Celler Casajou 'La Caldereta'

"Thrilled by these old vines which led to the start of Casajou."

The Xarel·lo and (>5%) Macabeu that are used to make La Caldereta come from a single, four acre vineyard planted in 1963 in Sant Sadurní d'Anoia. The fruit is hand harvested and undergoes a whole-cluster, soft pressing for four hours, then racked to stainless steel tanks for fermentation. The wine remains in stainless steel tanks for a year. A second fermentation is induced using the must of the following year's harvest. La Caldereta ages for two years in the bottle before disgorgement. 

Xarel·lo an indigenous Catalan grape varietal that is one of the top three grapes used in Cava production. 

Macabeu [ma-kah-bayoo] is the Catalan spelling for Macabeo, which is also known as Viura in Rioja. 

Learn more about Celler Casajou here.