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.

Cava

     

Miguel Pons Brut Nature

miguel pons brut nature

Xarel·lo, Macabeo, Parellada

Miquel Pons is already a whole saga of winemakers in the Penedés. They select the best grapes from their own vineyards to produce the highest quality musts in order to obtain their terroir wines and cavas. They work with the autochthonous varieties of the area together with the contribution of foreign varieties that can contribute to the elaboration of wines with personality and freshness.

Lágrima Real Brut Nature

lagrima real

Chardonnay

Cava 100% Chardonnay. This Millesime Cava comes from a selection of carefully selected grapes from the Cañada Honda Estate (Requena) at 720 m above sea level. The base wine has remained on its lees for more than 6 months. The wine was bottled at the end of April. Subsequently it has been aged for more than 30 months on its lees in rhyme. This double aging pursues two purposes. To achieve a great volume in the mouth and to preserve the tropical fruit from the base wine. In order to ensure maximum respect for the product, it is presented as Brut Nature, i.e. without the addition of sugar to mask its naturally acquired virtues. Alcoholic strength: 11.5% vol. Sugars: 1.5 g/L Contains sulfites.

Mare Gran Reserva Millesíme Brut Nature

mare gran reserva millesime

Xarel·lo, Macabeo, Parellada

The grapes are crushed and cryomacerated to extract the primary aromas of the variety. Fermentation takes place in stainless steel vats at very low temperatures, between 12-14ºC. The blended wine undergoes a second fermentation in the bottle, following the traditional method.

Exner Sidra

exener

Natural Apple 33cl

The result of 5 years of careful and intense work in the selection of cider apple varieties and in the harvesting and fermentation processes in the Asturias farm, Finca Gallinal. Each apple is carefully selected to achieve a juice of natural origin, gluten-free and with fewer calories than other alcoholic beverages. Because there is no room for the relative when it comes to creating an artisanal cider.