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The chalky coastal soils south of Barcelona are perfect for making vivacious, bracing sparkling wine made in the same way as Champagne.
What You Need To Know
While cava can be produced anywhere in Spain, the Penedès region is the center of production, as its temperate, breezy climate and chalky soils are perfect for making sparklers with verve and finesse. Cava (Catalan for “cave”) refers to the cellars where the bottles can spend up to three years to mature and develop complexity. Small, artisanal producers like Louis Drescher distinguish themselves in a market that’s dominated by a few large producers. This ultra-premium cava wine has bright natural acidity and a rich, concentrated palate.
Strawberry, cherry and honeysuckle with light yeast.
Superb quality and delightfully refreshing.
Perfect aperitif with simply prepared crab cakes.