Cellers Carol Vallès
The first addition to our Spanish portfolio, this one single wine we have decided to import fills a void that our portfolio has had for some time. We were on the lookout for a sparkling wine that should be organically farmed, estate grown, hand harvested, have good long maturation, be clean (disgorged), dry (zero dosage) and stable (well made), and, so long as all that can be achieved first, be at a good price point too. Enter Cava, or more specifically, Cellers Carol Vallès, a small family run estate in Penedès, Catalonia.
Cellers Carol Vallès (“vai-ess”) begins with a 140 year old estate in Subirats, about an hour west of Barcelona, that was passed down through Theresa Vallès’s side of the family, run for some years by husband Joan Carol, and is now run by Nil Suriá, at the tender age of 28. The family organically farm approximately 60% Parellada, 30% Macabeu, 10% Xarel-lo, with an average vine age of around 35 years, all on clay and limestone soils spread over a variety of expositions.
Parellada i Faura Brut Reserva is a D.O. Cava, so a sparkling wine made in the traditional method, but with some differences. Firstly the grapes are hand harvested, pressed and wild fermented in stainless steel. Once bottled using native yeast it spends 18 months on its lees (twice the Reserva minimum, and all riddled by hand, by the now retired Joan Carol), before being disgorged by hand too with no dosage added.
Annual production: 15,000 bottles
Subirats, Penedès, Catalonia, Spain