Producer Identity
Family owned
Winemaking & maturation
15°C Primary FermentationThree-Week FermentationBottle Second FermentationTwo Years On Lees
Style
DryFresh
Grapes
ParelladaXarel·loMacabeoChardonnay
Cava is Spain’s traditional-method sparkling wine, with a strong Penedès heartland and protected vineyard areas in several regions.
Macabeo, Xarel-lo, Parellada.
Citrus, apple and bread-like notes with lively bubbles; check the sweetness category.
Permitted red grapes include Garnatxa, Pinot Noir and Trepat; an individual wine need not contain all three.
Red berries and floral notes with fresh bubbles and lees-derived texture; sweetness varies.
Cava DO is a multi-regional protected origin, so every Cava should not be assumed to come from Penedès. White wines often combine Macabeu, Xarel·lo and Parellada, while rosé versions use permitted red grapes. A second fermentation in bottle creates the bubbles, followed by ageing on the lees. Category, ageing and sweetness terms help explain the finished style: Brut Nature and Brut indicate different sugar levels. The named zone and producer offer a closer geographical view than the broad Cava name alone.
3 wines
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Cava DO. 3 wines in Australia.