Deliri Ancestral ECO
Deliri Ancestral and Deliri Floral (sister wines as we like to call them) are the result of the permanent restlessness and need to create at Muscàndia, when Eduard Viader ventured out to produce his first still wine (Deliri Floral) he felt as though he were making a crazy, or delirious decision; as he was straying from his family’s centennial tradition of making sparkling wines. The idea was to make a wine, split it into two portions mid-fermentation, thus achieving two different wines from the same origin; one sparkling (Deliri Ancestral) and one still (Deliri Floral).
Deliri Ancestral undergoes the ‘metodo ancestral’ of making Cava, which means that it is a naturally sparkling wine that finishes the fermentation process in-bottle with no added spirit or sugars. The wine is also certified organic and manually disgorged, bottle by bottle. (Disgorging is the process of purging the dead yeast (lees) from the bottle after sitting during the ageing process).
The sparkling wine has a beautiful pale yellow color with greenish reflections. Ethereal and vibrant aromas of flowers, and stone fruit. The bubbles are very fine and form crowns and tears within the bottle. On the palate, the wine has moderate and well integrated acidity which adds to its freshness and is balanced by a slight sweetness which doesn't linger; paired with the fine and creamy bubbles makes this wine an absolute enchantment.
The Viader family has been deeply tied to the Penedès region since 1823. Read more about Muscàndia and the Viader family history below in the 'winemaker' section.
Annual Production: 3500 bottles (The club has access to 250 annually)
Type: Cava - Método Ancestral (single fermentation in the bottle without adding sugars or expedition liqueur, also known as "dosage")
Finish: Ethereal & Refreshing
Grape Variety: 85% Muscat de Frontignan, 15% Sauvignon Blanc
Viticulture / Farming: Certified organic, sustainable Farming - Terroir Driven
Ageing: 24 months in bottle, stored horizontally more than 13 metres underground
Winemaker: Eduard Viader
Region: Penedès, Catalunya
Designation of Origin (DOQ): DO Cava
Micro-Climate: average temperature of between 12º C and 14º C, minimum temperatures that rarely fall below 2º C and maximum temperatures of 27º C. Average rainfall of 514 litres per m2 and 2,548 hours of daily sunshine per year.
Elevation: 200 meters above sea level
Age of Vines: TBD
- Drink now or keep for up to 8-10 years
- No need to decant, simply open just before consuming
- Pairs well with any fish and seafood dishes, Italian pasta dishes, sushi and sashimi and other Japanese dishes, Manchego cheese (any goat and sheep milk cheeses), white and poultry meat, Jamón Ibérico, paella and other rice dishes
- Ideally served chilled
El Penedès is one of the richest and most diverse wine-growing regions in Europe. The particular combination of sunny plains dotted with small valleys and hills mean that the vineyards produce unique varieties which define the cavas produced in this region.
Situated between the pre-coastal mountain range and the plains of the Mediterranean coast, the Penedès Designation of Origin is divided into three main areas: Baix Penedès, which has a warm climate and is near the sea at an altitude of less than 250 m., Penedès Superior, a cooler area at the foothills of the pre-coastal range, with altitudes of up to 800 m. and Penedès Central, which lies between them. This difference in altitude and the diverse geography have given rise to a wide selection of micro climates.
The Penedès climate is typically Mediterranean, temperate, warm and mild, with many hours of sunshine and little rainfall which make it the perfect region for growing grapes.
The mountains that protect these areas and their proximity to the Mediterranean coast protect the region from cold winds, giving rise to an average temperature of between 12º C and 14º C, minimum temperatures that rarely fall below 2º C and maximum temperatures of 27º C. The region has an average rainfall of 514 litres per m2 and 2,548 hours of daily sunshine per year.
Vinification & Ageing
The wine is born from musts of small-seed Muscat and Sauvignon Blanc, originating from Penedès. The musts are fermented together in a stainless steel vat, at low temperature, in order to preserve all their floral aromas. Towards the end of the fermentation process, when there are very few sugars remaining, half of the wine is bottled and left to finish fermenting, obtaining a naturally sparkling wine; neither clarified or stabilized, with extremely low sulfur levels, and minimum ageing in the bottle to conserve the aroma of flowers and fruit.
Aged for 24 months in horizontal storage in the bodega, more than 13 metres underground, with a natural constant temperature of 16º C throughout the year.
Manual disgorging, bottle by bottle. Without addition of expedition spirit. Brut.
Muscàndia is the personal adventure of brothers Albert and Eduard Viader. Their family name has been deeply tied to the Penedès region since 1823, when their great grandfather opened the first pharmacy in Sant Sadurní d’Anoia, which later became the first laboratory to focus fully on viticultural and oenological analysis (the scientific study of wine).
Many of the rudimentary processes that are taken for granted by wineries today were first established by the Viader family. Their grandfather, Narcís, performed the first yeast-count under a microscope, something that is essential to quality wine-making today.
Both Albert and Eduard were drawn to the wine world from an early age, and encouraged by the prospect of producing a signature cava, applying all their ancestral knowledge. Eduard studied Agricultural Engineering and later focused on oenology. He embodies the spirit of Muscàndia and works with a blend of professionalism and enthusiasm in the small winery. Eduard is responsible for the blending operations and has no qualms about stacking, clarifying, disgorging and even affixing labels, absolute care and a meticulous attention to detail is what he and his brother learned from their forefathers.
In 2009 the Viader brothers carried out their first bottling operation of Cava Muscàndia. At that time, Albert was 27 and Eduard was only 21. As was the case back then, every process is carried out by hand, with a limited production using the local grape varieties of Penedès.
The centennial legacy on which Muscàndia is based is evident in the winery, a small establishment set up one hundred years ago in the center of Sant Sadurní d’Anoia, and one of the first in the town. Muscàndia cavas are aged between twelve months and five years, and stored at a depth of thirteen meters below ground, to maintain a constant temperature during the aging process.
Eduard and Albert’s hands are part of every step in the process, because they believe in a job well done, as they like to say this is “el valor de ser pequeños” (the advantage of being small).
Rating Coming Soon