Palau
Gazo Traditional Method Brut
| Denomination | DO Cava |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Catalonia (Spain) |
| Grape varieties | 40% Xarel-lo, 30% Macabeo/Viura, 20% Parellada, 10% Chardonnay |
| Aging | Second fermentation in the bottle with ageing for a minimum of 15 months in the cellar. |
- Origin: Cava DO from Penedès, Catalonia
- Grape composition: 40% Xarel-lo, 30% Macabeo, 20% Parellada, 10% Chardonnay
- Production: Traditional Method with 15 months of ageing
- Aromas and flavour: Notes of yeast and fruit such as apple, banana and pineapple; fresh taste of green apple
- Specifications: 11.5% vol, Brut (6.4 g/l), fine perlage and 0.75 l format
Description
What type of wine it is
Cava Palau Gazo Traditional Method Brut by Palau is a Traditional Method sparkling wine that vibrantly expresses Spanish viticultural character. Produced in Penedès in Catalonia under the Cava designation, this white sparkling wine combines Macabeo, Parellada, Xarel-lo, and Chardonnay grapes in a masterly blend. It stands out for its fresh, balanced, and fruity style, capable of combining immediacy with a fine aromatic texture. The use of the Traditional Method for secondary fermentation in the bottle adds further complexity, making the tasting experience smooth and elegant, ideal for large receptions and parties.
Where it comes from
The Cava designation has its heart in Penedès, a wine-growing area located southwest of Barcelona, in Catalonia. The region's sunshine, combined with mineral-rich clay soil, allows the Xarel-lo, Macabeo, Parellada, and Chardonnay varieties to develop aromatic fullness and a distinct freshness. These territorial characteristics, passed down and enhanced over time by the local historical wineries, are reflected in a wine with a vibrant and distinct profile.
How it is produced
The production of Cava Palau Gazo Brut follows the rigorous rules of the Traditional Method. After the mechanical harvesting of the grapes, destemming, crushing, and cooling of the must follow. After initial gravity clarification, the must ferments in temperature-controlled tanks at 14–16 °C for approximately 12 days. Subsequently, the base wines are blended, followed by racking, tartaric stabilisation, and filtering. The wine is then bottled for the second fermentation in the bottle, resting in underground cellars for a minimum ageing of 15 months. This slow and careful process promotes the integration of the perlage and enriches the aromatic profile.
History and Fascinating Facts
Cava Palau Gazo Brut originates in Penedès. Production is led by Manuel Sancio and his daughters, who have enhanced the prestige of the Mont Marçal estate, making it one of the top three Cava producers in Spain. A fascinating detail concerns the name, inspired by the caves adjacent to the estate, where the bottles rest according to the ancient Traditional Method.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
| Name | Cava Palau Gazo Traditional Method Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Cava DO |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 40% Xarel-lo, 30% Macabeo/Viura, 20% Parellada, 10% Chardonnay |
| Country | Spain |
| Region | Catalonia |
| Vendor | Palau |
| Story | History and Fascinating Facts Cava Palau Gazo Brut originates in Penedès. Production is led by Manuel Sancio and his daughters, who have enhanced the prestige of the Mont Marçal estate, making it one of the top three Cava producers in Spain. A fascinating detail concerns the name, inspired by the caves adjacent to the estate, where the bottles rest according to the ancient Traditional Method. |
| Origin | Penedès (Catalonia), south-west of Barcelona |
| Soil composition | Mineral-rich clay soil |
| Fermentation temperature | 14 to 16 °C |
| Fermentation | 12 days (fermentation at 14–16 °C); second fermentation in the bottle with a minimum of 15 months' ageing |
| Production technique | Traditional method (classic method): mechanical harvesting; destemming, crushing and cooling; gravity clarification; fermentation (14–16 °C for 12 days); blending; second fermentation in the bottle with a minimum ageing of 15 months in the cellar. |
| Wine making | Racking after alcoholic fermentation, blending of the different wine varieties, clarification, tartaric stabilisation and final filtration; second fermentation in the bottle for a minimum of 15 months in the cellar. |
| Aging | Second fermentation in the bottle with ageing for a minimum of 15 months in the cellar. |
| Total acidity | 6.3 gr/L |
| Residual sugar | 6.4 gr/L |
| Allergens | Contains sulphites |