And The Grapes Are, Save Your Soul in D.O. Cava

301/365 – Catalonia – D.O. Cava – Torrelavit – Segura Viudas – Brut Segura Viudas Reserva Heredad

Save Your Soul……..,

564Brut Segura Viudas Reserva Heredad, 67% Macabeu and 33% Parellada

This premium Cava is one of the best in its class! The balance between elegance, ripe fruit and the aging being its distinctive features. The vinous, distinctive flavor, full aroma and a delicate finish put it on a level of quality Cavas which can only be referred to as Super Catalan Cava. Bright golden color with fine bubbles. Complex on the nose, aroma of lees, nuts and herbs. Powerful entry, rich in the mouth and a great acidity. Fine bitter ending. Food Cava of the best kind presented in a very special bottle.


Let’s take a moment and have a look at the specifics of Cava, Cava making and the grapes that are used and of course, allowed according to the rules of the appellation. The origins of Cava are associated with the splendour of Catalan wine production during the mid-nineteenth century and the fame of Champagne at the end of the eighteenth century. The fermentation process that Louis Pasteur developed in his microbiological studies was adopted as part of the second fermentation in the bottle, while the discovery that cork preserved the bubbles was made during this stage. This was the birth of the traditional production method.


During the nineteenth century, several families in Sant Sadurní d’Anoia started researching this new production technique and applied it to crops in the zone. As a result of their studies and trials, linked to the prestigious Instituto Agrícola Catalán Sant Isidre, they used this on autochthonous white grape varieties. This was the birth of Cava, which has a specific identity that makes it different from all other top-quality sparkling wines.

During the twenties, Cava became established in the Spanish market, achieving high growth in the sixties and its international consolidation in the eighties. Nowadays it is one of the most dynamic, prosperous wine-producing sectors, producing more than 200 million bottles every year for consumers all over the world. This sparkling wine is produced using the traditional method that has created its own identity through the decades as a result of factors such as the use of autochthonous grapes and the mild climate of the growing region. Its personality has been so successful that Cava is currently sold in more than 120 countries worldwide. The term Cava is derived from the Catalan word for the caves (or cellars) where it is traditionally aged and stored.


The Penedés wine-producing region, 40 kilometres south of Barcelona, is where 95% of the total Cava production takes place. Cava’s specific characteristics originate in the traditional historical zone in terms of classic viticulture and production conditions. However, Cava is also produced in other regions of Catalonia (Girona, Lleida and Tarragona), as well as some areas in the Autonomous Regions of La Rioja, Aragon, Navarra, the Basque Country, Valencia and Extremadura. In total it is produced in 159 municipalities from around 32,000 hectares of vines. 

Because of its geographical and orographic diversity, the traditional zone of the Penedès has a large variety of soils. Wines are grown in the central zone, far from the coast of the Mediterranean Sea and protected by the mountains of Montserrat. Soils are calcareous, with a medium permeability. The climate is typically Mediterranean, luminous and sunny. Winters are mild and summers are not too hot. All this, together with moderate rainfall spread out throughout the year, produces an optimum microclimate for cultivating the vine and ripening the grapes.


The wine makers around the corner prefer to make the Brut Nature, without adding expedition liqueur, as the local market prefer this type of Cava. But the Brut as well as the Semiseco have over the past few years increased in production, mostly because of the demands from the export markets. The levels of added expedition liqueur or sugar are as follows; Brut Nature: no added sugar, Extra Brut: up to 6 grams of sugar per liter, Brut: up to 15 grams of sugar per liter, Extra Seco: between 12 and 20 grams per liter, Seco: between 17 and 35 grams per liter, Semiseco: between 33 and 50 grams per liter and finally Dulce: more than 50 grams per liter. There’s a Cava for every taste!

The main grape varieties are: Xarel·lo, Macabeo and Parellada together with Chardonnay and Subirat Parent/Malvasía Riojana and two varieties of red grapes: Garnatxa Tinta and Monastrell. Only two red varieties are authorised for producing rosé Cava: Pinot Noir and Trepat.

xarel-lo1Xarel·lo is a round, white grape with a thick skin. The taste as it grows on the vine is semi-sweet. It has a natural acidity which provides fresh fruit aromas of apple, grapefruit and lemon to the wine. It is one of the primary grapes in Cavas grown in the following Designations of Origin: Alella, Penede`s, Tarragona and Costers del Segre. I’d call this baby “The Body of Cava”.

macabeuMacabeu is one of the most widely planted white grapes in the North of Spain, where it is usually referred to as Viura. It is responsible for the floral notes in Cava wines, very resistant to oxidiation and has a low acidity. In addition to being a primary varietal in Cava, it has also seen great success in Rioja and Southern France. Also spelled Macabeo in Castilian/Spanish. “The Soul of Cava”.

