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.
Castillo Perelada
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.
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.
Made with selected grapes from D.O. Cava vineyards. Only the very first must of the grapes
with a marked varietal character is selected. Controlled fermentation. At least 12 months in the bottle, before disgorging
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.
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.
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.
Winemaking
From a single vineyard. Red winemaking, long maceration, controlled fermentation at 25ºC. 18 months in new Bordeaux barrels of French Allier oak, rest in bottle.
Tasting Note
Cherry red color with magenta meniscus. Red fruits aromas with balsamic notes. The palate is intense, elegant, balanced, round and expressive. It is a wine that clearly expresses its varietal
personality and that of the terroir from which it comes.
Wine making
Red winemaking. Maceration for 23 days at a controlled temperature of 24ºC punching the
cap twice daily for thatperiod of time. 24 months in new Bordelaise sized French barrels of Tronçaisoak, rest in bottle.
Tasting Note
Deep cherry color.
A wine with a large aromatic range reminiscent of the Mediterranean terrain and vineyard that yields these grapes: aromatic herbs, ripe fruits, balsamic and mineral. The palate is intense,
round and fresh at the same time, but above all very balanced. The tannins are present but very
ripe and silky. It has a long finish and great aging potential.
Wine making
Red winemaking, with controlled fermentation at 25ºC. 18 months in Bordelaise-size barrels of
fine American oak, rest in bottle.
Tasting note
Intense cherry color. The aroma is reminiscent of red and black berries, with a hint of vanilla and spice. The palate is very fresh, with tannins present but very round. It is a wine that clearly expresses its varietal personality and that of the farm where it comes from
Wine making
Red winemaking, long maceration, controlled fermentation at 25ºC . 16 months in new Bordeaux barrels of French Allier oak, rest in bottle.
Tasting Note
Cherry red color of high layer. Fruity aroma with a background of fine toasted and balsamic notes. The palate is round, fleshy and structured. The tannins are ripe and provide a rounding sensation. It has an excellent balance, and long aftertaste.It is a wine with a marked personality revealing the single vineyard estate from which it comes. Great aging potential.
Wine making
Red winemaking, with long maceration, and controlled fermentation at 25ºC. 18 months in new Bordeaux barrels of Allier French oak, rest in bottle.
Tasting note
High layer ruby color. Aroma of ripe fruits in perfect harmony with the fine aging notes and a
spicy background. The palate is opulent yet fresh, enveloping, with ripe tannins that make it
silky. It is a very elegant, balanced, long wine with personality and a very good aging capacity.