Why it matters
The producer
Empordà is the home of Celler del Pescador, a producer of semi sparkling wines. Blanc Pescador is a vino de aguja, a lightly sparkling style, while Vitria Brut From Barcelona is a sparkling bottle from Celler del Pescador. Later creations extend the range into rosé, Verdejo and muscatel.
The founders of Celler del Pescador built the producer around a Mediterranean purpose, conveying its essence through refreshing wines. A bond with the sea has passed through generations for over 50 years. Celler del Pescador continues to make semi sparkling wines alongside that sea tradition.
Place and vineyards
Where the wines begin
Celler del Pescador is located in Empordà, and Celler del Pescador S.L. is associated with Peralada, Girona. Blanc Pescador carries the D.O. Empordà designation, which names the wine's regional origin. Vitria Brut From Barcelona carries Barcelona in its bottle name, but the name does not establish the wine's growing area.
In the cellar
Vineyards and cellar
Blanc Pescador takes its bubbles from a second fermentation by the Charmat method under strict temperature control. Charmat is a tank method, so the second fermentation happens in tank and the bubbles are integrated with the wine before bottling. Vitria Brut begins with about four days of fermentation in temperature controlled stainless steel tanks. It then receives its bubbles through a second fermentation in tank using Charmat.
Wines to know
The range in view
Blanc Pescador is a young blend of Macabeo, Xarel·lo and Parellada. Vitria Brut From Barcelona is a sparkling wine made from Macabeo and Parellada. Rosé Pescador and Cresta Rosa are rosé wines. Cala Pescador is another later creation, while Verdejo and Crestissimo Moscato bring named grape varieties into the portfolio, with Crestissimo Moscato linked to muscatel. The range moves from a young blend to a separate sparkling wine, then into rosé and wines named for grape varieties.
Vitria Brut From Barcelona is pale straw yellow with lively bubbles. The aroma is fresh, with green apple, citrus and subtle floral notes. The palate is dry, with pear, lemon and light minerality, followed by refreshing acidity. It has 5 g/l total acidity and 8 g/l residual sugar.