Rainbow Connection at the Experiencia Verema 2014 Barcelona

338/365 – Catalonia – D.O. Terra Alta – Celler Coca i Fitó – Jaspi Blanc 2013

Rainbow Connection……..,

jaspi-blanc-2013_10006645Jaspi Blanc 2013, 70% Garnacha Blanca and 30% Macabeo

Bright lemon color, clear. Aromas of white flowers (acacia), fresh stone fruits (apricot) and green fruits (green apple), aromatic herbs and underbrush. Fruity and mineral on the palate, where the floral and fruity notes intensify, medium-bodied and well-structured. Ages very well, acquiring herbal and mineral smoky and honey notes with time. Still white wine from the D.O. Terra Alta. Young wine made from old-vine (50-70 years) White Grenache and Macabeo. Limestone and granite sandy soils, offering excellent acidity and pH. Traditional vinification, with 3 months on lees without battonage in order to preserve freshness yet achieve viscosity. As a young wine, a fresh citric and tropical fruit predominates, with a rich stone fruit character evolving in time. Excellent balance and weight, highlighted by surprising acidity given the variety. As I still have to cover the winery of Coca i Fitó, I’ll come back with a more extensive write up, also introducing their new label Jaspi d’Or!

experiencia-veremabcnThe past Monday, November 10, 2014 the second edition of the spectacular (when it comes to wines and location) Verema Experience was held in Barcelona at the Maritime Museum located along the old Drassanes Reials road, a few minutes from La Rambla. The showroom was open from 12:00 to 21:00 hours but, unfortunately I could only stay for a few hours so I had to be smart when it came to tasting the wines, I went for the Catalan (ok, ok, I did taste a few from the rest of Spain as well), what a surprise! If you are around next year you should try to come, you’ll be able to enjoy the best wineries on the national scene and taste, interact and stay in touch with the news that the developers and wine makers themselves are showcasing. An exclusive opportunity for wine lovers and professionals which you can not miss.

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50 to go!

 

 

Mont Marçal, That’s Amore in D.O. Cava

332/365 – Catalonia – D.O. Cava – Castellví de la Marca – Mont Marçal – Extremaruim Brut Nature Reserva

That’s Amore…….,

extremarium_nature_buenaExtremaruim Brut Nature Reserva, Chardonnay, Xarel.lo, Macabeo and Parellada

Bright pale yellow with fine and bubbles which are rising steadily creating a perfect mousse. The nose is clean and fresh, producing toasted notes like coffee, combined with  vanilla, soft notes of fruits such as peach and grapefruit, some mineral tones and white flowers. The palate is fresh, fruity, creamy and light, the body showing that it has been in contact with the yeast for quite some time, fine mousse and very pleasant on the palate with hints of raw almonds and hazelnuts. This Cava has been made by adding Inspiration, Instinct and Passion! Each variety is picked and fermented separately. The grapes are destemmed, cooled to 12°C, pressed pneumatically at a pressure of 0.2kg, selection of the juice/most, clarification by gravity and alcoholic fermentation at 14-16°C, the Chardonnay is fermented in barrels of French oak for 8 weeks. Works great with, for example, Ossobuco, fritters and desserts with a base of chocolate and dried fruits and nuts. 

Bodega-Mont-Marçal

The cellar at Mont Marçal Vinícola was founded in the year 1975 by Manuel Sancho who, after dedicating many years to the world of music, directed his activity towards a new art: that of the world of wine and Cava. It is Blanca Sancho, the founder’s daughter, who now runs the cellar together with a team of young professionals that have managed to blend the original philosophy of the cellar with the restless spirit of the new generations and adapt this, in all its fields, to the needs of today’s markets. Mont Marçal makes quality wines in the “Denominaciones de Origen” Penedès, Catalunya and Cava.

Originally from the XIV century, the lovely farmhouse that houses the cellar is located in the heart of the Penedès, 220 metres above sea level. With the floor plan of a basilica, brickwork has been used to frame the windows and the dividing lines of the floors, this gives the house a unique character. It was modified at the end of the XIX century to become a convent of the order of the “Barefoot Carmelites”, and it still retains the charm of the original structure.

The estate has 40 hectares of its own vineyards which comprises the indigenous varieties such as Macabeu, Xarel.lo, Parellada and Tempranillo, in addition to other varieties that have adapted perfectly such as Chardonnay, Syrah, Merlot and Cabernet Sauvignon. At the same time, to be able to achieve the actual production, Mont Marçal collaborates with other estates in the Penedès, from which the buy the additional grape quantities needed.

