2017 Vins el Cep Kila Cava Brut
Blend: 40% Xarel·lo 40% Macabeu 20% Parellada
From: Penedès, Cataluna, Spain

The 2017 Vins el Cep Kila Cava Brut is a sophisticated Cava that expresses the varietal characteristics of the indigenous varieties from Penedès. The grapes are sourced from the best vineyards for each variety. Macabeo from Can Simón estate, Xarel•lo from Can Prats, in Sant Llorenç d’Hortons and Parellada from Can Castany, in Gelida. The wine is made using the methode champenoise. Rapid entry into the cellar by gravity. Gentle press with 50% extraction of free-run juice. Fermentation is in small tanks at controlled temperature. Secondary fermentation in-bottle. It is then aged 18 months in-bottle.

Vins el Cep is owned by several families, who’s vineyards together produce the unique, terroir driven, sustainable cavas and wines. Owned by the Carreras family, the 60Ha. Can Prats vineyard estate is located in Sant Llorenç d’Hortons. Macabeo, Xarel·lo, Parellada, Pinot Noir, and Tempranillo are all grown on the estate, which was first developed by Berenguer Raspall, who built the estate’s masia, or farmhouse, in 1393. In 1568, Jaume Prats renamed the estate and consolidated viticulture on the farm.

The Can Castany vineyard estate is owned by the Masana family and was founded in 1448 by Joan Duran. In 1513, Felip Castany named the basilical style masia. The current proprietor, Gil Masana, is one of the founding members of Vins El Cep and is extremely well versed in the cultivation of grapes in this privileged area. It is a 50Ha., completely organically cultivated estate, where Vins El Cep’s oldest vines are found, dating back to 1928. Macabeo, Xarel·lo, Parellada, Chardonnay, Muscat, Tempranillo, Merlot, Syrah, and Cabernet Sauvignon are all grown.

The Parera family owns the Can Miquel de les Planes vineyard estate. The current proprietor, Pere Parera, founding member of Vins El Cep, is the pioneer in Penedès for biodynamic viticulture, and was the first in the D.O. to push for and implement biodynamic viticulture in his vineyards in 2003. The estate is 30Ha. of completely organic and biodynamically farmed Macabeo, Parrellada, Chardonnay, and Cabernet Sauvignon.

Finally, the Esteve family, founding members of Vins El Cep, own the vineyard estate Can Simon, which was first founded in 1501 by Mateo Joan. The estate was named in 1673 by Jaume Simon. It consists of 50Ha. of Macabeo, Xarel·lo, Chardonnay, Pinot Noir, and Merlot. Vins El Cep is the pioneer in D.O. Penedès for the production of sustainably grown cava, and were the first in Spain to produce a biodynamically farmed cava.

Penedès, sometimes spelt Penedés or Panadés, the largest and most important denominated wine zone in cataluña in north-east Spain (see map under spain), producing an innovative range of wines from 15,200 ha/36,500 acres of vineyard in 2013. With its proximity to Barcelona, Penedès has always had a ready outlet for its wines. In the 19th century, it was one of the first regions in Spain to begin mass production and France, stricken by phylloxera, became an important market. The phylloxera louse reached Penedès in 1887, by which time José Raventós had laid the foundations of codorníu and the cava industry. Vineyards that had once produced strong, semi-fortified reds were uprooted in favour of white grapes for sparkling wine. Cava has subsequently developed a separate nationally organized DO.

Taste: Ripe orchard/pit fruit aromas are complemented by subtle herb and candied orange zest nuances. Broad and spicy on the palate, displaying pear nectar and honey flavors and a touch of fennel. Closes smooth and fleshy, with good cling and echoing spiciness.

Pairing: This wine is super versatile! You could have it with fried fish, seafood, squash blossom tacos, barbecued foods, or vegetarian sushi.