Organic, artisanal, hand-crafted cava that drinks with the complexity and sophistication of many entry-level true champagnes (that will cost you closer to $40).
Dry, slightly toasty, and very mineral with an almost sea breeze backbone - perfect for celebrations among friends.
region: Penedès, Spain
varietal(s): 60% macabeo, 25% xarel-lo, and 15% parellada
style: méthode tradicional (same as) méthode champenoise
farming & cellar: organic, after a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine then ferments in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in March. It is then aged 18 months to 24 months on the lees before being disgorged on demand. Unfiltered.
pairing: commodore hot breast sandwich
