castell peralada │ eng
sant joan, 9
17491 – peralada
tel. + 34 972 53 80 11
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Wine has been made at the Castillo Perelada since the Middle Ages, as shown in several documents and parchments from the period to be found in the library. When Miguel Mateu bought this ensemble of monuments in 1923, one of his primary objectives was to revitalize the wine producing tradition, a tradition that is more alive than ever these days and which has incorporated the most modern technology to create wines that make full use of the nuances of the soils and vines of the Empordà.
blanc de blancs 2011 │
Varietals: Macabeo (50%), Chardonnay (20%), Garnatxa Blanca (15%), Sauvignon Blanc (15%). Vineyards: Rocky terrains, with many pebbles. Macabeo vines are more than fifty years old. Winemaking: Temperature controlled fermentation of the first must takes place at 15ºC. Ageing: Young wine. Graduation: 12.80% by Vol Free SO2: 24 mg/l.Total SO2: 95 mg/l.Total acidity: 3.50 g/l (s.a.).Volatile acidity: 0.32 g(a.a.).Residual sugar: 0.15 g/l.Type of bottle: Bordeaux, prestige, green, A.V., 75 cl. and 37.5 cl.Tasting note: Pale straw yellow colour, with some green hints. In the nose there are white fruits and floral notes. In the mouth it is well-balanced, round, nice, very persistent. This is a complex wine, with a fresh, long and smooth after-taste.
rose 2011 │
Varietals: Garnatxa (55%), Samsó (Carinyena) (45%).Vineyards: Permeable, rich in gravel, sometimes with sandy. Winemaking: The first must was fermented, slightly macerated, at a controlled temperature of 16ºC. Ageing: Young wine.Graduation: 12.80% by Vol.Free SO2: 22 mg/l.Total SO2: 80 mg/l.Total acidity: 3.40 g/l (s.a.).Volatile acidity: 0.36 g/l (a.a.).Residual sugar: 0.15 g/l. Type of bottle: Bordeaux, prestige, white, 37.5 and 75 cl.Tasting note: Bright light rosé-colored wine. Red fruits aroma, with flower notes. In the mouth it is fresh, nice, enveloping. This is a very well-balanced wine. Very persistent.
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cigonyes white 2011 │
Since 1995, with the help of one of the country’s most prestigious ornithologists, Castillo Peralada committed to an extensive conservation project in an effort to protect storks (“cigonyes” in Catalan). In the summer of 2010, twenty-three stork couples nested in the park that surrounds the castle as a result of the project.Varietals: Macabeo (90%), Sauvignon Blanc (10%). Selected grapes. Winemaking: Temperature controlled fermentation of the first must takes place at 15ºC. Ageing: Young wine. Graduation: 13.00% by Vol.Free SO2: 25 mg/l.Total SO2: 120 mg/l.Total acidity: 3.50 g/l (s.a.).Volatile acidity: 0.49 g/l(a.a.).Residual sugar: 0.15 g/l. Type of bottle: Bourgogne, green, 75 cl. Tasting note: Bright, pale yellow colour. Fresh fruits aroma, with some herbal and spicy notes. Very expressive in the nose. In the mouth it is round, well-balanced, complex, long-lasting, with a nice after-taste.
cigonyes rosé 2011 │
Since 1995, with the help of one of the country’s most prestigious ornithologists, Castillo Perelada committed to an extensive conservation project in an effort to protect storks (Cigonyes in Catalan). In the summer of 2011, twenty-three stork couples nested in the park that surrounds the castle as a result of the project.Varietals: Garnatxa (80%), Merlot (20%). Selected grapes. Ageing: Young wine. Graduation: 13.50% by Vol. Type of bottle: Bourgogne, 75 cl. Tasting note: Pale, bright pink colour. In the nose there are red fruits notes, spicy hints and some fine herbal notes. In the mouth it is round, fresh, enveloping, with a long and pleasant after-taste.
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cigonyes red 2010 │
Since 1995, with the help of one of the country’s most prestigious ornithologists, Castillo Peralada committed to an extensive conservation project in an effort to protect storks (“cigonyes” in Catalan). In the summer of 2010, twenty-three stork couples nested in the park that surrounds the castle as a result of the project. Varietals: Garnatxa (90%), Syrah (10%). Selected grapes. Ageing: Four months in French oak barrels. Graduation: 14.00% by Vol.Free SO2: 24 mg/l.Total SO2: 80 mg/l.Total acidity: 3.10 g/l (s.a.).Volatile acidity: 0.41 g/l (a.a.).Residual sugar: 0 g/l. Type of bottle: Bourgogne, 75 cl. Tasting note: Garnet, pale and bright. Intense aroma of black and red fruits, well combined with hints of oak ageing. In the mouth it is light, well balanced, tasty, with a good acidity. This is a smooth, silky, long lasting wine.
sauvignon white 2011 │
Varietals: Sauvignon Blanc (100%). Vineyards: In the Empordà plains. Gravelly, highly permeable terrains. Harvest: Selected grape from trellised vineyards. Winemaking: Some hours of cold film maceration. The temperature controlled fermentation of the first must took place at 15ºC. Ageing: Young wine. Graduation: 12.90% by Vol. .Free SO2: 21 mg/l.Total SO2: 85 mg/l.Total acidity: 3.30 g/l (s.a.).Volatile acidity: 0.49 g/l (a.a.).Residual sugar: 0.41 g/l. Type of bottle: Bordeaux, prestige, white, 75 cl. Tasting note: Pale yellow in colour, with some greenish tones. Its fine and delicate aroma reminds of fresh fruits, with some fine herbal hints. Light and fresh, thanks to its excellent acidity. Very elegant in the mouth, fine, the after-taste remains very varietal.