56 to go!

 

Singular Wine by Cal Batlle and Celler Mas Candi, The Way of the Future in D.O. Penedes

320/365 – Catalonia –D.O. Penedes – Viticulture by Cal Batlle & Elaboration by Mas Candi – El Vesper de la Gloriosa 2013

The Way of the Future……,

vesper-de-la-gloriosaEl Vesper de la Gloriosa 2013, 50% Xarel.lo and 50% Macabeu

This is NOT a Cava,this is a Sparkling wine produced using the “Ancestral Method”. Pale yellow color with soft green iridescence, constant bubbles and a fine steady flow. On the nose there are aromas of white fruit (pear), hints of citrus (lemon) which provides a very refreshing background. Some creamy notes of pastries, brioche, soft nuts (almonds), presence of yeast with hints of warm bread and croissant, a touch of herbs. Pleasant coolness during its entry, tasty overall presence with fresh and ripe white fruit, light touch of a bitter taste, dried fruit notes, good acidity, spacious, light creaminess. Refreshing sparkly. Long and a aftertaste of white fruit and some citrus.

Ancestral;

adj.
1.

pertaining to ancestors; descending or claimed from ancestors:
an ancestral home.
2.

serving as a forerunner, prototype, or inspiration.

 

Ancient;

adj.
1. Of great age; very old.
2. Of or relating to times long past, especially those of the historical period before the fall of the Western Roman Empire (a.d. 476). See Synonyms at old.
3. Old-fashioned; antiquated.
4. Having the qualities associated with age, wisdom, or long use; venerable.
n.

1. A very old person.
2. A person who lived in times long past.
3. ancients

a. The peoples of the classical nations of antiquity.
b. The ancient Greek and Roman authors.

 

In addition to these definitions, the word(s) is/are used to name and define a type of natural sparkling wine, characterized by being produced by a single fermentation directly in the bottle. Too me, it represents one of the ways to make wine with minimal intervention, and I am happy to see that this production method has been reclaimed. The method is the “Ancestral Method” but I lay claim to it being Ancient as well, hence I use both definitions above!

The ancient fermentation method creates a spontaneous fermentation and uses no added sugar, nor tirage or expedition liqueur. Only sugar from the grapes is to be fermented. There’s no disgorging deposits, or if there is, it is the bare minimum, that is left in the bottle and the appearance can be a bit murky.

– The process would be:
o develop the base wine (still wine) using classic fermenting techniques and of course this depends on the process of each winery.
o make the cuvée, with the residual sugar still present, and the wine still being “still wine”. The fermentation and maturation of the base wine and the cuvée continues in the same bottle without added sugars, tirage/expedition.

el-vesper-de-la-gloriosa

Having explained all of the above, El Vesper de la Gloriosa is a natural sparkling wine, made using the ancestral method with yeasts. This is a wine made through cooperation of two great wine entities, Viticulture by Cal Batlle & Elaboration by Mas Candi, with the aim of creating a sparkling wine that breaks the current cliches, and which is not indifferent to the consumer. It is a blend of Macabeo and Xarel·lo, planted in the early 50’s. To keep up the purity of the grape, they have opted to use the ancient method, fermented with autochthonous yeast from the same vineyard, adding no sulfur in its preparation. This sparkling wants to be a recognition to the history of the property, specifically recognizing the time of the Civil War, in which part of the property was occupied by a Republican airfield, called the “Vesper de la Gloriosa”.

71 to go!

The winery of Ca N’Estruc, My Ideal in D.O. Catalunya

316/365 – Catalonia – D.O. Catalunya – Esparreguera – Celler Ca N’Estruc – L’Equilibrista 2012

My Ideal……,

equil12_anv800L’Equilibrista 2012, Syrah, Carinena, Garnacha

This wine has the intense  and dark red color of a ripe cherry. The nose has the concentration of toasted oak that seems to cover the fruit, which is present behind the oaky notes. After a few minutes the presence and freshness of the red berries take over the show, exclaiming that this is indeed a fruit bomb! It is a complex wine, even if the fruit is present at a high degree. The secondary aromas reveal citric notes, aniseed, cedar and vanilla.  The entry is creamy and sweet. Flavors of mature black fruit and chocolate. Good structure. The mouth is filled with tannins which provide the volume and a tasty and pleasant finish reminiscent of strawberry lollipop. An interesting wine that should be taken seriously!

