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Cava

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    The Can Macià estate in Odena - around 50km north west of Barcelona and just 10km from the foothills of Montserrat - dates back 800 years and still belongs to the same family, of which Jordi Casanovas Bohigas is a direct descendant. He, together with his daughter Maria Casanovas Giró, run the winery and estate. A classic blend of Macabeo, Parellada and Xarel-lo - from 35 hectares of vines cultivated on the Can Macia estate, in the Anoia river basin near Odena. Made using the traditional Cava method - the wine is matured for an extended period of 24 months before disgorgement to enhance the complex, fruity aromas. Works well as an aperitif, pan con tomate, fritto misto & calamares fritos or truffle crisps Vegan
  • 1 x Hunter's Miru Miru Rosé, Marlborough New Zealand 1 x Louis Changarnier Chardonnay Blanc de Blancs Brut NV Bourgogne France 1 x Cantini Bassoli Lambrusco IGP 'Royal' NV Italy 1 x Ponte di Rialto Prosecco Spumante Brut Italy 1 x Mas Macia Cava, Catalunya Spain 1 x Fontessa Prosecco Rosé, Italy
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    Since 1865 the Domènech family has worked lands in Penedès with passion to obtain the best fruit of the vineyards. Francisco José Domènech (1839-1909) was the founder of the winemaking tradition in the family and the first to seek perfection of a well-done work. Made from the traditional Cava grape varieties of Macabeo, Xarel-lo and Parellada. Pale straw yellow with greenish hints. The bubbles released are small and lively. Its fruity aroma is a mixture of ripe green apple, pear and apricot, with fermentation notes of pastry and nuts. Full bodied and fresh in the mouth, with a light touch of acidity. Round and elegant. A long, classic finish with a fruity character. Great as an aperitif, truffle crisps, canapés or tapas! Vegan
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    Since 1865 the Domènech family has worked lands in Penedès with passion to obtain the best fruit of the vineyards. Francisco José Domènech (1839-1909) was the founder of the winemaking tradition in the family and the first to seek perfection of a well-done work. Made from Garnatxa and Monastrell. Their classic rosato is Very pale pink cherry in colour. Fine, persistent bubbles, Clean and bright. On the nose aromas of red fruits like cherries, strawberries and blackberries are presented. Also floral aromas of roses and notes of undergrowth. The palate is intense, fresh, full-bodied and persistent with hints of red fruits. Very fresh and lingering finish with hints of strawberry and raspberry. Try with buffalo wings, baked camembert with garlic bread or canapés Vegan
  • Vallformosa Cava is a brand with more than 150 years of experience in making wines and cava of the greatest quality. Established in 1865 in Vilobí del Penedès, southwest of Barcelona, in the heart of the Cava D.O, Vallformosa creates cavas of premium quality, which display an unconventional, singular character of their own. These are cavas with a youthful spirit for enjoying at any time, enhanced by the care taken to achieve the utmost quality. Key to this approach is the close relationship between Vallformosa and its grape suppliers, of which 500 growers are members of the ‘Soc Vallformosa’ club. This initiative offers growers support and benefits throughout the year, such as technical advisory services, the implementation of industry best practices, training, tastings, meteorological warnings via a specially developed app, and phytosanitary alerts. To enhance this relationship further, Vallformosa promises fair payment terms to its growers, paying 30 days from receiving the grapes at harvest, whilst other wineries will often pay 30 days after rating the wine, in approximately February the following year. Vallformosa has been working for a long time towards achieving the maximum expression in organic grapes and is painstakingly respectful of origin and the environment. The company has an agreement in place with the Pla de Manlleu Farmers’ Association (AAPM) to promote the ‘+500’, a vine-growing area in the Upper Penedès, at more than 500 metres altitude, which yields slower-ripening, premium-quality grapes for Vallformosa’s wines and cavas. Vallformosa pioneered the implementation of environmental measures and was one of the first companies to install its own biological wastewater treatment plant. 100% of Vallformosa’s electricity consumption comes from renewable energy, 99% of all the waste generated is recycled or reused, and 40% less water than the industry standard is consumed during the production process. Vallformosa uses lighter, low density bottles that save raw materials and reduce CO2 during transport, both for the glass processing plant and the final consumer. Manual and mechanical harvesting of Macabeo: early September. Xarel·lo: mid-September. Parellada: first week of October. Dealcoholisation of white wine by low temperature vacuum distillation through rotating cone columns. Addition of sugar in the form of rectified concentrated must. Pasteurisation and carbonation. Bottled under pressure. Fantastic for any occasion! Pale yellow, clean and bright. Initial aroma of white fruit, like pear or apple that ripens through the aromas of banana, to finish with more tropical and exotic aromas like pineapple or mango. It has a soft and pleasant entry, with an imposing structure to the palate, tropical aromas, leaving a delicate and long lasting aftertaste. Recommended to be served at any time, as an aperitif or with all types of food. Serve at 7-8°C.
    0.0 % Vol. RESIDUAL SUGAR: 60 g/L Vegan

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