Comte de Subirats

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Cava characteristics

Elaboration of Comte de Subirats cava

The grapes are harvested by hand, to then be destemmed, followed by a cold maceration on the skins for 10 hours, followed by a gentle pressing. It goes through a double alcoholic fermentation in stainless steel tanks at a controlled temperature of 15 ° C.

What kind of cava is Comte de Subirats 

Matures on the lees for 2 months in stainless steel tanks.

The winery Vilarnau 

The noble Vilarnau family settled in the s. XII in this privileged land of the Penedés. Vilarnau is the etymological result of Vila Arnau, that is to say, the “country house or Domus” of the Arnau family, which was located in the stately demarcation of the Subirats Castle term and where vineyards were already cultivated in the 12th century. Albert de Vilarnau, the name that currently receives the most exclusive cava of the brand, was a very unique character who made the power of the family grow and even in the s. XIV he was one of the patrons of the Santa María de Vilarnau church.
The first cava with the Vilarnau label was born in 1949

Denomination of Origin of Comte de Subirats 

Belonging to sparkling cava wines. The largest production of these sparkling wines is found in Alto Pendes, but we can also find great cavas in the Aragon region.
Sparkling cava wines are made in Spain. The best known region for the production of cavas is Sant Sadurní d´Anoia, within the Alto Penedés region. Most of the national cava production is obtained from this region.

Grape varieties used in Comte de Subirats 

Varieties used for this cava: Macabeo, Parellada and Xarel.lo

Comte de Subirats cava pairing

To take with Appetizers, fish, seafood, risottos, stews, cured cheeses, vegetarian and spicy dishes.

Degree of alcohol of Comte de Subirats 

It has an alcohol degree of 12.5º vol.

Serving temperature of Comte de Subirats 

Consume at a temperature of 8º C.