DVE0521SP
No11 Rosado Brut
2021
Cava
Organic Farming
Wild yeasts
Low Sulphur
Vegan
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 40 decades ago and were the first to produce Cava in the Requena region, 70km west of Valencia and therefore having a big Mediterranean influence. A high plateau of destitute clay and limestone soil, with an altitude that varies from 600 to 900 meters results in a continental climate with a healthy amount of maritime influence - very cold winters and very dry and hot summers with scarce rainfall. The altitude and the sea’s influence give the wines their distinct features of freshness and great maturity. La Vega, the name of the lower region by the Magro river, is flat and fertile and dominated by red, iron rich clay. It is here the Macabeo is grown, in order to obtain a very fresh and lighter style of Cava. In the winery, there is an extended period of regular battonage before bottling to give the wines added aromatics and richer complexities. All Cavas spend a minimum of 12 months on the lees before disgorging.
Wine details
DVE0521SP
Dominio de la Vega
No11 Rosado Brut
2021
Cava
Organic Farming
Wild yeasts
Low Sulphur
Vegan
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 40 decades ago and were the first to produce Cava in the Requena region, 70km west of Valencia and therefore having a big Mediterranean influence. A high plateau of destitute clay and limestone soil, with an altitude that varies from 600 to 900 meters results in a continental climate with a healthy amount of maritime influence - very cold winters and very dry and hot summers with scarce rainfall. The altitude and the sea’s influence give the wines their distinct features of freshness and great maturity. La Vega, the name of the lower region by the Magro river, is flat and fertile and dominated by red, iron rich clay. It is here the Macabeo is grown, in order to obtain a very fresh and lighter style of Cava. In the winery, there is an extended period of regular battonage before bottling to give the wines added aromatics and richer complexities. All Cavas spend a minimum of 12 months on the lees before disgorging.
