The Mont Marcal estate is in the heart of the Penedes region, located on a prominent chalky knoll overlooking the village of Mont-Marcal. The estates origins go back to 1975 when Manuel Sancho purchased an 18th century convent and resurrected the vineyards, as well as the medieval passageways hued from the chalk beneath, the perfect site for ageing the wines.
Made from 100% Trepat, the grapes are destemmed, cooled to 12° C, and macerated for twelve hours. The mass is pressed pneumatically and fermentated at 12-14°C for fifteen days. It’s made via the traditional method meaning a second fermentation in the bottle and aged for 18 months on the lees.
Fresh yeasty aromas to cherry and strawberry flavours. The soft and elegant character makes it a good aperitif or companion for seafood, pastas or paellas.