A JOB WELL DONE
THE ADVANTAGE OF BEING SMALL
Welcome to Muscàndia. Our small winery, which has existed for one hundred years, is based in Sant Sadurní d'Anoia and produces cavas by paying attention to the tiniest detail. From the blending to the disgorging process, Muscàndia's work is the result of a personal –close– relation with its wines.
OF THE VIADER BROTHERS
Muscàndia is our own special adventure, that of the brothers Albert and Eduard Viader. Our surname has been deeply rooted in the Penedès region since 1823 when our great-great grandfather set up the first pharmacy in Sant Sadurní d'Anoia.
Attracted by the oenology sector from an early age and encouraged by the prospect of producing a signature cava, in 2009 we carried out our first bottling operation. At that time, we were aged27 and 21 years respectively, but we knew how to do it. The meticulous application of the traditional method as our family understands it: a process carried out by hand, with a limited production using local grape varieties.
Our family's connections with the wine sector have an unusual basis: more than one hundred years ago, in 1912, our great-great grandfather set up a laboratory which applied the Viader family's knowledge of science to the viticulture and oenology sector. This knowledge was extremely useful to the majority of the town's wine-producers and helped them in the production of their wines and cavas. Our grandfather Narcís was the first to perform a microscopic yeast count, along with many other processes. Today, this operation is now a routine process for all wine producers.
AN EMBLEMATIC CAVA
The centennial legacy on which this project is based is evident in our winery, a small establishment set up one hundred years ago in the centre of Sant Sadurní d'Anoia, and one of the first in the town. Our cavas, aged between twelve months and five years, are stored at a depth of thirteen metres below ground, to maintain the temperature constant during the aging process.
El Penedès is one of the richest and most diverse wine-growing regions in Europe. The particular combination of sunny plains dotted with small valleys and hills mean that the vineyards produce unique varieties which define the cavas produced in this region.
Situated between the pre-coastal mountain range and the plains of the Mediterranean coast, the Penedès Designation of Origin is divided into three main areas: Baix Penedès, which has a warm climate and is near the sea at an altitude of less than 250 m., Penedès Superior, a cooler area at the foothills of the pre-coastal range, with altitudes of up to 800 m. and Penedès Central, which lies between them. This difference in altitude and the diverse geography have given rise to a wide selection of micro climates.
The Penedès climate is typically Mediterranean, temperate, warm and mild, with many hours of sunshine and little rainfall which make it the perfect region for growing grapes.
The mountains that protect these areas and their proximity to the Mediterranean coast protect the region from cold winds, giving rise to an average temperature of between 12º C and 14º C, minimum temperatures that rarely fall below 2º C and maximum temperatures of 27º C. The region has an average rainfall of 514 litres per m2 and 2,548 hours of daily sunshine per year.
Although the Penedès region has a wide range of grape varieties, Muscàndia focuses on local varieties and this is our international calling card. Macabeu, Parellada and Xarel·lo are the main varieties we use to make white cavas and on the other hand, Pinor Noir is used to make rosé cava, a variety which has adapted very well to our region.
Each bottle of Muscàndia cava contains the enthusiasm, expertise and tenacity of a young and expert generation, and a legacy of expertise in wine-making that was handed down to us by our forefathers. We use this strength to produce artisan cavas, while applying the principle of a small winery: a job well done.
This tenacity can be seen in the figure of Eduard, the youngest of the Viader brothers. He was trained as an agricultural engineer but his passion for viticulture led him to decide to be an oenologist. He embodies the spirit of Muscàndia and works with a blend of professionalism and enthusiasm in the small wineries of carrer l'Avernó. Eduard is responsible for the blending operations and has no qualms about stacking, clarifying, disgorging and even affixing the labels of the Brussels 2012 Concours Mondial, at which Muscàndia Gran Reserva 2008 won the silver medal.
In this way, we have examined and worked with all the bottles that are launched in the market, using artisan techniques to guarantee constant and optimum quality.
PROCESSESVIDEO
THE CAVA PROCESSES
A vital part of our production process is the selection of the finest basic wines from the Penedès for the blending process. The technical and sensory analysis intervenes in this phase, and above all, the intuition regarding the wines that are to be used as a basis for obtaining the cava that we want to produce.
In this process, the final bottles are filled with the basic wine and a mixture of selected yeasts and sugar, which gives rise to the second fermentation process.
Once the bottles have been stacked in our cellar, we let them rest for months or even years. During the first six weeks the fermentation process takes place, during which the characteristic effervescent gas develops naturally. The aging process starts from the seventh week.
At the end of the aging process, the bottles are taken from the stacks to the work tables and after the daily bottle turning process which is done by hand, the lees –mother of the wine– settle at the bottom of the bottle.
DISGORGING
The sedimentation process is followed by the disgorgement, in which the aging cap is removed and the sediments are eliminated. Then the final cap is put on the bottles.
THE VALUE OF WELL DONE WORK
Muscàndia strives
to produce the finest cavas
Muscàndia
MAGNUM GRAN RESERVA
BRUT RESERVA
ANHEL BLANC DE NOIRS
DELIRIS
2015. Limited edition of 903 bottles.
100% Pinot Noir. Vinified as Blanc de Noirs, without maceration.
