Vins El Cep L'Alzinar Cava Brut Reserva 2017
- Rich, complex
Ever heard that Cava, the Spanish fizz originating in Catalunya, is closer to Champagne than Prosecco? Well, now you have! Each and every bottle of Cava is produced using the traditional method of Champagne and although like its famed French counterpart, quality varies from basic to mind-blowing, there is an assurance that minimal production standards are high.
This Cava from Vins el Cep in Penedès is not only from certified organic vineyards, but also made from the traditional local Cava varieties of xarel-lo, macabeo and parellada. The wine has perfect balance in my opinion. Complexity, yes, but not at the expense of vibrancy and purity of fruit. It’s brilliant drinking - dry as a bone and wickedly refreshing, with enough fruitiness to draw you in, and enough depth to keep you thinking. Wine has apparently been made on this patch of land since at least 1499, so you can be sure it’s a good spot for it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 50% Xarel-lo 25% Macabeu 25% Parellada
- Serving Temp.
This cava comes from 3 old vines of the properties of Can Miquel de les Planes and Can Prats, in Gelida and Sant Llorenç d’Hortons, on the slopes of Espiells. Planted: between 1958 and 1990. Vines per hectare: 3,600/ha. Training system: Goblet and wire trained. Calcareous soils with clay texture. Southeast facing.
Manual harvest. Rapid entry into cellar by gravity. Pressed at low pressure with 50% extraction of free run juice. Fermented in small stainless steel tanks at controlled temperature. Aged for longer than 24 months.