2019 Mont Marçal, Extremarium Cava Brut Reserva, Penedès, Spain

Bright pale yellow with fine and continuous bubbles with a perfect mousse. The bouquet is lean and fresh, with toasted notes such as coffee, combined with vanilla, fruits such as peach and grapefruit, mineral tones and white flowers.



Each variety is picked and fermented separately. The grapes are pressed gently and then a selection of the musts is made. Chardonnay is fermented in barrels of French oak (300 L) for 4 months. Blending of the varietal wines and second fermentation in bottle.


Manuel Sancho's 230-acre estate, "Finca Manlleu," is located on a prominent chalky knoll five miles south of Vilafranca del Penedès overlooking the hamlet of Sant Marcal. One hundred acres are planted to white wines like Parellada, Xarel-lo, Macabeo, and Chardonnay, and red wines like Tempranillo, Cabernet Sauvignon, and Merlot. The "Mont" provides 360-degree exposure, creating a wide variety of microclimates for the maturation of the various varieties.

In 1975, Manuel Sancho purchased a neglected 19th-century convent, originally a 14th-century farmhouse, converting it to a state-of-the-art winemaking facility and initiating the restructuring of the vineyards. Recent excavation has expanded the CAVA aging and bottling capacity, at the same time revealing medieval underground passageways in the chalk which have been carefully preserved for additional bottle storage.

Intrinsic vineyard quality and careful handling of the grapes obtain a naturally-rich base wine with little need for dosage. Mont-Marcal Brut Reserva is produced from the indigenous white grapes, Parellada, Macabeo, Chardonnay, and Xarel-lo, are aged at least 24 months with the yeast and disgorged on order for shipment.


Grape(s) Xarel-lo, Macabeo, Parellada, Chardonnay
Farming Sustainable