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 Emporda.
This delicious Vino de aguja, lightly sparkling wine, is blended from 60% Macabeo, 20% Xarello, 20% Parellada. These are the traditional grapes used to produce cava, but in this case are bottled at very low pressure and with only 11.5% alcohol. Blanc Pescador is one of Spain’s top selling white wines and can be found in almost every restaurant along Spain’s Mediterranean coast.