Pares Balta Historic (750ml)

  • Wine Type

    Sparkling

  • Size

    750ml

  • Vintage

    NV

  • Country

    Spain

  • Region

    Catalunya

  • Sub-Region

    Penedes

  • Grape

    MacabeuParelladaXarello

  • Farming Method

    BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing.

  • ABV

  • Food Pairing

    AlmondsSeafoodTapas

  • Vegan Friendly

    Yes

The first vineyards were planted on the Parés Balta estate in 1790.  Currently it is the third generation of the Cusiné family, Joan and Josep, who are at the head of the winery, with the unconditional help of their parents and their wives, María Elena and Marta, two women that fell in love with the brothers while learning about the world of wine and becoming the winemakers of the winery for more than 20 years.

Parés Baltà, has been farming organically since 1790, and biodynamically since 2012. The vineyards, fields, forests and flock of sheep all have the international Demeter certification. They believe in this method and apply it because the most important thing is the quality of the product.    All the wines of Parés Balta are made with grapes that grow on their 5 estates, located between 170 and 700 m above sea level, and a few kilometres from the Mediterranean Sea, Barcelona and the beautiful village of Sitges. The wide variety of soils and microclimates enjoyed by all our estates, allow us to make a wide range of wines.

Tasting Notes

Bright yellow with golden tones in the glass.  Aromas of candied fruit and subtle hints of fresh bread and sweet pastries.  The palate is elegant and fresh with a creamy texture, lively bubbles and a crisp and dry finish.  Enjoy this balanced Cava on any occasion with anyone; serve it with tapas of salted fish, charcuterie, olives or sip it alongside your main meal.   

Method

The traditional blend of organic/biodynamically grown native varieties Xarel·lo, Macabeu and Parellada.  The grapes are hand harvested and gently pressed before each variety fermented separately at 16 °C in stainless steel vats for 2 weeks.  The second fermentation happens in the bottle according to the traditional method and aged for minimum 36 months on the lees.  

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$39.01

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