From the beginning, we set a goal of offering the best possible product based on our available resources. Firstly, from an oenology point of view and appreciation towards a trendy variety named xarel.lo, because it has always seemed to us an interesting variety, round, complex, with aging capacity.
We have always worked with high percentages of xarel.lo in our wines base, from early 80’s. We must say that we have been improving the making process and thus we have introduced some new selections, the last one from year 2000, Brut Cupada Selecció, made of old vines xarel.lo, fermented in barrels.
Nowadays, Canals Nadal remains a small winery, where all details are thought carefully and family leads the decision-making based on business criteria, with respect and harmony towards clients and friends.
The Canals Nadal family has been involved in the wine business since the XIX Century. In 1986 Antoni Canals Nadal started with his sons the production of CAVA giving his name to the cellar and to the CAVA. Step by step the CAVA produced by Canals Nadal gained acclaim in the market and, in 1997 the family company started to produce also red and white DO Penedés wines using grape varieties produced in the area.
Today, the sons of Antoni Canals Nadal manage the company while he observes the progress of the idea he had in 1986. Nowadays Canals Nadal produces 4 wines and 8 Cavas. The main Cavas are also bottled in magnum bottles.
The vineyards of Canals Nadal have 4 hectares. There are also another 10 hectares belonging to farmers related to the family that Canals Nadal also takes care of. The grapes used to produce CAVA are Macabeu, Xarel·lo, Parellada, Chardonnay and Trepat.
For the wines Canals Nadal uses Tempranillo (also called Ull de Llebre ), Cabernet Sauvignon and Merlot. The soils of our vineyards are composed of sand, limestone and clay. They are chalky and this produces very fine wines. The soil acidity is neutral, next to 7.
The vineyard, as time goes by, reaches a balance between vegetation and production that allows us to obtain a maximum quality grape with more homogeneity during the whole making process. The vineyards, with which we produce our cava’s, are monitored from shoot until the final product, part of them are from the family and the rest from Penedès vine growers to whom we buy some production. For us, the grape is the starting-point and it is extremely important to ensure its quality.
The pressing process is the key to obtaining wines with aging capacity, while red wines need a great extraction of colour, white wines are the other way around. Obtaining the must is the key in this process, not just the way to obtain it but also the quantity removed per each kilogram of grape. We strive to quickly obtain the must and as the performance is not a fix annual parameter, only the special attention from the winemaker can determine the optimum pressing performance depending on the vintage.
Our last thought, that we have learned during these last 25 years, is the importance of the aging, done by having sparking wine resting in bottles that contain the lees. These enzymatic degradation provide organoleptic characteristics and aging ability. Only the conscientious respect of resting time for each type of cava allows us to offer a quality according to the expected.
Joan Miquel Canals Bosch
Graduated from Falset, University of Barcelona and Ph.D. (Doctorate) from University of Rovira i Virgili, where he is a associate professor. Experience since 1983 harvest, making wines base for cava in Alt Penedès region. Winemaker of the family’s winery since its foundation.