Aromas of apple, stone fruit, chalk and pear coming from the Macabeo and Parellada varieties together with some hints of yeast and biscuit. Small and very persistent bubbles.

WINE INFORMATION

Cava (literally “cellar”) is Spain’s sparkling wine, made in the same way that Champagne is—a still wine goes through a secondary fermentation and ageing in the bottle.  Cava must be aged six months on the lees before being disgorged and sold.  The still wine in Spain is a blend of white grapes, traditionally those used here, although today some producers use Chardonnay and other grapes.  Ninety percent of cava is produced in the Penedès DO, although it can be made anywhere in the country.

Fermí Bohigas is a family-owned winery that has roots dating back to the 13th century. The estate is located in the town of Òdena in the River Anoia valley, about 45 minutes west of Barcelona. The current family and their ancestors have been growing grapes and making wines at this location consecutively since 1290. Their first bottling took place in 1870. They first used the name “Bohigas” on a wine label in 1978. Today, the family’s estate encompasses 300 hectares of which 110 are split between two separate vineyard properties, named “Can Maciá” and “Can Batllevell”, both of which have their own cellars. Today’s current owner is Jordi Casanovas Bohigas, who carries on the family tradition of producing high-quality wines from 100% estate-grown grapes. His daughter Maria Casanovas is the winemaker. The estate farms organically and is working on the organic certification.

The first fermentation takes place in stainless steel vats at a controlled temperature. The wine is then bottled along with yeast and some added sugar for the second fermentation which takes place in the bottle in their underground cellar.  Second fermentation takes place in their cool cellars for 30 months before riddling and disgorgement. Dosage is 3 grams per liter.

FOOD PAIRING

While this is a lovely celebratory bubbly on its own, it’s also a great partner for sushi of many types, fish and other seafood (especially fried), tapas, quiche, and salads.  It works well with appetizers—figs, cheeses (try cabrales), Serrano ham, and spring rolls. Rice dishes (think paella or even risotto) would go well with this wine.

Brunch Foods, Cheese, Fish (white), Hors d'oeuvres, Just for Cocktailing, Lobster & Crab, Perfect Aperitif , Shellfish, Sushi, Tapas, Thai or Vietnamese