Avinyó, Cava Brut Reserva
Staff Pick
Organic

Avinyó, Cava Brut Reserva - 2020

Item # 15845 750 mL

Produced in the Penedès region north of Barcelona, Spain, this Cava is a great sparkling alternative. It's a blend of the traditional grapes used for Cava: Parellada, Xarel-lo, and Macabeo. Made in Méthode Champenoise.
$19.96/ Single Bottle
$239.52 $227.54/ Case of 12
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Color
White
Vintage
2020
Country
Spain
Region
Penedès
Producer
Avinyo
Grape Variety
Macabeo
Parellada
Xarel-lo
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Production Methods

Organic

Organic

Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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Staff Pick Notes

Avinyó can trace the lineage of its estate back to 990. Needless to say, quite a lot has changed in the 1000+ year history of the land, but once vineyards were planted in the 16th century, the desire to have grapes on-hand only grew.  For this reserve expression the usual trifecta of Spanish Cava grapes--Parellada, Xarel-lo, and Macabeo--are employed. As is a custom for the house, only free-run juice of the pressed berries is fermented. It then spends time in oak barrels before aging 24 months in bottle on the lees. The resulting soft mouth-feel, golden apple flavors, and finishing mineral lift give the impression that this fine sparkler could easily be mistaken for a high-end Champagne.  At $19.96 a bottle, I'm hard-pressed (pun intended) to find a better value on the shelf.

- SS

Glossary

Spain

Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

Read more about Spain

Cava

Dry, delicious Cava is an excellent Champagne alternative. The best examples are aged on the lees (the spent yeast cells used in fermentation) and show complexity to rival that of the best Champagnes.

Xarel-lo

Growing primarily in the northeastern region of Catalonia, Xarel-lo is most famous for its role in the production of the Spanish sparkling wine known as Cava (along with Macabeo and Parellada). Xarel-lo is occasionally bottled on its own as a deliciously crisp still wine, frequently filled with notes of stone fruits and herbs.

Parellada

Along with Macabeo and Xarel-lo, this is one of the three grapes that make up the traditional Cava blend. Occasionally blended with better-known varieties (e.g. Sauvignon Blanc) in delightful still whites, Parellada yields light and firmly acidic wines with pleasing floral aromas.

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