Just the perfect all-round, approachable sparkler. Especially good for those of us that like a bubbly that's not overly dry.
Lots of fruit and a soft mousse. This is now labelled under the appellation of Penedès, rather than Cava, but is produced exactly as it always has been. The three classic varieties of Macabeu, Xarel-lo and Parellada are produced using the traditional champagne method, and aged for over 15 months before release to give a wonderfully rounded fizz.
Ideal with lean fish and cured meats.
