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. 

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

Learn more about Celler Casajou here.