Country : Spain
Grape Varieties : Pansa Blanca; Macabeo; Parellada.
An elegant and sophisticated Cava, with delicious fresh, delicate citrus and floral notes and a fine, persistent mousse. From an artisan producer based just outside Barcelona. Nothing like some of the cheaper supermarket options! (Organic)
Tasting Note : Clean and fruity on the nose, with hints of acacia, lemons and green apples. The palate is flavoursome and dry, with citrus fruits, minerality and a hint of spice.
Food Pairing : With canapes before dinner; as a ‘pre’ before going out; enjoy with oysters, prawns or langoustines.
More info : Although it may be made anywhere in Spain, most Cava is produced in the North East of the country, from the local grapes Parellada, Macabeo and Pansa Blanca (also known as Xarell-lo). The second fermentation, which produces the bubbles, must take place in bottle as in the Champagne method (unlike in Prosecco where it s carried out in tank); this results in a fine, long-lasting mousse. Cava’s reputation has been somewhat tainted by some of the cut-price offerings which flooded the market a few years ago; but there are a few gems to be had, and this is one of them. This delicious example is Cava at a different level.
Winery : Cava has been produced at the Parxet bodega since 1920. Production has increased since then, but the grapes are still sourced from carefully-tended small vineyard parcels. The predominant grape, Pansa Blanca, is grown on the sandy soils around Barcelona, whilst the Macabeo and Parellada are sourced from vineyards in the Penedes. Recently certified organic, viticulture and vinification are carried out in the most natural way possible, respecting the land to preserve it for future generations.