The first bottles of cava Parxet were commercialized in 1920, created following the method champenoise in the grounds of Mas Parxet, a finca with winemaking roots stretching back to the 18th century. The name ‘Parxet’ derives from the French parchet, which, according to the dictionary of the International Organization of Vine and Wine translates as a small area of vineyard. (‘Petit morceau de vignoble’.) The name applies just as much in the present day thanks to the smallholder nature of our vineyards. First gaining prominence in the heady days of ‘Noucentisme’ – a cultural and humanist movement started in Barcelona at the beginning of the 20th century – over the years Parxet has retained its links to the cosmopolitan and international aspects of Barcelona.
The closest production site to the city is located 20km from Barcelona, and situated within the Alella D.O. area, traditionally home to great white wines. The region is unique due to its two microclimates: a humid warmer zone, and a colder inland area, which together allow for the creation of wines that are refreshing, deep and well balanced.
The terroir is formed of the sandstone typical to the region, that allows for easy drainage following the seasonal rainstorms, and also allows for an extensive root system, allowing the vines to withstand periods of drought.
Parxet cava is distinguished by its use of the local Pansa Blanca grape variety, and the coupage is completed by grapes produced in the Montargull finca, located in the town of Sant Sebastià del Gorgs, in the Penedés wine region. This vineyard, steeped in history, is the final piece in the fascinating puzzle that makes up the Parxet winemaking project, and that guarantees a long life ahead.