This fine Spanish sparkling wine is made using the Traditional Method, in which the secondary fermentation producing a sparkling wine’s bubbles occurs in the bottle. Patiently aged 30 months on the yeast lees prior to release, it’s round and rich with lovely lime, grapefruit and lemon flavors, crisp acidity and a bone-dry, toasty finish. Enjoy it on its own and with rich seafood dishes.

By law, Cava must be made in the traditional method in which the secondary fermentation takes place in the same bottle in which the sparkling wine is sold. There is an added requirement that Cavas must age for a minimum of nine months on the lees before release. After conducting extensive research, the winery has isolated the ideal yeast which helps to impart the finest quality and an elegant mouth-feel to our Cavas.