The Parxet Brut Reserva is made from Macabeo, Parellada and Pansa Blanca (Xarel.lo).
Tasting notes: Pale in hue with a greenish tinge, fine, persistent bubbles and good mousse. Delicate and individual aroma with marked Pansa Blanca characteristic. Full and forthright.
Winemaking: Our grapes are hand-harvested, whole-cluster pressed and fermented at low temperatures, resulting in excellent base wines which are subsequently blended as required. The tirage, followed by bottle ageing over the less for at least 2 years, is carried out in our Tiana cellars.
What the critics say...
Wine Spectator: 85 points(15/12/1999)
Quite toasty-tasting, with some apple and nutty flavors and a charry note on the finish. This has a nice richness, and would go well with food.
Peñin Guide: 87 points(01/01/2010)
Colour: bright golden. Nose: fine lees, dry nuts, fragrant herbs, complex. Palate: powerful, flavourful, good acidity, fine bubble, fine bitter notes.
200 hectares of vineyards in the districts of Sta. Maria de Martorelles, Montornès del Vallès, Sant Fost de Campsentelles, Alella and la Roca del Vallès. The varieties planted are principally Pansa Blanca. We also have Macabeu and Parellada, all three of which have a medium to long vegetative... cycle. We have also introduced - with excellent results - Chardonnay and Pinot Noir, which both have a shorter cycle. The rootstock used is SO4.
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