VARIEDADES UVA 09 036Parellada is the least planted of the traditional Cava grapes. This varietal brings acidity and fresh fruit characteristics, at times very candy like and almost always some kind of banana, in comparison to the more prevalent Macabeu and Xarel·lo. While it grows best on higher altitudes, yielding bright, crisp wines, Parellada produces a softer wine in the vineyards situated on valley floors. One of my favorite grapes. This would be “The Makeup of Cava”.

1280px-ChardonnayChardonnay is the most widely planted variety in the world and one of the most important grapes for sparkling wines, its inclusion into Spanish sparkling wines in the early 1980’s is still controversial since it is not one of the traditional three Cava grapes. It adds body and toasted, creamy notes to the wine, and also takes on characteristics of the oak, if used, during the aging process.

640px-Malvasia_grapesSubirat Parent/Malvasía Riojana is one of Spain’s most characterful white varieties, it can be found in many regions including Rioja and Valencia. In Catalonia it is known as Subirat Parent and it is mostly used in D.O. Alella and D.O. Penedes, as well as being certified for Cava making. There are extensive plantings in the Canary Islands where the veriety is used for a wide range of styles. One of its attributes is longevity; the variety often plays a supporting role in Rioja’s white blends when a period on oak is needed.

trepatTrepat is a red grape variety that is grown primarily in the Conca de Barberà and Costers del Segre DO:s of Catalonia. Ampelographers believe that the grape is likely indigenous to northeast Spain and today there are approximately 1,500 hectares (3,700 acres) of the variety used mostly for light rosé. It has the potential for fine red wines, but is primarily used to add light, subtle characteristics and color to rosé Cava. Over the years Trepat has been known under a variety of synonyms including: Bonicaire, Embolicaire, Parrel, Trapat, Traput and Trepan.

DSCF0323Mataró/Monastrell is commonly known as Mourvèdre, tends to produce tannic wines that can be high in alcohol, adds structure and color to Cava. The variety was probably introduced to Catalonia by the Phoenicians around 500 BC. The French-adapted name Mourvèdre likely came from Murviedro (Mourvèdre in Catalan, nowadays Sagunt) near Valencia while the Catalan name Mataró likely came from Mataró, near the modern-day city of Barcelona.

GarnatxaGarnatxa/Garnacha/Grenache is one of the most widely planted red wine grape varieties in the world. It is a variety that requires hot, dry conditions which makes it ideal for growing in DOQ Priorat. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acidity, tannin or color, so it is typically blended with other grapes to add body and a sweet fruitiness to Cava.

Pinot_Noir_Grape_VinePinot Noir produces some of the finest wines in the world, but also very delicate and difficult to produce due to its sensitive nature. Compact grape clusters and thin skins make the Pinot Noir susceptible to different diseases. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. It provides Cava wine with great floral aromatics and for the rosé Cava it lends its color.

83 to go!

Celler Vell, Just One Of Those Things in D.O. Cava

299/365 – Catalonia – D.O. Cava – Sant Sadurni d’Anoia – Celler Vell – Celler Vell Brut Nature Reserva

Just One Of Those Things…….,

celler-vell-brut-nature-reservaCeller Vell Brut Nature Reserva, Xarel.lo, Macabeu and Parellada

There’s a reason this is the best selling Cava of Celler Vell, good quality to price comparison and that goes along way. Brilliant gold colour. Very fine, persistent bubbles. Inviting with an elegant bouquet, with hints of both fruit and aging. Full-bodied, fresh and dry. Perfectly balanced for the perfect equation: body and lightness.

cava-celler-vell_1Established in 1954 Celler Vell was originally found in the centre of the village but as the business grew in the 80s the site became too small and it was moved to its current location just outside Sant Sadurni d’Anoia. Perched on top of a hill the cellar looks over 2 hectares of vineyards also enjoying a superior view over the town filled with charismatic old Catalan buildings. The family owned “boutique ” winery and the Cavas they produce, both come together as a product of their philosophy, which is to embrace the traditional Cava grapes of the Penedes. The range of the Cavas produced is done by using the region’s typical varieties: Xarel.lo, Macabeu and Parellada (with the exception of the rosé which is produced using Carinena and Tempranillo).


