Wine has been made at the Castillo Perelada since the Middle Ages, as shown in several documents and parchments from the period to be found in the library. When Miguel Mateu bought this ensemble of monuments in 1923, one of his primary objectives was to revitalize the wine producing tradition, a tradition that is more alive than ever these days and which has incorporated the most modern technology to create wines that make full use of the nuances of the soils and vines of the Empordà.
The nose has hints of hazelnut and buttered toast and the palate is dry with a subtle honeyed edge. Rich, dry and full flavoured with a lemony hint on the finish. Good long sustained mousse and finish. Perfect for any occasion.
Fab with fish. Try with pan fried sardines with chilli and lemon oil.
Whilst the infamous Prosecco may be in favour, no one should forget this classic bottle fermented sparkler from the NE corner of Spain. Using the 3 principal grapes, Parellada, Xarello and Macabeo and fermented using the Traditional Methode ( for us old geezers, this used to be called Methode Champenois ), which is legal speak for first ferment in tank, just like normal white wine, with the purpose of making a light, crisply acidic and clear white wine, before the still wine is transferred into heavier bottles, an addition of yeasts and sugar added, before the bottle is stoppered up again using a crown cap, and the wine then aged in cool dark cellars for upto 36 months, during which time the wine re-ferments and the CO2 gas, not being able to escape, is captured within the wine. The wine is then disgorged to remove the sediment, and the wine, now fully sparkling, is topped up, corked and labelled, ready for sale.