It zips through the nose with green apple, pear and a touch of fine brioche gained from the second fermentation occurring in the bottle. On the palate it has a fine bead, the refreshing and crisp acidity forming the structure for a tinge of nectarine to keep the lucky taster fully involved in the wine.
Cava is the Spanish answer to Champagne. Originally created by Josep Raventos in 1872, this timeless wine was created partially of necessity. This began as the vineyards of Champagne, where Raventos had spent much time and learned the painstaking method of producing the eponymous wine, were decimated by the conquering phylloxera louse. This small insect was responsible for the destruction of more than half of all European vineyards before a new preventative method was discovered by Texan T.V. Munson, who received France’s highest agricultural award for his work. Over time winemakers identified the three classical Cava grapes we know today as perfect for this special wine. Xarel-lo, Parellada, and Macabeo still form the basis of our lovely Cava.