Mont Marcal is located in Penedes, a short hour's drive from the center of Barcelona. The estate, recognizable by the 14th-century manor house beneath which the cellars are located, contains over 40 hectares of its own vineyards! Mont Marcal prefers to use only its own vineyards, as this allows them to better monitor quality. Three indigenous grape varieties were used for Mont Marcal Semi Seco Cava: Xarel.lo, Macabeo, and Parellada. These three grape varieties are also the three classics primarily used in cava. The grapes are fermented separately for the primary fermentation, after which they are blended and the secondary fermentation can take place in the bottle. This lasts at least 12 months, but often a little longer, as the winemaker wants to preserve the unparalleled quality of Mont Marcal Semi Seco Cava.
When a label says "Semi Seco," it means the Cava is slightly sweet. Don't expect a heavy, sweet bubble, but an elegant glass with delicate nuances of ripe fruit. You immediately smell fruit, lots of fruit. Due to the fermentation, you also detect a hint of brioche in Mont Marcal Semi Seco Cava. The Cava is pleasant on the palate. A silky mousse combines with an elegant freshness. A very slight sweetness reveals itself on the tip of the tongue.
