Fresh and well-balanced Cava with the right sparkling structure. Straw color with golden reflections. Fine aging aroma with floral and fruity accents. Perfect as an aperitif and companionship with all kinds of crustaceans and fish.
In 1878, the first vintage of genuine Cava was made, i.e. sparkling Spanish wine made using the second alcoholic fermentation process in the bottle. This method, called "champagne" or "traditional", was first used by the English scientist Christopher Merret in the 17th century. 95% of all Cavy bottles are produced in Catalonia. However, according to DO Cava regulations, it can also be produced in other regions of Spain, such as: Rioja, Navarra, Aragón, Valencia, Extremadura, Castile and León.