From: Penèdes, Spain
Varietals: 71.8% Xarel.lo, 28.2% Sumoll
Tasting Notes: Aromas of lemon, crisp pear, and tart raspberry blend with soft, floral orange blossom notes and a subtle hint of fennel. Extremely focused on the attack, this wine is crisp and ebullient with bright brambly raspberry—derived from the 30% Sumoll (a red variety native to Catalonia), juxtaposed with lemony citrus and a complex minerality that includes saltiness and earthiness. Great length on this Brut Nature wine’s refreshing, long finish.
Pairing: This spunky sparkler will be a great compliment to seafood dishes such as grilled shrimp, seared scallops, baked fish with lemon and herbs, or ceviche. Of course, fried foods like potato pancakes, samosas, or your favorite takeout fried chicken will be safe pairing options. You can also turn to a range of fresh spring and summer veggies—especially dishes with a hint of citrus or citrus zest. With that in mind, we’re sharing two appetizer-portioned recipes for the next time you host a party: the first is a light and refreshing recipe for Zucchini Carpaccio and the second is for Fish Cakes with Herbs and Chiles.
About. “There are three elements define our wines: The Personality of our soils and the micro-climate at Can Comas. The Character that each vintage transmits. The Soul of the wine, the people.” —Ramon Parera & Jordi Arnan, Celler Pardas
Celler Pardas was born at St. Sadurní d’Anoia as Ramon Parera, oenologist, and Jordi Arnan, agronomist, started the Pardas project in 1996. Their idea was simply to make the best wine possible at their Can Comas property, where they live and work. The property lies between 200 and 300 meters above sea level and is surrounded by vines personally grown by Ramon and Jordi. The property goes through the entire Riudebitlles river valley, where the river draws the lines of their hills, humidity, the direction of the wind, and their soil types. The agroforestry landscape of the valley shapes a beautiful and interesting mosaic where forests, grain fields, vineyards and small rural areas alternate in a tender and harmonious way.
The blend of 71.8% Xarel-lo and 28.2% Sumoll in this 2019 Pardas Hermós Corpinnat Brut Nature comes from the Vinya el Mus and Vinya Mus vineyards, respectively, which have shallow, poor soils amongst organic matter and high active lime content. They do not plow the ground, leaving grasses and plants to protect the soil. Neither herbicides, pesticides nor any other chemicals were used on any of the vines.
