Denominacion de Origen
Sant Sadurni D’Anoia, Penedès, Barcelona, Spain.
50% Xarel-lo, 25% Macabeo, 15% Parellada, 10% Chardonnay
Can Castany, Can Prats, Can Miquel, Can Simon
Between 1948 and 1990
Completely biodynamic viticulture. The grapes are sourced from estate vineyards. Macabeo from Can Simón, Xarel-lo from Can Prats, Parellada from Can Castany, and Chardonnay from Can Miquel de les Planes. Completely organic viticulture, certified by the NOP.
Limestone soils of a sandy texture.
Methode champenoise. The hand harvested grapes enter the cellar by gravity. A gentle press is carried out and only free run and 50% of the first press must is used. Each variety and vineyard plot is fermented separately in small tanks to protect their individuality. Secondary fermentation is carried out in bottle. No dosage.
24 months in the bottle after the secondary fermentation. No dosage.
Vins el Cep (roughly translates to wines from the vineyard) epitomizes the concept of "grower" sparkling wine. Vins el Cep was the pioneering producer of organic and biodynamically farmed sparkling wine in Spain. Today, the winery produces wine exclusively from estate owned vineyards - not a single berry or liter of purchased must or wine enters the cellar every year. In contrast, Vins el Cep is extremely strict with their selection and sells several thousand liters a year in bulk to large, commercial Cava producers when quality is not to their standards. Maite Esteve, the matriarch of the company, is the paradigm of the concept of a vigneron. She is a grape grower, winemaker, CFO, label designer, marketer, director of sales, etc. A certified organic, vegan sparkling wine with no dosage, Gelida Blanc de Blancs is a perfect example of the style of cava Maite loves - fresh, bright, mineral, high acid, and focused.