Parxet is synonymous with high quality cava. A historic winery that has never stopped innovating since its beginnings over one hundred years ago, it is no surprise that it was one of the first wineries to bring a Brut Nature to market. Parxet Brut, made using the native varieties Pansa Blanca, Macabeo and Parellada, is the ideal cava for accompanying rice and fish dishes. Its fruity aromas and broad palate make it hard to resist pouring another glass.
Pale in hue with a greenish tinge, fine, persistent bubbles and good mousse.
Full, fruity and intensely flavoured.
In the taste shows all the balance, aromatic and tasteful, given by the varieties and the ageing.
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.