celler_1Celler Vell offers a unique opportunity for their customers, one of the first wineries to do so, this is that they will produce bottles of their quality Cava and add personalized labels. A very popular initiative, private events or weddings enjoy the exclusivity of their very own cava brand, quite a keepsake. This is also nice for restaurants who like to offer a holistic in house experience for their guests. One specialty Cava proudly produced by Celler Vell is the Cuvee Les Solanes this is a different Cava due to the first  fermentation in an oak barrel, a subtle taste that leads to a gourmet drink of distinction. They are also set to have another fine Cava on the market in a few months boasting a long aging using the Chardonnay and Pinot Noir varieties. A recent addition to the winery is the tasting area for their visitors to enjoy a glass of Cava and take full advantage of the countryside views. If time allows, as he is a busy guy, the labeled Cava can be enjoyed together with the owner Josep, who is more than happy to share his knowledge and passion of his family business.

85 to go!


Capità Vidal, The Captain of D.O. Cava

297/365 – Catalonia – D.O. Cava – El Pla del Penedes – Capità Vidal – Fuchs Cava de Vidal Unic Brut Nature

The Captain…….,

unique-fuchs-natureFuchs Cava de Vidal Unic Brut Nature, 50% Chardonnay, 35% Pinot Noir and a mix of 15% Macabeu, Xarel·lo and Parellada

It was not altogether wrong to use the main “Champagne grapes” to produce this Cava and let the Catalan varieties linger in the background. 85% Champagne and 15% Cava, does that work? I’m not altogether convinced, but it is a well made Cava, leaning more to the Champagne flavors. If you aren’t an avid Cava consumer, this might be your way in! Bright golden color, clear and with a slow release of small bubbles, subtle crown. It has a complex aroma of ripe fruit and nuts, some creaminess and buttery feel, not to much pastries but they are there. Maybe the nose didn’t transmit as much of the French feel but in the mouth it is a potent Cava (Champagne?). Well balanced, full of pleasant sensations. Great value!

Capità Vidals transatlantic solo passage in 1976. A full nine years before he started making Cava. I can imagine that there might be similarities in terms of challenges?

Capità Vidals transatlantic solo passage in 1976. A full nine years before he started making Cava. I can imagine that there might be similarities in terms of challenges?

This small winery was founded in 1985 by one of the best known Spanish sailors – Enrique Vidal, hence the name Capità (Captain)Vidal. After decades of producing quality wine, The Captain, now in his seventies, has retired to dedicate his days to sailing again, and another family member, Helen Yglesias, runs the business today. The Cava Fuchs Vidal was born of the union of Tati Fuchs with Enrique Vidal. The surname Fuchs is related to the Montserrat Rack Railway, the Cremallera de Montserrat taking you up to the monastery. The grandfather, Julián Fuchs y Leigme, originating from Switzerland, was hired as the chief, operating the Montserrat line between 1897 and 1925.

The Parmelia Race in 1979

The Parmelia Race in 1979

Capità Vidal treats its products with genuine care and attention. The grapes are hand-picked and all the Cava bottles are still hand-riddled. There are sixteen Cavas and wines on the market, but the main focus (and best-seller) of Capità Vidal are their Cavas, known by the name of Fuchs de Vidal. Lately there has been a growth in exports, and Fuchs de Vidal is becoming more and more popular abroad, especially in Belgium, the Netherlands and Japan. Nevertheless, a majority of the production stays in Spain and then primarily in Catalonia. The clients of the winery tend to remain loyal through the years. One of them is Julio Salinas, a retired Barcelona FC player and a Cava lover. He even suggested the creation of his own label and Capità Vidal brought a limited edition of Cava into the market, with a picture of the famous footballer on the label and on each cap (chapa), which has also become a collectors item.

Fuchs de Vidal Julio Salinas Barca

Fuchs de Vidal Julio Salinas Barca

The winery itself is surrounded by vineyards and located in Alt Penedes about 200 meters above sea level. Once inside the main building, the two passions of Enrique Vidal – wine and sea – are exposed to the visitor through pictures, portraits and small design elements. Producing around 150,000 bottles a year produced and only six full time employees, Capità Vidal is all about quality over quantity, opting for a superior product at the cost of reduced and limited production.

slider187 to go!


