The best known and finest sparkling wine of Spain is Cava, made by the Method Traditionelle and aged in bottle before release. Although Cava is not a region but a generic term (it relates to the cellar used for maturation), the bulk of production is centred on the Catalan town of San Sadurni de Noya. Here, the chalk strata provide a perfect environment for the Macabeo, Parellada, Xarel-lo and Chardonnay vines, used in the classic Cava blends, and the location for cool ageing cellars.
Josep Masachs Llorach, owned vineyards in Vilafranca del Penedès as early as 1920. During this time he was one of the pioneers of the area producing still wines, his son took over his father’s hobby and made it his profession and turned his house, known to everyone as Cal Cabanyes, into his manufacturing center in the 1950s. Nowadays, the fourth generation of the family has arrived with an open and innovative mindset. Under the watchful eye of Joan Masachs and led by Alex Ruíz Masachs – hardworking, curious and creative with extensive experience in enology and global sales – family values have been reinterpreted to transmit them through more environmentally friendly products.
This is an organic Cava made in the traditional method, with a second fermentation in the bottle with 14 months of rest on the fine lees, blended using the classic Catalan grape varieties; Macabeo, Xarello and Parellada. Notes of ripe fruit and baked bread supplemented with expressive citrus flavours and a lovely creamy mouthfeel. Excellent balance between acidity and fruit intensity giving a long and lively finish.
A fantastic option as an apertif or with cheeses or seafood linguine