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Type: Spanish Cava
Varietal Blend: 30% Macebeo, 35% Xarello, 35% Parellada
Vintage: NV
Appellation: D. O. Cava
Total Production: 10,000 cases
Age of Vines: Over 10 years

Color: Pale yellow with good bubble formation
Nose: Ripe pear and slate
Palate: Citrus, crème brule, small zesty bubbles
Finish: Rounded, medium-long

Each grape variety for Cava and the harvest from each vineyard is fermented and vinified separately to allow for the differences in ripening dates and quality development. First fermentation takes place in stainless steel tanks at 61-62° for 7 to 10 days. Second fermentation is in bottles, following the Champenoise (i.e. traditional) Method. Selected yeast for maturation.


pH: 3.11
VA: 0.22 g/l
ALC: 11.5%
RS: 14.5 g/l
Free SO2: 26 mg/l
Malolactic: No
TA: 5.85 g/l
Total SO2: 94 mg/l
Lees contact: 9 months

WINEMAKER: Felix Parellada/Covides

Cava, a sparking wine which is made in exactly the same way as Champagne, has fully established its identity in markets abroad in the last thirty years yet specialized bodegas - or Cava houses - have been producing on a commerical scale since the end of the 19th century. Cava’s name derives from the Spanish word for an underground cellar. Today Cava is second only to Champagne in world sales of sparkling wine.

88 Points - Wine Enthusiast

“Dusty, creamy, powdered sugar aromas are nice and easygoing, while the palate has balance and a mouthfeel that caresses solid apple, citrus and peach flavors. Crisp on the finish, with a decent amount of elegance for a $15 wine. Hard to go wrong with this bubbly”.

Article: "WINES OF THE TIMES; Graduating To a Better Cava" - The New York Times

Vega Barcelona Cava  Spanish Wine - Well Oiled Wine
How to Purchase

Sell Sheet (PDF File 3.97 MB)
Bottle Shot (zip file 18K)
Label Shot (zip file 170K)
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