cabernet sauvignon red 2006 │
Varietals: Cabernet Sauvignon (100%). Vineyards: Pont de Molins and La Garriga, two estates with a plain soil, rich in gravels. Winemaking: Fermentation on the skins at a controlled temperature of 25ºC. Long maceration. Ageing: Sixteen months in Bordeaux barrels (fine American oak and Allier French oak). Rest in the bottle. Graduation: 14.50% by Vol. Free SO2: 22 mg/l. Total SO2: 75 mg/l. Total acidity: 3.30 g/l (a.s.)Volatile acidity: 0.86 g/l (a.a). Residual sugar: 0.29 g/l. Type of bottle: Bordeaux prestige, black colour, 75 cl. Tasting note: Cherry red in colour. Black fruits aroma, with blackberry notes and a floral touch. In the mouth it flows, being fresh, nice and well-balanced. Its tannins are fine and polished. Its after-taste is nice, very round. This is a wine that clearly expresses its varietal personality.
cabernet sauvignon rose 2011 │
Varietals: Cabernet Sauvignon (100%). Vineyards: In the Empordà plains. Gravelly, highly permeable terrains. Harvest: Selected grape from trellised vineyards. Winemaking: Cold pelicular maceration. Temperature controlled fermentation of the first must took place at 15ºC. Ageing: Young wine. Graduation: 12.70% by Vol.Free SO2: 25 mg/l.Total SO2: 70 mg/l. Total acidity: 3.30 g/l (s.a.).Volatile acidity: 0.40 g/l (a.a.).Residual sugar: 0.26 g/l. Type of bottle: Bordeaux, prestige, white, 75 cl. Tasting note: Very bright and intense raspberry colour. Its red fruits aroma displays some floral notes. In the mouth it is fresh, enveloping, with a very aromatic after-taste, perfumed, expressive, long-lasting, fruity. This is a very well-balanced wine that clearly expresses its varietal personality.
chardonnay 2011 │
Varietals: Chardonnay (100%). Vineyards: Pont de Molins and La Garriga. Flat, gravelly terrains. Harvest: Selected grape from trellised vineyards. Winemaking: Temperature controlled fermentation of the first must takes place at 15ºC. Ageing: Young wine.Graduation: 12.50% by Vol.Free SO2: 25 mg/l.Total SO2: 120 mg/l.Total acidity: 3.50 g/l (s.a.).Volatile acidity: 0.22 g/l (a.a.).Residual sugar: 0.22 g/l. Type of bottle: Bordeaux, prestige, dead leaf colour, 75 cl . Tasting note: Bright strawy yellow. Sweet fruits aromas (banana, peach), very expressive in the nose. In the mouth it is round, fresh, with a nice after-taste. This is a well-balanced wine with an after-taste which reminds of sweet spices.
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garnatxa white 2011 │
Varietals: Garnatxa Blanca (100%). Vineyards: Rocky terrains, with pebbles. Harvest: Selected grape from old vines. Winemaking: Fermentation of the first must took place at a controlled temperature of 14ºC. Ageing: Young wine. Graduation: 13.30% by Vol.Free SO2: 26 mg/l.Total SO2: 90 mg/l.Total acidity: 3.30 g/l (a.s.).Volatile acidity: 0.40 g/l (a.a.)Residual sugar: 0.10 g/l. Type of bottle: Bordeaux prestige, green, 75 cl. Tasting note: Pale yellow with some green reflections. In the nose it is fruity, floral, very perfumed. In the mouth it is well-balanced, fresh, complex. This is a nice, persistent wine, with a marked varietal personality.
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3 fincas 2009 │
To make this wine, Castillo Perelada uses grapes from 3 of its Empordà vineyards, each of them with their own geological conditions: Merlot from Pont de Molins, Garnatxa and Samsó from La Garriga and Cabernet Sauvignon from Espolla . The soil heterogeneity in this region is unique and allows to make wines with an extremely wide range of nuances. Varietals: Garnatxa Negra (35%), Samsó (35%), Cabernet Sauvignon (15%), Merlot (15%). Harvest: Selected grape. Winemaking: Temperature controlled fermentation on the skins takes place at 24ºC. Medium maceration. Ageing: One year in Bordeaux barrels (70% fine American oak, 30% Allier French oak). Graduation: 14.10% by Vol.Free SO2: 27 mg/l.Total SO2: 90 mg/l.Total acidity: 3.40 g/l (s.a.).Volatile acidity: 0.65 g/l (a.a.).Residual sugar: 0.95 g/l. Type of bottle: Bordeaux, prestige, green, 75 cl and 37,5 cl. Tasting note: Medium intensity cherry red colour. There’s a predominance of red and black fruits, nicely blended with the ageing notes. In the mouth it is round, fresh, with very fine and ripe tannins. This is a nice, long and enveloping wine.
