Bodega Pardas Pell a Pell

Tasting Notes from the Curator

Bodega Pardas Pell a Pell, crafted from the indigenous Xarel-lo grape of the Penedès region, weaves a tapestry of delicate and compelling aromas. This remarkable wine bursts forth with floral notes reminiscent of jasmine and elderflower, providing an exquisite top note that enlivens the senses. Amidst this bouquet, the vibrant essence of lemon, lime, and grapefruit introduces a scintillating brightness, perfectly balanced by the lush undertones of peach and apricot.

The wine showcases a distinctive minerality, drawn from the chalk and flint laden soils of the Penedès region, which imparts an additional layer of sophistication and complexity. It surprises the palate with a unique salinity that traces back to the terroir, making it an intriguing companion for a range of culinary delights.

The complexity of Pell a Pell is striking, yet it remains incredibly approachable, with a medium-bodied mouthfeel enhanced by gentle tannins from skin contact fermentation. It culminates in a clean and refreshing finish, with lingering hints of its citrus and mineral roots, beckoning enthusiasts to explore its depths further.

Pairings & Suggestions

• Seafood Matches: Savor the wine’s subtle salinity and minerality with fresh-shucked oysters or a classic ceviche. Its crisp acidity beautifully cuts through the rich texture of lobster risotto, enhancing the dining experience.

• Vegetable Dishes: Pair with a chilled asparagus soup or a fresh arugula and goat cheese salad. The wine’s citrus and stone fruit notes complement the freshness of summer vegetables and grilled zucchini.

• Cheese Selections: This wine pairs wonderfully with a creamy brie or a crumbly feta, bringing out the cheese’s richness and balancing its flavors with its vibrant acidity.

  Reviving Tradition at Bodega Pardas

Bodega Pardas, deeply entrenched in the heart of Penedès, represents a revival of indigenous grape varieties and traditional winemaking practices. Founded by Ramon Parera and Jordi Arnan, this winery is a testament to their passion for sustainability and biodynamics. On the picturesque Can Comas estate, which they acquired in 1996, the duo embarked on a mission to produce high-quality wines that respect the heritage of the land.

The Pell a Pell label reflects their innovative approach, translating to ‘Skin to Skin’, which alludes to the intimate winemaking technique of foot-crushing grapes and allowing skin contact during fermentation. This method is reminiscent of ancient practices, yet it produces a thoroughly modern wine that’s both approachable and complex.

Bodega Pardas’s dedication to local varietals such as Xarel-lo highlights their commitment to conserving the historical viticulture of Penedès, making them a significant player in the movement toward sustainable winemaking. Visiting their estate offers insight into their process, where modern sustainability meets time-honored tradition.

Storage Instructions

Store in a cool, dark place at a consistent temperature between 50°F-55°F. Keep humidity at 50%-70% to ensure cork longevity, minimizing light exposure for optimal quality preservation.