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Straw colored with gorgeous golden highlights, this sparkling Cava is made with Xarel·lo and Macabeu grape varietals, and is aged for 84 months using 100% artisanal processes.
It’s intense on the nose, with a flurry of aromas—baked apples, sweet pears, ripe citrus, and grapefruit peel, and undertones of faded florals and herbs. It gives way to aging notes of hazelnuts, brioche, and toffee.
On the palate, it is powerful, with a great structure, and is fine and creamy. Lively and refreshing, it gives notes of candied fruit, brioche, nut, pear, peach, and apricot.
This is a drink that is perfectly paired with good quality food. Enjoy it as aperitif or appetizer, with foie gras, or cured meats. We particularly love it with some Hand-Carved Jamon Iberico de Bellota—it’s winning combination.
It’s also great with shellfish and lean fish. Perhaps linguine, with clams and lemon-garlic oil, or a pan-seared salmon steak with garlic butter sauce. It also works with poultry, like a juicy roast chicken, or stews and even hot pot.
The Xarel·lo is not a word you see often if you’re not fluent in wine. But it’s an important one. The Xarel·lo is a white grape variety specially grown in Catalonia in Spain. It’s one the three main and traditional grape varietals used in making sparkling Cava (the other two are Parellada and Macabeu). It’s valued for its acid structure it lends to wines, and the incredible balance of sugars and acids its juice gives. Wines made from Xarel·lo are usually strongly flavored, and more aromatic than Parellada and Macabeu.
Fine sparkling wine must be handled with care. For short-term storage (a few days to a month), you can keep your bottle upright—but away from bright or artificial light. For long-term storage, especially for vintage cuvées, you must store the bottles on their side in a wine rack or cellar to keep the cork from drying out. The ideal temperature for storage is between 7 to 10°C. Once opened, a bottle will be good for 1 to 3 days standing upright in the refrigerator.