5 fincas 2007 │
Castillo Perelada owns 5 Vineyards in the Empordà, each of them with their own geological conditions. The soil heterogeneity in this region is unique and allows to make wines with an extremely wide range of nuances. Varietals: Cabernet Sauvignon (25%), Garnatxa (25%), Merlot (20%), Syrah (15%), Samsó (Cariñena) (15%). Harvest: Grapes selected from our vineyards.Winemaking: Red winemaking method, long maceration, controlled fermentation at 25ºC. Ageing: Seventeen months in Bordeaux barrels, 50% fine American oak and 50% Allier French oak. Then bottled. Graduation: 14.50% by Vol.Free SO2: 20 mg/l.Total SO2: 60 mg/l. Total acidity: 3.50 g/l (s.a.). Volatile acidity: 0.88 g/l (a.a.).Residual sugar: 0.20 g/l. Type of bottle: Bordeaux, Esevi, black colour, 75 cl and Magnum (150 cl). Tasting note: Cherry red colour with a garnet edge. Intense and enveloping aroma that reminds of ripe fruit, with spicy and balsamic notes. It reaches great volume in the mouth. It is fleshy, well-structured and balanced. It has a very fresh acidity and silky tannins. This is a very personal wine, creamy, nice in the mouth, with a long after-taste.
finca malaveïna 2008 │
One of the most characteristic geological features of the Empordà is the remarkable heterogeneity of its soils. On the plains, the soils are basically of fluvial origin: clay-silt with sand and gravel. On the slopes there is an abundance of slate. Castillo Perelada takes advantage of the different characteristics that each of these soil types bring to the grape in order to produce single-vineyard wines, known in Spain as vinos de finca.These wines have a clearly defined identity, and their personality is indelibly characterised by the vineyard from which they are born. Located in the locality of Garriguella, Finca Malaveïna covers an area of 22 hectares of red clay slopes, with pebbles which facilitate drainage. Varietals: Merlot (50%), Cabernet Sauvignon (30%), Syrah (10%), Garnatxa (10%). Vineyard: Malaveïna.Harvest: Selected, hand harvested grape. Winemaking: Fermentation on the skins at a controlled temperature of 25ºC. Long maceration. Ageing: Sixteen months in new Bordeaux barrels made of French Allier oak. Graduation: 14.70% by Vol.Free SO2: 21 mg/l.Total SO2: 75 mg/l.Total acidity: 3.90 g/l (s.a.).Volatile acidity: 0.72 g/l (a.a.).Residual sugar: 0.55 g/l. Type of bottle: Bordeaux “Ancienne 2”, black, 75 cl and 150 cl. Tasting note: Deep cherry red in colour. Its deep aroma reminds of ripe fruits and displays some spicy notes. In the mouth it is round, meaty, well structured and balsamic. Its acidity is very fresh. Tannins are sweet. Excellent balance, great palate and long after-taste. Finca Malaveïna sports the marked personality of the vineyard where it was born, and has a long ageing potential.
finca espolla 2008 │
Finca Espolla is an estate of 50 hectares located in the Pyrenean foothills, to the north of Peralada. The land is slaty and acidic, cultivated at a high density of 6,200 vines per hectare in order to reduce the vigour and production of grapes thereby achieving high quality wines with great character. Varietals: Monastrell (60%), Syrah (40%). Vineyard: Espolla (black slate)Harvest: Selected, hand-harvested grape. Winemaking: Fermentation on the skins at a controlled temperature of 26ºC. Long maceration. Ageing: Fifteen months in Bordeaux barrels of Allier French oak. Rest in the bottle.Graduation: 14.20% by Vol.Free SO2: 22 mg/l.Total SO2: 75 mg/l.Total acidity: 3.40 g/l (s.a.).Residual sugar: 0.15 g/l.Volatile acidity: 0.82 g/l (a.a.). Type of bottle: Bordeaux, “Ancienne 2”, black, 75 cl. Tasting note: Deep ruby red in colour. Intense aroma with balsamic hints, Mediterranean flowers and minerals. In the mouth it is fluid, persistent and expressive. Lively and refreshing acidity. This is a wine with a personality marked by the vineyard where it was born.
la garriga 2007 │
The La Garriga estate is home to Castillo Perelada’s oldest vines: Garnatxa and Carinyena vines more than 50 years old. 40 hectares of flat silt and clay land, with sand and gravel and neutral pH . Varietals: Samsó (Carinyena) (100%). Vineyard: La Garriga. Harvest: Selected, hand-harvested grapes. Winemaking: Fermentation on the skins at a controlled temperature of 26ºC. Ageing: Sixteen months in new Bordeaux barrels made of fine American oak. The rest in bottle. Graduation: 15,50% by Vol.Free SO2: 18 mg/l.Total SO2: 75 mg/l.Total acidity: 4.40 g/l (a.s.).Residual sugar: 0,10 g/l.Volatile acidity: 0.86 g/l (a.a.). Type of bottle: Bordeaux black, “Ancienne 2” colour, 75 cl. Magnums 150cl. Tasting note: Deep cherrt red colour with a violet garnet. Its wild red fruits aroma perfectly combines with the fine spicy notes derived from the oak ageing. In the mouth it is fresh and lively, with enveloping tannins. This is a wine with a marked varietal and authoctonous personality.
finca la garriga white 2011 │
Varietals: White Carinyena (40%), Chardonnay (40%), Sauvignon Blanc (20%). Harvest: Selected, hand harvested grapes from vinyard La Garriga. Winemaking: Fermented in acacia barrels at a controlled temperature of 14ºC. Ageing: Six months in new acacia barrels. Periodical battonages. Graduation: 12,50% by Vol.Free SO2: 22 mg/l.Total SO2: 90 mg/l.Total acidity: 3.40 g/ (s.a.).Volatile acidity: 0.58 g/l (a.a.).Residual sugar: 0.25 g/l. Type of bottle: Borgogne, moss colour, 75 cl. Tasting note: Golden yellow colour. Ripe fruit aroma, with hints of pear, orange and aromatic herbs, perfectly combined with the fine and delicate barrel hints. In the mouth it has a lively acidity. It is very fresh, gentle, enveloping, elegant and well balanced, with a long after-taste. It stands out for its complexity and its unique personality, a result of its different varietals.
