# Eòlic Brut Nature

- **Producer:** Molí Parellada
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Macabeo, Xarel·lo
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €15
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** pear, green apple, lemon, bread, pastry, biscuit

## About this wine

Eòlic Brut Nature is a white sparkling wine from Molí Parellada, a family winery established in 1987 in Sant Sadurní d'Anoia, Penedès, Spain. The winery, located in a former paper mill, is guided by oenologist and owner Francisco Domínguez, who aims to create Cavas that embody the authentic tradition of Penedès with a unique character, balancing heritage and innovation. The wine is made from Macabeo and Xarel·lo grapes and is classified under the Cava DO appellation. The Penedès region's Mediterranean climate is conducive to growing the grapes used in this wine.

## Interesting facts

- The winery's name, Molí Parellada, translates to 'Paper Mill Parellada', referencing its historic location.
- Brut Nature Cava is the driest style, containing virtually no added sugar.
- Macabeo and Xarel·lo are two of the three traditional white grape varieties for Cava.
- Sant Sadurní d'Anoia is often called the 'Capital of Cava'.

## Food pairing

The wine's crisp acidity cuts through the richness of seafood and cured meats, while its dry profile complements salty flavors. The subtle fruit notes can echo the freshness of citrus or herbs often used in these dishes.

## Wine making process

Eòlic Brut Nature is produced using the traditional method, the same technique used for Champagne and other high-quality sparkling wines. This involves a first fermentation of the Macabeo and Xarel·lo grapes, followed by a second fermentation in the bottle to create the effervescence. The wine then ages on its lees, a process that imparts complexity and texture. The Brut Nature designation indicates that no sugar is added after the disgorgement, resulting in the driest possible style of Cava, allowing the purity of the grapes and the terroir of Penedès to be expressed.