One dream, one soul, one prize, one goal. One golden glance of what should be. It’s a kind of magic. What Francisco Martí is creating under the appellation of Catalunya might be considered juts that! The farm Ca N’Estruc is located on the mountainside of Montserrat, in Esparreguera (Barcelona) and the wine making here is rooted in the world of wine since 1548.

Montserrat-aire

The Montserrat mountain and the national park by the same name would in a poetic world be reason for how and why the vineyards are happy here, but I don’t do poetry. So, briefly, for all of you out there, just to understand just what the Montserrat is, here goes nothing.

Agulles Montserrat

This multi-peaked mountain is located near the city of Barcelona. It is part of the Catalan Pre-Coastal Range. The main peaks are Sant Jeroni (1,236 m), Montgrós (1,120 m) and Miranda de les Agulles (903 m). The mountain is the namesake for the Caribbean island of Montserrat. Montserrat is sometimes referred to as “tall”, or “la cuchador” (the spork).

Montserrat Monistry

It is well known as the site of the Benedictine abbey, Santa Maria de Montserrat, which hosts the Virgin of Montserrat sanctuary and which is identified by some with the location of the Holy Grail in Arthurian myth. “Montserrat” literally means “saw (serrated, like the common handsaw) mountain” in Catalan. It describes its peculiar aspect with multitude of rock formations which are visible from a great distance. The mountain is composed of strikingly pink conglomerate, a form of sedimentary rock. Montserrat is Spain’s first National Park.

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The Benedictine Abbey can be reached by road, by the Aeri de Montserrat cable car, or by the Montserrat Rack Railway. The lower stations of both the rack railway and the cable car can be reached by Ferrocarrils de la Generalitat de Catalunya train from Barcelona’s Plaça d’Espanya station. From the abbey, the Funicular de Sant Joan funicular railway goes up to the top of the mountain, where there are various abandoned hovels in the cliff faces that were previously the abodes of reclusive monks, whilst the Funicular de la Santa Cova descends to a shrine.

Montserrat_des_de_Manresa

The highest summit of Montserrat is called Sant Jeroni (Saint Jerome) and stands at 1,236 meters (4,055 feet) above sea-level. It is accessible by hiking trails which connect from the top entrance to the Sant Joanfunicular, the monastery, or the base of the mountain. The Cavall Bernat (1 111 m) is an important rock feature popular with climbers.

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Francisco Martí has dedicated his life to the cultivation of 26 ha. of vineyard. The vineyard is 165 meters above sea level, and it has a specific microclimate and is sheltered from the cold north winds by the mountain of Montserrat. Due to this protection the vineyards enjoy cool summers and warm winters with a average annual temperature of 14.1 º C.

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Plantations are perfectly designed to optimize the effect of the sun, each plot has been studied in detail so that the perfect match in terms of variety got planted. The oldest vines are redirected to trellises in globelé system (typical of the Rhône). New plantings are aligned north to south, on trellises and conducted on the first wire 80 cm of the soil to promote better ventilation and to avoid most pesticide treatments.

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The winery is in the center of the property, which allows for very fast transportation of the grapes. Small deposits of 2,500 L stainless steel tanks and temperature controlled vinification makes it possible to separate musts of different vineyards, both classified by age and by variety and elaborated separately until the final assemblies. Aged in French oak barrels, by Dargaud & Jaegle, Boutes and Seguin Moreau. New plantings of Syrah, Petit Verdot and Tannat are being phased into production to bring greater complexity to the wines. They also buy grapes from selected growers in the area.

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Idoia Blanc Fermentat en Bota 2012, 70% Xarel·lo, 12% Garnacha Blanca, 12% Macabeu and 6% Chardonnay

A white with an unusual blend: 70% Xarel.lo grapes, from vines between 20 and 40 years of age, perfectly assembled with Chardonnay, white Grenache and Macabeo. Fermented and aged in oak barrels. Aged for 6 months in new French oak barrels, lightly toasted Allier. Nice golden yellow color of medium intensity and with extraordinarily bright golden reflections. On the nose subtle aromas of vanilla, nutmeg and coconut, with some extra freshness provided by the lime caramel, aniseed, bay leaves and hay, and at the very end a slight sweet aroma of ripe banana. In the mouth it is intense, quite fatty and great longevity. Long and fresh with round tannins which carries to the very end. Good balance and intensity.

