Castillo Perelada

Perelada has been producing wines since the fourteenth century. The castle and its estates has been owned by the Mateu family since 1923. Its founder Miguel Mateu passed away in 1972 and left his son-in-law Arturo Suque at the helm. Today Perelada is producing world class cava and superb still wines from its magnificent vineyards in Emporda and Priorat, Spain.

Cava Brut Reserva

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.

Total acidity: 4.00 gr/l. (s.a.)

Sugar: 8 gr/l.

Reviews:
Price: Fl $104, $96 3cs, $88 5cs, $80
 
Stars Brut Nature

Varietals: Parellada (62%), Xarel·lo (25%), Macabeu (135%).

 

Winemaking: Temperature controlled fermentation of the first must. Ageing: A minimum of twelve months in bottle, before disgorging.

 

Graduation: 11.50%

Total acidity: 3.90 g/l.

Residual sugar: 1.80 g/l.

Reviews:
Price: FL $120.00, 3cs $108.00, 5cs $96.00
 
Cava Brut Rose

Varietals: Garnatxa (74%), Pinot Noir (18%), Trepat (8%).

 

Winemaking: Temperature controlled fermentation of the first must.

 

Ageing: About twelve months in bottle, before disgorging.

 

Graduation: 11.50%

Total acidity: 3.90 g/l.

Residual sugar: 10 g/l.

Reviews:
Price: (12 Bottles) FL $120, 3cs $108, 5cs $96
 
Blanc Pescador

This delicious Vino de aguja, lightly sparkling wine, is blended from 60% Macabeo, 20% Xarello, 20% Parellada. These are the traditional grapes used to produce cava, but in this case are bottled at very low pressure and with only 11.5% alcohol. Blanc Pescador is one of Spain's top selling white wines and can be found in almost every restaurant along Spain's Mediterranean coast. 

Reviews:
Price: Fl $80, 5cs $72, 10cs $68
 
3 Fincas

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.'

 

 Designation of Origin: Empordà. In the north-eastern corner of Spain. 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: Garnatxa (35%), Samsó (35%), Cabernet Sauvignon (15%), Merlot (15%).

 

Harvest: Selected grape.

 

Winemaking: Temperature controlled fermentation on the skins takes place at 25ºC. Medium maceration.

 

Ageing: Twelve months in Bordeaux barrels (70% fine American oak, 30% Allier French oak).

 

Graduation: 14.0%
Total acidity: 3.10 g/l (s.a.).
Volatile acidity: 0.65 g/l (a.a.).
Residual sugar: 0.50 g/l.

Reviews:
Price: Fl $96, 4cs $88
 
5 Fincas Reserva

Designation of Origin: Empordà. In the north-eastern corner of Spain. 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: Garnatxa (39%), Syrah (26%), Merlot (26%), Cabernet Sauvignon (9%).

 

Harvest: Grapes selected from our vineyards.

 

Winemaking: Red winemaking method, long maceration, controlled fermentation at 26ºC.

 

Ageing: 21 months in Bordeaux barrels, 50% fine American oak and 50% Allier French oak. Then bottled.

 

Alcohol: 14.20%

Total acidity: 3.20 g/l (s.a.).

Residual sugar: 0.30 g/l.

Reviews:
Price: Fl $160, 2cs $144, 4cs $132, 6cs $120
 
Garnatxa blanca

The White Garnatxa is one of the most planted native varietals in the Empordà. Using grapes from fifty to sixty years old vines, Perelada creates this complex wine of tremendous personality.

 

Varietals: Grenache Blanc (100%).

 

Vineyards: In the Empordà plains. Gravelly, highly permeable terrains.

Harvest: Selected grape from trellised vineyards.

 

Winemaking: The temperature controlled fermentation of the first must took place at 15C.

 

Alcohol: 12.2% by Vol.
Total acidity: 3.30 g/l (s.a.).
Residual sugar: 0 g/l.

Reviews:
Price: FL $68.00, 4cs $60.00
 
Cava Torre Galatea

When Salvador Dalí received guests at his house in Port Lligat, he always offered them a glass of Castillo Perelada cava. For many years, the Peralada Castle was witness to the close friendship which united the brilliant Salvador Dalí and Don Miguel Mateu, founder of our bodega. Castillo Perelada, in cooperation with the Gala-Salvador Dalí Foundation, has decided to create a special cava wine to pay tribute to this relationship.

Reviews:
Price: Fl $240
 
Cava Gran Claustro

Designation of Origin: Cava.

Varietals: Pinot Noir (42%), Chardonnay (42%), Xarel·lo (6%), Macabeu (5%), Parellada (5%).

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: 4.20 g/l (s.a.).
Residual sugar: 1.20 g/l.

