8 g/l sugar; aged 24 months on lees in bottle.
- 40% Xarel·lo, 30% Macabeu, 20% Parellada, 10% Chardonnay
- Alcohol: 11.5%
- Total Acidity: 6.3 – 6.9 g/l
- Residual Sugar: 8 g/l
- Total SO2: 75 mg/l
|PROPRIETORS||Founded by Manuel Sancho, sold to Bardinet 2015|
|ANNUAL PRODUCTION||30,000 9L cases|
|FARMING (SUSTAINABLE, ORGANIC, BIODYNAMIC)||Certified Organic by CCAPE – Consell Català de la Producció Agrària Ecològica
ISO-9001, BRC (British Retail Consortium, Global Standard Food) and IFS (International Food Standard).