Terra Vermella 2018

Wine profile
Among the sparkling wine varieties, Cava occupies a special position. But within this category, a grape variety like the Parellada is rather less familiar, especially compared to Macabeo - which is also called Viura - or the Xarel.lo, from which still wines of excellent quality are pressed. Despite its relative obscurity, Parellada, with its acid structure and moderate alcohol content, plays an important role in Cava. The fact that there are different varieties of Parellada is widely unknown. But the winemaking duo Ester and Carles have made it their mission to unearth these hidden jewels of the Catalan wine world. They have already revived the almost forgotten grape variety Carignan Blanc. Their latest find is the Parellada Montonegra, a reddish mutation of the Parellada, which was discovered on a vineyard 550 metres above sea level in Old Penedes in the Pla de Manlleu. In the meantime, the vineyard is 37 years old and is tended under the supervision of Jaume Nin Llort, a relative of Ester. The wine takes its name from the red clay in the region. After gentle pressing, the wine was then fermented and aged in 300-litre barrels. The result - a wine with an alcohol content of just 12% and an acidity of 6.5 grams at a pH value of 2.8.

Colour intensity
It shines in a bright golden yellow, interspersed with youthful green tones.

Odour note
Burgundies and the mineral Sauvignon Blancs of the world can take notice. The nose is filled with notes of grapefruit, salted almonds, oyster shells and the scent of the seashore and wild herbs. It is a mature, intriguing fragrance that exudes an almost palpable joy.

Taste experience
The 2018 Terra de Vermella is a poem on the tip of the tongue: juicy yellow fruit meets smoky notes and tangy acidity. A touch of purism, a certain coolness, liveliness, power - all these aspects are captured in this drop. A tangy, fascinating wine at a fantastic price!

Serving suggestions
To elicit the full flavour, this wine should be decanted and enjoyed from large glasses and not served too cold. It harmoniously accompanies dishes such as crispy veal wrapped in pancetta served with a fine tarragon cream sauce and florets of cauliflower with lemon oil, or grilled sea bass with a citrus-fennel cream and apple celery vinaigrette. It also goes well with seafood or a kohlrabi soup au gratin with truffle oil.