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.
Fab with fish. Try with pan fried sardines with chilli and lemon oil.