It's been almost two years since we've offered a Cava to the club, and Marques de Gelida, made by Bodegas El Cep in the Penedes makes wines with great balance, fine mousse, and great length.

This month, your allocation is for two wines - Cavas El Cep Marques de Gelida Brut Reserva Ecologico and Cavas El Cep Marques de Gelida Brut Reserva Rosado. 

The Ecologico bottling is made from Macabeo, Xarel-lo, and Parellada grapes; the Rosado is made from Pinot Noir grapes.

Bodegas El Cep owns 472 acres of vineyards There are five different vineyards in Superior Penedes, the highest region in Penedes. It is predominately calcareous soil. 60% of the vineyards are pruned as a bilateral cordon. The rest are spur-pruned and head-trained (vaso system).

Six families of grape growers, with longstanding roots in Penedes, founded El Cep in 1980.  Located in the northeast of the Penedes, in the surroundings of Sant Sadurni D'Anoia (province
of Barcelona).  472.8 acres (197 ha) of vineyards in six different locations: Can Llopart, Cal Portaller, Can Simon, Can Prats, Can Castany, and Can Miguel de les Planes, planted to
Xarel-lo; Parellada Macabeo -132 acres;  other varietals - 60 acres. 

Only healthy grapes and those coming from vineyards older than six years are used for their products.
Soil The vineyards are located in soft hills in very chalky soils, poor in organic material High content of calcium carbonate in rainy years produce iron deficiencies.

Climate In the Penedes, it is possible to find different climatic regions, depending on the proximity to the Mediterranean Sea. The sub region located at the northeast of Penedes has climatic regions III and IV, according to Winkler. The region III produces more aromatic wines because grapes mature more slowly. In general, Mediterranean weather conditions with continental influences in the interior (where the vineyards are located).

Only the first selection of the grape juice (must) is used, or around 50% of the total, some 4200 hectoliters. The rest is sold as a sub-product.  Then, after tartaric stabilization, it goes into the Methode Champenoise. spending 2.5 years in the bottle.

El Cep, for being a relatively new company, has the viticulture experience of the families that form part of the society. Some of them have been in the wine business since the 1600s. No irrigation, limited fertilization and no herbicides are used.

Cultivation is the only method of control of weeds. Odium and mildew are controlled with a Bordeaux mixture. The only insect pest is easily controlled with organic pesticide.  Leaf removal, cluster thinning, and topping are practiced, to greatly improve quality, as well as to avoid the incidence of diseases.

Cava is a Spanish sparkling wine made by méthode champenoise** that originated in Catalonia at the Codorníu Winery in the late 19th century. The wine was originally known as Champaña until Spanish producers officially adopted the term "Cava"  1970 in reference to the underground cellars in which the wines ferment and age in the bottle.

The early Cava industry was created by the phylloxera epidemic of the late 19th century, which caused the destruction and uprooting of vineyards planted with red grape varieties. Inspired by the success of Champagne, Codorníu and others encouraged vineyard owners to replant with white grape varieties like Macabeo, Parellada and Xarel·lo to use for sparkling wine production. These grapes are still the primary grapes of Cava today though some producers are experimenting with the use of the Champagne wine grapes of Chardonnay and Pinot noir.

**Yeast and sugar are added to the bottle which causes a second fermentation.  After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast and several grams of rock sugar. At this time the champagne bottle is capped with a crown cap. The bottle is then riddled, so that the lees settles in the neck of the wine bottle. The neck is then frozen, and the cap removed. The pressure in the bottle forces out the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution.

RECIPE Vietnamese Crepes with Shrimp and Pork Serves 6
Popular as a street snack throughout Vietnam, these light and deliciously savoury crêpes are perfect for a delicious light and fresh lunch.

• 1 onion thinly sliced
• 1 pound pork belly, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tablespoons hoisin sauce
• 1 tablespoon fish sauce
• Pinch of sugar
• 18 medium size shrimp, cooked and peeled
• 6 spring onions thinly sliced
• 4 ounces of bean sprouts
• 6 leaves of butter lettuce
• 6 large basil leaves, torn into smaller pieces
• 16 sprigs of cilantro, leaves removed
• 6 large mint leaves, torn into smaller pieces
• 6 ounces rice flour
• 2 teaspoons tumeric
• 9 ounces of coconut milk
• 7 ounces of water

Sauce:

• ⅓ cup fish sauce
• ⅓ cup lime juice
• 1 small red chili thinly sliced
• 1 garlic clove finely chopped
• 2 tablespoons sugar

Combine the rice flour and tumeric. Whisk in the coconut milk and water to make a thin crepe batter. Set aside to rest for an hour.

Combine all the sauce ingredients together in a small bowl and season with a little salt and pepper. Set aside until needed.

Heat a little peanut oil in a wok or large saute pan until slightly warm. Add the onion and cook until tender. Add the pork belly and garlic and cook until golden. Add the hoisin, fish sauce and sugar, and toss to combine. Season with a little salt and pepper and set aside.

Heat a little oil in a large crepe pan and add a ladleful of batter, and swirl  to lightly coat the bottom of the pan. Cook until golden. Scatter one-sixth of the pork belly mixture, shrimp, spring onions, and bean sprouts over half the crepe, fold over the half to cover the filling, and slide unto a warm plate. Repeat the process with the remaining batter. Lightly toss the lettuce and herbs with a little peanut oil and serve with the crepes.

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