Cava DO (denominacion de origen) is the official classification of Cava. It can be produced throughout Spain but most Cava is made in Penedes (next to Barcelona) and in the Ebro River valley (in Rioja). There are now close to 200 producers registered with the Cava Consejo Regulador. There are 3 main grapes used for Cava. Macabeu (called Viura in Rioja) is the primary grape used in Cava production. It has delicate floral aromatics, a lemony flavour with a slightly bitter finish that tastes similar to green almonds. Xarel·lo is more aromatic with richer floral aromas and pear/melon-like notes. The last grape, Paralleda, is blended for its high acidity and zesty citrus flavours.Cava is somewhat of an unsung hero in the sparkling wine world. Unfortunately, as often in wine, the lower quality, mass-produced examples are often what the market has mroe exposure to, and sheds a poor light on the style. Cava, made in the same traiditonal method as Champagne, has been known to produce some of the world's best sparkling wines. Dominio de la Vega was founded over four decades ago as the first producer of Cava in the Requena region, located 70km west of Valencia. This area benefits from a strong Mediterranean influence. The vineyards are planted on a high plateau of barren clay and limestone soils, with altitudes ranging from 600 to 900 meters. This results in a continental climate, marked by very cold winters and hot, dry summers with scarce rainfall. The combination of altitude and maritime influence imparts a unique balance of freshness and maturity to the wines. The name "La Vega" refers to the lower region by the Magro River, a flat, fertile area dominated by red, iron-rich clay soils. Here, Macabeo is grown to produce a fresher, lighter style of Cava. In the winery, the wines undergo an extended period of regular battonage before bottling, enhancing their aromatics and adding complexity. We are thrilled to introduce the latest Cava from Dominio de la Vega, the Nº 23 Expression, which has just won ‘Best Cava in Spain’ and ‘Best Organic Sparkling Wine in the World’ at the prestigious Champagne & Sparkling Wine World Championships (CSWWC). Nº 23 is a Brut de Guarda Superior and is the winery’s first 'long-aged Cava,' with a minimum of 18 months on the lees before disgorging. This extended ageing process gives the Cava incredible depth and complexity, while still offering exceptional value for its quality. || Tasting note: Not quite as bubbly as the cava, but still with a persistant soft fizz. On the nose the forest fruits of the garnacha come through as well as a zippy raspberry from the Pinot. The limestone soils add a touch of spritzy lime juice on the palate. Very moreish. || Winemaking Detail: Natural winemaking. Pressed quickly and at a very cold temperature to avoid over-extraction of color or polyphenols. Regular battonage during first fermentation to round out the acidity and sweetness before the second fermentation in the bottle. 12 months ageing in bottle at 16ºC. || Features Blueberry Raspberry Lime Slate Creamy
