Dominio de Tharsys is a distinguished family-owned producer of Cava in the Utiel-Requena region of Valencia, Spain. The estate traces its roots back to 1808, with the current Pago de Tharsys established on that historic foundation. The vineyard spans approximately 12 to 14 hectares of organically managed, lime-rich, sandy soils perched at about 650–800 metres above sea level. The terroir’s high altitude, continental climate, and well-drained limestone soils lend the wines freshness, elegance, and excellent longevity. The estate combines organic viticulture with sustainability efforts—solar energy, biodiversity, and reuse underpin their ethos. Owner Vicente García is widely revered as the “Godfather—or Father—of Valencian Cava,” credited with championing Requena’s inclusion in the Cava appellation. One of their Cavas (Pago de Tharsys Brut Nature) was honoured as Spain’s best Cava at the Enoforum awards in Madrid, 2005

Valencia is a historic wine region on Spain’s east coast, overlooking the Mediterranean and benefiting from a warm, sunny climate tempered by sea breezes. Summers are long and dry, while winters are mild, with an average of 2,700 hours of sunlight per year, giving the grapes excellent ripening conditions. Inland areas experience a more continental influence, with wider diurnal temperature ranges that help preserve acidity and aromatic freshness.

The region’s soils vary considerably, but are generally poor and well-drained, ranging from limestone and chalk in the higher, inland zones to sand and clay nearer the coast. These diverse soils are well suited to both native and international grape varieties.

White wines are largely made from Merseguera, Malvasía and Moscatel de Alejandría, producing flavours of citrus, peach, blossom and occasionally subtle herbal notes. Reds are typically based on Bobal, Garnacha and Monastrell, often blended with small amounts of Syrah, Cabernet Sauvignon and Tempranillo. These wines tend to be medium to full-bodied, with ripe red and black fruit, spice, and sometimes a touch of Mediterranean garrigue.

Valencia is also known for its sweet Moscatel wines, made using sun-dried grapes, which deliver rich notes of orange peel, honey and dried apricot. Overall, the region’s wines are characterised by generous fruit, warmth and a distinctly Mediterranean personality.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Parellada is a traditional Spanish white grape variety primarily associated with the Catalan region and best known as one of the three classic components of Cava. Thought to be indigenous to Catalunya, it thrives in cooler, high-altitude vineyards where its naturally high acidity and delicate aromatics are best preserved. The vine prefers well-drained limestone or sandy soils and is moderately vigorous, often requiring careful canopy management to maintain balance in the fruit.

Although grown in relatively small quantities compared to Macabeo and Xarel·lo, Parellada plays an important role in sparkling wine production, thanks to its fine, subtle aromatics and ability to bring elegance and freshness to a blend. Outside Catalonia it is planted only sparingly in other parts of Spain, and has very little presence internationally.

In Cava, Parellada typically contributes light floral aromas, soft citrus notes and a refined mouthfeel. When used in still wines – either on its own or blended with other local or international varieties – it produces delicate, fresh, early-drinking whites with flavours of green apple, lemon blossom and occasionally a hint of anise or cut hay. With its gentle character and moderate alcohol, Parellada is often enjoyed young and pairs well with seafood, light salads and simple tapas dishes.

Xarel·lo is an indigenous Spanish white grape variety that originated in Catalonia and plays a key role in the production of Cava. It is one of the three traditional grapes used in the blend (alongside Macabeo and Parellada), and is particularly valued for its structure, acidity and aromatic intensity. Today, it is grown almost exclusively in Catalonia, especially in the Penedès region, although small experimental plantings can be found in other parts of Spain and in a few international vineyards.

Viticulturally, Xarel·lo is a hardy variety that adapts well to different soil types, though it performs best on calcareous, well-drained soils. It is relatively resistant to drought and fungal diseases, and tends to produce naturally high acidity even in warm climates. The grapes ripen fairly early and require careful canopy management to prevent excessive sun exposure, which can lead to overly phenolic flavours.

Traditionally used in blends, Xarel·lo is increasingly being vinified as a varietal wine, showcasing its distinctive character. The wines are typically dry, medium-bodied and aromatic, with flavours of green apple, pear, citrus and fresh herbs, often accompanied by a subtle nutty or saline note. When barrel-fermented or aged on the lees, Xarel·lo can develop additional texture and complexity, showing hints of almond, fennel and mineral.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Parellada is a traditional Spanish white grape variety primarily associated with the Catalan region and best known as one of the three classic components of Cava. Thought to be indigenous to Catalunya, it thrives in cooler, high-altitude vineyards where its naturally high acidity and delicate aromatics are best preserved. The vine prefers well-drained limestone or sandy soils and is moderately vigorous, often requiring careful canopy management to maintain balance in the fruit.

Although grown in relatively small quantities compared to Macabeo and Xarel·lo, Parellada plays an important role in sparkling wine production, thanks to its fine, subtle aromatics and ability to bring elegance and freshness to a blend. Outside Catalonia it is planted only sparingly in other parts of Spain, and has very little presence internationally.

In Cava, Parellada typically contributes light floral aromas, soft citrus notes and a refined mouthfeel. When used in still wines – either on its own or blended with other local or international varieties – it produces delicate, fresh, early-drinking whites with flavours of green apple, lemon blossom and occasionally a hint of anise or cut hay. With its gentle character and moderate alcohol, Parellada is often enjoyed young and pairs well with seafood, light salads and simple tapas dishes.