finca garbet 2006 │
EARTH. Finca Garbet has a slaty soil, poor in organic matter. In its struggle to reach water, vines develop very deep roots. This effort is later reflected in the structure and the elegant mineral nuances of the wine.FIRE. Many sunny days and a scarce pluviometry allow the grapes to reach the optimum ripeness point. Castillo Perelada regulates the vines’ hydric stress with a drop irrigation system. AIR. The strong winds of Tramontana reduces the presence of microorganisms in a natural way. The fresh marine breeze called Garbí moderates the temperature and slows down the grapes’ ripening process.WATER. The sea’s proximity has a thermoregulatory effect on Finca Garbet’s vines. It avoids the extreme temperatures, but at the same time reinforces the insolation with its reflection of the solar light.Designation of Origin: Empordà. In the north-eastern corner of Spain. To the east, it runs to meet the sea. The climate is Mediterranean, with the influences of strong winds, particularly the Tramontana, which can reach speeds of up to 120 km an hour. The average temperature is 16°C and there is ample rainfall – 600-700 mm – mainly in winter. There’s a wide heterogeneity of soils. Varietals: Syrah (90%), Cabernet Sauvignon (10%). Vineyard: Garbet. Twelve hectares on the shore of the Mediterranean, on a mountainous slopy terrain where terrace farming is necessary. Harvest: Hand harvested using 20 Kg boxes. Each sector of the vineyard was harvested twice or thrice. Winemaking: Fermented on the skins, with two daily handmade battonages. 30 days of maceration at a controlled temperature of 25ºC. Ageing: Fifteen months in new Bordeaux barrels made of French Tronçais oak. The rest in bottle. Graduation: 14.60% by Vol. Free SO2: 19 mg/l.Total SO2: 55 mg/l. Total acidity: 3.40 g/l (s.a.). Volatile acidity: 0.89 g/l (a.a.).Residual sugar: 0 g/l. Type of bottle: Bordeaux, terroir, antique colour, 75 cl and Magnum. Tasting note: Dark ruby red in colour. Its wide range of aroma reminds the vineyard where it was born (Mediterranian herbs, spices, fruits, balsamic notes and minerals). In the mouth it is fresh, wide, enveloping, with ripe tannins. It has a long after-taste and a very good ageig potential.
gran claustro 2005 │
Varietals: Cabernet Sauvignon (50%), Merlot (20%), Garnatxa (15%), Carinyena (15%). Harvest: Selected, hand-harvested grape from our own vineyards. Winemaking: Fermented on the skins at a controlled temperature of 24ºC. Long maceration. Ageing: Fourteen months in new barrels of French Allier oak. Graduation: 14.70% by Vol.Free SO2: 20 mg/l.Total SO2: 60 mg/l.Total acidity: 3.50 g/l (s.a.).Volatile acidity: 0.75 g/l (a.a.).Residual sugar: 0.40 g/l.Type of bottle: Bordeaux, terroir, antique colour, 75 cl and 150 cl (Magnum) and 37.5 cl. Tasting note: This wine presents a deep ruby red colour. Its intense aroma reminds of ripe fruit, with mineral and spicy notes. In the mouth it is fresh, round, with silky tannins. This is an elegant wine, with an enveloping after-taste and an excellent ageing potential.
ex ex 1 │
Ageing: 1998. In the north-eastern corner of Spain, the vineyard area fans out from the coastal town of Figueres to the French Border. To the east, it runs to meet the sea. The climate is Mediterranean, with the influences of strong winds, particularly the Tramontana, which can reach speeds of up to 120 km an hour. The average temperature is 16°C and there is ample rainfall – 600-700 mm – mainly in winter. There’s a wide heterogeneity of soils in the Empordà, but there’s a predominance of alluvial sediments in the plain and slate in the coast. Varietals: Cabernet Sauvignon(60%), Merlot(25%), Garnatxa(15%). Harvest: Selected, hand harvested grapes. Elaboration:Fermentation on the skins at a controlled temperature of 25ºC. Long maceration. Ageing: Three months in new Bordeaux barrels and 26 months in second-year barrels, all of them made with French Allier oak. Rest in bottle. Graduation: 15,50% by Vol. Free SO2: 28 mg/l. Total SO2: 80 mg/l. Total acidity: 3,82 g/l(a.s.).Residual sugar: 1,90 g/l. Type of bottle: Bordeaux, terroir, antique colour, 75 cl. Production: Limited edition of 3,549 bottles. Tasting note: Intense cherry colour. Powerful and mineral aroma, with a great richness of both aromatic and tasting hints. It stands out for its powerful structure, perfectly balanced. Its tannins are ripe and have a great persistence in the mouth.
ex ex 2 │
Vintage: 1998. In the north-eastern corner of Spain, the vineyard area fans out from the coastal town of Figueres to the French Border. To the east, it runs to meet the sea. The climate is Mediterranean, with the influences of strong winds, particularly the Tramontana, which can reach speeds of up to 120 km an hour. The average temperature is 16°C and there is ample rainfall – 600-700 mm – mainly in winter. There’s a wide heterogeneity of soils in the Empordà, but there’s a predominance of alluvial sediments in the plain and slate in the coast. Varietals: Cabernet Sauvignon (100%). Harvest: Selected, hand harvested grape. Elaboration: Fermentation on the skins at a controlled temperature of 24ºC. Long maceration. Ageing: Three months in new Bordeaux barrels and 26 in second-year barrels, all of them made with French Allier oak. The rest in bottle. Graduation: 16.10% by Vol. Total acidity: 3,92 g/l (s.a.). Residual sugar 2,0 g/l. Free SO2: 27 mg/l. Total SO2: 85 mg/l. Type of bottle: Bordeaux, terroir, antique colour, 75 cl. Tasting note: Intense purple colour. Fine aromas with ripe black fruit notes perfectly assembled with the ageing hints. In the mouth it is powerful and greasy. It has very ripe tannins and it is rich, with mineral hints. This is a wine with a great concentration and a long ageing potential.
