Viva la Vega

Cava, a sparkling 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 commercial 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.

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 degrees for 7 to 10 days. Second fermentation is in bottles, following the Champenoise (i.e. traditional) Method. Selected yeast for maturation.

Varietal Blend: 30% Macebo, 35% Xarello, 35% Parellada

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