Aged during more than 30 months in "rimes", in our cava, at more than 13 meters underground, where we have 16ºC during all the year.
Aged with cork stopper. Riddling is done manually in "pupitres". Manual disgorgement too. Without addition of expedition liquor. Brut Nature.
Appearance: Pale yellow. In the glass, little bubbles appear.
Nose: Clean. Aromatic, with notes of red fruits. Shows the tipicity of Pinot Noir. We can smell ageing notes as toast, yeast, butter…
Mouth: Soft touch, well-modulated CO2. Structured, with a good acidity. Equilibrated and complex.
Alcoholic content: 11,5% vol.
Carbonic pressure: 5-6 bar
Total acidity: 4,2 ± 0,1 g/l
Total sugars: <3 g/l
80% Xarel·lo, 10% Macabeu, 10% Parellada
Aged for more than 60 months in stacks in our cellar, more than 13 metres below ground, where the temperature remains constant at 16º C all the year round.
Clarified by hand on tables and disgorged by hand, bottle by bottle. Contains no tirage liqueur. Brut Nature.
Appearance: Pale yellow. The effervescent gas forms a crown and very fine bubbles.
Nose: Clean, with aging notes reminiscent of roasted fruits, yeast and cake.
Mouth: Mild, by no means aggressive and with well integrated effervescence. Round, sumptuous and well structured.
Carbonic pressure: 5-6 bar.
Total acidity: (H2SO4): 3,9 +- 0,1 g/l
Aged for more 18 months in stacks in our cellar, more than 13 metres below ground, where the temperature remains constant at 16º C all the year round.
Clarified by hand on tables and disgorged by hand, bottle by bottle.
Winner of the Vinari Bronze Award in 2014.
Appearance: Pale yellow, with greenish glints. The effervescent gas forms a crown and fine bubbles.
Nose: Clean, reminiscent of citrus fruit and apple.
Mouth: Moderate acidity and well integrated, which gives freshness. Slightly sweet with well integrated effervescence.
Total sugars: 6 g/l
Aged for more than 18 months in stacks in our cellar more than 13 metres below ground, where the temperature remains constant at 16 ºC all the year round.
Winner of the Gran Vinari Gold Award and the Vinari Gold Award in 2014.
Appearance: An attractive bright pink.
Nose: Fresh and cool, reminiscent of red fruit, strawberry, forest fruits. Has a slight aging aroma.
Mouth: Fresh and sweet, slightly acid but by no means aggressive, with a touch of sweetness.
70% Xarel·lo, 30% Macabeu, only with the best vintages, that can mature during years.
Aged for more than 42 months in stacks in our cellar, at more than 15 metres below ground where the temperature remains constant all the year round.
Bottling with natural corks in order to protect the wine against oxidation, to have a long aging capacity and keep it fresh and young.
Appearance: Pale yellow. The effervescent gas forms a crown and fine bubbles.
DELIRI FLORAL
DELIRI ANCESTRAL
ELS DELIRIS
The result of permanent restlessness we feel at Muscàndia, when we ventured out to produce our first wine we were taking a crazy, or delirious, decision: make a wine and cut it in half in mid-gestation, thus achieving the creation of two different wines from the same origin.
It is a very special elaboration, where we start from musts of small-seed Muscat and Sauvignon Blanc, originating from Penedès. They have been fermented together in a stainless steel vat, with controlled temperature, in order to preserve all their floral aromas. Towards the end of the fermentation, when there are few sugars remaining, we separate and bottle a part of the must, which finishes the fermentation inside the bottle, obtaining a natural sparkling wine, with the ancestral method; a sparkling wine that has neither clarified or stabilised, with some really low dosages of sulphurs, minimum ageing in the bottle to conserve to the maximum the aroma of flowers and fruit, and riddling and disgorging under heat done manually. The rest of the wine completes fermenting in the deposit and we bottle it with the fermentation totally finished, thus obtaining a calm, clean, aromatic, fresh and floral white wine.
- 85% Muscat from Frontignan 15% Sauvignon Blanc
- Limited edition of 2,700 bottles of one of the products
Appearance: Pale yellow with greenish reflections.
Nose: Clean, potent, tropical fruit. Very sweet.
Mouth: Moderate and well-integrated acidity, which provides freshness. With body, abundant. Long and very aromatic aftertaste.
Aged for 24 months in horizontal storage in our bodega, more than 13 metres underground, where we have a constant temperature of 16º C throughout the year.
Clarified manually in riddling racks. Manual disgorging, bottle by bottle. Without addition of expedition spirit. Brut.
Appearance: Pale yellow with greenish reflections. The carbonic gas forms a crown and fine tears.
Nose: Clean, recalls flowers, white fruit. Potent.
Mouth: Moderate and well-integrated acidity, which provides freshness. Slightly sweet. With a very fine and creamy carbonic.
Lavernó, 4
08770 Sant Sadurní d'Anoia
info@cavamuscandia.com
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© Viader Cayón SL, 2014 / Disseny i programació Global Image