Finca Ca n’Estella is a family‑run estate managed by the Rabetllat and Vidal family. Delfí Rabetllat was a great lover of wine culture, had even participated in vintages, and decided to acquire the property in 1964.
In that same year, Mercè Rabetllat and her husband Jaume Vidal decided to revive the traditional winemaking activity of the estate. Today, the third generation, together with a team of external professionals, continues this work.

Winemaking

A cava produced from Xarel·lo and Macabeo varieties grown on the estate. The grapes are harvested by hand, and part of them is destemmed to optimize the pressing process. The must is left to settle for 36 hours at 14°C to separate the clean juice from the sediment. Alcoholic fermentation then begins, taking place at 17°C for 15 days. Once fermentation is complete, blending, stabilization, filtration, and preparation of the base wine follow. This occurs between January and February, after which the bottles are stored in the cellars for the second fermentation and ageing. With a minimum ageing period of 12 months, disgorgement is carried out at the right moment to ensure the product reaches its highest quality.

Tasting notes

Good foam formation with abundant fine bubbles. Straw‑yellow colour with greenish hues. Intense nose with hints of almond and walnut. Pleasant first impression: the carbon dioxide integrates very well with the initially acidic and then slightly sweet flavours. Recommended serving temperature: 6–8°C

Food pairing

A great choice for appetizers and desserts that are not overly sweet.