Historical site of viticulture since the Middle Ages, the Castillo de Perelada was acquired in 1923 by Miquel Mateu i Pla, heir to the Hispano-Suiza group. It merges a heritage treasure (castle, cloister, library) with a great oenological ambition. Since then, the fourth generation, led by Javier Suqué Mateu, has transformed the property into a cultural and wine-making hub of global significance.

Philosophy & innovations

Castillo de Perelada combines tradition and avant-garde. The harvests are manual, the fermentations are parcel-based, in thermo-regulated stainless steel. The massive investment in a new vat room (RCR project, inaugurated in 2022) and the LEED Gold certification place the property among the most sustainable in Europe. It integrates renewable energies, water management, geothermal climate, and biodiversity (reintroduction of storks).

Terroirs & vineyard

The estate cultivates over 150 ha in DO Empordà, spread across five emblematic fincas: Garbet (close to the sea), La Garriga, Malaveïna, Pont de Molins, Espolla. About 2000 years of viticulture bear vines of Garnacha, Cariñena, Xarel·lo, Macabeo, Parellada, Cabernet Sauvignon, Chardonnay, and other varieties adapted to the mixed soils of schist, sand, and limestone, tempered by the Tramontana and maritime influence.

Iconic cuvées

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  Gran Claustro: mythical Cava made in the cloister, symbol of elegance and century-old tradition.

  
  
  
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  Finca Garbet: red wine of garnacha aged in barrels, from a unique maritime terroir.

  
  
  
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  Gran Claustro Tinto: delicate rosé or classic rosado, depending on the vintages.

  
  
  
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  Ex Ex: micro-cuvée experiments, revealing the technical inventiveness of the estate.

  
  
  
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  Balduino and Fabiola: rare cuvées in homage, luxury and rarity.
  The estate also produces cavas (Festival Brut, NV Brut Nature) and white and red finca wines (Malaveïna, Espolla…), aligned with quality and typicity.

  
  
  

Wine style

The wines of Perelada are distinguished by their Mediterranean finesse, aromatic precision, and depth. The cavas combine freshness and elegance, the reds develop a palette of fresh fruits, spices, and saline minerality. They age with elegance, bearing a typically Empordanese personality.