Cellar Pardas, Rupestris
Staff Pick
Organic

Cellar Pardas, Rupestris - 2023

750 mL
Item # 52641

A dry white blend of Xarel-lo and Malvasía di Sitges from 50 year-old vines planted on chalk and clay soils. Fermented and aged for 6 months on the lees with some battonage. Pair this medium-bodied, orchard-fruited white with garlic shrimp.

$17.99/ Single Bottle
$215.88 $194.29/ Case of 12
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Color
White
Vintage
2023
Country
Spain
Region
Calatayud
Producer
Cellar Pardas
Grape Variety
Xarel-lo
Malvasia
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Production Methods

Organic

Organic

Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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Staff Pick Notes

Spring is a time of change, and if you're looking for something new and fresh, look no further than Cellar Pardas. The winery is the brainchild of Ramon Parera and Jordi Arnan, two growers from Penedès who acquired an old estate close to Sant Sadurni d’Anoia. The duo cultivate a mix of Sumoll, Xarel-lo, and Malvasia on two plots across the sprawling property, which sits partially on the site of a midieval farm surrounded by a 30 hectare forest. All of their wine is made with minimal intervention: the vines are dry-farmed without plowing or pesticides, and the wines are never filtered. Their Rupestris cuvee is 80% Xarel-lo and 20% Malvasía de Sitges and sits in old concrete tanks with battonage before bottling. The result is a wine with notes of citrus peel, wild fennel, and lemongrass and a palate that’s both bright and full-bodied.

- AL

Glossary

Spain

Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

Read more about Spain

Xarel-lo

Growing primarily in the northeastern region of Catalonia, Xarel-lo is most famous for its role in the production of the Spanish sparkling wine known as Cava (along with Macabeo and Parellada). Xarel-lo is occasionally bottled on its own as a deliciously crisp still wine, frequently filled with notes of stone fruits and herbs.

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