Mont Marçal

Brut Reserva Metodo Tradicional – 2020

Region: Spain - Cataluña

Mont Marçal

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. Mont Marçal’s cavas are certified organic.

The Wine

Vineyard Profile

Estate vineyards in D.O. Cava.

  • Altitude: 720 feet
  • Soil: Chalky limestone
Harvest Notes
  • 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
Winemaker's Notes

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.

Wine Summary

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, certified Organic and vegan friendly.

Technical Information
  • 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
  • Certified Organic by CCAPE  – Consell Català de la Producció Agrària Ecològica Spain & USA
  • Vegan friendly

General Info

REGION Catalonia/Cataluña
PROPRIETORS Founded by Manuel Sancho, sold to Bardinet 2015
FARMING (SUSTAINABLE, ORGANIC, BIODYNAMIC) Certified Organic by CCAPE – Consell Català de la Producció Agrària Ecològica, Spain

Certified Organic USA

ISO-9001, BRC (British Retail Consortium, Global Standard Food) and IFS (International Food Standard).