The Blend

Chardonnay 80% and Macabeo 20% from an organic
vineyard. Mediterranean climate and limestone
soils enhance freshness. Hand-harvested for purity.
Traditional aging on lees creates fine bubbles and
elegance.

Cava DO

Cava is Spain’s iconic sparkling wine, produced using the traditional method (known in French as méthode traditionnelle), where the second fermentation occurs inside the bottle. This process, also used in Champagne, lends Cava its hallmark complexity, fine bubbles, and aging potential.

The Cava D.O. was officially established in 1986, although production began in the late 19th century as a response to the phylloxera crisis and the decline of red wine exports from Catalonia. While the D.O. permits production across several regions of Spain, the vast majority of Cava is made in Catalonia, particularly around the town of Sant Sadurní d’Anoia in the Penedès region, which is considered the spiritual heart of Cava.

Cava is defined by a set of specific grape varieties and aging rules. The traditional white grapes used in Cava are Macabeo, Xarel·lo, and Parellada. These native varieties form the backbone of classic Cava styles: Macabeo lends fruitiness and freshness, Xarel·lo provides body and structure, while Parellada adds elegance and aromatic lift. More recently, international grapes such as Chardonnay and Pinot Noir have been permitted, especially in premium cuvées.

Wine

Pale golden with fine, persistent bubbles, clean and bright. Floral yet citrusy and tropical aromas
with hints of toasted brioche. Freshness and
creaminess in perfect harmony. The delicate
and well-integrated bubbles of the organic
Chardonnay and Macabeo gently caress the palate,
with a complexity of utmost elegance that culminates
in a long, refined finish. Certified Organic & Vegan.

Ideal serving temperature 8ºC.