Eudald Massana Noya, Bubble Toes D.O. Cava

295/365 – Catalonia – D.O. Cava – Sant Pau d’Ordal – Eudald Massana Noya – Mil.lenni Brut Nature

Bubble Toes…….,


small_milenium_cava_penedes_webMil.lenni Brut Nature, Chardonnay, Macabeo, Old Vines Xarel.lo 

Small and persistent bubbles. Intense golden yellow color, bright. Medium-high intensity, where complex fragrance notes of candied white fruit mingle with hints of toasty bottle aging, nuts and butter, all under a soft, floral bed. Notes of aging with aromas of red plums and jam, subtle smell of citrus contributing with a touch of freshness. Well balanced in the mouth, sublime in the mouth which ripe apples and almond cream tart. creamy with persistent passage through the mouth, and a dry and elegant aftertaste.


This is the story of nine generations of the same family devoted in body and soul to their vineyards. They are farmers who have always worked the land. Since the beginning of the eighteenth century, according to manuscripts kept in the Monastery of Sant Sebastià dels Gorgs, where landowners paid their taxes, the Massana family has been linked to the farming of Mediterranean crops on one way or another: grapes, wheat, peaches and other fruits, all on their estate.



Eudald’s grandfather Josep Massana Carbó, and his father Antoni Massana Ràfols, were recognised for their contribution to the wine world and received different awards and merits for their lifetime achievements. This is a story which is shaped by the entrepreneurship of the Massana family, and which has been consolidated by a new generation through Eudald, who started a new winemaking project with the help of his parents. Today, this project has become a working wine estate and company with its own distinctive identity.  From a very tender age, Eudald Massana dreamed about making wine, bottling it and striving for it to be the very best. By following in the footsteps of nine generations, that dream has now become a reality and as Eudald explains in his own words, managing the winery is “a commitment and a source of pride”.


The farmhouse has been around for the last 300 years according to documents uncovered recently. The house where the cellar now stands has a long history. Just like many other Catalonian households, villages and cities, el Maset has been home to many generations since it was first built. A lot happens in 300 years. In 1946, a windmill was installed to generate electricity and the first radio was purchased. In 1950, the first tractor arrived on the estate and years later, a truck was bought so that the family could deliver their wines in and around Barcelona. In 1963, municipal electricity reached the estate and the family bought their first car.

Houses are places which store countless memories of the people who have lived there. Eudald was born there and has spent his entire life there, and this is extremely important for understanding just how much Eudald loves this house and the estate. He himself says that “the energy that you put into the house comes through in the Cavas and wines, because they reflect your experiences and memories”.


“The land that has witnessed my birth into this world and seen me grow up is the same land which has cradled these vineyards laden with grapes ripened by the Mediterranean breeze and sunshine. It is this land, and no other, that is a part of me. I feel incredibly lucky because it is here, on this land, that my ancestors delight me every day with the wisdom and knowledge that they have passed down. They guide my hands and my spirit whilst I work with the best fruits that this land has to offer. With every day that goes by, I am more and more aware of the great pleasure that I derive from my work here. It is then that I realise that I am part of this land, and that this land has no end and no beginning”. Eduald Massana Noya


During the summers of the 1960s and 1970s, the farmhouse was full of visiting relatives who lived further afield: aunts, cousins and friends. There were always children running around the estate, getting into some form of mischief or other. Like the famous egg fight which broke out! You can just imagine what the adults must have thought seeing as the kids had been told to collect eggs from the chicken coup. Another funny episode was when they would drink wine straight from the barrel. There was always one kid who made out that he was drinking when he really wasn’t, but the other kids weren’t so clever and wound up getting drunk. During the harvest, the workers would all have lunch in the vineyards and would bring their own food and a small barrel of their wine. The kids would hide the wine much to the rage of the workers, and you can imagine how they would get chased up and down the vineyards. 

89 to go!


Oliver Viticultors, Diamonds on the Soles of Her Shoes in Cavaland!

291/365 – Catalonia – D.O. Cava – Subirats – Oliver Viticultors – Sadurni Oliver Brut Nature 2011

Diamonds on the Soles of Her Shoes……..,

RBN-granSadurni Oliver Brut Nature 2011, 40% Xarel.lo, 30% Macabeu, 20% Parellada and 10% Chardonnay

Pale yellow color with yellow to green reflections, small bubbles which rise slowly as a rosary, finally forming the crown.  The scent is fresh, thanks to the fruity notes of the cuvée and the contribution of aging on yeast. This Cava spends a minimum of 18 months before being released, but it is more likely that it has spent up to 30 moths on its lees. Vinosity is clean and it’s easy to drink, the entrance is creamy and light. Well structured on the palate, smooth and balanced. The retronasal sensations are clean. Foams perfectly without excess of carbon dioxide, and it has a balanced acidity. A real walk through the mouth.

