Mont marcal brut guarda (reserva) bio

Light golden color with a fine effervescence in the glass. The nose reveals aromas of apple, pear, almond, and citrus, combined with light notes of yeast and brioche. A pleasant taste with a balance between fresh acidity and soft fruitiness, resulting in a smooth and pleasant finish. Soft, rich, and dry. Amazing quality for this price. Aged for at least 15 months sur lattes.
 4/5 on Vivino

Serving Suggestions:
This cava is ideal as an aperitif and pairs well with a wide variety of rich dishes, bold flavors, and lighter dishes such as white meat stews, seafood rice dishes, sushi, foie gras terrine, and lamb dishes. The fine mousse makes it refreshing and a great aid for digestion.

TRADITION AND MODERNITY: 

The Mont Marçal Vinícola winery was founded in 1975 by Manuel Sancho, who, after dedicating many years to the world of music, turned to a new art: the world of wine and cava. In 2015, Mont Marçal became part of the Bardinet group.
The new management has successfully combined the original philosophy of the winery with the enthusiasm of new generations, adapting it to the current market needs.

Mont Marçal produces quality wines under the Penedès, Catalunya, and Cava designations of origin.

HISTORIC ESTATE

The stunning 14th-century estate housing the winery is located in the heart of the Penedès region, 220 meters above sea level.

The basilica-shaped building features brickwork for the window frames and floor divisions, giving it a unique character.

At the end of the 19th century, it was converted into a monastery for the Discalced Carmelites, retaining the charm of its original structure.

EXTENSIVE VINEYARDS

The estate spans 40 hectares of vineyards with native varieties such as Macabeo, Xarel-lo, Parellada, and Tempranillo, along with other perfectly adapted varieties such as Chardonnay, Syrah, Merlot, and Cabernet Sauvignon.

To meet current production needs, the company also collaborates with other estates in the Penedès region.

Mont Marçal uses the most advanced technological means to optimize production at all stages and ensure the final quality of its products.

• Cellar with a maximum storage capacity of 1 million liters in stainless steel tanks.

• Aging area with 250 barrels of American, French, and Hungarian oak, each with a capacity of 225 liters.

• Microbiological and physicochemical analysis laboratory for must, wine, and wastewater, capable of analyzing over 100 parameters.

• Wine bottling line with a capacity of 3,000 bottles per hour.

• Cava expedition bottling line with a capacity of 6,000 bottles per hour.

• Tirage bottling line for cava with a capacity of 6,000 bottles per hour.

• All bottling lines for wine, cava expedition, and cava tirage are equipped with microfiltration and automated sterilization systems.

• 6,500 m² cellar for aging, divided into 4 areas with a maximum capacity of approximately 6 million bottles.

• Wastewater treatment plant with a purification capacity equivalent to a facility for 5,000 inhabitants.

• Dedicated area for solid waste management and recycling.