1. Monteleiva Brut Cava Metodo Tradicional NV x 3 bottles 750ml
Country: Spain
Region / Appellation: Cava DO, Penedès, Catalunya
Producer: Marqués de Tomares
Grape Variety: 55% Xa-rello, 30% Macabeo and 15% Parellada
Type: Sparkling
Size: 750ml
Alcohol Content: 11.5%
Tasting Note:
Brilliant appearance with fine bubbles forming a crown on the surface of the glass. Pale straw yellow in color. Aromas of fresh baking, giving it a character of its own. Smooth and silky, the bubbles give it freshness and vivacity, resulting in a pleasant finish.
The Champagne was introduced in Catalunya during the French occupation in Spain between the 1823 and 1827. After the introduction of this new and unknown product, the Catalan Agricultural Institute encouraged the production of an sparkling wine following the champenoise method (also called the traditional method) of the Champagne but with local Catalan grapes, to create the “Cava”. In 1969, Cava was recognised as its own origin designation and elaboration, described as a sparkling wine “elaborated by the traditional method, of the second fermentation in the bottle, and aging in the cava”.
2. Don Roman Brut Cava NV x 3 bottles 750ml
Region / Appellation: Cava DO, Penedès, Catalunya
Producer: Marqués de Tomares
Grape Variety: 55% Xa-rello, 30% Macabeo and 15% Parellada
Type: Sparkling
Size: 750ml
Alcohol Content: 11.5%
Tasting Note:
This iconic wine is a delight as an aperitif. The blending process brought out a depth of fresh green fruit flavors, such as apples and pears, ,floral notes, toasty perfume and hints of honey aromas. Unlike other cavas, the bubbles are very fine and gently roll off the tongue leading into an elegant mousse. Well balanced and refined. Pairs with food easily and perfect with appetizers and seafood.
About Cava:
The Champagne was introduced in Catalunya during the French occupation in Spain between the 1823 and 1827. After the introduction of this new and unknown product, the Catalan Agricultural Institute encouraged the production of an sparkling wine following the champenoise method (also called the traditional method) of the Champagne but with local Catalan grapes, to create the “Cava”. In 1969, Cava was recognised as its own origin designation and elaboration, described as a sparkling wine “elaborated by the traditional method, of the second fermentation in the bottle, and aging in the cava”.