The low value of the Penedès grapes has caused some of the growers to abandon their family heritage and pursue their happiness in a world outside the wonderful world of wine. Some still hope that the next generation continues the family project and this on the other hand has caused some growers to create their own cellars. This is one of may such enterprises. The exciting project of Oliver Viticultors is located at the Maset Cal Xic de l’Agustí, in the village of Can Batista (Subirats). It is the project of Sadurni Oliver and Gemma Sivilla, making it a family business that produces handcrafted and sparkling Cavas “with feeling”. I especially like the elegance, openness and the fruit of their Cavas, like for example their Pinot Noir Rosé. They appeared in the latest edition of Cavatast St. Sadurní, that’s when I tasted their products the first time, and I am happy to say they are going to be there for this years edition as well!


They have vineyards in Subirats, Sant Sadurní d’Anoia, Sant Martí Sarroca, Torrelles de Foix and Font-rubí. Totaling 55 acres, on which they nurture 12 different varieties of grapes. A wine heritage! Trust in the future also make wines. The Oliver/Sivilla family states, “We are first and foremost about the love for Penedes, the love for this land, its vineyards and its landscape. We are growers (viticultors), proud to keep the legacy of our ancestors alive : the land that changed hands from generation to generation”.

Bubbles, bubbles……., bubbles everywhere I turn! Today the great Cava party in Sant Sadurni d’Anoia is about to start. Attracting visitors from all over the world, this Cava fair is going to show the best of what D.O. Penedes and D.O. Cava can offer. There’s going to be bubbles high and low and I for one am going to take the opportunity to spend a day or two, tasting Cavas from the cellars, existing in and around Sant Sadurni d’Anoia! There’s no good way of transmitting the experience so for that reason I invite you to come and share in the festivities yourself. If you can’t make it this year, you should know that this event takes place every year, at almost the same date.


Like every year at this time, I declare another classic events that occur in the wine scene, and this one especially for lovers of Cava, Cavatast 2014, to be held this year from 3 to 5 October in Sant Sadurní d’Anoia, marking another wine making year that has passed in the world capital of Cava. Throughout the weekend you can enjoy the best of the best wine cellars, Cava tastings for “penny” but besides that, there are many other activities, winery visits, artisanal work from the region, gastronomy, music and many more activities, which you can have a look at in the Program of activities Cavatast 2014.

93 to go!

Caves Recaredo, Together in D.O. Cava

268/365 – Catalonia – D.O. Cava – Sant Sadurni d’Anoia – Caves Recaredo – Recaredo Turó d‘en Mota 2002


Recaredo Turó d‘en Mota 2002Recaredo Turó d‘en Mota 2002, 100% Xarel.lo

Straw yellow colour, very bright and clean. The bubble rise steadily forming a very thin crown. Surprising with its great intensity, expressiveness, complexity after such long ageing. Very cool, with lots of ripe fruit, especially citrus, interspersed with soft and delicate roasted nuts. Subtle mineral background.  A seductive Cava. A Cava which fills the mouth with total expression, intensity, elegance. Very thin, with a long dry run, nuanced and very fresh. Carbonic perfectly integrated. Full harmony, lively, very nice. Extraordinarily long after taste.

Turo d’en Mota represents the elegance of simplicity: a single vineyard, single variety per each vintage and very limited production. It is a champagne terroir in the broadest sense, ie, with the expression of limestone, Mediterranean microclimate and Xarel·lo from vineyards planted as a single farm in 1940. The first fermentation in oak barrels and the it gets to rests in the bottle for more than 100 months. Very limited production, not exceeding 3,000 bottles. Recommend opening few minutes before serving and please, please, please…….., don’t serve it to cold, around 12 to 14 degrees Celsius should do the trick . Only for special occasions! One of the great!

Something Stupid……

…., sitting, watching the TV with my lovely wife and a glass of Cava in hand! I love you, I say, to which my wife asks “Is that you or the Cava talking?” Well, honey, it’s me talking to the Cava! “I know I stand in line until you think you have the time To spend an evening with me”……., “The time is right, your perfume fills my head, the stars get red and, oh, the night’s so blue And then I go and spoil it all by sayin’ something stupid like “I love you”.


