| Producer | Castell d’Or |
| Region | Penedès |
| Appellation | Cava |
| Vintage | NV |
| Grape variety | Xarel·lo, Macabeo, Parellada |
| Type | Sparkling |
| Farming | Sustainable |
| Vinification | Hand harvest, indigenous yeasts, gentle pressing, gravity-fed cellar. |
| Alcohol | 11.5% |
| Body | Medium |
| Acidity | High |
| Serving temperature | 9–11°C |
| Cellaring potential | 4–8 yrs |
№ 02
— Tasting note
In the glass.
Traditional-method Brut Reserva. Apple, citrus, brioche. A wine that holds a clear voice from the first pour through the last, rewarding both the patient drinker and the busy table.
Aroma
light, crisp, fruity
Palate
precise
Finish
long
№ 03
— Food pairing
At the table.
Tested at our own service — 14 pairings across 4 courses.
Fish Dishes02
Tuna (tataki, grilled) · Sea bass in salt crust
Fried & Savory Snacks01
Shrimp croquettes
Spanish Dishes01
Gambas al ajillo (garlic shrimp)
Sauces10
Béarnaise sauce · Mushroom cream sauce · Truffle cream sauce · Ponzu sauce · Soy-ginger glaze · Satay (peanut) sauce · Chimichurri · Curry sauce (mild or spicy) · Anchovy butter · Yuzu kosho sauce
Sommelier note
Open 30 minutes before service. Decant for younger vintages. Avoid over-chilling — serve closer to the warmer end of the recommended range when paired with richer dishes.
№ 04
— The producer
Castell d’Or
Tarragona · Penedès · Conca de Barberà · Montsant · est. 1985
Castell d’Or is built on the work of more than 2,200 farming families who prioritize nature and tradition rather than focusing on mass production.
Key grapes
Xarel·lo · Parellada · Macabeo · Trepat · Chardonnay
Farming
Cooperative, with a strong emphasis on preserving local varieties and rural communities
From the journal
In our stories
№ 05
— From the same cellar
