Agustí Vilaret established Mont-Ferrant in 1865 in the town of Blanes. He had lived in the Caribbean for some thirty years and after having made his fortune there, he came back with renewed enthusiasm and talent and then proceeded to invest in a new and singular project: the elaboration of champagne.
Xevi Carbonell
Mont-Ferrant Oenologist
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View
Pale straw yellow with green hues.
Nose
Citrus flavours and hints of smokiness rounded off with mineral nuances.
Palate
On the palate it reveals fresh white fruit which evolves initially towards a sweet and creamy texture. The bubbles are well integrated showing.
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Varieties and Analysis
Yes
Contains sulfites
11.5%
Alcohol volume (%)
D.O. Cava
Designation of Origin
Macabeo, Xarel·lo
Variety/Coupage
Cava
Product
No
Suitable for vegans
P242
The Winery
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.
Elaboration - Vinification
Whole cluster pressed.
Whole cluster pressed and temperature controlled fermentation at 16 °C.
Vineyard - Viticulture
Made with organic grapes from local growers.
For this cava, Mont-Ferrant is supplied with organic grapes from local growers.
