Following Parxet's 75th Anniversary it was decided each year to make a small quantity of truly different limited edition cava characterized by its grape local variety from the region of Alella, our Pansa blanca.
Fine and persistent bubbles, thanks to its long ageing process.
Intense aroma of fruits, floral and persistent.
Intense flavors, structured and with volume and light and toasty notes.
The first bottles of Parxet Cava were launched in 1920, made using the méthode champenoise in the very same place that wines have been made since the 18th Century. Parxet is now a leading winery in the production of artisanal cavas, the largest producer in the D.O. Alella (in the province of Barcelona). It celebrated its first centenary as an icon of tradition and quality, as well as being recognised as a pioneer in the production of cavas using the Pansa Blanca grape variety.
Whole cluster pressed.
Whole cluster pressed and temperature controlled fermentation at 16 °C.
Alella is characterized for its soils called sauló.
Alella is characterized for its soils called sauló, a rough sandy texture. Density is of 3,700 vines/Ha distance between rows of 2.2 × 1.2 meters between vines. Gobelet form is used for the older vines, while new plantations are using the cordon royat system. Vines are pruned short.