About Castillo de Perelada: Castillo de Perelada has played an important role in bringing Cava to world-wide recognition and has been known internationally for many years as a producer of high-class sparkling wines. Wine has been made at the Castillo Perelada since the Middle Ages, as shown in several documents and parchments from the period to be found in the library. When Miguel Mateu bought this ensemble of monuments in 1923, one of his primary objectives was to revitalize the wine producing tradition, a tradition that is more alive than ever these days and which has incorporated the most modern technology to create wines that make full use of the nuances of the soils and vines of the Empordà.
Arturo Suqué took charge of Perelada after the death of his father-in-law, Miguel Mateu, in 1972. For decades, he led a deep transformation based on an obsession for quality with a main goal: place Castillo Perelada among the most prestigious Spanish wineries.
Being faithful to Miguel Mateu’s love for culture, Arturo Suqué and his wife Carmen Mateu started the Peralada Castle Festival, a cultural event that is today internationally recognized.
The third generation, led by Javier Suqué Mateu, has committed to quality wines, planting and purchasing new vineyards and creating a great technical team. The research work which allows Perelada to bring out the best from the Empordà region is also remarkable.
About Gran Claustro: When United States president Dwight Eisenhower visited Spain in 1959, Perelada was commissioned to choose a cava for the reception banquet, and for the occasion it chose one of its own small reservas. The idea for the creation of Gran Claustro was born from the resounding success of this choice. It is now a cava with an international reputation.
Description: Gran Claustro is made from selected grapes grown in the DO Cava region around Vilafranca del Penedés. In true French champagne style, this Cava includes around 40-45% Pinot Noir and 40-45% Chardonnay, blended with the native Parellada variety, and offers a lower level of acidity. Made using traditional methods, it is left to age in their Convent cellars beside Perelada Castle. Aged for 15 months in bottle before disgorgement. Light straw colour with subtle greenish tones. Clean and bright. Continuous release of thin. Clean aroma of ripe fruit with notes of the ageing. Slightly fruity, dry and soft flavour with a great balance. In the mouth, it is large and long.
Presented in a stylishly-shaped bottle; refined, fresh, fruity and lingering, with a delicate persistent mousse, it is perfect for celebrating any occasion.