ex ex 3 │
Ageing: 1999. In the north-eastern corner of Spain, the vineyard area fans out from the coastal town of Figueres to the French Border. To the east, it runs to meet the sea. The climate is Mediterranean, with the influences of strong winds, particularly the Tramontana, which can reach speeds of up to 120 km an hour. The average temperature is 16°C and there is ample rainfall – 600-700 mm – mainly in winter. There’s a wide heterogeneity of soils in the Empordà, but there’s a predominance of alluvial sediments in the plain and slate in the coast. Varietals: Syrah(100%). Harvest: Selected, hand harvested grape. Elaboration: Fermentation on the skins at a controlled temperature of 26ºC. Long maceration. Ageing: Fifteen months in new Bordeaux barrels of French Allier oak. Rest in bottle. Graduation: 15% by Vol. Total acidity: 3,92 g/l (a.s.). Residual sugar: 1,80 g/l. Free SO2: 27 mg/l. Total SO2: 90 mg/l. Type of bottle: Bordeaux terroir, antique colour, 75 cl. Tasting note: Deep cherry colour. It has a great aromatic intensity that reminds of ripe fruits, marmalade and mineral. In the mouth it is powerful, glyceric and very enveloping. Its sweet and plentiful tannins leave a long and complex aftertaste. It has a strong Mediterranean personality.
ex ex 4 │
Vintage: 2001. In the north-eastern corner of Spain, the vineyard area fans out from the coastal town of Figueres to the French Border. To the east, it runs to meet the sea. The climate is Mediterranean, with the influences of strong winds, particularly the Tramontana, which can reach speeds of up to 120 km an hour. The average temperature is 16°C and there is ample rainfall – 600-700 mm – mainly in winter. There’s a wide heterogeneity of soils in the Empordà, but there’s a predominance of alluvial sediments in the plain and slate in the coast. Varietals: Syrah(100%). Harvest: Selected, hand harvested grape. Elaboration: Fermented on the skins, at a controlled temperature of 24ºC. Macerated during 25 days. Ageing: 16 months in new Bordeaux barrels made of French Allier oak. Rest in bottle. Graduation: 15,20% vol. Free SO2: 25 mg/l. Total SO2: 80 mg/l. Total acidity: 3,43 g/l(s.a.). Residual sugar: 2,4 g/l. Production: Limited edition of 2,941 bottles. Type of bottle: Bordeaux, terroir, antique colour, 75 cl. Tasting note: Purple colour. Intense aroma where the floral and balsamic hints stand out over a very well integrated wood. In the mouth it is meaty and has elegant, greasy and well melted tannins. This is a wine with a powerful and enveloping mid-palate, with a finish that reminds the sensations found in the nose.
ex ex 5 │
Vintage: 2003. Vineyards: Finca La Garriga and Pont de Molins. Varietals: Merlot(53%), Cabernet Sauvignon(32%), GarnatxaTinta (10%), Syrah(5%). Ageing: Twelve months in new Bordeaux barrels of French Allier or American oak. Bottled on May 17th, 2005. Graduation: 14,0% by Vol. Total acidity: 3,53 g/l. Residual sugar: 1,04 g/l. Total SO2: 105 mg/l (American) 103 mg/l (French). Free SO2: 27 mg/l (American) 24 mg/l (French) Volatile acidity: 0,82 g/l (American) 0,86 g/l (French) American oak Bordeaux barrel:Quercus alba from Missouri (USA). It has a grain diameter of approximately 2.5-4 mm, slightly larger than the French oak. French oak Bordeaux barrel:Quercus sessilis from Allier (France). Its grain diameter is 1.5-3 mm, smaller than the American oak. This means that the wine breathes more than it does in the American barrel. Tasting notes: Ex Ex5 American barrel: Deep ruby colour wine. Aromas of ripe forest fruits with hints of a high intensity ageing (mainly dry wood and vanilla). On the palate, the tannins are present but well blended, fresh and well-balanced. Ex Ex5 French barrel: Deep ruby colour wine. Aromas of ripe fruits with hints of a medium intensity ageing (mainly cloves and toasted). On the palate, it has very well blended smooth tannins, fresh, full and well-balanced.
ex ex 6 │
Vintage: 2004. Varietals: Syrah(100%). Harvest: Hand harvest. Using 20 Kg crates. Winemaking: Fermentation and maceration took place in an always-full 3,000 Kg tank, at a controlled temperature of 25ºC. Three battonages were carried out every day with a stick holed in its base, in order to respect the grape to the full and to extract the most mature tannins. Ageing: for sixteen months in French Tronçais oak barrels. Graduation: 14,30% by Vol. Free SO2: 25 mg/l. Total SO2: 105 mg/l. Residual sugars: 0,43 g/l. Total acidity: 3,32 g/l(a.s.). Tasting note: Outstanding ruby colour. Its great aromatic richness is reminiscent of ripe red fruit, it releases balsamic notes (eucalyptus and mentholated) as well as presenting a pronounced mineral character. In the mouth, it is silky, well-balanced, fresh and very complex. This is a long wine, with fine and elegant tannins, noteworthy for its pleasant roundness.
