Deliri Floral and Deliri Ancestral are twin wines, both certified organic and from the same grape must, they're similar but different. When Eduard Viader decided produce his first still wine, Deliri Floral, he felt as though he were in a state of delirium, since he was straying from his family’s centennial tradition of making sparkling wines in the Penedès region.
However, he didn't stray too far, the idea was to make a wine and split it into two portions mid-fermentation, thus achieving two different wines from the same origin; one naturally sparkling (Deliri Ancestral) which finishes fermenting in the bottle, and one still (Deliri Floral) which finishes fermenting in the stainless tank.
Deliri Floral is clean, aromatic, fresh and floral. The wine has a beautiful pale straw colour with jade green highlights. Aromas of tropical fruit are the first thing you notice. On the palate it has moderate and well integrated acidity, which gives the wine freshness, followed by plenty of depth and complexity with a creamy body. The finish is long with a floral aftertaste that comes in waves of pleasure.
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).
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