Reviews:

"The quality and complexity of this wine is impressive and certainly good enough to cope with its bone-dry, brut nature style. For my taste it would be even better with a touch of residual sugar to support those deliciously smoky, creamy, autolytic, red apple, and pear flavors. Drink 2015 - 2017." ~ 90, Decanter Dec 2015

Price: (6 pack) Fl $108.00, 2cs $100.00
 
Finca Espolla

Finca Espolla is an estate of 50 hectares located in the Pyrenean foothills, to the north of Peralada. The land is slatyand acidic, cultivated at a high density of 6,200 vines per hectare in orderto 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: Sixteen months in Bordeaux barrels of Allier French oak. Rest in the bottle.

 

Graduation: 14.40%

Total acidity: 3.60 g/l (s.a.).

Residual sugar: 0.19 g/l.

Reviews:
Price: (6 Bottles) FL $120
 
Finca La Garriga

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.

 

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.
Total acidity: 4.40 g/l (a.s.).
Residual sugar: 0,10 g/l.

Reviews:

"The 2007 Finca La Garriga is composed of 100% Samso (Carinena) aged for 16 months in new American oak. It is more deeply colored than the Espolla bottling with an alluring perfume of mineral, Asian spices, violets, and blackberry. Dense and full-bodied on the palate, it has layers of savory, earthy black fruit, excellent concentration, and enough structure to evolve for 1-2 years. It will offer prime drinking from 2011 to 2019. " ~ 90, Wine Advocate April 2010

Price: (6 Bottles) FL $120
 
Finca Malaveina

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 19 hectares of red clay slopes, with pebbles which facilitate drainage.

 

Varietals: Merlot (40%), Cabernet Sauvignon (30%), Syrah (20%), Garnatxa Tinta (10%).

 

Vineyard: Malaveïna.
Harvest: Selected, hand harvested grape.
Winemaking: Fermentation on the skins at a controlled temperature of 25ºC. Long maceration.
Ageing: Seventeen months in new Bordeaux barrels made of French Allier oak.

 

Graduation: 14.10% by Vol.
Total acidity: 3.80 g/l (s.a.).
Residual sugar: 0.55 g/l.

Reviews:

"The 2008 Finca Malaveina is sourced from red clay slopes with pebbles that facilitate drainage. It is a blend of 50% Merlot, 30% Cabernet Sauvignon, with the balance Syrah and Garnacha aged for 16 months in new Bordeaux barrels. A glass-coating opaque purple color, it gives up aromas of toasty oak, mineral, herbs, smoky black fruit, and lavender. More structured on the palate than the Malavina cuvee, it will reward 3-4 years of cellaring. This dense, lengthy effort will be at its best from 2015 to 2023." ~ 90, Wine Advocate May 2011

Price: (6 Bottles) FL $120
 
Finca Garbet

The Garbet vineyard is planted on twelve mountainous, terraced hectares directly on the shore of the Mediterranean. This is one of the most extreme and beautiful vineyards planted anywhere. It's exposure to the elements specially the strong Tramontana winds.

 

The grapes are hand harvested using 20 Kg boxes. Each sector of the vineyard was harvested twice or thrice.

 

Winemaking: Wine is fermented on the skins, with two daily handmade battonages. 30 days of maceration at a controlled temperature of 24°C.
Ageing: 18 months in new Bordeaux barrels made of French Tronçais oak.

Reviews:

"(a blend of 60% cabernet sauvignon and 40% syrah raised in 100% new Troncais barriques) Opaque ruby. Sexy, highly perfumed scents of cherry-cola, vanilla bean, candied licorice and incense, with a strong blast of spicecake. Emphatically modern in style, offering sweet dark fruit preserve flavors and exotic floral notes. Becomes smokier with air and finishes with impressive breadth, velvety tannins and a lingering floral quality. While this internationally styled wine will probably rile Spanish purists, its power and assertive fruits and spices are pretty attractive." ~ 91, Vinous September 2010

Price: (6 pack) Fl $100
 
Cresta azul

A perfect summer sipper, Cresta Azul is a blend of Moscato, Macabeo, Parellada, and Xarel-lo. It is light and crisp in body with aromas and flavors of tropical fruit. It is off-dry (lightly sweet) and due to a secondary fermentation it is also lightly fizzy.

Reviews:
Price: (12 Bottles) DEAL!!! FL $36.00
 
Muscanti semi-seco

Winemaking: The second natural fermentation (the same as that which turns grape juice into wine) takes place in large closed tanks, using the Charmat method.
Graduation: 11.5% by Vol.
Residual sugar: 33-34 g/l.
Total acidity: 4.20 g/l (s.a.).
Volatile acidity: Less than 0.70 g/l. Total SO2: Less than 170 mg/l. Pressure (at 20oC): More than 4 atm.
Type of bottle: Cava, 75 cl.

Reviews:
Price: (12 Bottles) FL $64.00