Created using the Champagne method, this is a vivacious, multi award-winning Cava that's a stunning alternative to Champagne or Prosecco for your celebration. It has a golden sparkle in the glass and brings you the true taste of Barcelona. The aromas are fresh yet powerful, evocative of crisp apple and citrus fruits with toasty notes of nuts and oats. The palate is well structured and full with acacia blossom, freshly baked pastry, lemon and almond flavours.
3 Point Summary
Fresh yet powerful aromas, well-structured and with complex flavours.
Did you know..?
Pere Ventura’s great-grandfather was responsible for the first cava ever made by the classical method used in Champagne, France.
SILVER - Challenge International du Vin 2010. BRONZE - International Wine & Spirit Competition 2010.
Sydney Rock Oysters with Salmon Pearls and White-Wine Vinaigrette
Serve at Temp
6 *C / 43 *F
CAVA BLEND -
"On the palate, this is bubbly, foamy and heady, with yeasty flavors of bread, apple, nectarine and citrus. The finish is round and fluffy. 88/100."
Michael Schachner - Critic
Wine Enthusaist Magazine
CATALONIA, SPAIN is located in the north east of the country and is a dynamic region with a distinguished winemaking heritage, with viticulture introduced around 400 B.C. Its climate is strongly Mediterranean, with warm coastal areas experiencing moderate rainfall, and is regarded as distinct from Spain's other regions because of the versatility of its wine styles. There is a strong French influence on its Champagne-style sparkling Cava and its Bordeaux-style red wines, but wines made from Tempranillo have also achieved fantastic success.