ex ex 7 │
Limited edition of 2,918 bottles. Castillo Perelada keeps intact its interest in the investigation of how different grape varietals adapt to its Empordà vineyards. In order to anticipate future climatic changes, a few years ago the cellar started studying rigorously the adaptation to the climate and soils of the Empordà of the Monastrell, a varietal that ripens perfectly in warm areas (with poor rainfall and many hours of sun) at a low altitude over the sea level. This long-cycle varietal has traditionally proved its excellent adaptation to Southern vine-growing areas, but only recently it has been authorized by the Empordà D.O. Over the last years, Castillo Perelada has been experimenting the different interactions between vine, climate and soil, studying the adaptation of Monastrell vines to Espolla, a vineyard of slaty and acid soil located near the Pyrenees. In Espolla vines are planted at a high density of 6,200 per hectare. This reduces their vigor and grape production, allowing the making of high quality wines of great personality. The result obtained in the 2005 vintage was so exceptional that it has been released as a monovarietal wine in the Castillo Perelada’s Ex Ex Collection. Vintage: 2005, qualified as an Excellent year by the Empordà D.O. Varietals: Monastrell(100%). Harvest: Selected, hand-harvested grapes. Winemaking: Fermentation and maceration took place in stainless steel tanks of 5,000 Kg, at a controlled temperature of 24ºC, with two daily battonages. The rendering used for this wine was 56%. Ageing: Thirteen months in French Allier oak barrels. Bottled on July 6th, 2007. Graduation: 14,80% by Vol. Free SO2: 20mg/l. Total SO2: 60mg/l. Residual sugar: 0,05g/l. Total acidity: 3,40g/l(s.a.). Tasting note: Outstandint deep cherry red colour and a complex, spicy, varietal aroma. In the mouth it is tasty, fresh and persistent. This is a very well-balanced wine, with an excellent tannic structure and a marked personality.
ex ex 8 │
Limited edition of 1,347 bottles. Castillo Perelada keeps intact its interest in the investigation of how different grape varietals adapt to its Empordà vineyards. The Marselan grape ripens specially well in warm climates, it has a good drought resistance and thus has qualities to perfectly adapt to the Mediterranean area and make top wines here. Marselan is an hybrid of Cabernet Sauvignon and Grenache which was created in 1961. Its leaves are bright green, and its clusters are big, with small, light, round grapes. This is a vigorous varietal, with an upright demeanor. Vine shoots reach a long length, being thus important to use very high trellises. The date of ripening is average (a week after Merlot), and it has a very limited juice yield. In general, in poor soils, with short pruning and medium or low productions, wines have a high color intensity and are aromatic, well structured, with a good ageing potential. Vintage: 2006. Designation of Origin: Empordà. Varietals: Marselán (100%). Harvest: Selected, hand-harvested grapes. Winemaking: Fermentation and maceration took place during 28 days inside a stainless steel tank of 3,000 Kg, at a controlled temperature of 25ºC, with two daily battonages. The rendering used for this wine was 52%. Ageing: Battonage and malolactic fermentation is made in barrels, in order to obtain a more complex wine in the mouth. Aged during 16 months inside French barrels of Allier and Tronçais oak. It was bottled on 30th of July 2008. Graduation: 14.90% by Vol. Free SO2: 19 mg/l. Total SO2: 50 mg/l. Residual sugar: 0 g/l. Total acidity: 3.20 g/l (s.a.). Tasting note: Deep cherry red colour. On the nose there are red fruits aromas, with aromatic herbs and some hints of wood. On the palate it is fresh, well estructured, complex, wide in the mouth. This is a deep wine, long lasting, with an excellent estructure of tannins and a marked varietal personality.
ex ex 9 │
Limited edition of 1,932 bottles. The ninth wine in the exclusive Castillo Perelada Ex Ex (Exceptional Experiences) collection is a limited edition of 1,932 bottles. It is made from a coupage of Nero d’Avola and Sangiovese in which grapes from two different harvests (50% from 2010 and 50% from 2011) have been combined. Our intention has been to minimise the possibility of differences between the vintages and to give maximum importance to obtaining a wine which faithfully reflects the great opportunities offered to us in our terroir by the varieties used in its production. Constantly concerned with researching whether different varieties can adapt to their terroirs in the Empordà region, Castillo Perelada grows on their Espolla estate a small amount of Sangiovese and Nero d’Avola, two varieties of Italian origin that are perfectly suited to warm areas with a Mediterranean climate. Sangiovese is also known as Nielluccio and is the classic variety used for Chianti wine which is made in the region of Tuscany in central Italy. Its distinctive features are its large-size, light green leaves, with clusters and berries that are moderately large and spherical in shape. Its ripening period is of average length and it is a fairly productive variety. As for the Nero d’Avola, also known as Calabrese, it originates from Syracuse, on the island of Sicily. Its leaves and berries are medium-sized, and the grape is fairly compact. The ripening period is of normal length, it is very vigorous and yields are average. Winemaking: Manual grape harvest, fermentation and maceration carried out separately in stainless tanks with a capacity of 3,000 kilos, at a controlled temperature of 26ºC. Pumping over was carried out twice a day. The yield allocated for this wine was 45%. Ageing: The 2010 harvest aged for 15 months in second fill French Allier oak barrels. The 2011 harvest aged for 3 months in second fill French Allier oak barrels. Bottled on February 21st, 2012. Graduation: 14.50 %. Total acidity: 4.20 g/l. (s.a.). Residual sugar: 0.30 g/l. Total SO2: 24 mg/l. Free SO2: 70 mg/l. Volatile acidity: 0.78 g/l. pH: 3.21. Tasting note: Ex Ex 9 is a remarkable cherry colour. There is a predominance of red and black fruit aromas, balsamic freshness and some subtle spicy touches. Very fresh and vibrant on the palate, and having medium structure, it is a wine with firm and rounded tannins, complex and showing great ageing capability.
