A truly refreshing Cava thanks to an excellent balance between the three indigenous varieties Xarel.lo, Macabeo and Parellada which contribute fine aromas, flavours of citrus, ripe melon and peach balanced by a delicate note of baking bread.
The first fermentation is done at controlled low temperatures of between 10 and 12 days, and once it is complete the wine is racked and clarified and the blend is prepared, ready for bottling and the secondary fermentation in the bottle. The Cava is then matured in the bottle for a minimum of 9 months before release.
Castellblanc is one of the oldest cava-producing wineries in the Penedés. It was founded as a small family business in 1908 by the Parera family. Castellblanc was one of the first companies to use their own selection of yeasts and apply the process of microfiltration prior to tirage to purify the fermentation in the bottle. The Castellblanc production process has since become a model for advanced stirring methods.
Castellblanc is located west of Barcelona in the Cava grape growing region of the capital.