South of Barcelona in the High Penedes sub-region, 577 ft above the Mediterranean Sea, is the small town of Vilafranca where Casteller Cava is produced. Hot days and moderately cools nights provide an ideal climate for these varietals and the vineyard’s topsoil, composed of limestone and sand, offer excellent drainage. The wine is made according to the methode champenoise in which a secondary fermentation takes place in bottle. It is a clean and refreshing sparkling wine, with hints of lime and other mouth-watering citrus flavors. The finish is crisp and delicate.

Technical notes

(70% Trepat/30% Garnacha). The vines which average 30 years in age are planted on limestone and clay subsoil. The wine spends 12 months on the lees.