Nothing wrong with loving a wine, but then how much love can one have to go around for all the wines that are yearning to be loved, and all the people that want to hear the same words? I guess love is like space, infinite, all depends on the size of your heart and ability to express the love, be it with words or with action. Me, I love many things and many people, my wife and Cava are right there at the top!


Bottled love is something that Recaredo does well, not to say, extremely well! Most of my local sommelier friends, have nothing but good things too say about this cellar, the people working there and the wines they make. And, even though, I at times try to go against the stream, this time I can’t but concur.

To concur, : to act together to a common end or single effect 2 a : approve  b : to express agreement  3 obsolete : to come together : meet 4 : to happen together : coincide

Cavas Recaredo was founded by Josep Mata Capellades in 1924, naming the domaine in honor of his father, Recaredo Mata Figueres.  Josep Mata Capellades built the cellars in his house, in the historic centre of Sant Sadurní d’Anoia.  Parts of the cellars are now over 80 years old and have been conserved in their original form.  Recaredo is a pioneer in the production of totally dry cavas, in working with oak barrels and in longer-aged cavas.  Cavas Recaredo is currently managed by Josep and Antoni Mata Casanovas, the sons of its founder, with Ton Mata actively involved and representing the succeeding generation.


Recaredo owns forty-six hectares of vineyards in the Alt Penedes district planted primarily to the Xarello, Macabeu and Parellada grape varieties, with smaller amounts of Chardonnay, Pinot Noir and Monastrell (Mourvedre).  Viticulture at Recaredo is based solely on dry farming; no herbicides or pesticides are used and only organic fertilizers are applied when necessary; grapes are harvested manually; and, production is limited to cavas that are completely dry.  The estate strictly follows an organic viticulture regime.

recaredo 005

Vinification is carried out entirely at the Recaredo cellars in Sant Sadurní d’Anoia.  The musts from the oldest Xarello vines ferment in oak barrels, which give structure and greater complexity for longer-aged cavas.  Some of the base wine is aged in oak barrels for some months. This wine will be used to add greater finesse and structure to the final blending.  At Recaredo, the wines are aged in-bottle in continuous contact with the second fermentation lees; the bottles are closed with 100% natural cork stoppers.


Disgorging is carried out on an exclusively manual basis, at the cellars’ natural temperature, without freezing the necks of the bottles, a process that produces the most natural product possible.  The cavas of Recaredo are disgorged totally dry with a zero dosage and all cuvées are vintage-dated. Effectively, Can Recaredo, as the domaine is known, is a deeply traditional producer of the finest Cavas available in the market.  To visit the cellars and observe the process is to return to another time when artisanal, hand-crafted products of the highest quality were the universally accepted standard, the goal that all sought to achieve.

recaredointens2009Intense Rosat Brut Nature 2009, Pinot 77%, Monastrell 23%

Intensive deep pink colour with abundant slow rising medium size bubbles. On the nose red fruits are perceived together with very refreshing balsamic sensations and a slight mineral background. The palate is dominated by red fruit nuances, it has a good balance and acidity. Candied red fruit, light floral notes and fine toasty notes provided as a background. Very fresh with integrated carbon, spicy touch at the very end. Persistent minerality. This is, like all Recaredo Cavas, is a Brut Nature but due to the fruitiness perceived as sweet. Has a great personality!

Catalan Wine 365 and the SweetEasy Lifestyle

116 to go!

Rexach Baqués, The Sidewinder in D.O. Cava

264/365 – Catalonia – D.O. Cava – Guardiola de Font-Rubi – Rexach Baqués – Gran Carta Brut

The Sidewinder…….,


Gran Carta Brut, 40% Parellada, 30% Macabeo and 30% Xarel·lo

Straw-yellow colour and very bright. The fine and persistent bubbles are born as a result of the ageing. The aroma is elegant, perfectly balance between fruity notes from the grape varieties and the ageing. Nice apple notes and nuts. Some fine pastries, brioche. The palate is well structured, fine and soft, tasty. Green apple-peel bite, with hints of lemon sorbet and pear, and a mineral quality. Long after taste. A quite good every day Cava. Clean sparkly that works with canapés, salty snacks, olives and seafood, and which also forms the best top-up for sparkling cocktails.

Rexach B

Catalan Wine 365 and the SweetEasy Lifestyle

120 to go!