Cavas

Spanish sparkling wines made by the traditional method. The main varieties of grapes used in the preparation of cava are: macabeo, parellada and xarel·lo. Each one brings characteristics that complement each other:
  • the macabeo brings sweetness and perfume
  • the parellada brings finesse, freshness and aroma,
  • the xarel·lo provides body and structure.

CODORNIU 1551 BENJAMÍN

Codorniu 1551 Benjamin 200ml is a sparkling wine with DO Cava from Codorníu cellars based on clusters of xarel·lo, parellada and macabeo and has an alcohol volume of 11º. A Brut cava that commemorates the year that the Codorníu saga begins, 1551. A combination of youth and nobility, its aroma is an original balance achieved with the 3 traditional varieties. The soft fruity notes of the Macabeo that combine with the elegance and subtlety of the Parellada and join the complexity and structure that the Xarel·lo brings to this cava. A coupage designed to convert 1551 into a cellar to be tasted at any time.

CAVA IDILICUM

Cava Idilicum is the creation of Dominio de la Vega, with the quality of this great winery, this cava is perfect to enjoy these parties or for daily. Idilicum is very refreshing on the palate with a very nice carbonic well balanced, giving way to fresh fruit sensations. Made with Macabeo grapes it has a graduation of 12% vol. The elaboration of the base wine was made from natural harvest in the first days of September. Then in the cellar a decantation of the cold must at 10 degrees Celsius was carried out for 24 hours. In tasting it has a pale golden yellow color, a very fine and constant bubble. In addition, its aromas of ripe white fruit denote pastry flavors. Of refreshing palate with carbonic very nice and well balanced giving way to a feeling of fresh fruit.

CAVA IDILICUM

Cava Idilicum is the creation of Dominio de la Vega, with the quality of this great winery, this cava is perfect to enjoy these parties or for daily. Idilicum is very refreshing on the palate with a very nice carbonic well balanced, giving way to fresh fruit sensations. Made with Macabeo grapes it has a graduation of 12% vol. The elaboration of the base wine was made from natural harvest in the first days of September. Then in the cellar a decantation of the cold must at 10 degrees Celsius was carried out for 24 hours. In tasting it has a pale golden yellow color, a very fine and constant bubble. In addition, its aromas of ripe white fruit denote pastry flavors. Of refreshing palate with carbonic very nice and well balanced giving way to a feeling of fresh fruit.

DOMINIO DE LA VEGA AUTHENTIQUE BRUT NATURE

Authentique obtained in 2017 the highest score in the Supervinos Guide, becoming the first cava to obtain it. Its fine bubble and aromas make it perfect for pairing it with light meals, but also with the exoticism of Asian food. Pale straw yellow color with nuanced green iridescence. Its appearance is bright observing tiny bubbles that rise slowly in numerous rosaries. The nose shows the aromas of white fruit accompanied by those of dried fruits and outcrops. In the mouth it manifests as a fresh, dry cava with a well integrated acidity. The bubble melts delicately in the liquid element.

BERTHA BRUT NATURE

Without a doubt, the Brut Nature Reserva is the most emblematic cava of the Bertha collection. The word reserve means that the cava needs a minimum of 15 months of aging. This variety is made with Macabeo, Xarel·lo and Parellada. Cava ideal to pair with any meal. Appetizers, light or consistent starters, fish, rice and white meat. The aromas are very varied; slight notes of white fruits like apple and pear mixed with the aromas of aging reminiscent of fresh yeast and small smoky notes of aging. In the mouth it has light creamy lactic tips, notes of yeasts and fresh fruits and a very soft and well integrated carbonic. Nothing sulfurous is added to the disgorgement.

BERTHA BRUT NATURE

Without a doubt, the Brut Nature Reserva is the most emblematic cava of the Bertha collection. The word reserve means that the cava needs a minimum of 15 months of aging. This variety is made with Macabeo, Xarel·lo and Parellada. Cava ideal to pair with any meal. Appetizers, light or consistent starters, fish, rice and white meat. The aromas are very varied; slight notes of white fruits like apple and pear mixed with the aromas of aging reminiscent of fresh yeast and small smoky notes of aging. In the mouth it has light creamy lactic tips, notes of yeasts and fresh fruits and a very soft and well integrated carbonic. Nothing sulfurous is added to the disgorgement.