What makes this Cava so special? The winery explains:
We craft cavas of exceptional quality, produced in the Cava D.O. using the traditional method, which consists of carrying out the second alcoholic fermentation in the bottle. For the second fermentation, the bottles are stored in underground cellars at a constant temperature of 15°-17°C with the wines remaining in contact with their yeasts. This Cava is classified as a Cava de Guarda, and spends more than 10 months in the bottle where it undergoes the second fermentation to acquire its bubbles. After this, we start the riddling process: the sediments, resulting from the depletion of the yeasts, are deposited in the neck of the bottle, thanks to a daily rotation of the bottles carried out in our cellars. The native yeasts lend our cava its unique personality
It's 100% Trepat, the local grape most favored for making rosé Cavas. The fact that it is hand-picked, carefully sorted, wild yeast fermented and aged longer is what separates this from almost any other Cava Rosé. The name “pupitre,” by the way, refers to the riddling racks in which it’s aged.
The main market for this, by the way, is Japan, where it has earned a slew of awards. And this really would be perfect with sushi and Japanese cuisine. If you read Japanese, there are lots of great reviews on Vivino!
But just ask anyone who came to our Champagne and sparkling wine tasting last year, though: this one is just shockingly good…especially for the money.
And if you’re looking for the perfect Thanksgiving wine, look no further!
Just a few cases coming in today, but when they sell out – as they inevitably will, we will get more on Friday.
