OUR WINES

JOAN SARDÀ
XAREL·LO

100% Xarel·lo

Joan Sardà Xarel·lo is a pale yellow wine with greenish reflections. Xarel·lo is the quintessential variety from the D.O. Penedès; it is well-adapted to the soil and micro-climates in the region and gives this wine its fruitiness. On the nose, it is intense, with a pronounced fruity expression, particularly notes of white fruit (apple and pear) as well as yellow fruit (peach and apricot). As the wine is left to breathe, it unveils floral notes which blend with the fruity aromas of the variety and the varietal character of this wine. It is elegant and silky, and has a lovely lingering finish.

An adventurer by nature, in love with his land and captivated by the character of his traditional grapes, Joan Sardà brought his wines around the world. Today, the journey continues.

Suggeriment de maridatge This wine is ideal to pair with blue cheese, seafood, grilled fish and fresh pasta.

Joan Sardà
Joan Sardà

Wine-making process

Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas.

The wine is then aged on lees for one to two months, depending on the harvest.

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JOAN SARDÀ
CHARDONNAY

100% Chardonnay

Joan Sardà Chardonnay is a pale yellow wine with greenish reflections. On the nose, it has great aromatic intensity with delicate floral notes on a background of white fruit (apple and pear), as well as citrus and mineral tones. In the mouth, it is vibrant and fresh, with a great structure and a lingering finish.

A traveller, entrepeneur and passionate about the sea, Joan Sardà brought his wines around the world. Today, the journey continues.

Suggeriment de maridatge This wine pairs well with cod, seafood and baked fish dishes.

Joan Sardà
Joan Sardà

Wine-making process

Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas.

The wine is then aged on lees for one to two months, depending on the harvest.

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JOAN SARDÀ
CABERNET SAUVIGNON

100% Cabernet Sauvignon

Joan Sardà Cabernet Sauvignon is a medium ruby colour. On the nose, distinct aromas of cherry and wild berry give way to balsamic nuances of mint and liquorice, notes of liqueur, ripe fruit and delicate spicy sensations with a hint of tobacco and dark chocolate.  
In the mouth, it is sweet and lush. It has great structure with silky and pleasant tannins. It has a finish that is reminiscent of black fruit (blackberry, plum) and the characteristic soft smoky touch of aging. This wine lingers on the palate giving it a persistent and long finish.
Aged for 5 months, in 225L American and European oak barrels.

A traveller, entrepeneur and passionate about the sea, Joan Sardà brought his wines around the world. Today, the journey continues.

Suggeriment de maridatge  This wine pairs beautifully with red meat, stews and cheeses, amongst others.

Joan Sardà
Joan Sardà

Wine-making process

Once the grapes are taken into the cellar, they are destemmed and crushed.  Lengthy maceration and fermentation at 22 ºC draw out the richness of the Cabernet Sauvignon variety. Malolactic fermentation takes place in stainless steel tanks.

Finally, this wine is aged for 5 months in 225L American and European oak barrels.

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CAVA JOAN SARDÀ
BRUT NATURE

It is a bright straw-yellow colour, with fine, consistent bubbles. It is made with Macabeo, Xarel·lo and Parellada varieties. On the nose, it is subtle, delicate and fruity. It has pronounced toasty and nutty notes as a result of an aging period of at least 9 months in the cellar. On the palate, it is soft and well-structured, with a sensation of well-integrated carbonic.

Suggeriment de maridatge It is ideal as an aperitif to pair with canapés, cream soups, smoked foods, seafood and certain types of cheese.

Joan Sardà

Wine-making process:
Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas. Following the traditional cava-making method, bottles are filled (tirage) and they rest in the cellar for a minimum of 9 months where the cava ages at a strictly controlled temperature until it is disgorged.

CAVA JOAN SARDÀ
BRUT RESERVA

This cava is a bright straw-yellow colour and is fresh and vibrant. It is made using traditional methods and with a blend of the Macabeo, Xarel·lo and Parellada varieties. On the nose, the fruity and floral aromas of these varieties are pronounced, and most especially the fusion of white fruit and herbaceous notes, as well as a hint of toast and nuts as a result of the aging process which lasts for at least 15 months. It has great structure, with a fresh and balanced passage through the mouth.

Suggeriment de maridatge It is an ideal cava as an aperitif to pair with canapés, seafood, all kinds of smoked food products or cream soups.

Joan Sardà

Wine-making process:
Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas. Following the traditional cava-making method, bottles are filled (tirage) and they rest in the cellar for a minimum of 15 months where the cava ages at a strictly controlled temperature until it is disgorged. Expedition or tirage liquor is added.

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CAVA JOAN SARDÀ
BRUT NATURE RESERVA

This cava is a golden colour and has a fine and elegant bubble. It is well-balanced and is fresh and fruity. It is made following traditional methods and it is a perfect blend of Macabeo, Xarel·lo and Parellada varieties. On the nose, it is intense, with a pronounced presence of fruit, most distinctly notes of white and yellow fruit, as well as hints of fresh herbs. Toasty and nutty notes emerge, as a result of an aging period of at least 15 months. It is well-structured and fresh. It is elegant, balanced and has a delicate aftertaste.

Suggeriment de maridatge It is a very versatile cava, ideal as an aperitif to pair with canapés, seafood, carpaccio or cream soups, as well as rice, fish or white meat dishes.

Joan Sardà

Wine-making process:
Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas. Following the traditional cava-making method, bottles are filled (tirage) and they rest in the cellar for a minimum of 15 months where the cava ages at a strictly controlled temperature until it is disgorged.

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CAVA JOAN SARDÀ
ROSÉ BRUT RESERVA

This cava is a delicate pale pink and has a fine bubble. It is an expressive and fruity cava which is made with the Garnacha variety. On the nose, it is crisp and elegant. Notes of ripe red berries are pronounced which are characteristic of the Garnacha variety. It also has elegant hints of wild fruit and notes of sweet pastries. It is fresh and harmonious in the mouth. It is pleasant and well-structured, and has a long and lingering finish. It is complex cava due to its aging period of 15 months.

Suggeriment de maridatge It is a very versatile cava that can be enjoyed at any time of the day. It pairs very well with pasta dishes, pizza, seasonal vegetables and roasts.

Joan Sardà

Wine-making process:
Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas. Following the traditional cava-making method, bottles are filled (tirage) and they rest in the cellar for a minimum of 15 months where the cava ages at a strictly controlled temperature until it is disgorged. Expedition or tirage liquor is added.

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