More about this wine
Cava – forget your much-loved Italian bubbles, trust us when we say the Spaniards do it better. Underrated, and over-delivering on every level Cava has us permanently weak at the knees for affordable, toasty hedonism. Whether it’s a cheer-up Tuesday lunchtime or a more substantial celebratory work/life event, for price, quality, taste *and* enjoyability this will be an instant moment of love at first ‘bite’.
Like demi-god Champagne, Cava is made using the ‘traditional method’ of double fermentation – first in barrel and then in bottle – imparting flavour and finesse with a serious attention to detail that this style of sparkler requires. Cava country lies just south of Barcelona in the region of Penedès – an area where rows of happy vines grow the three main grapes of a possible 12 destined for this fine fizz. Xarel-lo, Parellada, and Macabeo are the grapes you’ll generally find squeezed into a bottle of your favourite cava (tongue twisters for added tongue tingles). Add 12 months of all important chilling out ‘on lees’ time and the result is a lively, ripe sparkler, urging you to uncork with necessary ‘rapidez’.