Crafting Excellence: The Story of Alta Alella Exeo Evolució + 2004 Cava
Alta Alella Exeo Evolució + 2004 is a Cava made from organic Pansa Blanca (Xarel·lo) and Chardonnay grapes from Vallcirera Paraje. Extracting the characteristics of the vintage through fermentation in Allier French oak barrels (2nd and 3rd year) and strictly applying the traditional method, ageing on its lees with natural cork for a minimum of 18 years. The 2004 was a very late harvest. The August rains produced base wines with high acidity and very good aromatic richness resulting in Cavas suitable for long ageing, which have had an extraordinary evolution in the bottle.
Family Legacy and Vineyard Heritage
Alta Alella is a family winery located in Alella, a region with a strong wine tradition, 15km north of Barcelona and 1.5km from the Mediterranean Sea. Established in 1991 on the 19th-century estate Can Genís, the Pujol-Busquets family has always practiced certified organic agriculture, creating a well-balanced ecosystem that respects their territory - the Serralada de Marina Natural Park. Josep Maria and Cristina, the founders, have spent their whole lives spreading wine and cava culture. Their daughters, Mireia and Georgina, grew up surrounded by vineyards, grapes, harvests, and bottles. Knowledge, passion, and perseverance are in their DNA.
Diverse Wine Portfolio and Traditional Varieties
The winery, currently managed hand-in-hand by Mireia and Josep Maria, produces a wide variety of references: still, sparkling, and sweet wines, under the Alella and Cava appellations. Since the beginning, the family has rejuvenated vineyards over sixty years old and planted traditional varieties such as Pansa Blanca (Xarel·lo) and Mataró (Monastrell).
Certifications and Innovation
In 2017, their region, Vallcirera, received the Paraje Calificado certification (Single vineyard - Grand Cru), a distinction to many years of work producing high-quality Cavas. In 2022, the Cava appellation also recognized the winery as Integral Producer (Récoltant-Manipulant) and certified the subzone Serra de Mar for its differential character: unique sandy granitic soil (Sauló) and a mild climate, favored by thermal inertia created by its close proximity to the Mediterranean sea. They were also the first producer of sulphite-free Cava, which they trialled with the 2006 harvest.
Global Recognition and Influence
The winery has firmly established itself on the international scene, successfully exporting to a wide range of markets across Europe, America, and Asia. The winery's wines have garnered recognition from renowned international figures and media such as Jancis Robinson, Decanter, Wine Enthusiast, James Suckling, and Guía Peñín, and can be found on the lists of prestigious Michelin-starred restaurants.
Pioneering Wine Tourism
Additionally, Alta Alella has also been a pioneer in the field of wine tourism. Even 10 years ago, they wanted to share the wine culture in a very personalized way and opened a visitors’ center, offering weekly activities and exclusive wine experiences. Nowadays, they welcome 10,000 visitors annually from all around the world.
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