75 to go!

And The Grapes Are, Save Your Soul in D.O. Cava

301/365 – Catalonia – D.O. Cava – Torrelavit – Segura Viudas – Brut Segura Viudas Reserva Heredad

Save Your Soul……..,

564Brut Segura Viudas Reserva Heredad, 67% Macabeu and 33% Parellada

This premium Cava is one of the best in its class! The balance between elegance, ripe fruit and the aging being its distinctive features. The vinous, distinctive flavor, full aroma and a delicate finish put it on a level of quality Cavas which can only be referred to as Super Catalan Cava. Bright golden color with fine bubbles. Complex on the nose, aroma of lees, nuts and herbs. Powerful entry, rich in the mouth and a great acidity. Fine bitter ending. Food Cava of the best kind presented in a very special bottle.

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Let’s take a moment and have a look at the specifics of Cava, Cava making and the grapes that are used and of course, allowed according to the rules of the appellation. The origins of Cava are associated with the splendour of Catalan wine production during the mid-nineteenth century and the fame of Champagne at the end of the eighteenth century. The fermentation process that Louis Pasteur developed in his microbiological studies was adopted as part of the second fermentation in the bottle, while the discovery that cork preserved the bubbles was made during this stage. This was the birth of the traditional production method.

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During the nineteenth century, several families in Sant Sadurní d’Anoia started researching this new production technique and applied it to crops in the zone. As a result of their studies and trials, linked to the prestigious Instituto Agrícola Catalán Sant Isidre, they used this on autochthonous white grape varieties. This was the birth of Cava, which has a specific identity that makes it different from all other top-quality sparkling wines.

During the twenties, Cava became established in the Spanish market, achieving high growth in the sixties and its international consolidation in the eighties. Nowadays it is one of the most dynamic, prosperous wine-producing sectors, producing more than 200 million bottles every year for consumers all over the world. This sparkling wine is produced using the traditional method that has created its own identity through the decades as a result of factors such as the use of autochthonous grapes and the mild climate of the growing region. Its personality has been so successful that Cava is currently sold in more than 120 countries worldwide. The term Cava is derived from the Catalan word for the caves (or cellars) where it is traditionally aged and stored.

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The Penedés wine-producing region, 40 kilometres south of Barcelona, is where 95% of the total Cava production takes place. Cava’s specific characteristics originate in the traditional historical zone in terms of classic viticulture and production conditions. However, Cava is also produced in other regions of Catalonia (Girona, Lleida and Tarragona), as well as some areas in the Autonomous Regions of La Rioja, Aragon, Navarra, the Basque Country, Valencia and Extremadura. In total it is produced in 159 municipalities from around 32,000 hectares of vines. 

Because of its geographical and orographic diversity, the traditional zone of the Penedès has a large variety of soils. Wines are grown in the central zone, far from the coast of the Mediterranean Sea and protected by the mountains of Montserrat. Soils are calcareous, with a medium permeability. The climate is typically Mediterranean, luminous and sunny. Winters are mild and summers are not too hot. All this, together with moderate rainfall spread out throughout the year, produces an optimum microclimate for cultivating the vine and ripening the grapes.

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The wine makers around the corner prefer to make the Brut Nature, without adding expedition liqueur, as the local market prefer this type of Cava. But the Brut as well as the Semiseco have over the past few years increased in production, mostly because of the demands from the export markets. The levels of added expedition liqueur or sugar are as follows; Brut Nature: no added sugar, Extra Brut: up to 6 grams of sugar per liter, Brut: up to 15 grams of sugar per liter, Extra Seco: between 12 and 20 grams per liter, Seco: between 17 and 35 grams per liter, Semiseco: between 33 and 50 grams per liter and finally Dulce: more than 50 grams per liter. There’s a Cava for every taste!

The main grape varieties are: Xarel·lo, Macabeo and Parellada together with Chardonnay and Subirat Parent/Malvasía Riojana and two varieties of red grapes: Garnatxa Tinta and Monastrell. Only two red varieties are authorised for producing rosé Cava: Pinot Noir and Trepat.

xarel-lo1Xarel·lo is a round, white grape with a thick skin. The taste as it grows on the vine is semi-sweet. It has a natural acidity which provides fresh fruit aromas of apple, grapefruit and lemon to the wine. It is one of the primary grapes in Cavas grown in the following Designations of Origin: Alella, Penede`s, Tarragona and Costers del Segre. I’d call this baby “The Body of Cava”.

macabeuMacabeu is one of the most widely planted white grapes in the North of Spain, where it is usually referred to as Viura. It is responsible for the floral notes in Cava wines, very resistant to oxidiation and has a low acidity. In addition to being a primary varietal in Cava, it has also seen great success in Rioja and Southern France. Also spelled Macabeo in Castilian/Spanish. “The Soul of Cava”.

