Parxet Cuvee

From Parxet:

The grapes gathered by hand are pressed directly in order to obtain a light maceration that provides the characteristic color and avoids the tannic taste that would result from a longer maceration. A manual harvest, whole grape pressing
and fermentation at low temperatures allow the right base wines to be obtained and suitably mixed; and, with the characteristic flavor of the Pansa Blanca, they are bottled and matured in the cellars at Tiana for such time as is necessary to achieve the right balance between the primary bouquets of the fruit and the secondary bouquets produced by the maturing process. Maturing in our cellars for a minimum of two years, until fully mature. The addition of sweet type liquor
cuts back any edges that might occur due to the presence of characteristic coloring agents.

Our aging cellars are located a short distance away, at Mas PARXET, in Tiana,
an attractive coastal town whose origins and viticulture traditions date back to
Roman times.

Production of PARXET Cava was pioneered by the enterprising Suñol family, who has been making
still wines since the 18th Century, and built Mas PARXET in 1920 specifically in order to make Cava
following the traditional "méthode Champenoise". Tradition and history, together with the excellence
of our vineyards, and a consummate winemaker with a hi-tech winery at his disposal, combine to
produce and exemplary range of sparkling wines.