Vineyards and winemaking
This 2017 Cava brings together the traditional Penedès varieties Macabeu, Xarel·lo and Parellada from Can Suriol’s certified-organic estate vineyards. The separate plots lie on calcium-rich clay and silt soils, with the Mediterranean climate moderated by altitude and the varied exposures around Grabuac.
Each component ferments with indigenous yeasts before blending and a second fermentation in bottle. The wine remains on its lees until disgorgement and receives no dosage, producing a fully dry Brut Nature in which mature lees character is balanced by the varieties’ natural freshness.
Tasting notes
Appearance
Pale gold with fine, persistent bubbles and a delicate mousse.
Nose
Green apple and lemon peel are layered with caramelised bread, toasted almond and a cool, chalky note.
Palate
Dry, restrained and elegant, with small bubbles carrying citrus and orchard fruit across a mineral core. Bottle ageing contributes brioche and nutty depth, while firm acidity keeps the finish clean and mouth-watering.
Food pairing
Serve with scrambled eggs and brioche soldiers, boquerones, fried whitebait or a lightly spiced cauliflower dish. Its bone-dry finish also works neatly with Jamón Ibérico and salted Marcona almonds.
Background story
Can Suriol’s approach to Cava is deliberately traditional: organically farmed fruit, spontaneous fermentation, bottle ageing and disgorgement close to release. The disgorgement date is recorded on the back label, giving useful context for each bottle.
The 2017 has moved beyond simple youthful fruit, gaining savoury bread and nut notes while retaining the firm acidity associated with Xarel·lo. It is a mature, gastronomic Cava rather than merely a celebratory aperitif.
