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Perelada has been producing wines since the fourteenth century. The castle and its estates has been owned by the Mateu family since 1923. Its founder, Miguel Mateu, passed away in 1972 and left his son-in-law, Arturo Suque, at the helm. Today, Perelada is producing world class cava and superb still wines from its magnificent vineyards in Emporda and Priorat, Spain.
Castillo Perelada Brut Reserva is made with wine of the three typical cava varieties: Macabeo (40%), Xarel·lo (30%) and Parellada (30%). This is a classic cava made according to the traditional method, with the utmost rigor and care that are characteristic of Castillo Perelada.
Winemaking: Temperature controlled fermentation off the skins.
Ageing: The second fermentation takes place in the bottle, following the traditional method. It stays in the cellar for about fifteen months before disgorging.
Graduation: 11.5% by Vol.
Total Acidity: 4.00 gr/l. (s.a.)
Sugar: 8 gr/l.
FOOD PAIRING: Paella, grilled fish, seafood
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