| Type | Cava |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 12.0% |
Recommended
Spec sheet
The wine
A delightful white Cava in the traditional style, with the Xarel·lo as the principal variety, the complexity provided by three other varieties native to the Penedés (Macabeo, Sumoll and Parellada) and the guarantee of the Corpinnat hallmark. Fresh, crisp, accessible and very pleasant, a markedly Mediterranean sparkling wine, providing a display of constant, delicate bubbles.
What does this wine taste like?
Although a little timid on the nose at first, it then reveals a lovely array of fruit aromas combined with subtle hints of fennel and white flowers, delightfully creamy and with a background of dried fruit on the palate. It’s an extremely enjoyable, unpretentious Cava.
| Light | Bold | |
|---|---|---|
| Dry | Sweet | |
| Soft | Acidic |
View | Straw yellow / Pale |
|---|---|
Bouquet | Fruit aromas / Fresh fruit / Herbaceous notes / Ageing notes |
Mouth | Fine / Pleasant / Spicy notes / Dried fruits and nuts / Long |
Drinking and storing
Serve between 6ºC and 8ºC
Food pairing
Ratings and awards
| 2019 | 91 PK | |
|---|---|---|
| 2016 | 90 PK | 16 JR |
| 2014 | 17.5 JR |
PK: ParkerJR: Jancis
robinson
Wine critics reviewsReviews by Parker
Customer reviews
Winemaking
The wine undergoes a first, cold alcoholic fermentation with native yeasts, and no malolactic. In its second fermentation, fine, persistent bubbles are the main objective. No liqueur d’expédition is added and ageing lasts for between 18 and 24 months in bottle on its fine lees.
| Ageing period | Between 18 and 24 months |
|---|
Vineyards
All the varieties are grown on calcareous-clay soils with some gravel, on lands in and around the small town of Avinyonet del Penedès.
| Soil | Calcareous-clay / Gravel surface |
|---|
