ELEVATE. CELEBRATE. CAVA.
DISCOVER THE SPARKLING WINE OF SPAIN
SPARKLING WINES
Check out our sparkling selection
BRUT
CAVA
Our cava has a golden pale hue and is accompanied by a core of fine bubbles. It exhibits lemon citrus with a touch of apple, spice and an underlying floral softness. On the palate, a delicate sparkle is combined with vibrant acidity to deliver a mouthwatering and elegant blast of sweet fruit, citrus peel and brioche.
BLEND: 50% Xarel-lo 25% Macabeo 25% Parellada
DENOMINATION: Penedès
AGING: 14 months on the lees in the bottle before disgorgement
VINEYARDS: 15 to 35 years old vines with grapes farmed and
hand harvested by a third generation family.
BRUT
ROSÉ
Vibrant pink in color with a bouquet of fresh strawberries and roses. Red berries on the palate with a balanced
acidity, finishing subtly.
BLEND: 100% Pinot Noir
DENOMINATION: Penedès
AGING: 12 months in the bottle before disgorgement.
VINEYARDS: 15 to 20 year old vines with grapes farmed and
hand harvested by a third generation family.
CRITICAL ACCLAIM: 'The NV Cava Brut Rosé is a charming, fruit forward, delicious Cava that has loads of cherry and strawberry fruit, just a touch of floral character, medium body, a juicy, vibrant texture, and a dry finish. It’s impeccably made and will be versatile on the table.' - Jeb Dunnuck, Aug. 2018
BRUT
NATURE
A dry, non dosage Brut Nature revealing hints of citrus, orchard fruits and white flowers on the nose. Crisp, bright acidity and fresh citrus fruits on the palate leave you wanting more.
BLEND: 50% Xarel-lo 25% Macabeo 25% Parellada (zero dosage)
DENOMINATION: Penedès
AGING: 14 months on the lees in the bottle before disgorgement
VINEYARDS: 15 to 35 years old vines with grapes farmed and
hand harvested by a third generation family.
CRITICAL ACCLAIM: 'The nose of this striking Cava reminds me of lemon cake. On the palate, there's an attractive interplay of candied lemon and crisp acidity. Lively mousse and properly dry finish, but no hard edges.' - James Suckling, Aug. 2018
WHAT IS CAVA
Cava is a sparkling wine from the Denominación de Origen (DO) status from Catalonia,
also produced in other regions of Spain. 95% of all Cava is produced in the Penedès area in Catalonia.
Cava can be white or rose. Only wines produced in méthode champenoise may be labeled Cava,
those produced in other ways must be labeled sparkling wine.
HISTORY OF CAVA
Josep Raventós of Codorníu first started experimenting with méthode champenoise sparkling winemaking in 1872, in the northern region of Penedès. Cava started as Champaña, as a tribute to Champagne, but transitioned to Cava, in reference to the caves used for aging the wines. Today, Cava is the world leader in sparkling wine production and has led to many innovations in
the méthode champenoise technique. The gyropalette originated in the Penedès region of Spain, and Champagne has aligned dosage levels to those historically used in the Cava DO.
The recommended grapes Macabeo, Xarel-lo and Parellada provide the traditional blend for the wine.
With new plantings and modern viticultural practices, the wines of Cava are providing high quality at an affordable price. Cava wines require 9 months on the lees for basic bottlings, 15 months for Reserva and 30 months for Gran Reserva.
Cava DO is the only Spanish Denominación de Origen that covers a style, rather than a region, and is therefore, non-contiguous. The highest quality wines are produced in the Alto-Penedès Region, where the cool influence of the Balearic Sea regulate temperature and help to maintain freshness and acidity. Cava can always be recognized by the mark of a four-pointed star imprinted on the cork.
CAVA TODAY
Today, the annual Cava production rate is around 18 million cases, making Spain the second largest producer of sparkling wine in the world, only losing out to the region of Champagne. The most famous production region for Cava is the Alto-Penedès region near Barcelona.
The bottles are then left to settle in a horizontal position in a dark location with a constant temperature of 15°C. Bottles are left to age for at least 9 months. After this time, a large amount of sediment can be seen in the bottle which needs to be removed. In the early stages of Cava production, this process was done by hand.
An overseer would have to swirl the wine around so that the sediment moved towards the bottle’s cork. Nowadays, this process is done by the gyropalette - a machine in which several bottles of wine are placed, cork down, and then moved in a similar motion. Thanks to this machine, Cava production has become significantly faster and cheaper.
In the traditional fashion, the bottle is then held completely upside down and then uncorked, allowing some of the foam and the sediment to escape. Today, this process occurs during the freezing of the neck of the bottle. When the cork is removed, a block of ice from the neck is removed which contains the
sediment within it.
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