Xarel·lo is an indigenous Spanish white grape variety that originated in Catalonia and plays a key role in the production of Cava. It is one of the three traditional grapes used in the blend (alongside Macabeo and Parellada), and is particularly valued for its structure, acidity and aromatic intensity. Today, it is grown almost exclusively in Catalonia, especially in the Penedès region, although small experimental plantings can be found in other parts of Spain and in a few international vineyards.

Viticulturally, Xarel·lo is a hardy variety that adapts well to different soil types, though it performs best on calcareous, well-drained soils. It is relatively resistant to drought and fungal diseases, and tends to produce naturally high acidity even in warm climates. The grapes ripen fairly early and require careful canopy management to prevent excessive sun exposure, which can lead to overly phenolic flavours.

Traditionally used in blends, Xarel·lo is increasingly being vinified as a varietal wine, showcasing its distinctive character. The wines are typically dry, medium-bodied and aromatic, with flavours of green apple, pear, citrus and fresh herbs, often accompanied by a subtle nutty or saline note. When barrel-fermented or aged on the lees, Xarel·lo can develop additional texture and complexity, showing hints of almond, fennel and mineral.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Parellada is a traditional Spanish white grape variety primarily associated with the Catalan region and best known as one of the three classic components of Cava. Thought to be indigenous to Catalunya, it thrives in cooler, high-altitude vineyards where its naturally high acidity and delicate aromatics are best preserved. The vine prefers well-drained limestone or sandy soils and is moderately vigorous, often requiring careful canopy management to maintain balance in the fruit.

Although grown in relatively small quantities compared to Macabeo and Xarel·lo, Parellada plays an important role in sparkling wine production, thanks to its fine, subtle aromatics and ability to bring elegance and freshness to a blend. Outside Catalonia it is planted only sparingly in other parts of Spain, and has very little presence internationally.

In Cava, Parellada typically contributes light floral aromas, soft citrus notes and a refined mouthfeel. When used in still wines – either on its own or blended with other local or international varieties – it produces delicate, fresh, early-drinking whites with flavours of green apple, lemon blossom and occasionally a hint of anise or cut hay. With its gentle character and moderate alcohol, Parellada is often enjoyed young and pairs well with seafood, light salads and simple tapas dishes.

Xarel·lo is an indigenous Spanish white grape variety that originated in Catalonia and plays a key role in the production of Cava. It is one of the three traditional grapes used in the blend (alongside Macabeo and Parellada), and is particularly valued for its structure, acidity and aromatic intensity. Today, it is grown almost exclusively in Catalonia, especially in the Penedès region, although small experimental plantings can be found in other parts of Spain and in a few international vineyards.

Viticulturally, Xarel·lo is a hardy variety that adapts well to different soil types, though it performs best on calcareous, well-drained soils. It is relatively resistant to drought and fungal diseases, and tends to produce naturally high acidity even in warm climates. The grapes ripen fairly early and require careful canopy management to prevent excessive sun exposure, which can lead to overly phenolic flavours.

Traditionally used in blends, Xarel·lo is increasingly being vinified as a varietal wine, showcasing its distinctive character. The wines are typically dry, medium-bodied and aromatic, with flavours of green apple, pear, citrus and fresh herbs, often accompanied by a subtle nutty or saline note. When barrel-fermented or aged on the lees, Xarel·lo can develop additional texture and complexity, showing hints of almond, fennel and mineral.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Parellada is a traditional Spanish white grape variety primarily associated with the Catalan region and best known as one of the three classic components of Cava. Thought to be indigenous to Catalunya, it thrives in cooler, high-altitude vineyards where its naturally high acidity and delicate aromatics are best preserved. The vine prefers well-drained limestone or sandy soils and is moderately vigorous, often requiring careful canopy management to maintain balance in the fruit.

Although grown in relatively small quantities compared to Macabeo and Xarel·lo, Parellada plays an important role in sparkling wine production, thanks to its fine, subtle aromatics and ability to bring elegance and freshness to a blend. Outside Catalonia it is planted only sparingly in other parts of Spain, and has very little presence internationally.

In Cava, Parellada typically contributes light floral aromas, soft citrus notes and a refined mouthfeel. When used in still wines – either on its own or blended with other local or international varieties – it produces delicate, fresh, early-drinking whites with flavours of green apple, lemon blossom and occasionally a hint of anise or cut hay. With its gentle character and moderate alcohol, Parellada is often enjoyed young and pairs well with seafood, light salads and simple tapas dishes.

Xarel·lo is an indigenous Spanish white grape variety that originated in Catalonia and plays a key role in the production of Cava. It is one of the three traditional grapes used in the blend (alongside Macabeo and Parellada), and is particularly valued for its structure, acidity and aromatic intensity. Today, it is grown almost exclusively in Catalonia, especially in the Penedès region, although small experimental plantings can be found in other parts of Spain and in a few international vineyards.

Viticulturally, Xarel·lo is a hardy variety that adapts well to different soil types, though it performs best on calcareous, well-drained soils. It is relatively resistant to drought and fungal diseases, and tends to produce naturally high acidity even in warm climates. The grapes ripen fairly early and require careful canopy management to prevent excessive sun exposure, which can lead to overly phenolic flavours.

Traditionally used in blends, Xarel·lo is increasingly being vinified as a varietal wine, showcasing its distinctive character. The wines are typically dry, medium-bodied and aromatic, with flavours of green apple, pear, citrus and fresh herbs, often accompanied by a subtle nutty or saline note. When barrel-fermented or aged on the lees, Xarel·lo can develop additional texture and complexity, showing hints of almond, fennel and mineral.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.