Agustí Vilaret founded Mont-Ferrant in 1865. He went to America when he was very young; it was common in that period for Spaniards to go to America for making fortune; he came back to Blanes when he was 45. L’Americano of Blanes was the nickname of the founder of Mont-Ferrant; everybody in town knew him by this name.
The bubbles are perfectly integrated and evoke depth aromas.
Critic and smoky flavors as well as a depth and a mineral hint coming from the Chardonnay.
The initial fruitiness derives in a creamy and sweety texture.
Fresh from making his fortune in the Americas and with a mind full of ideas and ambitious projects, Agustí Vilaret founded the Mont-Ferrant winery in 1865. Thus, he bought Mas Ferrant in the town of Blanes (Girona) and with the aim of becoming a champagne maker he planted vineyards, built a new winery and acquired the necessary tools to make the first Mont-Ferrant cava. Since then, Mont-Ferrant cavas have stood out for developing a personality marked by deep acidity, great aging capacity and a character that is difficult to forget.
In the fermentation and Liqueur d’Expédition we changed the commonly used beetroot sugar for cane sugar.
In the fermentation and Liqueur d’Expédition we changed the commonly used beetroot sugar for cane sugar, in the manner of the great masters of Champagne. In addition, the sugar we use is unrefined, to give more authenticity to the product.
Made with organic grapes from local growers.
For this cava, Mont-Ferrant is supplied with organic grapes from local growers.