Produced from nearly 100% estate, biodynamically grown Parellada, Macabeo and Xarel-Lo, this just may be the classiest, best-made brut Cava (though not labeled as such due to the estate's disagreement with who is allowed to call their wine cava) currently on the market. From their variety of calcareous clay soils, to the careful harvesting and proximity of their gravity flow winery, both the quality of raw material and oenological know-how are abundant at this terrific estate. There is a very tiny dosage, less than 6g/l, and the overall impression here is of a very mineral, clearly delineated, chiseled sparkling wine that is truly first-rate. When you taste this wine, you will see why some of Spain's best Michelin three stars such as El Bulli and Arzak continue to feature this terrific Cava.
Blend: 40% Xarel-lo, 32% Macabeu, 28% Parellada
This just may be the classiest, best-made brut Cava (though not labeled as such)...
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