Vineyards and winemaking
El Truc 2013 is a single-variety Cava made from Macabeu grown at Castell de Grabuac, around 280 metres above sea level. The certified-organic vineyard lies on gently sloping, carbonate-rich clay and silt soils, with the fruit harvested by hand from 10 September.
The grapes are gently pressed and ferment with indigenous yeasts in underground vats, completing natural malolactic fermentation. The base wine spends four months in local chestnut casks before a second fermentation in bottle and more than 60 months on the lees. No dosage is added at disgorgement.
Tasting notes
Appearance
Golden yellow with a fine, continuous bead and a settled mousse.
Nose
Preserved citrus, baked apple and dried flowers are joined by smoke, chestnut and warm bread.
Palate
Dry and quietly powerful, with mature orchard fruit wrapped around a firm line of acidity. Chestnut cask ageing adds a distinctive nutty, lightly smoky texture, while prolonged lees contact brings breadth and a persistent finish of citrus peel, herbs and toast.
Food pairing
Pair with lobster thermidor, roast guinea fowl, grilled octopus or a leek and Gruyère tart. The combination of maturity and acidity also makes it excellent with Ibérico ham or nutty, aged cheeses.
Background story
El Truc isolates Macabeu, a variety more commonly used as one component of a Cava blend. The decision to mature the base wine in local chestnut rather than conventional oak gives the cuvée an additional connection to older Catalan cellar traditions.
More than five years on the lees transforms the 2013 from a simple fruit-led sparkling wine into a complex, savoury expression. It shows the Suriol family’s willingness to give both time and individual identity to a grape often treated more anonymously.
