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BACKGROUND
Don Juan Peláez Fabra, the
present Marqués de Alella, grew up among the vineyards
of his great-grandfather, the original Marqués. The
title “Marqués de Alella” first appeared
on the labels of one of their white wines at the end of
the 19th century. In the early 1980’s, Juan Peláez
teamed with a foresighted local businessman named Ismael
Manaut to implement a plan to bring the Alella region back
to the reputation it enjoyed in the 1950’s as one
of the top wine producing regions on the Iberian Peninsula.
Not only was this new partnership the first to bring revolutionary
technology to a denominación de origin that had been
declining for many years, but these two men also helped
to save the denominación and the fertile vineyards
from the consistent urban sprawl of nearby Barcelona. D.O.
Alella is no more than 400 hectares in total, making it
one of the smallest classified wine regions in Europe. There
are only two other wineries in the D.O. and both produce
wines for the bulk market.
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THE VINEYARDS
Tiana, where the original company
cellars are located and where the company still makes its
Parxet Cavas, overlooks the Mediterranean Sea. Warm winds
that come north from Africa provide a remarkably consistent
climate for the vineyards. Santa Maria de Martorellas, where
the Marqués de Alella winery is located, sits on
the other side of the wooded hills that separate Tiana and
Barcelona from the Mediterranean Sea. Influenced by the
cooler weather that blows in off the Pyrenees, the vineyards
here yield grapes with higher acidity. The composition of
the soil is predominantly limestone mixed with large pebbles,
allowing for the drainage of excess rainfall.
The company has dedicated itself
to preserving the classic varietals of the region: the indigenous
Pansa Blanca (Xarel-lo), which is the principal grape of
the Marqués de Alella still wines, and Macabeo and
Parellada, both of which are used to produce the Parxet
Cavas. The winery, after much experimentation with soil
interactions has introduced the Chardonnay, Pinot Noir and
Chenin Blanc varietals, which are used to produce both the
winery’s much sought after cavas and still wines.
VINIFICATION
Marqués de Alella
Clásico is made from perfectly ripened grapes that
are gently pressed followed by cold stainless steel fermentation
and an early bottling to ensure bright, fresh flavors of
the vintage.
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