70% Macabeo, 30% Chardonnay. The Chardonnay is picked at the end of August and the Macabeo at the beginning of September. The grapes are cooled to 10°C; the Chardonnay is macerated for three to four hours. Only free-run juice is used. It is followed by a 15-day controlled fermentation at 16°C. 20% of the base wine of this Cava is aged for three months in French oak barrels. It is bottled in the first months of the new year and then undergoes a secondary fermentation in the bottle at 16°C for at least 24 months. Between 6 and 15 grammes of sugar are added for a Brut. In this case, it is the minimum of 6 grammes. Fine and abundant bubbles, ripe fruit, citrus, plum, white flowers with a touch of smokiness. Nice balance between fruit and fresh acids. An absolute winner. And that was confirmed at the Enoforum in Madrid, where this Brut Reserva was given the best Cava in Spain award. As an aperitif. With fresh and smoked fish, oysters, shellfish, pasta, paella, Asian dishes, white meat and even milk chocolate.
Specifications
About the bodega
Dominio de la Vega
We discovered this estate through its outstanding Cavas. We subsequently added a number of extremely agreeable and reasonably priced, quality wines with the local, fruity Bobal grape taking the lead.
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