VARIEDADES UVA 09 036Parellada is the least planted of the traditional Cava grapes. This varietal brings acidity and fresh fruit characteristics, at times very candy like and almost always some kind of banana, in comparison to the more prevalent Macabeu and Xarel·lo. While it grows best on higher altitudes, yielding bright, crisp wines, Parellada produces a softer wine in the vineyards situated on valley floors. One of my favorite grapes. This would be “The Makeup of Cava”.

1280px-ChardonnayChardonnay is the most widely planted variety in the world and one of the most important grapes for sparkling wines, its inclusion into Spanish sparkling wines in the early 1980’s is still controversial since it is not one of the traditional three Cava grapes. It adds body and toasted, creamy notes to the wine, and also takes on characteristics of the oak, if used, during the aging process.

640px-Malvasia_grapesSubirat Parent/Malvasía Riojana is one of Spain’s most characterful white varieties, it can be found in many regions including Rioja and Valencia. In Catalonia it is known as Subirat Parent and it is mostly used in D.O. Alella and D.O. Penedes, as well as being certified for Cava making. There are extensive plantings in the Canary Islands where the veriety is used for a wide range of styles. One of its attributes is longevity; the variety often plays a supporting role in Rioja’s white blends when a period on oak is needed.

trepatTrepat is a red grape variety that is grown primarily in the Conca de Barberà and Costers del Segre DO:s of Catalonia. Ampelographers believe that the grape is likely indigenous to northeast Spain and today there are approximately 1,500 hectares (3,700 acres) of the variety used mostly for light rosé. It has the potential for fine red wines, but is primarily used to add light, subtle characteristics and color to rosé Cava. Over the years Trepat has been known under a variety of synonyms including: Bonicaire, Embolicaire, Parrel, Trapat, Traput and Trepan.

DSCF0323Mataró/Monastrell is commonly known as Mourvèdre, tends to produce tannic wines that can be high in alcohol, adds structure and color to Cava. The variety was probably introduced to Catalonia by the Phoenicians around 500 BC. The French-adapted name Mourvèdre likely came from Murviedro (Mourvèdre in Catalan, nowadays Sagunt) near Valencia while the Catalan name Mataró likely came from Mataró, near the modern-day city of Barcelona.

GarnatxaGarnatxa/Garnacha/Grenache is one of the most widely planted red wine grape varieties in the world. It is a variety that requires hot, dry conditions which makes it ideal for growing in DOQ Priorat. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acidity, tannin or color, so it is typically blended with other grapes to add body and a sweet fruitiness to Cava.

Pinot_Noir_Grape_VinePinot Noir produces some of the finest wines in the world, but also very delicate and difficult to produce due to its sensitive nature. Compact grape clusters and thin skins make the Pinot Noir susceptible to different diseases. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. It provides Cava wine with great floral aromatics and for the rosé Cava it lends its color.

83 to go!

Celler Vell, Just One Of Those Things in D.O. Cava

299/365 – Catalonia – D.O. Cava – Sant Sadurni d’Anoia – Celler Vell – Celler Vell Brut Nature Reserva

Just One Of Those Things…….,

celler-vell-brut-nature-reservaCeller Vell Brut Nature Reserva, Xarel.lo, Macabeu and Parellada

There’s a reason this is the best selling Cava of Celler Vell, good quality to price comparison and that goes along way. Brilliant gold colour. Very fine, persistent bubbles. Inviting with an elegant bouquet, with hints of both fruit and aging. Full-bodied, fresh and dry. Perfectly balanced for the perfect equation: body and lightness.

cava-celler-vell_1Established in 1954 Celler Vell was originally found in the centre of the village but as the business grew in the 80s the site became too small and it was moved to its current location just outside Sant Sadurni d’Anoia. Perched on top of a hill the cellar looks over 2 hectares of vineyards also enjoying a superior view over the town filled with charismatic old Catalan buildings. The family owned “boutique ” winery and the Cavas they produce, both come together as a product of their philosophy, which is to embrace the traditional Cava grapes of the Penedes. The range of the Cavas produced is done by using the region’s typical varieties: Xarel.lo, Macabeu and Parellada (with the exception of the rosé which is produced using Carinena and Tempranillo).

