Cava Gatell

The origins of bodega Cava Gatell go back to the XVIth century. The first written record of the 15-hectare estate dates back from 1548, when one Petrus Gatell cultivated vines, olive trees and carob trees. During most of its history, the grapes grown in the Gatell property were used to produce bulk wine and base wine for Cava. In the late XXth century, the Jiménez Ruiz family bought the estate and brought new life to it, expanding the vineyard surface area up to 35 hectares and building a new winemaking facility.

The vineyards of Cava Gatell are mostly planted with the traditional white varieties Macabeo, Xarel·lo and Parellada. Chardonnay and Malvasia are also grown, as well as the red varieties Grenache and Pinot Noir, both authorized by the DO Cava regulatory board. The vineyards are organically farmed, and certified as such by the CCPAE since the 2018 vintage.

A key feature of the sparkling wines of Cava Gatell is the barrel fermentation of all the base wines. First, each grape variety is individually fermented and aged for a short period in oak, after which all the base wines are blended and the resulting wine is aged for a further months in the barrels. After completing secondary fermentation, the Cavas of Cava Gatell are aged in a cave 14 metres below ground level at a constant temperature of 16oC for 30 months minimum. This thorough vinification process allows the formation of small, gentle bubbles, resulting in distinctively elegant expressive sparkling wines.

• Year of foundation: 1548
• Address: Ctra. T-202, Km 10,5 (entre La Nou de Gaiá y Salomó)
• City: Bonastre
  
• Province: Tarragona
• Zip code: 43884
  
• Country: Spain
• Phone number: 34 609 342 642
  
• www.cavagatell.com
• Guided visits? Yes
• Wine tourism services?  Yes

Designation of origin:

Cava

Red wine varieties:

Grenache, Monastrell, Pinot Noir.

White wine varieties:

Macabeo, Parellada, Xarel·lo, Chardonnay, Malvasía.