garnatxa de l’empordà │
Varietals: Red Garnatxa (80%), white Garnatxa (20%). Vineyards: Situated in the municipal districts of Mollet de Peralada, Peralada and Sant Climent Sescebes, in the Empordà D.O. Elaboration: Elaborated with selected grapes from old vines, harvested slightly overmature but in a good sanitary state. After a short maceration, in order to preserve all its aromas, the must is partially fermented at a low temperature. Once the desired sugar content is achieved, the fermentation is stopped by adding vinic alcohol up until the graduation reaches a 15% by Vol. Ageing: Aged during more than twelve years in soleras or criaderas. Graduation: 15,00% vol. Total acidity: 3,30 g/l(a.s.). Residual sugar: 130,00 g/l aprox. Type of bottle: White, 37,5 cl. Tasting note: Dark amber colour, clean and bright. Fragrant, aromatically voluptuous. Sweet, velvety, generous in the mouth. Its taste reminds of frosten fruit, nuts and spices.
cava brut reserva │
Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Macabeo (40%), Xarel·lo (30%), Parellada (30%). Winemaking: Temperature controlled fermentation off the skins. Ageing: The second fermentation takes place in the bottle, following the traditional method. It stays in the cellar for about fifteen months before disgorging. Graduation: 11.5% by Vol. Free SO2: 24 mg/l. Total SO2: 95 mg/l. Total acidity: 4.00 gr/l. (s.a.). Volatile acidity: 0.18 gr/l. (a.a.). Sugar: 8 gr/l. Type of bottle: Cava, green, 75 cl. Tasting note: Pale yellow colour. Good bubble detachment. Thanks to its ageing, it has developed a fine aroma with fruit hints. Its well balanced structure, elegance and sensorial richness form an unmistakable personality
cava brut rose │
Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Trepat (60%), Monastrell (20%), Pinot Noir (20%). Winemaking: Temperature controlled fermentation of the first must. Ageing: About twelve months in bottle, before disgorging. Graduation: 11.50 % by Vol. Total acidity: 4 g/l. (s.a.). Residual sugar: 10 g/l. Type of bottle: Cava, white, 75 cl. Tasting note: Pale cherry red. Clean and bright. Its generous stream of fine bubbles forms a crown. It has a fruity aroma with a slight ageing tone. This wine has a complex and fruity taste, sweet and with a good balance in the mouth.
cava seco │
Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Macabeo (50%), Xarel·lo (25%), Parellada (25%). Winemaking: Temperature controlled fermentation off the skins. Ageing: The second fermentation takes place in the bottle, following the traditional method. It stays in the cellar for about twelve months before disgorging. Graduation: 11.5% by Vol. Sugar: 19 gr/l. Acidity: 3.8 gr/l. (s.a.). Type of bottle: Cava, green, 75 cl. Tasting note: Bright pale yellow colour. Its fine aroma is basically floral, although it also has some ageing hints. Well balanced, fresh and persistent in the mouth, it presents a good sensory evolution.
cava semi seco │
Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Macabeo (45%), Xarel·lo (30%) Parellada (25%). Winemaking: Temperature controlled fermentation off the skins. Ageing: The second fermentation takes place in the bottle, following the traditional method. It stays in the cellar for about twelve months. Graduation: 11.5% by Vol. Sugar: 37 gr/l. Acidity: 3.8 gr/l. (s.a.). Type of bottle: Cava, green, 75 cl. Tasting note: Bright pale yellow colour. Fine floral aromas, with ageing hints. Sweet and well balanced in the mouth, this is a broad and persistent wine.
cava brut nature vintage 2009 │
A cava capable of taking centre stage at the most special events and celebrations. This Castillo Perelada Brut Nature has been made with wines of the three typical cava varieties, selected among the best of the 2008 vintage. Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Parellada (50%), Xarel·lo (30%), Macabeo (20%). Winemaking: Temperature controlled fermentation of the first must. Ageing: A minimum of twelve months in bottle, before disgorging. Graduation: 11.40% by Vol. Total acidity: 3.70 g/l. (s.a.). Residual sugar: 1.10 g/l. Type of bottle: Cava, 75 cl. Tasting note: Pale yellow colour with greenish nuances. Clean and bright. Its generous stream of fine bubbles forms a perfect crown. It has a clean aroma, with fruity hints and a slight ageing tone. Dry and smooth on the palate, it is complex in the mouth and has a good tasting balance.
cava brut nature chardonnay 2007 │
Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Chardonnay (100%). Winemaking: Temperature Controlled fermentation of the first must. Ageing: More than 24 months in the bottle, before disgorging. Graduation: 11.90% by Vol. Total acidity: 3.78 g/l. (s.a.). Residual sugar: 1.00 g/l. Type of bottle: Cava, AV, 75 cl. Tasting note: Straw yellow colour with greenish nuances. Limpid and bright. Its generous stream of fine bubbles forms a perfect crown. It has a clean aroma that reminds of ripe fruit, with marked tones derived from the ageing. Dry and smooth on the palate, it is complex in the mouth and has a good tasting balance.
cava stars 2009 │
“Be glad of life because it gives you the chance to love and to work and to play and to look up at the stars.” Henry van Dyke (1852-1933). Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Parellada (45%), Xarel·lo (30%), Macabeu (25%). Winemaking: Temperature controlled fermentation of the first must. Ageing: A minimum of twelve months in bottle, before disgorging. Graduation: 11.50% by Vol. Total acidity: 3.65 g/l. (s.a.). Residual sugar: 1.05 g/l. Type of bottle: Cava, A.V., 75 cl. Tasting note: Pale yellow colour, crystalline and bright. Its generous stream of fine bubbles forms a perfect crown. In the nose it is clean, with fruity notes, and some slight ageing notes. Dry, smooth and complex in the mouth, it has a great tasting balance.