 

celler_1Celler Vell offers a unique opportunity for their customers, one of the first wineries to do so, this is that they will produce bottles of their quality Cava and add personalized labels. A very popular initiative, private events or weddings enjoy the exclusivity of their very own cava brand, quite a keepsake. This is also nice for restaurants who like to offer a holistic in house experience for their guests. One specialty Cava proudly produced by Celler Vell is the Cuvee Les Solanes this is a different Cava due to the first  fermentation in an oak barrel, a subtle taste that leads to a gourmet drink of distinction. They are also set to have another fine Cava on the market in a few months boasting a long aging using the Chardonnay and Pinot Noir varieties. A recent addition to the winery is the tasting area for their visitors to enjoy a glass of Cava and take full advantage of the countryside views. If time allows, as he is a busy guy, the labeled Cava can be enjoyed together with the owner Josep, who is more than happy to share his knowledge and passion of his family business.

85 to go!

 

Capità Vidal, The Captain of D.O. Cava

297/365 – Catalonia – D.O. Cava – El Pla del Penedes – Capità Vidal – Fuchs Cava de Vidal Unic Brut Nature

The Captain…….,

unique-fuchs-natureFuchs Cava de Vidal Unic Brut Nature, 50% Chardonnay, 35% Pinot Noir and a mix of 15% Macabeu, Xarel·lo and Parellada

It was not altogether wrong to use the main “Champagne grapes” to produce this Cava and let the Catalan varieties linger in the background. 85% Champagne and 15% Cava, does that work? I’m not altogether convinced, but it is a well made Cava, leaning more to the Champagne flavors. If you aren’t an avid Cava consumer, this might be your way in! Bright golden color, clear and with a slow release of small bubbles, subtle crown. It has a complex aroma of ripe fruit and nuts, some creaminess and buttery feel, not to much pastries but they are there. Maybe the nose didn’t transmit as much of the French feel but in the mouth it is a potent Cava (Champagne?). Well balanced, full of pleasant sensations. Great value!

Capità Vidals transatlantic solo passage in 1976. A full nine years before he started making Cava. I can imagine that there might be similarities in terms of challenges?

Capità Vidals transatlantic solo passage in 1976. A full nine years before he started making Cava. I can imagine that there might be similarities in terms of challenges?

This small winery was founded in 1985 by one of the best known Spanish sailors – Enrique Vidal, hence the name Capità (Captain)Vidal. After decades of producing quality wine, The Captain, now in his seventies, has retired to dedicate his days to sailing again, and another family member, Helen Yglesias, runs the business today. The Cava Fuchs Vidal was born of the union of Tati Fuchs with Enrique Vidal. The surname Fuchs is related to the Montserrat Rack Railway, the Cremallera de Montserrat taking you up to the monastery. The grandfather, Julián Fuchs y Leigme, originating from Switzerland, was hired as the chief, operating the Montserrat line between 1897 and 1925.

The Parmelia Race in 1979

The Parmelia Race in 1979

Capità Vidal treats its products with genuine care and attention. The grapes are hand-picked and all the Cava bottles are still hand-riddled. There are sixteen Cavas and wines on the market, but the main focus (and best-seller) of Capità Vidal are their Cavas, known by the name of Fuchs de Vidal. Lately there has been a growth in exports, and Fuchs de Vidal is becoming more and more popular abroad, especially in Belgium, the Netherlands and Japan. Nevertheless, a majority of the production stays in Spain and then primarily in Catalonia. The clients of the winery tend to remain loyal through the years. One of them is Julio Salinas, a retired Barcelona FC player and a Cava lover. He even suggested the creation of his own label and Capità Vidal brought a limited edition of Cava into the market, with a picture of the famous footballer on the label and on each cap (chapa), which has also become a collectors item.

Fuchs de Vidal Julio Salinas Barca

Fuchs de Vidal Julio Salinas Barca

The winery itself is surrounded by vineyards and located in Alt Penedes about 200 meters above sea level. Once inside the main building, the two passions of Enrique Vidal – wine and sea – are exposed to the visitor through pictures, portraits and small design elements. Producing around 150,000 bottles a year produced and only six full time employees, Capità Vidal is all about quality over quantity, opting for a superior product at the cost of reduced and limited production.

slider187 to go!