The Parellada grapes are grown in a location where they mature slowly over a long period, ideal for resonant cavas. The complexities of our own indigenous yeast strains provide a unique character to these wines, as they ferment at a lower temperature to bring out the full aroma and complexit, and to highlight the Parellada grape. This philosophy has given us one of the most elegant cavas in our collection.
ARIA Estate Brut is dry, lively and refreshing, appropriate for any occasion. Its flavor is dominated by fresh pineapple, almonds, honey and straw with hints of fresh bread.
As a Reserva Cava with long aging on the lees, this is a perfect match for grilled poultry. It’s also ideal with hellfish and white fish and great accompaniment with mild cheeses such as Gouda and Jamon Serrano.
The Parellada comes from Pla de Manllue, grown on old vines, almost at the altitude limit of the vines habitat.
Macabeo vineyards are selected from the finest in the middle Penedès region that produce grapes with fine, honeyed aromas.
Xarel-lo provides the backbone of ARIA and gives both body and good acidity.
Grapes are entirely harvested by hand, and brought to the winery in 25kg boxes to prevent oxidation.
The grapes are pressed as soon as they reach the winery — we only use the first 50% of the juice extracted.
The blend is created from 7 different base wines; 3 Macabeo, 3 Parellada and 1 Xarel-lo.
We use our own collection of yeasts during fermentation that can ferment at low temperatures which allow the wine to keep its floral aromas.
After the second fermentation, the wine is aged on its lees below ground for a minimum of 15 months. The aging process increases the complexity of the wine and maintains the the freshness and finesse of the Macabeo and Parellada.