cava brut nature cuvée especial 2009 │
Castillo Perelada Brut Nature Cuvée Especial is made only in exceptional vintages, using an accurate selection of wines of the best typical cava varieties, perfectly balanced with Chardonnay. The result is a cava of unusual quality. Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Xarel·lo (30%), Parellada (29%), Macabeo (26%), Chardonnay (15%). Winemaking: Temperature controlled fermentation of the first must. Ageing: A minimum of 12 months in bottle, before disgorging. Graduation: 11.65% by Vol. Total acidity: 3.70 g/l (s.a.). Residual sugar: 1.20 g/l. Type of bottle: Cava, reserva, 75 cl. Tasting note: Pale yellow colour with greenish nuances. Limpid and bright. Generous stream of fine bubbles, with crown formation. Its aroma is clean, fruity and long. Dry, smooth, complex and elegant in the mouth, it has a good gustative balance.
cava brut rosé cuvée especial 2009 │
Castillo Perelada Brut Rosé Cuvée Especial is made only in the vintages when the Trepat vineyards give the most excepcional wines in the Cava region. This is a monovarietal produced according to the traditional method, with the utmost rigor and care that are characteristic of Castillo Perelada. Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Trepat (100%). Winemaking: Fermentation of the first must took place at a controlled temperature. Ageing: Twelve months in the bottle before disgorging. Graduation: 11.40% by Vol. Total acidity: 3.90 g/l (a.s.). Residual sugar: 6.80 g/l. Type of bottle: Reserva cava, white, 75 cl. Tasting note: Rosé colour of medium intensity, limpid and brilliant. Generous stream of fine bubbles, forming a crown. Clean aroma of red fruits. Smooth, complex, elegant in the mouth. Good tasting balance, persistent.
grans claustro 2008 brut nature │
Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Pinot Noir (43%), Chardonnay (43%), Parellada (14%). Winemaking: Temperature controlled fermentation of the first must. Ageing: More than 15 months in the bottle, before disgorging. Graduation: 12.00% by Vol. Total acidity: 4.00 g/l (s.a.). Residual sugar: 1.10 g/l. Type of bottle: Special DP, green, 75 cl. Tasting note: Pale yellow colour, with hints of green. Clean and bright. It has a generous and steady bubble stream that forms a perfect crown. On the nose it there are ripe fruit aromas and ageing tones. This wine has a well balanced taste, slightly fruity, dry and smooth. It is also broad and long in the mouth.
gran claustro gran reserva cuvée especial 2007 │
Designation of Origin: Cava, a sparkling wine which is made following the traditional method, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warm climate and the growing country all contribute to its distinctive character. Today Cava is second only to Champagne in world sales of sparkling wines. Cava’s name derives from the Spanish word for an underground cellar, which became the term for the production method. Varietals: Xarel·lo (38%), Chardonnay (32%), Parellada (30%). Winemaking: Temperature controlled fermentation of the first must. The 30% Chardonnay wine fermented on its lees during four months in French Allier oak barrels. Ageing: A minimum of thirty months in bottle before disgorging. Graduation: 12.20% by Vol. Total acidity: 4.10 g/l. (s.a.). Residual sugar: 1.20 g/l. Type of bottle: Special D.P., green, A,V,, 75 cl. Tasting note: Straw yellow colour, with shades of green. Limpid and brilliant. It has a generous and steady bubble stream that forms a perfect crown. Clean ripe fruit aroma with ageing tones and toasted notes. In the mouth it is slightly fruity, unctuous, with oak hints, dry and smooth, well balanced. It has a broad and long after-taste.
torre galatea │
Visitors to Salvador Dalí’s visitors house in Port Lligat were always greeted with a glass of Castilla Perelada Rosado cava. Castillo Perelada has joined forces with the Fundación Gala-Salvador Dalí to create a cava to commemorate this fact. The Torre Galatea that gives its name to this cava is one of the most identifiable images in Dali’s universe. Dalí and Miguel Mateu, founder of our bodega, were prolific correspondents over the years, and the Dali-style typography used on the label originates in these letters. Designation of Origin: Empordà. In the north-eastern corner of Spain, South of the French Border. To the east, it runs to meet the sea. The climate is Mediterranean, with the influences of strong winds, particularly the Tramontana, which can reach speeds of up to 120 km an hour. The average temperature is 16°C and there is ample rainfall – 600-700 mm – mainly in winter. There’s a wide heterogeneity of soils in the Empordà. Varietals: Merlot (40%), Cabernet Sauvignon (30%), Garnatxa (20%), Samsó (10%). Harvest: Selected grape. Elaboration: Fermentation on the skins at a controlled temperature of 25ºC. Long maceration. Ageing: 17 months in Bordeaux barrels of American and French Allier oak. Graduation: 13.80% by Vol. Free SO2: 21 mg/l. Total SO2: 90 mg/l. Total acidity: 3.72 g/l (s.a.). Volatile acidity: 0.82 g/l (a.a.). Residual sugar: 1.92 g/l. Type of bottle: Bordeaux, prestige, antique colour, 75 cl. Tasting note: Cherry red colour of medium intensity. Fruity aroma with some fine oak hints. In the mouth this is a fresh, very round wine. It has a very good structure. Fruit notes prevail in the after-taste.
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wines of empordà 