Parxet

The first bottles of Parxet Cava were launched to market in 1920, produced using the Méthode Champenoise, in the same place where wines had been made since the 18th century. Today, Parxet is the largest winery in the D.O. Alella (in the province of Barcelona) and a benchmark winery in the production of artisan Cavas. Parxet has celebrated its first century of life as an exemplar of tradition and quality, as well as being a pioneer in the production of Cavas made using the Pansa Blanca grape variety.

Cava

Designation of Origin

210 hectares

Area of vineyard

History

Parxet is a benchmark winery in the production of artisan Cavas and the largest in the D.O. Alella. In 2020, it celebrated its first century of life as a standard-bearer in terms of tradition and quality, a pioneer in the production of Cavas made using the native Pansa Blanca grape variety.

It was in 1920 when, in a farmhouse in Tiana, 20 km from Barcelona, the Suñol family produced their first bottle of sparkling wine for sale, named Montalegre in homage to the Carthusian monastery in the same town. A few years earlier, the Suñol family had travelled to France to learn the secrets behind the production of the famous Champagne. Upon their return, they began excavating an underground cellar with three levels for the ageing of Cava.

 

After centuries of making wine for their own consumption, Parxet became a renowned winery that supplied a Barcelona immersed in "The Roaring 20s" and the splendour of Noucentisme. In 1965, its innovative spirit led it to become one of the first firms to market a Brut Nature.

 

Today, Parxet produces more than one million bottles of artisanal Cava per year and manages 60 hectares of vineyards in Alella, all the while maintaining the spirit of its origins by achieving the highest level of sophistication, elegance, singularity, and subtlety possible by interpreting nature and the richness of its terroir.

The cavas

The Vineyards

Parxet is made up of a territory of several smallholdings. The word parxet means a small piece of vineyard.

 

The vineyards are set within two different microclimates, a warmer maritime one and a cooler inland one, which allow the production of fresh, deep and very well balanced wines.

 

The soil is characterised by the typical sauló, formed by granitic rock that allows good drainage of storm water and an extensive root system that is very well suited to withstanding periods of drought.

 

As in 1920, Parxet continues to make its sparkling wines with the native grape of the area, Pansa Blanca, a highly-prized variety that creates cavas of great personality.

Alella

60 hectares

Area of vineyard

Vineyard characteristics:

Sauló (permeable granitic rock)

Soils

75-150 metres

Altitud

Bush

Training

Pansa Blanca, Chardonnay, Pinot Noir, and Macabeo

Varieties

6,500 kg/Ha

Yield

30 years

Average age of vines

Alt Penedès, Alt Camp and Anoia

150 hectares

Area of vineyard

Organic vineyards.

Vineyard characteristics:

Deep, permeable, and calcareous (Alt Penedès), light and calcareous (Alt Camp), and shallower with the presence of gravel (Anoia)

Soils

259-500 metres

Altitude

Bush

Training

Parellada, Macabeo, Xarel·lo

Varieties

8,000-10,000 kg/Ha

Yield

25 years

Average age of vines

Sustainable Viticulture

Parxet's philosophy is based on absolute respect for the environment. All of the vineyards are in the process of becoming 100% organic.

Parxet has discovered that - through commitment, and by following organic production criteria - singularity, originality, and passion for viticulture can be accentuated. One of our main objectives lies in our enthusiasm for enriching the life of the soils that are being worked. This is undoubtedly a key element in achieving excellence.

 

At Parxet we work in a non-interventionist manner, preserving the purity of the fruit. Neutral yeasts are used both in the production of the base wine and in the second fermentation in the bottle, with the aim of retaining the characteristics of the plot and the vintage, and thus being able to transmit all of its purity.

 

Keeping the yields per hectare low is surely one of the best decisions that we have ever made. Maintaining the liveliness of the fruit even after long ageing is paramount, as it is necessary to impart finesse, texture, and elegance, so that everything blends together as delicately as possible. The reduction of yields has proven to guarantee the preservation of the fruit in such long-ageing processes as those of the Parxet Cavas.

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