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DVE0521SP
No11 Rosado Brut
2021
Cava
Organic Farming
Wild yeasts
Low Sulphur
Vegan

Regular price £19.45

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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.

Tasting note: Not quite as bubbly as the cava, but still with a persistant soft fizz. On the nose the forest fruits of the garnacha come through as well as a zippy raspberry from the Pinot. The limestone soils add a touch of spritzy lime juice on the palate. Very moreish.
Winemaking Detail: Natural winemaking. Pressed quickly and at a very cold temperature to avoid over-extraction of color or polyphenols. Regular battonage during first fermentation to round out the acidity and sweetness before the second fermentation in the bottle. 12 months ageing in bottle at 16ºC.
Features Blueberry Raspberry Lime Slate Creamy

Features Acidity, Blueberry, Creamy, Lime, Raspberry, Slate,
Tasting note Not quite as bubbly as the cava, but still with a persistant soft fizz. On the nose the forest fruits of the garnacha come through as well as a zippy raspberry from the Pinot. The limestone soils add a touch of spritzy lime juice on the palate. Very moreish.
Drink with
Grilled prawns, Jamon, Tomato salad,

Wine details

Country Spain
Region Cava
Producer Dominio de la Vega
Wine Name No11 Rosado Brut
Colour Sparkling
Style Dry & Classic
Vintage 2021
Main Grape Garnacha
Other Grapes 40% Pinot Noir
Size 6 x 75cl
Closure Cork
A.B.V. 0.12
Production 10000
Aging 12 months in bottle
Soil Calcareous clay
Time to drink Now - 2025
Winemaking Detail Natural winemaking. Pressed quickly and at a very cold temperature to avoid over-extraction of color or polyphenols. Regular battonage during first fermentation to round out the acidity and sweetness before the second fermentation in the bottle. 12 months ageing in bottle at 16ºC.

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.

Tasting note: Not quite as bubbly as the cava, but still with a persistant soft fizz. On the nose the forest fruits of the garnacha come through as well as a zippy raspberry from the Pinot. The limestone soils add a touch of spritzy lime juice on the palate. Very moreish.
Winemaking Detail: Natural winemaking. Pressed quickly and at a very cold temperature to avoid over-extraction of color or polyphenols. Regular battonage during first fermentation to round out the acidity and sweetness before the second fermentation in the bottle. 12 months ageing in bottle at 16ºC.
Features Blueberry Raspberry Lime Slate Creamy

Features Acidity, Blueberry, Creamy, Lime, Raspberry, Slate,
Tasting note Not quite as bubbly as the cava, but still with a persistant soft fizz. On the nose the forest fruits of the garnacha come through as well as a zippy raspberry from the Pinot. The limestone soils add a touch of spritzy lime juice on the palate. Very moreish.
Drink with
Grilled prawns, Jamon, Tomato salad,

Wine details

Country Spain
Region Cava
Producer Dominio de la Vega
Wine Name No11 Rosado Brut
Style Dry & Classic
Vintage 2021
Main Grape Garnacha
Other Grapes 40% Pinot Noir
Size 6 x 75cl
Closure Cork
A.B.V. 0.12
Production 10000
Aging 12 months in bottle
Soil Calcareous clay
Time to drink Now - 2025
Winemaking Detail Natural winemaking. Pressed quickly and at a very cold temperature to avoid over-extraction of color or polyphenols. Regular battonage during first fermentation to round out the acidity and sweetness before the second fermentation in the bottle. 12 months ageing in bottle at 16ºC.