This iconic wine is a delight as an aperitif. The blending process brought out a depth of fresh green fruit flavors, such as apples and pears, ,floral notes, toasty perfume and hints of honey aromas. Unlike other cavas, the bubbles are very fine and gently roll off the tongue leading into an elegant mousse. Well balanced and refined. Pairs with food easily and perfect with appetizers and seafood.
The Champagne was introduced in Catalunya during the French occupation in Spain between the 1823 and 1827. After the introduction of this new and unknown product, the Catalan Agricultural Institute encouraged the production of an sparkling wine following the champenoise method (also called the traditional method) of the Champagne but with local Catalan grapes, to create the “Cava”. In 1969, Cava was recognised as its own origin designation and elaboration, described as a sparkling wine “elaborated by the traditional method, of the second fermentation in the bottle, and aging in the cava”.