Selection of the finest Macabeo grapes. The coupage is then left to stand for 18 months in the silence of our cellars, a secondary fermentation then follows.
Yellowish colour with slightly golden hues, a good abundant stream of fine bubbles. Complex, ample and fresh on the palate. Ideal for accompanying seafood, fish, light chicken dishes, salads and great on its own.
Serve at 6º, 8ºC.
Cava began when Don Jose Raventos, traveling across Europe from Spain selling red and white wine stumbled upon a sparkling wine in the region of champagne. So fascinated by this drink, he returned to Spain and ready to attempt his own sparkler. Later importing Champagne equipment he produced the first Methode Champenoise sparkler in 1872. Using secondary fermentation like the French, Raventos had created Cava. After discussion with other winemakers in the region, it was agreed that Penedes was to become the Champagne of Spain, and the rest is history. In the present, Cava can be found brut nature to Sweet, or in rare cases a Cava rose. Note than any sparkling wine made by tank or bulk method is not a Cava.