Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Tasting Note
Pale yellow, with a classic yeasty, bready nose. Rich, complex and toasty, with a fresh, fruity palate and fine, persistent bubbles.
Drink it with: grilled dishes, stews and fried food, or a not-too-sweet dessert like crema catalana.
The Winemaking
Each variety is made separately and fermented in steel at 14°C for 18 days. Second fermentation in bottle, then around two years ageing on the lees.
The Vineyards
The family's south-facing estate at Monistrol d'Anoia, sheltered by the Montserrat range. The best plots of the traditional Cava grapes are used, and the estate protects forests and ravines for wildlife.
The Producer
Carlos and Nuria Sumarroca have built their family estate since 1980 into one of Penedès's largest fully estate-grown organic Cava producers, focused on quality and sustainability rather than volume.
The Details
Tasting Note
Pale yellow, with a classic yeasty, bready nose. Rich, complex and toasty, with a fresh, fruity palate and fine, persistent bubbles.
Drink it with: grilled dishes, stews and fried food, or a not-too-sweet dessert like crema catalana.
The Winemaking
Each variety is made separately and fermented in steel at 14°C for 18 days. Second fermentation in bottle, then around two years ageing on the lees.
The Vineyards
The family's south-facing estate at Monistrol d'Anoia, sheltered by the Montserrat range. The best plots of the traditional Cava grapes are used, and the estate protects forests and ravines for wildlife.
The Producer
Carlos and Nuria Sumarroca have built their family estate since 1980 into one of Penedès's largest fully estate-grown organic Cava producers, focused on quality and sustainability rather than volume.
The Details